Lemon ricotta pasta and peas

Lemon ricotta pasta and peas

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Lemon Ricotta Pasta with Peas is a fresh, creamy twist on the simple pasta e piselli I grew up eating. My mother often made this humble Italian dish with ditalini or broken spaghetti, sweet peas, and a light broth. It was a staple in our kitchen, especially in the spring when fresh peas were in season and dinner needed to come together quickly.

I’ve kept the simplicity and comfort of my mother’s recipe but added creamy ricotta and fresh lemon for a little extra richness and brightness. The result is a light yet satisfying pasta that feels both nostalgic and fresh. It’s the kind of easy Italian meal that’s perfect for a busy weeknight when you want something comforting without spending hours in the kitchen.

 

Things to know about this Lemon ricotta pasta and peas

  • Quick and Easy: This dish comes together in under 30 minutes, making it perfect for busy weeknights.

  • Use Fresh or Frozen Peas: Either works beautifully—frozen peas are a great pantry staple and stay sweet and tender.

  • Pasta Matters: Short shapes like fusilli, orecchiette, or shells work best because they hold onto the creamy sauce.

  • Reserve That Pasta Water: A splash of hot starchy pasta water helps melt the ricotta into a silky, cohesive sauce.

  • Lemon Brightens Everything: Use fresh lemon juice and zest—it cuts through the richness of the ricotta and adds a fresh finish.

  • Make It Your Own: Add fresh herbs like basil or mint, a sprinkle of grated Parmesan, or even a few chili flakes for a touch of heat.

  • If you like easy warm weather pasta dishes try my vegetarian zucchini and tomato pasta or my creamy  lemon parmesan zucchini orzo
  •  To sum it up this lemon ricotta pasta and peas is the perfect combination of easy and delicious. The addition of the ricotta elevates the entire dish. Sometimes , it’s just one ingredient that transforms a simple recipe into something memorable. I hope you try it and taste the difference ricotta makes-let me know what you think in the comments.

 

Lemon ricotta pasta and peas

Lemon Ricotta Pasta and Peas is a creamy, bright take on classic Italian pasta e piselli. Tender peas, creamy ricotta, and fresh lemon come together with pasta for a simple, comforting meal that’s ready in about 30 minutes.

  • 1/2 lb. small shaped pasta
  • 4 cups fresh or frozen peas
  • 2 cups ricotta cheese
  • 2 Tbsp. olive oil
  • 1 cup finely chopped onion
  • 1 Tbsp. minced garlic
  • juice and zest from 1 lemon
  • 2 cups pasta water
  • 1/2 cup grated parmesan cheese
  • 2 tbsp. chopped Italian parsley
  • freshly ground black pepper
  • salt to taste
  1. In a pot of boiling salted water cook your pasta el dente reserving at least 2 cups before draining
  2. While the pasta is cooking, in a large saute pan over medium heat add the olive oil, then add in the onion and garlic and cook until soft and fragrant , but not brown.
  3. Add the peas and cook 4-5 minutes until the peas are cooked but not mushy. Then add in the pasta water and the ricotta. Simmer until sauce thickens (3-5 minutes ).
  4. Add the parmesan cheese , and freshy ground black pepper, salt according to taste,
  5. Plate top with more parmesan and the freshly chopped Italian parsley.
Main Course
Italian
lemon ricotta pasta, pasta and peas



Vegetarian zucchini and tomato pasta

Vegetarian zucchini and tomato pasta

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This vegetarian zucchini and tomato pasta is one of those easy, feel-good meals  I like to make when the garden (or the market ) is full of summer produce. It comes together with just a handful of  simple ingredients-zucchini, sweet cherry tomatoes, garlic, and pasta- nothing fancy, just simple flavors that produce delicious results. It’s the kind of dish that feels good for you fresh.

