658 palta recipes

Greek-style vegetarian pastitsio with spiced lentils, fettuccine, and a fluffy egg white topping. Comfort food without the meat.

Two-ingredient pasta salad with ratatouille stirred into cold cooked pasta. A no-fuss meal ready in 15 minutes when you need something fast.

Pasta with zucchini and roasted garlic tossed with thyme and rosemary. The garlic roasts in a foil packet while the pasta cooks, then gets mashed into a creamy sauce. Simple and vegan.

Quick, easy yet delicious, an ideal week-night meal. Sichuan spicy oil really adds lots of yumminess, you can find it in most Asian or Chinese grocery store. Use any vegetables you have on hand.

Room temperature pasta primavera with green and white fettuccine, prosciutto, snow peas, and a raspberry vinegar dressing. Finished with Parmesan and citrus zest.

Italian sausage, sweet peppers, onion, and a whole head of garlic roast together until caramelized, then toss with penne and a tangy roasted-garlic balsamic dressing. Great hot or as a room-temp pasta.

Try something new for lunch with this scrumptious dish that's so easy to make, a caveman can do it!

This tantalizing and succulent dish is the perfect dinner to enjoy with friends. Goes great with a glass of white wine!

Pasta with tomato, chard, and sunflower seed sauce where ground toasted sunflower seeds thicken a fresh tomato-basil sauce. A vegan, nut-free pasta with hidden protein and earthy greens.

Pasta Giovanni tosses fettuccine with garlicky sautéed mushrooms, chopped pecans, parsley, sliced black olives, and pimientos in olive oil, finished with grated Romano. A vegetarian pasta with Mediterranean ingredients and crunchy textural surprise.

Chickpeas and elbow macaroni sauteed with garlic, basil, and parsley in olive oil. This classic southern Italian vegetarian pasta is humble, filling, and ridiculously satisfying.

No-cook pasta sauce with ripe tomatoes, fresh basil, diced mozzarella, garlic, and balsamic vinegar tossed with hot penne. A fresh summer pasta that lets peak tomatoes shine.

Southwestern pasta sauce with sherry-sauteed garlic and shallots, sun-dried and fresh tomatoes, jalapenos, and fresh herbs. No oil, no cream, just bright pantry flavors over your favorite noodles.

Pasta stuffed pizza-style, jumbo pasta shells filled with shredded zucchini, torn pepperoni and Italian bread crumbs, baked under tomato sauce, mozzarella and Parmesan. A pizza-night mashup in shell form.

Pasta in a light lemon wine sauce with thyme, dill, and Dijon mustard. A roux-based sauce using chicken broth and dry white wine instead of cream.

Sauteed mushrooms, bell peppers with garlic, ginger, scallions and Chinese spicies. It comes out delicious, serve it as a side dish or a main course.