925 tomato pasto recipes

Hearty lentils simmered with fresh tomatoes, onions, marjoram, and savory, spooned over fluffy quinoa. A plant-based, protein-packed stew that's naturally vegan and full of fiber.

Rotini and kidney bean casserole layered with canned tomatoes, bologna, onions, and tomato sauce topped with parmesan. A hearty, budget-friendly baked pasta dinner.

Minestrone pasta salad with kidney beans, chickpeas, carrots, bell pepper, and Parmesan tossed in Italian dressing. Served warm or cold in 25 minutes.

Spaghetti puttanesca with anchovies, black olives, capers, and garlic in a chunky tomato sauce. Bold, briny, and on the table in 45 minutes with pantry staples.

Hearty lentil tomato sauce with dried lentils, fresh tomatoes, and Italian herbs simmered into a thick, protein-rich vegetarian pasta sauce. Meaty texture without the meat.

Mushroom Bolognese with finely chopped shiitake and button mushrooms in a thick tomato sauce. A hearty, low-fat vegetarian pasta sauce with deep umami flavor and meaty texture.

Pasta and potato stew with elbow macaroni, red potatoes, kidney beans, and Roma tomatoes in a red wine vegetable broth. A hearty Italian-inspired vegetarian stew thickened by pureeing.

Vegetarian pasta with cannellini beans, canned tomatoes, garlic, and oregano in a quick simmered sauce. A hearty one-skillet dinner with pantry staples.

Pasta and kidney bean soup is a quick Italian pasta e fagioli style soup with rosamarina (orzo), canned tomatoes, red kidney beans, oregano, and a pinch of red pepper flakes.

Pasta e fagioli with cannellini beans, fresh tomatoes, rotelle pasta, and Italian herbs finished with balsamic vinegar and Parmesan. A classic Italian bean and pasta dish that's hearty, healthy, and quick.

Colorful rotini tossed with black-eyed peas, sweet corn, crisp bell peppers, and zesty salsa-lime vinaigrette. Perfect make-ahead potluck side.

Neapolitan spaghetti alla pummarola with plum tomatoes, fresh basil, garlic, and a splash of red wine. Authentic Southern Italian comfort food ready in 45 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.

Roma tomatoes slow-roasted for three hours with olive oil, garlic, and hot chili until jammy and concentrated, then tossed with spaghetti, parsley, and basil. Named for the volcano and just as fiery.

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.

So easy salad, I made it about 10 mins, very fresh, good to keep fit too.