Things to know about this vegetarian zucchini and tomato pasta recipe

  1. It’s all about easy : This pasta dish uses a few fresh seasonal  ingredients and makes them delicious. No fancy techniques, or unrecognizable ingredients you can’t pronounce, just good ingredients done right.
  2.  Quick and easy : You can have this meal on your table in under 30 minutes, making it perfect for busy weeknight meals.
  3. Naturally vegetarian and easy to customize :
  4. It’s meatless but still satisfying, and if you want to add a protein boost, try tossing in some grilled  chicken, shrimp or white beans during the final toss with the pasta. They soak up the garlicky tomato juices and make the meal extra special for Saturday dinners with friends.
  5. I hope this simple vegetarian zucchini and tomato pasta brings a little comfort  in how easy it is to make . It’s one of those recipes that doesn’t ask much of you, but gives so much back fresh, easy, and delicious. Whether you keep it vegetarian or add your favorite protein, it’s the kind of reference recipe you’ll want to come to again and again.
  6. And please when you make this pasta dish leave me a comment below with your experience with the recipe. Snap a photo, and tag me on social media. I love seeing your creations. It’s my favorite part!!

 

Vegetarian zucchini and tomato pasta

Vegetarian Zucchini and Tomato Pasta combines tender zucchini, juicy tomatoes, garlic, and pasta for a simple, fresh Italian-inspired meal that’s light, flavorful, and easy enough for a weeknight dinner.

  • 1/2 lb. short pasta
  • 2 Tbsp. olive oil
  • 1 Tbsp. minced garlic
  • 1 teaspoon red pepper flakes
  • 2 medium zucchini cut lengthwise and sliced
  • 1 pint cherry tomatoes
  • 1 cup my easy marinara sauce
  • 1 cup vegetable stock
  • 1 cup reserved pasta water
  • Salt and pepper to taste
  • Grated parmesan and a few basil leaves for serving

  1. Bring a pot of salted water to a boil and cook your pasta el dente. Reserve about 1 cup of the pasta water, then drain.

  2. While the pasta is cooking, heat the olive oil in a large skillet, over medium heat. Add the garlic and saute until soft and fragrant- don’t let it brown.
  3. Add the tomatoes, red pepper flakes and a pinch of salt and cook 5-6 minutes until the tomatoes are soft and blistered
  4. Add the zucchini and cook until tender 4-5 minutes. Add the marinara sauce and the reserved pasta water and cook 5 minutes longer.
  5. Add the drained pasta to the pan. Toss everything together until well coated and glossy. Stir in the parmesan cheese and stir to melt into the sauce
  6. Serve hot with fresh basil leaves and additional parmesan cheese.
  •  
Main Course
Italian
vegetarian zucchini pasta,



Easy homemade spinach crepes

Easy homemade spinach crepes

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Looking for a quick , easy and delicious healthy meal that’s perfect any time of the day ? These easy, homemade and quick spinach crepes are just what you need! Light , savory, and full of good for you spinach, these crepes come together in minutes and make a versatile base for your favorite fillings. I used them to make a lighter version of spinach manicotti- filled the crepes with a creamy ricotta and spinach filling, placed them in a baking dish with my easy marinara sauce, topped them with shredded mozzarella and baked them until the cheese was bubbly and golden.

Easy homemade spinach crepes

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Looking for a quick , easy and delicious healthy meal that’s perfect any time of the day ? These easy, homemade and quick spinach crepes are just what you need! Light , savory, and full of good for you spinach, these crepes come together in minutes and make a versatile base for your favorite fillings. I used them to make a lighter version of spinach manicotti- filled the crepes with a creamy ricotta and spinach filling, placed them in a baking dish with my easy marinara sauce, topped them with shredded mozzarella and baked them until the cheese was bubbly and golden.

Things to know about this Easy homemade spinach crepes recipe

These savory spinach crepes are easy to make! They take a little bit of time- you have to fry each one separately but other then that, they’re really easy to make. Crepes are nothing more than super thin pancakes, deliciously neutral in taste. It’s the fillings that make them savory or sweet.

If you want to make crepes into a lunch or dinner, what I do is make a rich ricotta and spinach filling and use these spinach crepes  instead of store-bought pasta tubes to make manicotti. I layer them in a baking dish with my easy marinara sauce and bake until bubbly and golden.  It’s a lighter, healthier version on the classic- delicious and perfect to make ahead of time , and bake when you’re ready to serve.

These easy homemade spinach crepes are a healthy alternative, they’re delicious and a versatile staple you’ll make over and over again. Whether you’re making them for a quick lunch, using them for manicotti, or filling them with whatever you have on hand, you’re going to love them!!! Try them with my easy marinara sauce and your favorite savory filling for a delicious easy dinner everyone will love. And if your looking for a more classic option, check out my plain crepes how to make homemade crepes -prefect for sweet or savory fillings. And what I used to make my delicious Italian crepe Manicotti with bechamel

Let me know how you used them- I’d love to hear what fillings you came up with, snap a picture and tag me on social media, I love to see your creations . It’s my favorite part!! 

