950 italian pasta recipes

Herbed spaghetti squash with mozzarella: roasted squash strands tossed with garlic butter, smoked mozzarella, and fresh basil. A low-carb, gluten-free pasta alternative.

Quick, easy and refreshing. This delicious salad can also be served as a main course.

Ricotta pesto gnocchi with semolina flour, served in a roasted garlic broth and garnished with basil, tomato, Parmesan, and pine nuts. A chef-level Italian pasta course.

Classic Italian carbonara with pancetta, eggs, Parmigiano-Reggiano, and Pecorino Romano tossed with hot pasta. The residual heat creates a silky, creamy sauce with no cream added.

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.

Cold Italian pasta salad loaded with pepperoni, mushrooms, zucchini, and tomatoes in a tangy mayo-mustard dressing. A no-cook crowd-pleaser that gets better as it chills.

Italian-American penne alla vodka built on cream, butter, and ripe tomato. The vodka spends 24 hours infused with dried red peppers for a deeper, mildly fiery edge. Glossy, restaurant-style pasta.

Baked spaghetti Florentine layered with spinach, cottage cheese, and mozzarella in a lattice design. A vegetarian pasta bake that looks as gorgeous as it tastes.

Bay scallops with pasta shells in a fresh tomato cream sauce made with white wine, shallots, basil, and reduced heavy cream. An elegant 45-minute seafood pasta dinner.

A succulent and savory lasagna made with mild pork sausage, mushrooms and a variety of tasty cheeses.

Chicken liver and prosciutto lasagne layered with ricotta, Parmesan, and mozzarella in a rich wine-tomato sauce. An Italian-style baked pasta worth the effort.

Pasta e Fagioli alla Veneziana is Venetian white bean and pasta soup enriched with cotechino or pancetta, tomatoes, wine, and potato, topped with Parmigiano. A hearty northern Italian classic.

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.

Homemade potato gnocchi from scratch, made with baked rather than boiled potatoes for a light, fluffy texture. Pillowy little dumplings ridged on a fork, boiled until they float, ready for any sauce you love.

This recipe was given to me by a former co-worker. It is much lighter and healthier than regular lasagna.

Orzo, spinach and pine nuts, with garlic, tomatoes and a bit of romano cheese makes an elegant side dish.