Homemade Vegetable Pasta Primavera

If you're looking for an easy dish to make that tastes just as good leftover, vegetable primavera is a great choice. Homemade vegetable pasta primavera can contain a variety of vegetables, from either the supermarket or your local farmstand (though the farm variety will taste better most likely!). Usually summer squashes and zucchinis make great additions, and saute beautifully. Read on for directions to make this easy Italian recipe!

Ingredients:

* One large zucchini squash, sliced and halved
* One large yellow squash, sliced and halved
* One ripe garden tomato, diced
* Small bunch fresh basil leaves, chopped
* 1 teaspoon fresh ground black pepper
* 2 Tablespoons olive oil
* 2 Tablespoon fresh grated parmesan cheese
* 1 box penne pasta, shells, or rotini

Directions:

1. In a large skillet on medium heat, saute the olive oil with the zucchini and yellow squash for 12 minutes, or until slightly softened. Meanwhile, cook the pasta according to box directions.

2. Add the diced tomatoes and basil, then saute the mixture for approximately 4 minutes, enough to warm the tomatoes and cook slightly. The tomatoes may fall apart, but will add texture and flavor to the dish.

3. Add the parmesan cheese, cooked pasta, and pepper to the mixture and toss. Serve immediately.

Homemade Fettuccine Alfredo

One of the richest and most popular dishes in Italian American restaurants has to be fettuccine alfredo. There's something about the full flavor, creaminess, and cheesiness that combine to make a satisfying, go-to Italian dinner recipe for holidays, weekends, and anytime you're feeling like the ultimate in comfort food. The beauty of making homemade fettuccine alfredo is that it's incredibly easy to make at home, with just a few basic ingredients. There are many variances in recipes all over the web, but the basis for all of them are cheese, heavy cream, and pasta.

Ingredients:

* 1 package fettuccine
* 6 Tablespoons butter
* 1/4 cup heavy cream
* 1/4 cup grated parmesan cheese
* White mushrooms, cleaned and sliced lengthwise thin
* Fresh ground pepper to taste

Directions:

1. Prepare the fettuccine according to package directions.

2. Prepare a large saucepan with 1 tablespoon of butter. Add the butter and pepper to the saucepan, then add the prepared fettuccine. Add the cream to the mixture and heat until it thickens. Add the mushrooms and cheese to the mixture, heating throughly and tossing the mixture frequently. Melt the cheese entirely, then serve.

Some suggested items to add to the recipe:

* Cooked garden peas
* Fresh baked diced chicken breasts
* Sun dried tomatoes
* Asparagus
* Roasted red peppers

Penne with Homemade Vodka Cream Sauce

Above: another vodka cream sauce recipe, using tagliatelli pasta.

If you're tired of the typical red Italian sauces, but don't want a white sauce, penne vodka cream sauce lies right about in the middle. Simple to make, this easy homemade vodka cream sauce can be made in bulk to serve larger crowds!

Ingredients:

* 2 cups cooked penne pasta
* 4 Tablespoons olive oil
* 3 minced shallots
* 1/3 cup chicken broth
* 1 Tablespoon tomato paste
* 1/4 teaspooon crushed red pepper
* 1/4 cup heavy cream
* 3 Tablespoons vodka
* Fresh minced flat leaf parsley
* Grated parmesan cheese

Directions:

1. Saute the shallots until slightly cooked. Stir in the paste, crushed red pepper, and broth. Reduce the heat to low, adding the vodka and cream slowly. Stir constantly to avoid scorching. Heat thoroughly, but do not boil or burn.

2. Toss the sauce mixture with the cooked pasta. Top with the grated parmesan cheese and parsley, serving immediately.

Italian Spinach and Ricotta Stuffed Shells Recipe

Ricotta cheese tastes wonderful in many Italian recipes ranging from lasagna to ricotta cheesecake. The richness of ricotta is from the density and high fat content. Fortunately, there are part skim varieties that can help cut the fat in your recipes. To further reduce your fat intake, spinach is a tasty addition that will add a whole lot of flavor! Read on for directions and the ingredient list of this Italian spinach and ricotta stuffed shells recipe.

Ingredients:

* 1 Box Jumbo stuffed shells
* 2 Bags fresh spinach, washed
* 1 cup part skim ricotta cheese
* 1/2 teaspoon salt
* 1/2 cup low fat mozzarella cheese
* 1/2 cup marinara

Directions:

1. Cook the shells according to directions. While the shells are cooking, prepare a pot of boiling water for the spinach. Remove the stems, then bring the water to a boil. Boil the spinach for approximately 10 minutes. Drain and let cool slightly.

2. Combine the ricotta, salt, and cooked spinach in a bowl. Preheat an oven to 400 degrees. In a large glass baking pan, arrange the shells. Fill each shell generously with the ricotta-spinach mixture. Top with the marinara and then mozzarella cheese.

3. Bake the shells for approximately 20-25 minutes, until the cheese is melted. Serve immediately.