Easy Homemade Spinach Crepes

These Easy Homemade Spinach Crepes are tender, delicate, and naturally vibrant, making a versatile base for both savory and sweet fillings. Simple to prepare and perfect for breakfast, brunch, lunch, or dinner.

  • 2 cups fresh spinach
  • 1 1/2 cups of flour
  • 3 eggs
  • 1 cup milk
  • 2 Tbsp. of butter
  • salt and pepper to taste

  1. Prepare the spinach by placing it a dry saute pan and cook until wilted ( 2-3 minutes) let cool, squeeze out as much liquid as possible.

  2. In a blender or food processer combine the spinach, eggs, milk and salt , blend until smooth.
  3. Add the flour and pulse until combined. Don’t over mix. The consistency should be smooth and thin , similar to heavy cream. It should coat the back of a spoon. Then set the batter in the fridge to rest for at least 1 hour or overnight.
  4. Heat an 8 inch non-stick skillet over medium high heat. Grease with a small amount of batter. Pour a small amount of batter( about 2 Tbsp.) into the pan and swirl to coat evenly. Cook each crepe 1-2 minutes per side. Greasing the pan with butter lightly before each crepe.
  5. To store spinach crepes, allow them to cool completely before stacking and covering them tightly with plastic wrap or placing them in an airtight container. Keep them in the fridge for 2-3 days. For freezing separate each cooled crepe with parchment paper, stack and wrap tightly with plastic wrap or place in a freezer safe container. They will last in the freezer up to three months.
  6. To reheat the frozen spinach crepes, thaw the crepes in the fridge, then warm them up in a skillet or microwave until heated through.
  7. Second, and so on
Main Course
Italian
homemade spinach crepes, easy crepe recipe



Italian crepe manicotti with Bechamel

Italian Crepe Manicotti with Bechamel

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These Italian crepe manicotti with bechamel sauce are made with homemade crepes, filled with a ricotta and spinach filling before being laid on a bed of marinara sauce. Then they are topped with a creamy bechamel sauce and freshly grated mozzarella before being baked to a golden deliciousness.

The crepe recipe is the one I always use they’re soft, light and so easy to work with . Not to mention how easy they are to make. Of course you can use store-bought manicotti shells in this recipe. but why would you when homemade crepes tastes so good and are so easy to make.

Tips for this Italian crepe manicotti with bechamel recipe

A few tips: Let your crepes cool before filling so they don’t tear. Don’t overstuff – just a few spoonful of filling is perfect. A little bechamel goes a long way, just enough to coat the manicotti and bubble up around the edges. You can assemble the whole dish a day ahead and keep it covered in the fridge-just bring it to room temp before baking. It also freezes beautifully, so it’s great for making ahead when you’re feeding a crowd or the holidays.

If you’ve never made manicotti with crepes , give it a try and tag me when you do. I love to see your creations. And trust me, once you taste these Italian crepe manicotti you’ll never reach for the store-bought shells. 

Italian crepe manicotti with Bechamel

Delicate homemade crepes are filled with creamy ricotta and spinach, then topped with marinara, silky béchamel, and melted mozzarella before baking until golden and bubbly.

FOR THE FILLING:

  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella divided 1 cup for the filling and 1 cup to top the manicotti before baking.
  • 1/2 cup parmesan cheese
  • 1 medium egg
  • 1 cup blanched spinach or Swiss chard, squeezed dry and chopped
  • salt and pepper to taste

FOR THE EASY BECHAMEL SAUCE

  • 1/2 stick sbutter
  • 1/4 cup flour
  • 2 1/2 cups whole milk
  • pinch of nutmeg
  • salt and pepper to taste

  1. Make the filling. In a bowl mix together ricotta, parmesan cheese, 1 cup of the shredded mozzarellas, egg, spinach or chard. Season with salt and pepper to taste set aside

  2. Prepare the Bechamel sauce. Melt the butter in a saucepan over medium high heatWhisk in the flour and cook 1-2 minutes stirring . Gradually whisk in the milk a little at a time , stirring continually. Cook 5-6 minutes until the bechamel sauce is smooth and thickened. Season with salt and nutmeg.

