931 rate recipes

Farfalle pasta with broccoli pine nut pesto made from blanched broccoli, garlic, olive oil, and white wine vinegar processed into a coarse green sauce with red pepper flakes.

Pumpkin cookies with caramel frosting, they're so good it's hard to eat just one. Great to make in a advance and freeze.

A low-fat dish that's succulent taste will have you scooping out a second helping.

Fresh vegetable stuffing with zucchini, spinach, summer squash, and Parmesan bound with bread crumbs and white wine. Seasoned with thyme, sage, tarragon, and basil. Use inside poultry or bake as a side.

Baked halibut with two herb seasoning options: a Mediterranean spice blend or a crispy Parmesan and Rice Chex crust. Dotted with butter and lemon juice, ready to serve.

Spinach rolls wrap garlicky spinach, ricotta, mozzarella, and parmesan in phyllo pastry, then bake until gold and crackling. A lighter take on spanakopita with just a few minutes of hands-on time.

Quick summer vegetable stir fry with zucchini, yellow squash, red pepper, and fresh tomatoes tossed in herbs and Parmesan. Ready in 25 minutes, this garden-fresh side dish bursts with seasonal flavor.

Tuscan white bean topping with cannellini beans, rosemary, carrots, and celery simmered in broth. Spooned over baked Idaho potatoes with Parmesan.

Pita pizzas with a fresh spinach-parsley pesto, sweet red bell pepper, and melted mozzarella. Ready in 20 minutes. Lighter and brighter than classic basil pesto pizza.

Provencal garlic soup with potatoes, saffron, sage, and thyme, strained and served over French bread with grated Parmesan. Simple, fragrant, and warming.

Orzo with turkey and fennel combines cooked turkey, sautéed fennel, orzo pasta, fresh tomatoes, and parmesan in 30 minutes. Italian-style leftover turkey dinner with sage and basil.

Spring artichoke hearts, tender leeks, and sweet peas simmer into light herbed soup brightened with mint, parsley, and a drizzle of Parmesan-topped olive oil.

Low-fat fettuccine primavera tossed with broccoli, red bell pepper, and a microwave cheese sauce made from skim milk, mozzarella, and Parmesan. Light, creamy, and under 30 minutes.

Linguini tangled with blanched asparagus, baby artichokes, fava beans, cremini mushrooms, and sun-dried tomatoes, finished with an herb puree, extra virgin olive oil, and Parmigiano-Reggiano.

Big-batch Italian pasta sauce made with fresh canned tomatoes, tomato paste, oregano, sage, and grated Romano and Parmesan cheese cooked right into the sauce. Perfect for simmering with homemade meatballs.

Vegetarian penne with sauteed fennel bulb, rehydrated dried tomatoes, broccoli, and pine nuts. A savory pasta tossed in the tomato soaking liquid for deep flavor.