5,153 pasti recipes

Warm tortellini and green bean salad with smoked turkey, sautéed red peppers, and a tangy yogurt-chutney dressing. A hearty, colorful one-bowl meal ready in 40 minutes.

Honey-soaked almond turnovers with a cinnamon-spiced filling wrapped in oil-based pastry dough. These Greek-style travados are baked golden, then bathed in warm honey syrup for a sticky, nutty bite.

Make your own kind of caesar salad with this simple recipe that's easy to follow and understand.

The rich taste of this pesto sauce made of pine nuts and basil goes great with pasta and any type of meat.

A succulent dish made with bay scallops, pine nuts and fresh basil that's perfect for a dinner with friends.

Beef chuck roast marinated overnight in red wine, a full cup of garlic, lemon juice, basil, and dry mustard, then grilled over medium coals until smoky and tender. Feeds six hungry people.

Box mac and cheese transformed into a quick chicken cacciatore with seasoned canned tomatoes, green pepper, and cooked chicken stirred right in. A 40-minute shortcut dinner kids will devour.

Manitoba wild rice baked casserole with bacon, mushrooms, and beef stock. Nutty, earthy wild rice simmered then finished in the oven for deep savory flavor.

Oil-free tomato vinaigrette with fresh tomatoes, white wine vinegar, basil, thyme, and Dijon mustard. A light, fat-free blender dressing for green salads and pasta salads.

Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.

Light spaghetti sauce with tomato sauce, garlic, green bell pepper, red wine, basil, and oregano ready in 20 minutes. A quick, low-fat meatless marinara for weeknight pasta.

Fast creamy spaghetti sauce with sauteed onions and garlic simmered in tomato sauce and red wine with green bell pepper, basil, and oregano. Ready in 30 minutes.

Baked noodle and apple casserole with Granny Smith apples, raisins, Swiss cheese, molasses, nutmeg, and cloves. A sweet-savory side dish with an Amish-country feel.

Light vegetarian lasagna with a from-scratch tomato herb sauce simmered two hours, layered with part-skim ricotta, mozzarella, and Parmesan. No meat, no oil in the sauce, still deeply satisfying.

Homemade beet pasta dough with a stunning ruby-red color from fresh beet puree. Just four ingredients, no eggs, and endlessly versatile for any pasta shape you want to roll.

Roasted vegetable broth made with caramelized onions, carrots, celery, mushrooms, apple, ginger, and herbs. A rich, golden stock built from whatever vegetables you have on hand.