Pasta recipe collection

Broiled pineapple is a tasty alternative to a traditional bed of rice or pasta.

Ginger chicken broth soup with vermicelli, cilantro, and scallions finished with fresh lemon. A light, aromatic bowl ready in 20 minutes.

Try something new for dinner with this succulent dish made with ground pork, ground lamb and pecorino-romano cheese.

Authentic Italian potato gnocchi uses just three ingredients, hand-kneaded into soft pillows and rolled against fork tines for ridges. Tender pasta ready to sauce with brown butter, ragù, or pesto.

Classic potato gnocchi made from riced potatoes, flour, butter, and a hint of nutmeg. Light, pillowy dumplings shaped with a fork and boiled until they float.

Golden vegetable noodle soup: a turmeric-tinted vegan broth with split peas, noodles, carrots, and nutritional yeast for cheesy umami. Fat-free, plant-based comfort in one bowl.

Gourmet pasta salad with garlic-parsley spaghetti, artichoke hearts, capers, diced tomatoes, and scallions in a spicy olive oil-mustard dressing. Vegetarian and ready in 25 minutes.

Grandma's Italian gnocchi are pillowy homemade potato dumplings made from riced russets, egg and flour, grooved to catch sauce and boiled just until they float. Authentic from-scratch comfort, lighter than store-bought.

Greek-style baked shrimp with feta (shrimp saganaki style): jumbo shrimp baked under crumbled feta and breadcrumbs, drenched in a garlic-rosemary-oregano scampi butter. Served over pasta or rice.

Green and white lasagne with spinach, ricotta, mozzarella, and Parmesan in a creamy white sauce with olives and nutmeg. A meatless lasagna with no red sauce in sight.

Creamy green chile mac and cheese made with ricotta, Parmesan, mozzarella, heavy cream, jalapeno, and green chile sauce. Stovetop, no baking needed.

Spinach ricotta gnocchi tossed in a simple butter-cream Parmesan sauce. Handmade Italian green gnocchi that are light, pillowy, and freezer-friendly.

Green lasagna layers spinach pasta with a ricotta, spinach, and nutmeg filling plus cubed mozzarella and Parmesan. Vegetarian Italian classic served with tomato sauce on the side.

Spinach linguine tossed in a rich four-cheese sauce made with ricotta, mozzarella, fontina, and Parmesan. A lighter take on classic Italian quattro formaggi pasta.

Homemade green pasta dough made with spinach, eggs, and olive oil. A classic Italian spinach pasta from scratch that rolls thin and cooks tender with a vibrant green color.

Chef-style emerald green basil pasta with a rich reduction tomato sauce built on veal stock, mirepoix, and white wine. An elegant handmade Italian plate worthy of a tasting menu.