  3. Assemble the crepes. Preheat your oven to 375-degrees. Place 1-2 generous Tablespoon of the ricotta, spinach filling in the center from end to end of the manicotti. Roll them up like a jelly roll. Repeat with remaining crepes. In an oven proof lasagna pan add the 3 cups of my easy marinara sauce. Place the filled manicotti on top of the red sauce, top with the béchamel sauce. Add the remaining shredded mozzarella and bake covered for 30- 35 minutes . Remove the cover the last 15 minutes.

Main Course
Italian
homemade manicotti



Spaghetti frittata Easter pie

Spaghetti Frittata Easter Pie

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If you’ve never had Spaghetti frittata Easter pie you’re missing out on one of the best Italian traditions.  Spaghetti  pie may not be a dish your familiar with, but it’s one you should try. This delicious meal takes traditional spaghetti and turns it into a savory pie. Spaghetti pie, often made with a filling of cooked pasta, cheese, eggs and sometimes cured meats is a dish that many Italian -Catholic families traditionally prepare and eat around Easter.

The pie is often made on the day before Easter and served at noon to signify the end of Lent and the breaking of the fast. I usually make this spaghetti pie each year as it is a family traditional .

Variations for this Spaghetti frittata Easter pie

Here are three variations Of spaghetti frittata Easter pie, based on regional traditions.

  1. Neapolitan: A classic from Naples, this version is often made with leftover pasta and a mix of Pecorino Romano and parmesan. Some families add a touch of tomato sauce for color and extra flavor.
  2. Southern Italy : In Calabria and Sicily, this dish might include a mix of cured meats like soppressata , capicola, along with a generous amount of cheeses . I am using this version in this recipe.
  3. Ricotta and sausage Easter pie: A richer version found  in some Italian -American kitchens, this variation swaps salami for crumbled Italian sausage and adds ricotta cheese for a creamier texture.

Each of these versions is delicious and carries a special tradition to who ever makes it. Spaghetti frittata Easter pie is an easy way to bring a little bit of Italian tradition to your table. Serve it warm, room temperature , or straight from the fridge-it’s delicious no matter what and it’s perfect any time of the year . ENJOY! And please leave me a comment on your experience with this recipe. I love hearing from you!!! 

Spaghetti Frittata Easter Pie

A traditional Italian-style spaghetti frittata made with leftover pasta, eggs, Parmesan or Pecorino Romano, and seasonings, then cooked until golden and set. This rustic Easter favorite is simple, satisfying, and perfect for breakfast, brunch, lunch, or using up leftover spaghetti.

  • 12 oz. cooked spaghetti
  • 4 large eggs
  • 1/2 cup grated pecorino Romano or parmesan
  • 1 cup shredded mozzarella
  • 1 cup diced provolone
  • 1 cup diced salami
  • 1/4 cup chopped Italian parsley
  • salt and pepper to taste
  • 2 Tbsp. olive oil

  1. Start by cooking the pasta al dente in boiling salted water, drain and let cool slightly.

  2. In a large bowl whisk the eggs then add in the rest of the ingredients, spaghetti mozzarella, parmesan, provolone, parsley and salami. Salt and pepper to taste. Mix until well combined.
  3. In a 10 inch saute pan over medium high heat add the 2 Tablespoons of olive oil. When the oil is hot add the spaghetti mixture, cover, lower the heat to low cook for 10-12 minutes or until golden brown. Put a plate over the skillet and flip the pasta pie , slide it back into the pan cover and cook 10 minutes remove the cover the last 5 minutes.
  4. Let rest before slicing. Can be served at room temperature or hot.
Appetizer, Main Course, Side Dish
Italian



creamy lemon parmesan zucchini orzo

Creamy Lemon Parmesan Zucchini Orzo

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

If your looking for a quick and easy weeknight dinner that’s full of fresh flavors, this creamy lemon parmesan zucchini orzo is just what you need. Made entirely in one pan, it’s a fuss-free dish that’s perfect for busy worknights or when your craving something comforting without the cleanup. the orzo soaks up a velvety lemon parmesan sauce, and the zucchini adds a fresh heathy touch.

