Baby zucchini are very tender, tasty simple vegetables that have more flavor than the larger Italian zucchini, which is why I like to cook with them. I decided to make a vegetarian pasta dish with baby zucchini and tomatoes that ended up tasting fresh and light.
The combination of dried porcini and fresh shiitake mushrooms gives this sauce a rich and earthy flavor. If you would like to make this pasta dish vegetarian then make sure to use vegetable broth in place of chicken broth.
I learned how to make gnocchi in Rome last year. It’s really not that difficult, but I will warn you that it is a bit time consuming. In Rome I used a special gnocchi paddle, but a fork works just as well in my book. You can shape and freeze gnocchi ahead, so at dinnertime you can just boil them and make the sauce.
For many families Christmas Eve is about the Feast of the Seven Fishes before heading out to Midnight Mass. Here is an easy crab pasta recipe that will fit in nicely into your Christmas Eve dinner.
This Pumpkin Lasagna is delicious, hearty, and the perfect fall dinner dish. Leftovers are excellent for weekend lunches.
Hey, it’s Columbus Day today, so you might as well make this simple Italian dish for dinner tonight. Feel free to add additional ingredients such as peas, tomatoes, or any favorite vegetables. Just stir them in and simmer.
Basil is the most well-known pesto herbs, but many other herbs can be used to make different flavorful sauce combinations. The key is to use ample garlic and nuts, and cut the richness with an acid like lemon juice.
Easy, delicious, and meat-free this pasta dish is a weeknight winner. You may use either fresh or dried orecchiette (little ears) for this delightful pasta dish.
Many people like to eat turnip tops (turnip greens). Make sure the greens on the end of turnips are fresh and free from decay. Tip: Turnip tops can be a bit bitter.