Italian vegetarian stuffed artichokes

These  Italian vegetarian stuffed artichokes are made with simple ingredients. This is one of those recipes that takes me back to my  mamas kitchen in north Italy where  I first learned this family recipe, The artichokes came from the family farm ( la campana) the flavor of just picked artichokes is mouth watering!!!

A traditional Italian comfort dish stuffed artichokes are a staple in most Italian kitchens. variations can vary, With some having meat and vegetables added to the filling,

Three tips for success when making Italian  vegetarian stuffed artichokes

first select fresh and tender artichokes when you make these  Italian  vegetarian stuffed  artichokes. Choose artichokes that are firm, heavy for their size and have tightly closed leaves.

Second prepare the artichokes properly by cutting off the top quarter and removing the though outer leaves and  center choke.

Cut the stems off leaving a flat bottom surface so the stuffed artichokes stand up straight in a pot. I use  my white medium size dutch oven.

Lastly if you make these delicious Italian vegetarian stuffed artichokes please let me know how they work out for you.

And please don’t forget to tag me on Instagram I love hearing from you. It’s my favorite part!!!!

Ingredients

• 4 artichokes
• 2 eggs
• 1/ 2 cup milk
• 2 cups Italian seasoned bread crumbs
• 1 cup grated parmesan cheese
• 1 Tablespoon minced garlic
• 1/2 cup chopped Italian parsley
• 1 cup water
• 1 cup vegetable stock
• !/4 cup extra virgin olive oil
• 1 onion cut in quarters +  4 garlic cloves
• the juice from one lemon

Instructions

1.  Start by cleaning the artichokes. remove the tough outer leaves, cut off the tips and the stem. Remove the center of the artichoke. Place the artichokes in cold water. Add the juice from one lemon. and 1 tablespoon of salt set aside, while making the filling,
2. Make the filling in a bowl add the eggs and milk whisk until well combined. Add the garlic, breadcrumbs, and Italian parsley. salt and pepper to taste. Mix until well combined.
3. Remove the artichokes from the water. discard this water. Fill the centers of the artichokes with the filling.
4. Stand the artichokes up in a stock pot add the water, vegetable stock, olive oil, onion and the garlic cloves.
5. Simmer on the stove top over medium low heat, for 30 minutes or until the  artichoke leaves are tender.
6. Serve on a platter pour the pan juice over the artichokes and enjoy!!!

Vegetarian escarole and beans

Classic Italian Escarole and Beans (Vegetarian Recipe)

This classic vegetarian Italian escarole and beans recipe is a hearty, comforting dish made with simple, wholesome ingredients. Tender cannellini beans are simmered with sautéed garlic and flavorful escarole for a rustic vegetarian meal that’s full of flavor.

Naturally meatless, this traditional Italian recipe is perfect with a side of crusty Italian bread for soaking up every bite. While some versions include meat like sausage or pancetta, this one stays true to its humble vegetarian roots—easy, satisfying, and budget-friendly.

Things to know about this vegetarian escarole and beans recipe

This vegetarian escarole and bean recipe results in a stew like consistency. If you prefer a more soupy consistency, simply add more vegetable stock.

I used canned cannellini beans. You can use dry beans. If you do use dry beans soak them for a few hours. Then cook them in the stock until soft before adding in the escarole.

This recipe is the vegetarian version of escarole and beans. If you want to add meat, add  Italian sausage to the escarole pan sautéing the sausage until brown before adding in the escarole. I use my white Dutch  oven when I make this recipe. Its so pretty I serve from it right at the table.

Lasty if you make this vegetarian escarole and beans please leave me a comment. And don’t forget to tag me on Instagram. I love hearing from you. It’s my favored part!!!