Serve it as a light vegetarian main , ( if you use vegetable stock) or pair it with my rosemary garlic seared lambchops for a complete restaurant quality meal. Or with my Quick And EASY Chicken Francese for a spring time complete meal everyone will love. Also a delicious addition to grilled chicken, shrimp or fish for an easy elegant meal. It’s creamy texture and bright citrus flavor also make it a delicious side dish for gatherings, adding color and flavor to your table. Whether served as a main dish or a side, it’s guaranteed to keep them coming back for more.

Switch up this creamy lemon parmesan zucchini orzo

What to switch things up? Try adding grilled chicken, shrimp or seared scallops for a flavor boost. For extra veggies, toss in fresh spinach, cherry tomatoes or peas. If you prefer a little heat, a pinch of red pepper flakes will add a spicy kick. You can even swap out the zucchini for asparagus, broccoli, or whatever is in season. The possibilities are endless, making this one -pan creamy lemon parmesan zucchini orzo your go-to for easy , adaptable meals. With just one pan and minimal effort, you can have a meal that feels special yet easy enough for any day of the week. This orzo recipe is a perfect side dish too along side my rosemary garlic seared lambchops for a complete restaurant quality meal. Or with my Quick And EASY Chicken Francese for a spring time complete meal everyone will love. Give it a try and let me know in the comments what variation you tried and tag me on social media, I love seeing your creations and it helps others. 

Creamy Lemon Parmesan Zucchini Orzo

Creamy Lemon Parmesan Zucchini Orzo is a bright and comforting one-pan dish that brings together tender zucchini, delicate orzo, fresh lemon, and savory Parmesan cheese. The orzo cooks right in the pan, creating a naturally creamy texture without needing a heavy sauce, while lemon adds a fresh, vibrant finish. It’s an easy Italian-inspired side dish or light vegetarian meal that comes together with simple ingredients and makes a delicious way to use fresh summer zucchini.

  • 4 cups orzo
  • 2 medium zucchini cleaned and cut into dice
  • 2 Tbsp. olive oil
  • 1 Tbsp. butter
  • 1 cup chopped red or yellow onion
  • 1 Tbsp. minced garlic
  • 1 cup white wine
  • 2 cups chicken or vegetable stock
  • 1 cup cream
  • 1 cup grated parmesan cheese
  • juice from 1 lemon
  • 2 Tbsp. chopped Italian parsley

  1. In a large saute pan over medium high heat in the olive oil and butter saute the onion and garlic until soft and translucent

  2. Add the orzo to the pan and cook for a few minutes to toast. (2-3 minutes) then deglaze the pan with the wine. After the wine has been absorbed add the stock and cream cook until sauce begins to thicken ( about 10 minutes) add in the zucchini and parmesan cheese and cook 5 minutes longer.

  3. Finish with a squeeze of lemon juice and the Italian parsley.
Main Course, Side Dish
Italian
Creamy Lemon Parmesan Zucchini Orzo



Sicilian Eggplant caponata rigatoni

Sicilian Eggplant Caponata Rigatoni

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Growing up, my mother made eggplant caponata every summer with farm-fresh produce straight from our garden. Glossy purple eggplant, juicy tomatoes, and fragrant basil were transformed into a vibrant, flavorful caponata—a classic Sicilian sweet-and-tangy relish that has always reminded me of summer.

Caponata is traditionally served as an antipasto or side dish, but I love turning it into a hearty pasta meal by tossing it with rigatoni. The sturdy pasta is perfect for capturing the rich tomato sauce and tender pieces of eggplant, while olives and capers add their signature salty, savory flavor.

Every bite is a delicious combination of sweet, tangy, and savory flavors, making this a wonderful way to use the abundance of summer produce. It’s simple, rustic Italian cooking at its best—and a recipe that brings a little taste of my childhood kitchen to the table.

 

Delicious variations for Sicilian eggplant caponata rigatoni

  1.  Meaty caponata Rigatoni: Add crumbled Italian sausage or ground beef for a heathier twist. Brown the meat along with the onions and garlic before adding the tomatoes and eggplant.
  2. Seafood Caponata Rigatoni: For a coastal Italian touch, add sauteed shrimp or chunks of white fish like cod or halibut. These seafood compliments the briny capers and olives.
  3. Creamy Caponata Rigatoni:  For a luxurious twist, stir in a cup of ricotta cheese  and 1/2 cup of heavy cream just before serving. This creates a velvety sauce that pairs beautifully with the bold flavors of the caponata.
  4. Pasta Swap caponata: While rigatoni is perfect for holding on to the caponata sauce, you can easily swap it for other pasta shapes. Try penne, orecchiette, or even spaghetti for a different texture.

