1,174 rasta recipes

This summer lasagna swaps pasta noodles for tender zucchini strips layered with ricotta, mozzarella, Parmesan, fresh tomatoes, and herb-seasoned tomato sauce. Low-carb, veggie-loaded, and ready in about an hour.

Hot and spicy rice noodles with carrot, broccoli, cabbage, and ginger in a cayenne-honey-hoisin sauce. A low-fat Asian-style stir-fry on the table in 20 minutes.

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.

Goan ginger-scented tomato and cabbage soup is a light, vegetable-forward broth with fresh ginger, garlic, and a finish of torn mint leaves. Served ladled over alphabet pasta for a playful Indo-Portuguese coastal twist.

Vegetarian mushroom and spinach lasagna with ricotta, Swiss, Parmesan, and a roasted red pepper sauce with balsamic vinegar. Lighter than traditional lasagna.

A rustic Italian stew where stale bread melts into garlicky Roma tomatoes, white wine, and fresh marjoram with tiny pastina stirred in at the end. Vegetarian comfort in 45 minutes.

Whole wheat spaghetti tossed with crisp asparagus, smoky mozzarella, prosciutto ribbons, garlic, and fresh basil. A 25-minute Italian pantry pasta with bold flavors and a hint of springtime.

Winter pesto made with fresh parsley and dried basil when fresh basil is out of season. Pine nuts, Parmesan, garlic, and olive oil blended smooth for pasta, soups, or bread.

Spaghetti in a fresh tomato sauce brightened with orange juice, garlic, basil, and a dash of hot sauce. A simple vegetarian pasta with an unexpected citrus twist.

Single-serving noodle bake with cooked noodles, green beans, and melted cheddar cheese, finished with a sprinkle of paprika. A budget-friendly diabetic-friendly weeknight bake.

This dish has a mild, sweet taste with a hint of terragon.

Condimento Pugliese: roasted red pepper spread with olive oil and red pepper flakes. A chunky Italian condiment for crostini, pasta, or bruschetta. Five ingredients, no cook.

Mexitalian lasagna layered with hot Italian sausage, chili, picante sauce, cottage cheese, and mozzarella. A bold Mexican-Italian fusion comfort food bake.

Baked zucchini and tomatoes arranged in overlapping layers with bell pepper and olive oil. A naturally vegan side dish that comes out crisp-tender in 25 minutes flat.

Final assembly step for handmade pappardelle with rich duck ragù. Hand-cut egg pasta ribbons tossed with warm duck sauce and parmesan, served on heated plates with more cheese at the table.

Cold peanut noodles tossed in a blended peanut sauce with soy, garlic, sesame oil, and cayenne. Topped with steamed carrots, snow peas, cucumber, and green onions.