Ingredients

• 1 large head escarole
• 4 cups cannellini beans
• 4 Tablespoons olive oil divided
• 4 Tablespoons minced garlic divided
• 1 tablespoon hot pepper flakes
•  1 cup white wine
• 1 cup vegetable stock
• salt and pepper to taste

Instructions

1. Start by rising the beans
2. Cut the escarole into bite size pieces
3. in two tablespoons of olive oil saute the garlic and the hot pepper flakes until soft and fragrant
4. Add the escarole saute until limp about 10 minutes. salt and pepper now. Set aside.
5. In a separate pot add the remaining olive oil and garlic saute until soft.
6. Add the beans and the vegetable stock and simmer for 10 minutes
7. Add the escarole mixture to the beans and simmer 10 minutes longer to combine flavors.
8. Serve with crusty Italian bread. ENJOY!!!

Craving comforting Italian flavors? This creamy mushroom penne pasta recipe is the perfect dish to satisfy your pasta cravings. Made with tender penne pasta and sautéed mushrooms, all tossed in a rich and silky garlic-infused cream sauce, this easy pasta recipe brings restaurant-quality Italian comfort food right to your table.

Perfect for weeknight dinners or a cozy weekend meal, this creamy mushroom pasta is a crowd-pleaser that feels indulgent yet comes together quickly. The savory mushrooms add a deep umami flavor that pairs beautifully with the smooth, cheesy sauce, making every bite satisfying and full of flavor.

Whether you’re a fan of vegetarian pasta dishes or just looking for a delicious way to enjoy mushrooms, this Italian-inspired creamy penne pasta is sure to become a favorite. Serve it with a sprinkle of Parmesan and fresh herbs for an elegant, satisfying meal that’s ready in under 30 minutes.

Three tips when making this  creamy mushroom penne pasta recipe

First start by sauteing the mushroom in the olive oil and butter mixture until golden  brown when you make this creamy mushroom penne pasta recipe, this adds depth of flavor to your mushroom sauce.

Second, build flavors gradually by adding the garlic and shallots letting them saute until soft, before deglazing the the pan with either white wine or chicken stock.

Lastly finish  with freshly grated parmesan cheese. Season with fresh chopped Italian parsley. Salt and pepper to taste. Enjoy!! If your looking for more easy vegetarian pasta recipes try  my zucchini and tomato pasta shells , a delicious summer pasta dish

Please email or comment with questions. And please don’t forget to tag me on Instagram if you make this easy creamy mushroom penne pasta recipe. I love hearing from you. It’s my favorite part!!!! If your looking for more easy vegetarian pasta recipes try

Many of you asked about my preferred saute pan.I have linked my favorite .

Ingredients

• 1/2  lb. penne pasta
• 1/2 stick of butter
• 1 Tablespoon extra virgin olive oil
• 2 tablespoon minced garlic
• 3 tablespoon minced shallots
• 1/2 pound sliced cremini mushrooms
• 2 cups white wine or chicken stock
• 2 cups cream
• 1 cup pasta water
• 1 cup grated parmesan
• 1/2 cup chopped Italian parsley

Instructions

1. In the  1/2 stick of butter and the one tablespoon of olive oil saute the shallots and garlic until soft and fragrant
2. Add the mushrooms and saute until brown salt and pepper the mushrooms
3. Deglaze the pan with the white wine or chicken stock simmer until the liquid evaporates. before adding the cream and pasta water.
4. Simmer until sauce thickens about 15 minutes.
5. Add in the parsley, toss in the el dente penne, grate more parmesan cheese over the top. Enjoy!!!

This is the saute pan I like to use when braising meats or vegetables on the stove top. To protect the  surface of non stick pans I  use wooden utensils not to scratch the surface.

You can adjust the the amount of sugar, according to your taste, or leave it out. The balsamic vinegar, sweetens the Brussel sprouts adding a syrupy delicious glaze, eliminating  the need for sugar.

To add extra flavor let the Brussels sprouts simmer in the bacon drippings  before adding the liquids.

With just one pan, a handful of ingredients, and bold, smoky flavor, these glazed Brussels sprouts are sure to impress. Whether you’re serving them at a family dinner or bringing them to a potluck, they’re guaranteed to be a hit.