Sicilian eggplant caponata rigatoni is a celebration of bold flavors and simple ingredients, bringing a taste of Italy to your table. Whether you stick to the classic version or try one of the delicious variations, this dish is sure to become a family favorite. Give it a try and let me know in the comments how you made it you own!!! Share your creations and tag me- I’d love to see your take on this Sicilian – inspired pasta. 

Sicilian Eggplant Caponata Rigatoni

Sicilian Eggplant Caponata Rigatoni combines a classic Sicilian eggplant caponata with hearty rigatoni for a rustic and satisfying pasta dish. Tender eggplant, tomatoes, olives, capers, and fresh basil simmer together in a rich sweet-and-tangy sauce before being tossed with pasta. It’s a delicious way to use summer produce and transforms a traditional caponata into a complete meatless meal.

  • 12 0 z. rigatoni Pasta
  • 1 medium eggplant cut into medium dice
  • 2 Tbsp. olive oil
  • 1 cup chopped onions
  • 1 tbsp. minced garlic
  • 4 cups chopped tomatoes
  • 3 cup my easy marinara sauce
  • 1 cup pasta water
  • 1 cup chopped celery
  • 1/2 cup red wine vinegar
  • 2 Tbsp. sugar
  • 2 Tbsp. capers
  • 1 cup pitted and sliced green olives
  • 1/2 cup pine nuts
  • 1/2 cup torn basil leaves
  • salt and pepper to taste
  • 1/2 cup grated parmesan cheese for serving

  1. In boiling salted water cook your pasta al dente

  2. In a large saute pan over medium high heat in the olive oil saute the onion and garlic until soft and translucent
  3. Add the tomatoes and eggplant and cook until the tomatoes burst and the eggplant is tender.

  4. mix the sugar with the vinegar and add to the eggplant mixture along with the capers, olives. pine nuts and  marinara sauce let it simmer for 20-25 minutes.

  5. Toss the rigatoni in this delicious vegetarian eggplant , top with grated parmesan and shredded basil. 

Main Course
Italian
Sicilian Eggplant Caponata Rigatoni,



Leeks peas and asparagus risotto

Leeks Peas and Asparagus Risotto

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This leeks peas and asparagus risotto combines tender  leeks, crisp asparagus, sweet peas and a squeeze of lemon for a bright, zesty finish. Perfect for a light family dinner, a special brunch or simply celebrating the arrival of warmer days.

The leeks provide a subtle sweetness that pairs beautifully with the freshness of peas and the earthy bite of asparagus. As the rice slowly absorbs the warm broth, it transforms into a luscious, creamy dish that feels both indulgent and light. The lemony finish lifts the flavors, making each bite a delightful reminder of spring’s arrival.

  • Whether you’re preparing a family dinner or hosting friends, this risotto is a versatile crowd-pleaser. Serve it as a comforting main course with a side of crusty bread, or pair it alongside grilled chicken or fish for a more elaborate spread. Its vibrant colors and fresh flavors will bring a touch of elegance to any meal.

Things to know about this leeks peas and asparagus risotto recipe

  • Seasonal Ingredients: Fresh leeks, peas, and asparagus are at their peak in spring, making this risotto a celebration of the season.
  • Creamy Comfort: The traditional Italian method of slowly adding broth ensures a luxuriously creamy texture without needing cream.
  • Easy Elegance: Perfect for a weeknight dinner or a special occasion, this risotto brings a touch of sophistication to your table.

Tips for the Perfect Risotto

  • Use Warm Broth: Always keep your vegetable or chicken broth warm to maintain the cooking temperature of the rice.
  • Stir Consistently: Stirring frequently helps release the starches from the rice, creating that creamy texture.
  • Taste as You Go: Adjust salt, pepper, and lemon juice to your liking for the perfect balance of flavors.

This leeks, peas, and asparagus risotto pairs beautifully with a glass of chilled white wine and a side of crusty bread. It’s a delightful way to savor the fresh, bright flavors of spring. Give it a try and let the vibrant greens and creamy rice bring a bit of seasonal joy to your table.

