180 italian recipes

Classic spaghetti primavera with seven blanched vegetables, sauteed mushrooms and tomatoes, a white wine cream sauce, pine nuts, and Parmesan. A springtime showstopper.

Rustic Italian yeast bread made with durum semolina flour and loaded with sautéed butternut squash, roasted red peppers, tomatoes, and onions. Uses a biga starter for deep flavor and makes four golden loaves.

Italian spring bread for the bread machine, a lightly sweet honey loaf scented with star anise and studded with golden raisins. Perfect for Easter brunch and morning toast.

Shrimp and vegetable linguine tossed in a no-cook sauce of olive oil, lemon juice, fresh dill, Roma tomatoes, and chili oil. Loaded with broccoli, peas, and peppers.

Spaghetti aglio e olio with sliced garlic sautéed in extra-virgin olive oil, hot pimento, and fresh parsley. The classic Italian pantry pasta that proves less is more.

Turkey breasts, bell pepper, chickpeas and tomato sauce make this delicious yet nutritious meal.

Italian nut biscotti with almonds, hazelnuts, cinnamon, cloves, and orange zest. Shaped into logs, baked once, then sliced on the diagonal for a big batch of crunchy cookies.

Fettuccine with Shellfish, Tomatoes & Olives recipe

Triple-chocolate biscotti with Dutch cocoa, semi-sweet chips, and a dipped white chocolate base. Toasted hazelnuts, dark coffee, and twice-baked crunch make these the dunking cookie for serious chocolate lovers.

Homemade potato gnocchi with tomato-porcini sauce, shaped with a fork and served with butter and Parmesan. A classic Italian technique for pillowy hand-rolled dumplings.

Pappa al pomodoro, a thick Tuscan bread and tomato soup with stale Italian bread, fresh and canned Roma tomatoes, garlic, leeks, basil, and olive oil. Rustic Italian comfort.

Spaghetti aglio e olio is the classic Italian pantry pasta: spaghetti tossed with garlic gently fried in olive oil, hot red pepper, and parsley. Five ingredients, ready in under 30 minutes.

Italian pasta and bean soup (pasta e fagioli) simmers Great Northern beans with onion, carrot, celery, zucchini, and tomato paste, then finishes with al dente pasta. A rustic, hearty peasant-style bowl.

Stuffed cheese pizza: Chicago-style deep dish with whole wheat crust hiding mozzarella and broccoli between two layers, topped with pizza sauce at the end. Inside-out flavor.

Quick beef spaghetti sauce with ground beef, tomato sauce, tomato paste, Italian seasoning, and a glug of white wine stirred in near the end. Ready while the pasta boils.

Very low-fat Italian potato salad with red potatoes, cucumber, tomato, red onion, and olives tossed in fat-free Italian dressing. A lighter, mayo-free take on potato salad.