Give this easy recipe a try and don’t forget to share it with friends or pin it for later! 

Tuscan Tomato Bread Soup (Pappa al Pomodoro)

Tuscan Tomato Bread Soup (Pappa al Pomodoro)  is a traditional Italian dish the consist mainly of stale bread and tomatoes. The recipe originated in the Tuscan region of Italy, where I was born.

It is a simple and delicious recipe that showcases the bold flavors of the region and is often made with fresh off the vine tomatoes.

Once thought of as peasant food this Tuscan Pappa al Pomodoro can now be found in many Italian restaurant menus.

Variations for this Tuscan Pappa al pomodoro

I wanted to keep this Tuscan pappa al pomodoro vegetarian so I used vegetable stock. You can substitute the vegetable stock for chicken stock if that fits your taste.

Another variation has to do with the bread sliced or cubed doesn’t matter it’s a personal preference. Traditionally  the bread wasn’t fried. I find that this extra step of frying and seasoning the bread adds so much flavor, it’s well worth It.

I make this Tuscan Pappa al Pomodoro in the summer with just picked garden tomatoes. But if its not tomato season be sure to use good quality canned tomato product.

Tuscan Tomato Bread Soup (Pappa al Pomodoro) uses just a few ingredients, so its important to use the quality for the best price. From the tomatoes to the bread and just as important for all around good Italian  kitchen cooking is a good quality extra virgin olive oil that is affordable.

Ingredients

• 1/2 stale loaf Italian baguette
• 2 Tablespoons extra virgin olive oil
• 1/2 cup chopped yellow onion
• 1 Tablespoon minced garlic
• 1 cup vegetable stock
• 1 28 oz. can crushed tomatoes or 1 Lb. chopped roma tomatoes seeds removed.
• 1 cup marinara sauce
• 1 cup white wine or vegetable stock
• Salt and pepper to taste
• fresh chopped basil and Italian parsley
• 1/2 cup grated parmesan

Instructions

1. Cut the bread into thin slices
2. Fry in the 2 Tablespoons of olive oil until browned on both sides
3. Add the onion and garlic saute until fragrant and just beginning to brown
4. Deglaze the pan with the white wine or vegetable stock simmering until absorbed
5. Then add the tomatoes and the remaining cup of vegetable stock
6. Salt and pepper to taste
7. Simmer on low for 30 minutes
8. Sprinkle with the grated parmesan and chopped Italian parsley. ENJOY!!!

Cacio e Pepe Pasta Recipe

This cacio e pepe pasta recipe  is a pasta dish from the city of Roma. This Roman pasta dish of spaghetti with Pecorino Roman cheese and black  pepper uses just a few ingredients and comes together in less than 30 minutes.

Cacio e pepe translates to cheese and pepper in English. In keeping with its name, the dish contains grated Pecorino cheese and black pepper, I added grated parmesan too. The goal is to created a creamy sauce using the grated cheese, black pepper and pasta water. When the sauce is done right the results are creamy deliciousness!!!

Tips when making this Cacio e pepe pasta recipe

The first and most important tip to insure a creamy sauce when you make this cacio e pepe pasta recipe is not to overheat the cheese.

When this happens instead of a creamy smooth silky pasta sauce the cheese ends up in clumps, not smooth. To prevent this from happening keep the sauce off the heat when you add the pasta water and the cheese stirring continually.

Number two this Cacio e pepe pasta recipe uses just a few ingredients be sure to use good quality cheeses

And third by using whole peppercorns and toasting them this simple pasta recipe becomes a restaurant quality pasta dish. Fancy enough for Saturday night dinner with friends and enough enough for busy family weeknight meals.

Lastly please leave me a comment when you made this Classic Roman pasta dish!!!