Have you made this risotto? Share your experience in the comments or tag me on social media with your creations. I’d love to see how it turns out! 

Leeks Peas and Asparagus Risotto

Creamy Italian risotto made with tender asparagus, sweet peas, and sautéed leeks. This simple spring-inspired dish is packed with fresh vegetables and finished with Parmesan for a rich, comforting flavor.

  • 2 cups Arborio rice
  • 1 leek cleaned and sliced
  • 1 cup trimmed and chopped asparagus
  • 1 cup fresh or frozen peas
  • 4 cups hot vegetable or chicken stock
  • 1/2 cup white wine
  • 2 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1/2 cup parmesan cheese
  • Juice from 1 lemon
  • 2 Tbsp. chopped Italian parsley
  • Salt and pepper to taste

  1. Saute the leeks : heat the oil and butter in a large skillet over medium high heat. Add the sliced leeks and saute until soft and fragrant.

  2. Toast the rice: Stir in the Arborio rice and cook until lightly toasted 3-4 minutes
  3. Deglaze the pan with the wine stirring until absorbed
  4. Add the warm broth one ladle at a time, stirring constantly. allow the broth to absorb before adding more.
  5. After 15 minutes, stir in the asparagus and peas. Continue cooking until the rice is creamy and al dente.
  6. Remove from the heat , stir in the parmesan cheese , squeeze in the lemon juice and Italian parsley.
Appetizer, Main Course, Side Dish
Italian
leeks peas and asparagus risotto,



Pasta de Santo Giuseppe

Pasta de Santo  Giuseppe

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Pasta di San Giuseppe has as many variations as there are regions in Italy, with each area adding its own traditional touch. One ingredient, however, remains essential: toasted breadcrumbs instead of grated cheese. The breadcrumbs represent the sawdust from Saint Joseph’s carpentry workshop, honoring him as a humble and hardworking carpenter.

This simple and delicious Italian pasta can be enjoyed year-round, but it holds special significance on March 19, when Italians celebrate La Festa di San Giuseppe, or Saint Joseph’s Day. While much of the world celebrates St. Patrick’s Day on March 17, Italians honor Saint Joseph, the patron saint of fathers, workers, and those in need. Because the feast traditionally falls during Lent, meatless dishes are often served.

The toasted breadcrumbs sprinkled over the pasta symbolize the sawdust of Saint Joseph’s workshop and serve as a reminder of his humble life and devotion. In many parts of Italy, families also prepare elaborate St. Joseph’s altars, filled with breads, fava beans, pastries, and other symbolic foods as an offering of gratitude for his protection and provision.

Three Variations of Pasta di San Giuseppe

Sicilian Sweet and Savory:
This traditional Sicilian variation combines pasta with anchovies, garlic, and wild fennel, then finishes it with toasted breadcrumbs sautéed in olive oil. The combination of savory anchovies, aromatic fennel, and crunchy breadcrumbs creates the distinctive sweet-and-savory flavor Sicily is known for.

Southern Italian Tomato-Based — My Version:
In parts of Southern Italy, Pasta di San Giuseppe is prepared with a light tomato sauce made with crushed San Marzano tomatoes, onions, and garlic. This version has a slightly richer flavor while still keeping the traditional toasted breadcrumb topping. It’s the version I make and the one I’m sharing here.

Vegetarian Lentil and Fava Bean:
As a nod to Saint Joseph’s role as a protector of the poor, some families incorporate lentils or fava beans into the dish. Both are traditional symbols of abundance and good fortune. The legumes add protein and a hearty texture, making this a satisfying meatless meal.

More Than Just a Pasta Dish

Pasta di San Giuseppe is more than just a dish—it’s a symbol of Italian heritage, faith, and gratitude. Whether prepared with anchovies, tomatoes, lentils, or fava beans, the humble toasted breadcrumbs remain a constant, symbolizing the sawdust of Saint Joseph’s carpentry workshop and reminding us of his humility and hard work.

On March 19, families across Italy gather to celebrate his legacy, honoring tradition through food, family, and faith. No matter which variation you choose, this humble pasta is a delicious way to connect with Italy’s deep-rooted culinary and cultural traditions.

