Tag Archives: Italian

Basil Balsamic Pasta

Corkscrew pasta is tossed together with spinach, reduced balsamic and a healthy dose of fresh herbs.

Fettuccine Florentine

Mushrooms and garlic are seasoned slightly spicy and then tossed with sundried tomatoes, spinach and pasta. This simple supper is terrific served with a mixed green salad and crusty bread.

Spinach Eggs Italiano

This dish was created as a meatless spin on Eggs Benedict. Eggs are cooked in sautéed spinach, mushrooms and tomatoes, then served atop whole wheat toast with pesto.

Lasagna is so versatile you can easily adapt it by changing the veggie treasures buried within the noodles. Add some red pepper flakes for an added kick or throw in some carrots and broccoli florets for an even heartier dish.

Tomato & Herbed Feta Pasta

Serve this pasta dish with crusty bread and a green salad for a meal that’s sure to become a family favorite!

Caponata

The ingredients in the sweet yet savory Sicilian dish vary by the region it’s made in and what’s on hand. Caponata makes an excellent appetizer, so enjoy it alongside your favorite Italian cuisine!

Three-Tomato Bruschetta

Tomatoes aren’t just delicious. A Harvard study has shown just one serving a day of tomato-based foods can lower your risk for heart disease by as much as 30 percent. That’s one hot tomato!

Granita (Italian Ice)

Like gelato, the granita is one of Italy’s best contributions to summer dining. It’s believed the granita traces its origins back to the time of the Roman Empire – and the island of Sicily. There are now special machines for making granita, but you can do it by hand quite easily.

Portobello “Pizzas”

Trying to cut back on fat, but craving the taste of pizza? Try these savory mushroom “pies” and you won’t miss a thing. The portabello mushroom base is chewy and lends an earthy taste. You just might decide you like these treats better than oily dough!

Antipasto Salad with Cucumbers and Radisheslia

A combination of marinated and fresh veggies give this salad an interesting texture. Like most antipasto salads, it’s good chilled or at room temperature – so it’s perfect lunch fare.

Antipasto Salad with Chickpeas

Garbanzo beans give this antipasto salad the hearty flavor of southern Italy. It’s easy to toss together and makes a perfect al fresco lunch.

Antipasto Salad with Potatoes

This is salad can be served hot, cold, or at room temperature. The vegetables are lightly steamed (cooked indirectly, over boiling water) until they’re just tender – and their colors are at their brightest. Then the steamed vegetables are marinated in a balsamic vinaigrette dressing.

Antipasto Salad with Marinated Tofu

This super-easy, no-cook antipasto salad is a perfect summer lunch. And it’s considerably lighter than a traditional antipasto.

Mushroom Ragout

Need a simple but hearty dinner you can make in a hurry? Try a traditional Italian-style mushroom ragout. This one is served over a microwaved polenta that saves you a whole of simmering and stirring.

Lima Bean Pasta

Lima beans have a light, buttery flavor which lends itself well to many different types of dishes. This Italian-inspired recipe brings together lima beans and pasta in a flavorful sherry sauce.

Cheesy Tomato Pasta

Here’s a simple recipe for homemade marinara sauce with pasta and mozzarella cheese. Use whole wheat pasta if you want to add some extra fiber to this dish.

Bruschetta

Bruschetta has been an Italian staple since the 15th century. It is a simple appetizer or snack, consisting primarily of toasted bread rubbed in garlic.If you enjoy spicier cuisine, try placing a bit of chopped red pepper on top.

Ribollita

This traditional Tuscan soup is the perfect way to warm up as the weather gets cooler.

Seitan Baked Ziti

Seitan, if you’ve never had it, is seasoned wheat gluten with a surprisingly nutty, meaty taste. But, just like its blander cousin, tofu, it really soaks up flavors from surrounding ingredients.

Ziti with Sun-Dried Tomato “Cream”

Tofu replaces heavy cream in this flavorful no-cook sauce, which is warmed when you toss with the hot cooked pasta.

Lotsa Green Lasagna

It’s hard to find ANYONE who doesn’t like lasagna. And once you’ve thrown together the ingredients, your work is pretty much done.

Hearty Tomato-Eggplant Pasta

This dish is based loosely on classic pasta dishes of Naples and Sicily, but it uses quickly sauteed diced eggplant rather than fried eggplant slices.

Tagliatelle with Mushrooms

This pasta dish allows the natural flavor of mushrooms to shine through.