Ingredients

• 1 Lbs. spaghetti or bucatini
• 1/2 cup black peppercorns
• Salt to taste
• 2 Tablespoon butter
• 1 Tablespoon extra virgin olive
• 1 cup grated pecorino cheese
• 1 cup grated parmesan
• 2 cups pasta water

Instructions

1. Cook your pasta el Dente reserving 2 cups of the pasta water
2. Meanwhile in a saute pan over medium heat toast the peppercorns until fragrant. Removed from pan with a mallet between paper towels crush the peppercorns and return to pan.
3. Add the butter and olive oil cook just until the butter is melted. Turn off the fire add the pasta water and cheeses stirring continuously.
4.  Toss the spaghetti or bucatini with the Cacio e pepe sauce. Sprinkle with more grated pecorino and Italian parsley. ENJOY!!!!

Healthy baked Eggplant parmesan

This healthy baked eggplant parmesan is such an easy vegetarian Italian recipe. In this heathy  baked eggplant parmesan version I left the grated bread coating off. Instead of frying I coated the eggplant in extra virgin olive oil, garlic and Italian parsley and roasted it.

This healthier eggplant parmesan still has bubbly cheese, garlicky tomato sauce and savory meaty roasted eggplant.

This is my best heathier baked eggplant parmesan recipe. faster and easier and full of delicious Italian flavors.

I hope it becomes one of your family’s favorite like it did in my.

Tips for this healthy baked parmesan recipe

To peel or not to peel the eggplant in this healthy eggplant parmesan recipe ? That depends on your taste, what you plan on using it for and how fresh the eggplant is.

What I like to do is peel  strips of the eggplant off and leave some of the skin on.

The other debate about eggplant is whether to salt to extract the bitterness out of it or not to salt. If the eggplants are just picked farm fresh I don’t salt them.

It’s not eggplant season so I did salt the eggplant in this recipe. It’s not necessary to salt the eggplant any longer than 15 minutes. Prior belief was you had to salt the eggplant for a few hours. Now they bred eggplants to be less bitter. I found that 15 minutes is enough.

This heathy eggplant recipe takes about 45 minutes to make, which is not always possible for a busy weeknight meal. I usually make this one on the weekends.

I hope you make this easy eggplant recipe. And please let me know how it works out for you.

Ingredients

• 2  medium eggplant
•  3 cups shredded mozzarella
•  1 cup grated parmesan cheese
•  3 cups  marinara sauce
•  4 Tsps. olive oil
•  1 Tbsp. minced garlic
•  2 Tbsp. of a combination of  Italian herbs dry or fresh, Parsley. thyme and oregano.
• salt

Instructions

1. Slice the eggplant into medium thick round slices
2. salt the eggplant on both and let sit for at least 30 minutes
3. rinse the eggplant and pat dry with paper towels
4. In a bowl toss the eggplant with extra virgin olive oil, the minced garlic, light salt and Italian herbs.
5. Roast in a pre heated 375-degree oven until golden brown about 20 minutes
6.  Take out of the oven and spread with my easy marinara sauce, the shredded mozzarella, grated parmesan and Italian parsley repeat the process stacking  three eggplant slices together. starting with the eggplant and ending with the cheese
7. Set oven to broil and broil until cheeses are melted and golden brown
8. Finish off with marinara sauce more grated parmesan and a sprinkle of Italian parsley. ENJOY!!!!

Summertime Bruschetta Spaghetti dish

I love  a delicious bowl of pasta full of fresh summer garden ingredients.

My Summertime bruschetta spaghetti dish recipe is flavored with just picked cherry tomatoes, fresh mozzarella, and fresh herbs, these ingredients when combined together produce the most delicious creamy sauce.

Sometimes the best and most delicious recipes are the simplest. The most important ingredients are always to use the best what’s in season whether homegrown or store bought!!!!

A few tips when making this Summertime Bruschetta spaghetti dish

The main ingredient in this Summertime Bruschetta spaghetti dish recipe is tomatoes. So whether your using homegrown or store bought it’s important the use the best quality you can find.

Just as important as the tomatoes how you start your saute makes a difference In this pasta recipe I use a good quality extra virgin olive oil. 