 

 

Pasta de Santo Giuseppe

Pasta di San Giuseppe is a traditional Italian dish served for Saint Joseph’s Day on March 19. This Southern Italian version features pasta tossed in a light tomato sauce with garlic and onion, then finished with toasted breadcrumbs in place of cheese. Simple, rustic, and flavorful, it’s a delicious meatless pasta rooted in Italian tradition.

  • 12 oz. spaghetti
  • 2 cups bread crumbs
  • 1 cup grated parmesan cheese
  • 2 Tbsp. chopped Italian parsley
  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • 4 anchovy fillets
  • 2 Tbsp (hot red pepper flakes)
  • 2 cups cherry tomatoes
  • 2 cups my easy marinara sauce
  • 1 cup pasta water

  1. In a large pot of salted rapidly boiling water cook the spaghetti al dente.

  2. In a saute pan in 1 Tbsp. of butter and 1 tbsp. of olive saute 1 Tbsp. of minced garlic until soft and the bread crumbs and cook until the breadcrumbs are toasted and golden, remove from the fire add in the grated parmesan and 2 Tbsp. of freshly chopped Italian parsley and set aside,
  3. In the same pan add the remaining 1 tbsp. of butter and olive oil add the remaining 1 tbsp. of minced garlic cook until soft and translucent, then add the cherry tomatoes cook until the tomatoes burst.
  4. Add in the marinara and pasta water simmer until the sauce thickens about 15 minutes. Add some fresh torn basil leaves, then toss the spaghetti in the sauce.
  5. Plate top with the breadcrumb mixture.
Main Course
Italian
Pasta di San Giuseppe, Saint Joseph’s Day pasta



Tomato piccata shrimp bucatini pasta

Tomato Piccata Shrimp Bucatini Pasta

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If your looking for an easy yet elegant seafood pasta dish, this tomato piccata shrimp bucatini pasta is a must -try. Featuring tender shrimp, a bright and tangy tomato piccata sauce and perfectly al dente bucatini, this recipe is packed with bold flavors and comes together in under 30 minutes.

With every forkful, you’ll experience a delicious blend of textures and flavors. The bucatini absorbs the garlicky , tomato sauce while maintaining  its signature al dente bite. The shrimp remain plump and juicy, and the capers add a briny pop that enhances the natural sweetness of the tomatoes. The fresh basil ties everything together , making this dish feel like a restaurant- quality experience at home.

Why you’ll love this tomato piccata shrimp  bucatini pasta recipe

Quick and easy: Perfect for weeknights but fancy enough for entertaining.

Bright and tangy: Lemon, capers and tomatoes bring a zesty zing to the dish.

Rich and creamy: garlic and pasta water add depth and silkiness to the sauce.

Perfect pasta pairing: Bucatini’s hollow center holds the sauce for an irresistible bite.

Pair this dish with a crisp green salad and a side of garlic bread for a delicious complete meal. If you make this tomato piccata shrimp bucatini pasta, let me know in the comments and please don’t forget to tag me on Instagram with your creations. I love hearing from you. 

Tomato Piccata Shrimp Bucatini Pasta

Tomato Piccata Shrimp Bucatini is a bright and flavorful Italian-inspired pasta made with tender shrimp, bucatini, tomatoes, capers, garlic, and fresh lemon. The light, silky sauce coats every strand of pasta for an easy restaurant-quality meal that's ready for any night of the week.

  • 12 oz. bucatini pasta
  • 1 lb. large shrimp, peeled and deveined (16-20 per lb. )
  • 2 Tbsp. olive oil
  • 1 Tbsp. minced garlic
  • 2 cups cherry tomatoes
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 1 cup reserved pasta water
  • juice from 1 lemon
  • 1/3 cup drained capers
  • 1/4 cup torn basil
  • salt and pepper to taste

  1. Bring a large pot of salted water to a boil and cook the bucatini al dente. Reserve 2 cups pasta water before draining.

  2. Heat the olive oil and butter in a large skillet over medium high heat. Add the tomatoes, red pepper, and garlic cook until the tomatoes burst and the garlic is soft and translucent. About 5 minutes.
  3. Deglaze the pan with the wine waiting until fully absorbed before adding the chicken stock, pasta water lemon juice and capers. Simmer until the sauce begins to thicken 7-10 minutes.
  4. Add the shrimp, and cook 5 minutes or until the shrimp are cooked through. Then add in the pasta, top with fresh basil.
Main Course
Italian
tomato piccata shrimp pasta,