726 pasty recipes

Fried green tomatoes over angel hair pasta with garlic-infused olive oil, Parmesan, and crispy breadcrumbs. A Southern-Italian fusion main that turns unripe garden tomatoes into a proper dinner.

Pasta with red peppers, escarole, white beans, garlic, and lemon zest. A bright, vegan Tuscan-inspired pasta bowl that's low-fat without feeling like a compromise.

Italian bean and pasta stew with chickpeas, kidney beans, great northern beans, tomatoes, carrots, and celery. A thick, hearty one-pot meal that's naturally vegetarian.

Two-ingredient durum semolina pasta made with a home pasta machine. Just flour and water, extruded into any shape you like. The real deal, Italian nonna style.

Chunks of tomatoes and lots of Italian spices make this a real winner.

Try this different but tasty pasta salad made with mandarin oranges, pineapple and whipped topping.

Manicotti shells stuffed with water-packed tuna, nonfat cottage cheese, lemon, and dill, topped with a creamy yogurt-cottage cheese sauce and Parmesan. A high-protein, low-fat spin on stuffed pasta that's ready in an hour.

Cajun-blackened sea scallops over farfalle tossed in cilantro walnut pesto, drizzled with roasted red pepper sauce. A showstopper seafood pasta with bold layered flavors.

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.

Traditional Danish spandauer pastries with a smooth pot cheese filling, cherry preserves, and a glossy corn syrup glaze. Authentic Scandinavian baking at home.

Turkey pasta salad with corn, zucchini, and picante-creamy garlic dressing. A Tex-Mex spin on leftover turkey, ready in 20 minutes and better after a chill in the fridge.

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.

Had some puff pastry on hand from the holiday baking, and made this apple strudel. It was great, the puff pastry certainly delivered a much richer result than phyllo pastry that I normally use. No leftover, we ate it all!

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.

Curd cheese pastries with whole wheat shortcrust rectangles sandwiched around a filling of cottage cheese, pine nuts, raisins, sugar, and lemon. A medieval-inspired pastry snack.

Low-fat linguine with greens, potato, garlic, hot pepper, and tomatoes simmered in vegetable stock. An Italian-inspired pasta loaded with wilted greens and tender new potatoes, no added oil.