1,123 paska recipes

Vegetarian penne pasta with fresh Roma tomato sauce, broccoli, zucchini, sugar snap peas, carrots, and Parmesan. A colorful one-pot weeknight dinner.

A scrumptious pasta salad that's both healthy and easy to make!

Vegetarian tomato soup with vermicelli pasta, carrots, celery, and basil in a rich stock. A hearty one-pot soup that comes together in 40 minutes.

Pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar dressing. A fresh, oil-free Italian-style cold pasta salad with vegetables.

Mushroom cheese ramen noodles made with cream of mushroom soup and melted cheese on top. A three-ingredient comfort meal for college budgets and busy weeknights.

Fresh homemade garlic and oregano pasta with durum semolina, egg substitute, and minced garlic. Low-cholesterol Italian staple run through a pasta machine for silky strands.

Garlic spaghetti with olive oil, fresh parsley, and Parmesan. A classic aglio e olio done simply with pasta water for a silky, garlicky sauce in under 20 minutes.

Pasta e fagioli: Italian bean and pasta soup with white kidney beans, canned tomatoes, sun-dried tomato, basil, and oregano. A rustic vegetarian one-pot that thickens into a hearty meal.

Vegetable-packed alphabet soup with barley, tomatoes, and peas in a chicken-beef broth. Wholesome, colorful, and satisfying without any meat.

Vegan pasta and red kidney bean salad with diced zucchini, green pepper, tomato and green olives, bound in eggless mayonnaise with chili powder, coriander, paprika and sage. A protein-rich room-temperature salad for picnics and potlucks.

Pasta tossed with four colors of oven-roasted bell peppers, balsamic vinegar, garlic, fresh basil, and olive oil. A vibrant, low-fat sauce bursting with smoky sweetness.

Try something different for dinner and enjoy this scrumptious dish that's made with a savory clam sauce seafood lovers will adore.

Garden ratatouille baked with zucchini, eggplant, bell peppers, mushrooms, and Parmesan. Sauteed vegetables simmered in pasta sauce, then baked until bubbly and golden.

Dried porcini and tomato sauce folds earthy rehydrated mushrooms and their soaking liquid into a garlicky canned tomato base, then tosses it with fusilli. A deep, umami-rich vegetarian pasta dinner.

Light pasta with sauteed baby artichoke hearts, garlic, lemon, and fresh Italian parsley in a brothy sauce. A low-calorie Italian dish ready in just 15 minutes.

Stir-fry chicken with yellow squash, yam, and red potato tosses over angel hair pasta in a zippy orange-juice-and-hot-sauce glaze. Quick one-wok dinner with peanut crunch.