480 paska recipes

Green noodles with a creamy mushroom and bacon sauce finished with fresh basil and Parmesan. Nearly two pounds of mushrooms make this a rich, earthy weeknight pasta.

Quick shrimp Alfredo built on frozen Alfredo pasta and vegetables, stirred together with cooked shrimp, mushrooms, and grated Parmesan. Weeknight dinner ready in 15 minutes.

Three-ingredient primavera cream sauce with heavy cream, butter, and Parmesan melted into a silky coating for pasta or spring vegetables. Quick Italian-style white sauce ready in 10 minutes.

Fettuccine Florentine with prosciutto, spinach, and Parmesan in a rich heavy cream sauce reduced until thick. A five-ingredient Italian pasta that's luxuriously simple.

Sauteed sea scallops with snow peas, celery, white wine, lemon juice, and dill. A light, elegant seafood dinner ready in 25 minutes.

Grilled chicken breasts marinated in olive oil, garlic, lemon, and herbs, then sliced thin over pasta with herbed tomato sauce. A Mediterranean-style summer pasta dinner.

English muffin with ham, tomato, and basil pesto baked under a garlic cream cheese topping. An open-face brunch bite with crisped edges and a fresh homemade pesto drizzle.

Spicy cheese-stuffed shells with a three-cheese filling and tomatoes with green chilies sauce. A lighter stuffed pasta with low-fat cottage cheese and part-skim mozzarella.

The procedure is a bit long if you have to do the ragù but once you made it you can freeze and use just by puttig it in the oven cover with aluminium for the first 40min at 180 degrees and then uncoverit and bake until the top is reddish

Deep-fried garbanzo parsnip gnocchi made with chickpea flour, parsnips, and gluten flour. Vegetarian gnocchi with a crispy shell, served with homemade tomato sauce.

Overnight Chinese pasta salad with cool rice vermicelli, snow peas, cucumber, shrimp and crab in a sesame-ginger dressing. A make-ahead potluck favorite with serious crunch.

Vegetarian Brussels sprouts pasta with sauteed leeks, red bell pepper, soy sauce, and cheddar cheese tossed with fresh parsley. Golden edges on every sprout.

Vegan garbanzo and oat waffles blended from oat flakes, chickpea flour, and water. Egg-free, dairy-free, and ready in 20 minutes with a nutty, crispy texture.

Excellent dressing for vegetables, pasta, fish, or salads.

German egg-dough drop soup with breadcrumbs, butter, eggs, and nutmeg in warm beef broth. A simple, warming Central European soup ready in under 25 minutes.

Classic fettuccine Alfredo sauce with just butter, cream, and Parmigiano-Reggiano. Four ingredients, 30 minutes, and a plate of pure Italian indulgence.