5,153 pasti recipes

Garlic prawns sauteed in butter with shallots, then simmered in champagne and fresh lemon juice with dill. An elegant 20-minute seafood dinner served over rice or pasta.

Note: red wine broth can be used in place of chicken

Sautéed chicken, broccoli, zucchini, and sun-dried tomatoes tossed in a light cream sauce with red pepper flakes, served over linguine. A veggie-loaded pasta dinner in 30 minutes.

Italian sausage, shrimp, and lobster simmered in a wine-spiked tomato broth with vegetables and fusilli, then broiled under a bubbling cap of Jarlsberg cheese. This cheesy cioppino is San Francisco soul food with a gooey twist.

Spinach and mushroom Florentine lasagna with ricotta, mozzarella, and Parmesan layered three times and baked under marinara or tomato-cream sauce. A vegetarian restaurant copycat.

Chicken goulash with ground chicken breast, paprika, tomato sauce, Worcestershire, and brown sugar over egg noodles. A lighter take on classic goulash ready in 35 minutes.

Macaroni, tuna salad suitable for main or sid dish

Spicy-cool picante dressing made with mayo, sour cream, and Pace picante sauce with a hit of cumin. Drizzle it on salads, coleslaw, potatoes, or sliced tomatoes for a Tex-Mex kick.

Spaghetti all'Amatriciana with salt pork, sieved tomatoes, white wine, chili pepper, and pecorino Romano. A classic Roman pasta sauce with smoky, spicy, tangy depth.

Meatless lasagna with three cheeses: ricotta, mozzarella, and Parmesan layered with a garlic-basil tomato sauce made from canned tomatoes, paste, and sauce.

Layered phyllo pastry stacks filled with crab, dill-dressed cucumber, and mango chutney, drizzled with a creamy Dijon mustard sauce. A stunning plated appetizer for special occasions.

Kelly's Asian chicken: bone-in chicken pieces braised with a whole bulb of garlic, dried chiles, soy, vinegar, and honey. Vietnamese-style stovetop dinner that serves six.

No-boil overnight lasagna with Italian sausage, ricotta, mozzarella, and Parmesan. Assemble the night before and bake it straight from the fridge.

Ratatouille lasagna layers salted eggplant, zucchini, and summer squash with fresh tomatoes, herbs, and Parmesan. No pasta, no bechamel, just pure Provencal vegetables baked golden.

So easy to make, and it was delicious. I used fresh tomatoes that were growing in my backyard. The dish was refreshing and flavourful. Have added it to my recipe box. Now I have another way to cook my garden fresh tomatoes.

Mushroom Bolognese with finely chopped shiitake and button mushrooms in a thick tomato sauce. A hearty, low-fat vegetarian pasta sauce with deep umami flavor and meaty texture.