253 pata sauce recipes

Pappardelle smothered in a chunky red sauce with artichokes, roasted peppers, cannellini beans, and sun-dried tomato pesto. Hearty, rustic Italian comfort in 40 minutes.

Szechuan noodle salad with fettuccine in a spicy peanut sauce made with ginger, garlic, chili paste, and sesame oil, surrounded by julienned vegetables and ham.

Javanese peanut pasta with fettuccine tossed in a spicy peanut sauce made from chunky peanut butter, soy sauce, ginger, and rice vinegar. Topped with coconut and cucumber.

Authentic Veneto-style pasta e fagioli with dried beans, prosciutto, rosemary-infused olive oil, and freshly grated Parmigiano. A rich Northern Italian classic that's worth every minute.

Unlike traditional alfredo sauce, this light version has much less fat and calories but still tastes creamy and delicious. Broccoli not only adds some bright color to the dish, but also provides lots of nutrients. For an even healthier version, use whole wheat pasta.

I made two pizzas today, but since my target audience does not much like mushrooms I only took a photo of this one.

Simple homemade marinara sauce with fresh tomatoes, canned tomatoes, garlic, olive oil and torn basil. Simmers in 30 minutes for a rustic Italian pasta sauce.

Creamy spinach and tomato pasta sauce built from fat-free cream cheese, frozen spinach, and chopped tomatoes. A 5-ingredient weeknight dinner that comes together while the pasta cooks.

Marinated artichoke hearts, warm pasts, crunchy cucumber, and juicy tomatoes are tossed together with the marinade juice from artichoke hearts, some red pepper sauce, and fresh cilantro. Quick, easy, and refreshing.

Broccoli with lemon sauce using just three ingredients and no added fat. A simple, diabetic-friendly side dish ready in 20 minutes with bright citrus flavor.

Fettuccine with red lentil sauce simmered with canned tomatoes, garlic, and a surprising pinch of cinnamon. A high-protein, plant-based pasta dinner ready in under an hour.

Easy pizza sauce to take it up a notch that uses store bought sauce which is then thickened and spiked with added ingredients.

Vegetarian mostaccioli tossed in a slow-simmered crushed tomato sauce with Burgundy wine, walnuts, shallots, and fresh basil, then broiled under a blanket of bubbly mozzarella.

Pasta with ricotta-walnut sauce blended from ricotta, yogurt, walnuts, garlic, and Parmesan with fresh herbs. A creamy, no-cook pasta sauce lighter than traditional Alfredo.

Black beans and fettuccine topped with a spiced ketchup-tomato sauce, steamed broccoli, and colorful bell peppers. A low-calorie vegetarian pasta that feeds a crowd.

Quick Italian mushroom and tomato pasta sauce with garlic, parsley, and marjoram cooked in olive oil. A 20-minute vegetarian sauce with a full pound of mushrooms.