2,885 paska recipes

Thai-style peanut shrimp pasta with creamy coconut milk sauce, crisp bean sprouts, chopped peanuts, and scallions. A weeknight 30-minute fusion noodle bowl.

Low calorie macaroni bake uses skim milk, cottage cheese, and dill in a from-scratch white sauce topped with breadcrumbs and paprika. Creamy comfort food without the guilt.

Pasta with garlic, beaten eggs, olive oil, and Parmesan. A stripped-down Italian pantry pasta similar to a simplified carbonara, ready in 30 minutes.

Some leftover ham or turkey and roasted tomato are mixed with some olives, basil and cooked pasta, tons of flavor.

A savory seafood sauce that is perfect when served with fish or chicken.

Broccoli sauce with pasta twists made with mushrooms, garlic, and a light creamy sauce using skim evaporated milk instead of cream. A low-fat vegetarian pasta dinner with real body.

Fresh spinach boiled right with the fettuccine, then tossed in heavy cream, Parmesan, and garlic salt. A 5-ingredient creamy pasta for two, ready in 20 minutes.

Halloween beef stew with orzo "maggots" kids love. Flour-coated stew beef browned with tomatoes, carrots, green beans, and thyme. Spooky fun, seriously good.

Penne with wild mushroom sauce built on shallots, chicken stock, and a two-cheese melt of fontina and Parmigiano-Reggiano, finished with fresh basil and thyme. A rustic Italian weeknight pasta with earthy, silky depth.

Penne alla vodka with Italian plum tomatoes cooked down for 25 minutes, then simmered with cream, vodka, and red pepper flakes. Rich, creamy, and make-ahead friendly.

Rigatoni with Italian sausage, red wine, olives, and peppers tossed in a quick simmered spaghetti sauce. A hearty one-skillet pasta dinner with bold Italian flavors.

When buying cheese for grating, get the best quality - Parmigiano Reggiano. A wedge will keep for a long time in your refrigerator if it's very well wrapped in plastic. As it may be expensive, consider that you've made a worthwhile investment.

Eggplant and pasta shells in a tomato-wine sauce with mushrooms, green pepper, red onion, and oregano. An oil-free vegetarian pasta sauteed in water and vinegar.

Mayo-free pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar. The artichoke marinade doubles as the dressing in this tangy, make-ahead side.

Creamy crawfish pasta in a Dijon mustard cream sauce made from crawfish-soaked milk. Two pounds of tender tails over fresh pasta, Cajun-style and ready in an hour.

Linguini with a Hungarian-inspired paprika sauce made by blooming sweet paprika in garlic-infused olive oil, then simmering with white wine and fresh tomatoes. Simple, bold, and deeply savory.