1,065 pasto recipes

A simple vegetarian pasta dish with butter beans (lima beans) in a light, creamy sauce. Quick, budget-friendly, and ready in 40 minutes with pantry staples.

Fettuccine Alfredo done traditional Italian-style: fresh egg pasta tossed with butter, cream, and Parmigiano-Reggiano. Three ingredients, pure silk on a plate.

Hearty burgundy spaghetti sauce with red wine, stewed tomatoes, tomato paste, green pepper, basil, and oregano. A meatless pasta sauce with rich, wine-deepened tomato flavor.

Lemons are available year round with a peak season in the summer. Choose specimens that are firm, smooth, brightly colored, heavy for their size, and devoid of any blemishes or green splotches, a sign of underripeness.

Linguine with Brussels sprouts barigoule braises savoy cabbage, leeks, and sprouts in wine, lemon, and thyme, then tosses the whole thing with linguine. A Provencal vegetarian pasta.

In my opinion, this is the most decadent, rich and scrumptious pasta dish and one of my all-time favorites (I originally got this recipe from a Bon Appetit magazine many, many years ago). Very easy to prepare and always a hit.

Cappellini with a vibrant pureed herb-spinach sauce, nutmeg, and Parmesan. A light, veggie-packed pasta dinner on the table in 25 minutes. Diabetic-friendly too.

Whole wheat macaroni baked with broccoli in a tangy blue cheese and yogurt sauce. Mustard adds a sharp kick to this hearty, wholesome pasta bake.

Syrian noodles with lentils is a hearty one-pot vegetarian stew of cumin and coriander-spiced lentils simmered until tender, then finished with broken vermicelli. High-fiber comfort food that feeds six for pennies.

Chicken and spinach stuffed shells pulverize cooked chicken breast with Italian seasoning, fennel, and spinach into a savory paste, then bake inside jumbo pasta shells under your favorite sauce.

Lemony Rotelli with Zucchini, Cannellini Beans, & Mint recipe

Chicken breast strips cooked with pasta and mixed vegetables in one skillet, finished with a swirl of sour cream. A 40-minute weeknight primavera with just 5 ingredients.

Crostata di ricotta is the classic Italian lattice-topped tart filled with sweetened ricotta, grappa-soaked raisins, bittersweet chocolate, and orange zest. Pasta frolla crust, dusted with powdered sugar.

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.

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

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