4,649 pasto recipes

A delicious appetizer made with shrimp, garlic and a pinch of cayenne pepper.

Tortellini tossed in a rich Parmesan cream sauce with sautéed ham cubes. A Northern Italian staple that comes together in 35 minutes with just a handful of ingredients.

Three-cheese tortellini filling with ricotta, mozzarella, and cottage cheese, seasoned with mace, thyme, and garlic. Makes 6 cups and freezes beautifully for up to 3 months.

Hearty lentils simmered with fresh tomatoes, onions, marjoram, and savory, spooned over fluffy quinoa. A plant-based, protein-packed stew that's naturally vegan and full of fiber.

Spaghettini alla carrettiera with a spicy tomato-vodka cream sauce made from fresh tomatoes, garlic, dried chili, and heavy cream. A fiery Italian pasta that's silky smooth.

Turkey goulash with paprika, caraway seeds, and tomatoes, oven-braised until fork-tender and served over tagliatelle. A lighter take on the Hungarian classic with lean turkey.

Farfalle with Zucchini, Yellow Squash & Mint recipe

Lentils and spaghetti tossed with sauteed kale, ham, cumin, and red pepper flakes in chicken broth. A hearty, high-protein pasta loaded with greens and earthy lentils.

Lasagna roll-up filled with cottage cheese, cream cheese, garlic, and Parmesan, baked in a cream of tomato sauce with oregano. A fun twist on classic lasagna.

Herbed tofu simmered in a creamy white wine sauce made from a simple roux with milk and a hint of ground cloves. Served over pasta for a quick vegetarian dinner.

Meatless spaghetti sauce with bulgur wheat stirred in for hearty texture, simmered with tomatoes, garlic, oregano, and bay leaf. Serve over pasta or spaghetti squash.

Classic potato gnocchi made from riced potatoes, flour, butter, and a hint of nutmeg. Light, pillowy dumplings shaped with a fork and boiled until they float.

Homemade dandelion green fettuccini made by blending fresh dandelion leaves into the egg pasta dough. A forager-friendly green pasta with just 4 ingredients.

Easy four-ingredient summer veggie sauté with yellow squash, zucchini, tomatoes, and onion. A farmers market side dish that highlights peak-season produce with minimal fuss.

Freezer-friendly lasagna layered with spaghetti sauce, ricotta, mozzarella, and Parmesan in a disposable pan. Assemble ahead, freeze, and bake when needed.

Fettuccine tossed in browned butter and heavy cream with sun-dried tomatoes, Parmesan, and fresh nutmeg. A rich, five-ingredient pasta ready in 30 minutes.