Italian Entrees

This easy recipe lends itself to endless variations. In place of fresh basil, try 1/4 cup chopped cilantro or parsley, 2 Tbs. chopped fresh tarragon, or 1 Tbs. finely minced fresh rosemary or oregano.

A creamy-garlicky cashew ricotta complements the sweet flavors of beets and caramelized onions in this colorful dish.

Silky bitter greens plus sweet dried currants are a favorite Southern Italian pasta paring.

Primavera means “spring” in Italian, and this satisfying soup makes the most of the delicate flavors of springtime veggies. The chowder is thickened with puréed vegetables rather than flour and milk or cream, for a lighter, gluten-free option.

For an extra kick of flavor, sprinkle this spicy-smoky dish with quartered Kalamata olives.

It's recommended to cook the crust on a pizza stone before adding the toppings. This will ensure crispiness.

Penne is a good pasta choice with pesto because the sauce gets into the grooves on the medium-size tubes.

Olive oil–poached garlic gives tofu a deep, mellow flavor, while miso and vinegar provide a cheese-like tang.

Spinach adds a modern note to this classic Italian dish.

Grilled zucchini and garlic get puréed with toasted sunflower seeds, fresh basil, and Parmesan to make a rich, mellow pesto.

This versatile sauce also works great spread on crostini, spooned over soft polenta, or served with poached eggs.