Italian Recipes (Most Popular)
Who says pasta suppers have to be heavy, super-saucy affairs? This is a wholesome dinner dish packed with arugula and lemon that will never weigh you down!
Since I can't digest oils or fats, traditional dishes like this cheese and pepper pasta from Rome are usually off-limits. With a few substitutions though, I've made a pretty good model of it! This is loaded with pepper and garlic with a bright burst of lemon - your tastebuds will be in heaven! I also love to toss in steamed broccoli with the pasta for added flavour and colour.
I love soups like cioppino or Manhattan chowder, but recipes always make a ton of food and it's only me! This is the perfect size for two hearty bowls, which is good because it's really only good reheated once.
Why pay a premium price when you can roast and can tomatoes from your own garden? These are wonderful stirred into rice or spooned over steamed or roasted veggies. The jars have a shelf life of 12-18 months, and aside from storing in a cool, dark place need no special attention.
Using my "Richer Ricotta" as a base, this is a light but very flavourful alternative to cream cheese frosting that works wonders on carrot, spice or coffee cake! You can even use it to fill cannoli in a pinch.
No shortage of flavour in this noodle! Whole wheat, garlic and any herb you like add a rich and wholesome nuance to your everyday side dish. Try it with a simple olive oil and herb sauce!
The rich flavour of tomatoes and garlic combined with the delicious nuances from lime basil and fresh oregano make this "Italian Salsa" a perfect party starter!
A bowl of comfort on a cold winter's day, this roasted tomato soup tastes like the best spaghetti sauce and goes down smooth. The secret? No cream - Greek yoghurt is pureed in for body and a welcome bit of tang. For best results, use full fat yoghurt - it's less likely to curdle.
Almonds, dark chocolate chips, cranberries and caramel bits meld together with spelt flour, kinako and aquafaba for an eggless, crunchy dunker!
My stepdad loves pizza, but he's a diabetic and is always watching his carb load. This crust isn't "low carb" per se but it is higher in protein and fibre than your run of the mill storebought. It even freezes beautifully!
Tender oat flour cookie dough made with ricotta cheese (and no egg!) makes a delicious wrapper for a pinwheel of Nutella, crunchy peanut butter and chopped peanuts. How can you go wrong?
This is my favourite use for the Radish Top Pesto - the sweet peppers temper the bite of the radish tops and add visual interest to the bowl.
These two toned biscotti are crispy, dunkable and a great combination of chocolate and vanilla-berry flavour.
366 calories per serving, 22 carbs, and 30 grams of protein. Very delicious. Serves 8.
Adapted from Donna Hay's recipe in April 2010's Style at Home magazine. Yields 8 ravioli per serving.
Can you go wrong with the nutritious, delicious trifecta of homemade apple butter, whole grains and herbal tea? These crunchy (and low fat) cookies are perfect to tote in your lunchbag for your afternoon coffee break.
The same, vegan tofu mix will work to fill about 12 jumbo shells, if you don't want to bake this as a casserole, and is also delicious baked with rice or quinoa instead of pasta.
There's no shortage of flavour in this cheesy baked dish, even though there's half the amount of pasta! I personally love garlic in my tomato sauce, if you don't, feel free to leave it out and use plain tomato sauce. Made by request for a weight-watching friend of mine.
I wrote this recipe for a friend of mine who LOVES cooking on the grill and in the oven, but hates the cleanup of traditional roasting and the fat that can accompany it. Par-cooked orzo gets tossed with tomato sauce and layered over a bed of herbed veggies before being wrapped in foil for a steam blast in the oven... and everyone get's their own packet!
All the flavour of a traditional sausage, pepper and onion fry-up, but without the mess of greasy sausage!
Lime basil, ground sunflower seeds and sunflower oil combine with a hint of extra lime and simple salt and pepper for a vegan pesto that can swim with the fishes! If only regular basil is available, add the remaining zest from the lime.
An old childhood favourite, veganized! If you can find whole grain stuffing shells even better - or use GF ones if you need!
This makes about 1 cup and is the perfect alternative to creamy Caesar dressings. I use this on my Italian Salami Pasta Salad.
This tasty sauce for beef (or beet) Carpaccio can also used for tuna tartare or hamburgers. (Makes about 1 1/2 cups, NI per 1/2 cup)
From PassionFish Restaurant, a unique taste sensation with gourmet ingredients like Madeira wine and Gorgonzola and mascapone cheeses.
Coming from one of the Stepfather’s momma’s cook-notes: Honey is the basic flavour in these classic light fluffy dough Italian cookies. Americans call these a "Sweet Roll".