And lastly fresh mozzarella adds the creamy texture and the pasta water is the secret ingredient the brings it all together. I always save more pasta water than the recipes calls for in case the sauce is too dry.

Please leave me a comment when you make this recipe. And please don’t forget to tag me on Instagram with your creations. I love hearing from you, it’s my favorite part!!!

Ingredients

• 1/2 Lb. spaghetti
• 2 pints heirloom cherry tomatoes sliced
• Small container fresh mozzarella balls
• 1 cup pasta water
• 1/2 cup grated parmesan
• 2 Tbs. extra virgin olive oil
•  1/2 medium chopped onion
• 4 cloves chopped garlic
• 2 Tbs. each chopped basil and Italian parsley
• Salt and pepper to taste

Instructions

1. Cook spaghetti according to package directions reserving 1 cup of the water
2. Meanwhile bring the olive oil to a light sizzle
3. Add the chopped onion and garlic saute until tender and just beginning to brown
4. Add the sliced tomatoes salt and pepper now then saute until the tomatoes begin to blister
5. Add the reserved pasta water simmer for 10 minutes or until sauce thickens slightly
6. Add the fresh mozzarella the last 5 minutes
7. Toss the spaghetti in the sauce add the basil
8. Top with  the grated parmesan and Italian parsley

Raw Summer Sauced Spaghetti recipe

This vegetarian raw summer sauced spaghetti recipe was inspired by my need to come up with a pasta recipe that gets me out of the kitchen fast.

I love to cook but when it’s hot I don’t like spending time over the stove if I can. In this summer spaghetti recipe the sauce comes together off the stove.

The hot pasta water melts the brie into a delicious creaminess and blanches the tomatoes and spinach just enough.

This lovely pasta dish is light and flavorful with freshly made pesto and garden picked tomatoes. It is a prefect Summer meal that comes together in less than 30 minutes and the best part, it can made ahead of time!!!!

 Three Variations on this Raw Summer Sauced Spaghetti recipe

The first and always an option in this Raw Summer Sauced Spaghetti recipe is the shape and flavor of pasta you use. I used a long shaped pasta you can use whatever shape you like or have on hand.

Second if you don’t have homemade pesto use a good quality store bought pesto brand.

And Lastly not everyone likes spinach as much as I do if your one who hates spinach, broccoli works in this recipe!!!

Please don’t forget to leave me a comment on your experience with this easy and delicious raw Summer Sauced Spaghetti recipe. I love hearing from you it’s my favorite part!!!

Ingredients

• 1 lb. spaghetti
• 6 oz. brie cheese
• 2 cups pasta water
• 1 cup prepared pesto
• 1 cup parmesan cheese
• 2 cups chopped tomatoes
• 3 cups chopped spinach
• 1 cup freshly chopped basil
• 1/2 cup olive oil
• 1/3 cup balsamic vinegar
• 1 cup silvered almonds
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions resevering 2 cups of the water before draining
2. Remove rind from brie cheese and cut in small dice
3. In a bowl place the hot reserved pasta water
4. Put the brie in the hot water until melted
5. Then add the tomatoes, pesto, oil, parmesan and spinach let sit for 5 minutes
6.  Now toss the pasta with the sauce add the basil and spinach sprinkle the almonds on top …. ENJOY!!!!

Vegetarian Mushroom and Spinach rigatoni

Pasta Doesn’t Make You Fat and this rigatoni with mushrooms and spinach recipe is full of flavors without the calories.

It’s no wonder pasta is so popular, and for good reason. Pasta is easy, versatile, delicious and cheap.

Rich in complex carbohydrates and protein, and low in fat, pasta can be a highly nutritious food.

If your watching your cholesterol, pasta is prefect for you, it’s low in sodium and cholesterol free

You need dinner quick, on those busy weeknights, you have unexpected guests coming Pasta to the rescue.

Pasta is delicious plain and simple, think olive oil, garlic, parmesan and some herbs, add some mushrooms and spinach and you have a guaranteed crowd pleaser!!!!

