905 psta recipes

Pasta with creamy dill sauce, a light milk-based sauce built on shallots, garlic, and sherry, tossed with fresh dill, oven-dried cherry tomatoes, and shaved parmesan. A quick, low-fat creamy pasta with bright flavor.

This was the side-dish my mother-in law made for Easter dinner, and my favorite. Freshly homemade pasta was mixed with basil pesto, sun-dried tomato, arugula and chunks of fresh mozzarella cheese. It was so delicious and flavorful. Here it is...

Pasta Giovanni tosses fettuccine with garlicky sautéed mushrooms, chopped pecans, parsley, sliced black olives, and pimientos in olive oil, finished with grated Romano. A vegetarian pasta with Mediterranean ingredients and crunchy textural surprise.

Pasta e fagioli: Italian bean and pasta soup with white kidney beans, canned tomatoes, sun-dried tomato, basil, and oregano. A rustic vegetarian one-pot that thickens into a hearty meal.

Pasta e fagioli with pinto beans, pork chops, elbow macaroni, and tomatoes in beef broth. Half the beans get pureed to thicken the broth into a hearty Italian soup.

Pasta e fagioli with cranberry beans, tubetti pasta, white wine, and Parmesan. Half the beans are pureed for a thick, creamy broth with no cream needed.

Pasta e fagioli the proper Italian way: dried red kidney beans slow-baked with sage and garlic, then simmered with pancetta and a sofrito of carrot, celery, and onion. Half the beans get pureed for that signature silky, stew-thick body.

Italian pasta e fagioli with navy beans, ditalini, and a tomato-rosemary broth. The classic peasant soup made one-pot, thick, hearty, and ready for grated cheese on top.

Colorful rotini pasta salad tossed with tri-color bell peppers, scallions, black olives, and a bright lemon-olive oil dressing. Ready in 20 minutes, no cooking beyond boiling pasta.

Pasta e fagioli simmers tender navy beans, canned tomatoes, and macaroni in a basil-and-oregano broth, with onions sautéed in balsamic instead of oil. A naturally lean Italian peasant soup.

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.

Pasta e ceci, the classic Roman comfort dish. Ditalini and chickpeas in garlicky tomato-basil broth. Pure cucina povera, ready with seven pantry ingredients.

Peppery Portuguese-style pasta with a chunky vegetable sauce of tomatoes, leeks, carrots, and French beans spiked with hot chili sauce over spaghetti.

Artichoke heart pasta sauce with marinated artichokes, Roma tomatoes, Parmesan, and fresh parsley. The reserved artichoke marinade adds tangy depth to every spoonful.

Pasta Napolitana with a quick homemade tomato sauce from plum tomatoes, garlic, oregano, and a touch of honey to cut the acidity. Simple Italian comfort ready in 20 minutes.

Pasta e fagioli (pasta fazool) with red kidney beans, crushed tomatoes, and vegetables simmered into a thick, hearty Italian soup. Vegetarian comfort food made from dried beans.