2,885 paska recipes

Five-ingredient orzo with toasted pine nuts, olive oil, and dried basil. A 30-minute vegan side dish or light main with serious Mediterranean simplicity.

Sesame noodles with soy sauce, garlic, crushed red pepper, and roasted red pepper strips. A quick cold noodle dish with nutty sesame flavor, ready in 25 minutes.

Homemade pasta dough flavored with apricot nectar and cornmeal for a subtle sweetness and unique texture that pairs beautifully with butter or cream sauces.

Quinoa corn pasta blends quinoa flour, cornmeal, and tapioca flour into a gluten-free fresh pasta dough. Roll into thicker shapes like fettuccine for the best texture.

Fresh egg pasta from scratch with just flour, eggs, and olive oil. Hand-kneaded on a wooden board using the classic Italian well method for silky, elastic dough.

Homemade orecchiette pasta from semolina and all-purpose flour with just water and salt. An eggless Italian pasta shaped by hand into little ear shapes, no machine needed.

Homemade spaetzle from scratch with a simple 5-ingredient egg batter. No special press needed, just push the batter through a colander into simmering water for tender little German dumplings.

Italian zucchini ricotta fritters with garlic, scallions, and bright lemon zest, pan-fried in olive oil until crisp and golden. Crispy on the outside, tender and herby inside.

Makaronia is a simple Greek pasta tossed in browned unsalted butter with grated feta or mizithra cheese and shaved kalamata olives. Four ingredients, 30 minutes, bold Mediterranean flavor.

Three-ingredient pasta tossed with salsa and melted Monterey Jack cheese. Ready in 25 minutes, this spicy, cheesy spaghetti is the ultimate lazy weeknight dinner hack.

Simple couscous with raisins and butter, ready in under 10 minutes. Just boil water, stir in couscous and raisins, cover, and let it steam. Five ingredients, no fuss.

Cheese tortellini in deeply savory porcini mushroom broth with mixed wild and fresh mushrooms. An elegant 30-minute Italian primo course on a weeknight.

Spaghettini with sundried tomatoes and zucchini, a weeknight Italian pasta built on garlic-infused olive oil, golden zucchini chunks, and a bright lemon-vegetable broth. Vegan-friendly.

Five ingredients, thirty minutes, and pure Italian simplicity. Garlic warmed to pale gold in olive oil, then chicken broth reduced until glossy and drizzled over spaghettini with fresh parsley.

Italian walnut-garlic sauce with toasted walnuts, parsley, bread, and olive oil blended into thick paste: traditional Ligurian agliata tossed with your favorite pasta.

Fresh tagliatelle tossed with golden garlic, sun-dried tomatoes, white wine, and peppery rucola (arugula). A simple Italian pasta ready in minutes with bold, clean flavors.