That’s all it takes, adding mushrooms and spinach to this pasta recipe, to make a meal that is cause for celebration.

Rich and creamy this  vegetarian, mushroom and spinach pasta is full of robust flavors, that can be on your table in less than 30 minutes, but your family and friends will think it took hours.

This  recipe calls for simple ingredients, butter, garlic, cream, spinach and  mushrooms which together create a creamy, saucy Italian flavored dinner.

You won’t miss the meat, but if you do you can roast some chicken or fish and toss it in with the sauce just to heat through.

The best part it can be on your table in less than 30 minutes.

This pasta recipe is quick enough for busy weeknight family meals, but feels special enough for Saturday night dinner with friends. It’s a prefect way to show off what a great “home chef” you are.

This recipe was inspired by my love of pasta, one of my top restaurant’ luxury’ meals, I simplified the recipe  for the” home chef”.

A few Tips when making his vegetarian mushroom and spinach rigatoni recipe

When cooking pasta  for this vegetarian mushroom and spinach rigatoni recipe, salt the water before bringing the water to a boil. The water should be boiling rapidly before dropping the pasta.

I used  rigatoni a short hollow noodle, you can use any  shape pasta or flavor pasta you like.

It’s also easier if the pasta water pan is on the back burner and the saute pan on the front one.

I  like this 8 quart stock pot for pasta and soups. Use a large enough saute pan  so you don’t crowd the pan.

In the restaurant we precooked our pasta halfway and ran it under cold water to stop the cooking process, when we had an order we put the pasta in a strainer, dropped in boiling water, it taste like it was just cooked .

You can use the same process at home, if you cooked to much it stays fresh for 1 to 2 days.

.The whole idea behind food and creating recipes is to experiment and have fun doing it…..!!!!!Happy day

If you make this recipe please let me know your experience, comments, feedback whatever you feel like talking about.

That’s my favorite part and don’t forget to tag me on Instagram

Here’s a subheading about your recipe

When cooking pasta salt the water before bringing the water to a boil. The water should be boiling rapidly before dropping the pasta.

I used  bucatini a long hollow noodle, you can use any  shape pasta or flavor pasta you like.

It’s also easier if the pasta water pan is on the back burner and the saute pan on the front one.

I  like this 8 quart stock pot for pasta and soups. Use a large enough saute pan  so you don’t crowd the pan.

In the restaurant we precooked our pasta halfway and ran it under cold water to stop the cooking process,

when we had an order we put the pasta in a strainer, dropped in boiling water, it taste like it was just cooked .

You can use the same process at home, if you cooked to much it stays fresh for 1 to 2 days.

.The whole idea behind food and creating recipes is to experiment and have fun doing it…..!!!!!Happy day

If you make this recipe let me know your experience, comments, feedback whatever you feel like talking about.

That’s my favorite part and don’t forget to tag me on Instagram.

Ingredients

• 1 Lb. rigatoni Pasta
•  8 oz. sliced white mushrooms
• 4 cups chopped spinach
• 1 cup parmesan cheese
• 1 small chopped onion
• 2 tablespoons chopped garlic
• 1 cup heavy whipping cream
• 1 cup vegetable stock or white wine
• 2 cups reserved pasta water
• 2 Tbs. each chopped Italian parsley, basil, and thyme
• 2 Tbs.  each butter  and olive oil
•  
• Instruction
• Cook pasta according to package directions
• Mean while heat olive oil butter in large saute pan
• Sauté onion and garlic until tender and just beginning to brown in the butter and olive oil over medium heat
• Add mushrooms saute until mushrooms are golden brown about 10 minutes
• Salt and pepper to taste
• De glaze pan with vegetable stock or white wine
• Add heavy whipping cream and reserved pasta water
• Simmer until sauce thickens about 15 minutes
• And  the spinach, parmesan cheese and  herbs last 5 minutes
• Toss drained pasta in the sauce
• Top with  additional parmesan and  Italian parsley
• Salt and pepper to taste……ENJOY!!!