1,515 pastai recipes

Quick marinara pasta baked with melted mozzarella on top. Canned tomatoes simmered with basil, oregano, and garlic over tricolor pasta, then broiled until bubbly and golden.

Chilled fresh tomato salsa over hot angel hair pasta with Roma tomatoes, red and yellow peppers, basil, and extra-virgin olive oil. A no-cook summer sauce with Romano cheese on the side.

Fettuccine and mushrooms in a light white wine, lemon, and garlic sauce with red pepper flakes and parsley. A dairy-free, diabetic-friendly pasta side dish in 45 minutes.

Vegan linguine with new potatoes, wilted greens, green beans, and roma tomatoes in a garlicky vegetable stock sauce with red pepper flakes. Light, hearty, no oil needed.

Broccoli simmered in reduced chicken broth with garlic, onion, and caraway seeds, then finished with dollops of ricotta that melt into a creamy, light sauce over pasta.

Tuscan white bean stew with spinach, bitter radicchio, garlic, anchovy, and lemon. A quick Italian-inspired pasta topping that feels both hearty and fresh.

A quick pasta with sweet red, yellow and green peppers, scallions and a hit of fennel seed, all tossed in olive oil. Light, colorful and meatless, on the table in about 30 minutes.

Puff pastry rolled with pressed-dry spinach, sautéed mushrooms, and nutty Gruyere, sliced into golden pinwheels for elegant 30-minute appetizers.

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

Pasta fagiole with cannellini beans, tomato, and aromatics. The classic Italian pasta and bean one-pot dinner for eight, budget-friendly and filling.

Authentic Italian trenette pasta tossed with fresh basil pesto, tender potatoes, and crisp green beans. A Ligurian classic using one pot for everything, ready in 40 minutes.

Italian pasta e fagioli with navy beans, ditalini, and a tomato-rosemary broth. The classic peasant soup made one-pot, thick, hearty, and ready for grated cheese on top.

Pasta al pesto with homemade basil and pine nut pesto, tossed with steamed carrots, sauteed zucchini, and snow peas. A fresh, vegetable-loaded Italian pasta dinner.

Pasta with beans, the Italian-American take on pasta e fagioli, with elbow macaroni tossed into a brothy tomato base loaded with cannellini beans, garlic, and Parmesan. Rustic one-pot comfort food.

Roasted tomato and red chile arrabiata sauce with New Mexico chile, garlic, oregano, and cilantro over pasta. A Southwestern twist on Italian arrabiata with fire-roasted depth.

This dish is best at room temperature, although it is good hot or cold also. I have given just the basic recipe; you can add all kinds of things, like corn, fresh tomatoes, cilantro, scallions, blanched chayote squash, etc.