Creamy Italian sausage and broccoli pasta

It’s no secret I love pasta recipes that are easy, comforting, and full of flavor—and this Creamy Pasta with Broccoli and Sausage checks all the boxes. The broccoli is cooked until tender and blended into a silky, vibrant green purée that clings to every bite of pasta. Spicy Italian sausage adds just the right amount of heat and richness, making this dish feel hearty and satisfying without a heavy sauce. It’s a clever (and delicious!) way to get more greens on the table, and it comes together in about 30 minutes—perfect for busy weeknights or lazy weekends.

Things to know about this creamy Italian sausage and broccoli pasta recipe

• • Creamy Italian Sausage Broccoli Pasta Recipe

  • Servings: 4
  • Time: 25-30 minutes

  Ingredients

  • 12 oz short pasta (orecchiette, fusilli, or rigatoni work beautifully)

  • 1 large head of broccoli, chopped into florets

  • 3/4 to 1 lb spicy Italian sausage, casings removed

  • 3 tbsp extra virgin olive oil

  • 1 Tbsp. minced garlic

  • 1/2 cup chopped onion

  • 1/2 tsp red pepper flakes (adjust to taste)

  • Salt and black pepper, to taste

  • 1 – 2 cups pasta water (reserved)

  • 1 /2 cup grated parmesan (plus more for serving)

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  Instructions

  1. Cook broccoli
     Bring a large pot of salted water to a boil. Add the broccoli florets and cook until very tender, about 7–8 minutes. Use a slotted spoon to transfer the cooked broccoli to a blender or food processor (keep the water boiling for the pasta).

  2. Make broccoli purée
     Add 2 tablespoons of olive oil, a pinch of salt, and a splash of pasta water to the broccoli. Blend until smooth and creamy. Set aside.

  3. Cook pasta
     Add pasta to the same boiling water used for broccoli. Cook until al dente. Reserve about 2 cups of pasta water, then drain.

  4. Cook sausage
     While the pasta cooks, heat 2 tablespoon of olive oil in a large skillet over medium heat.
     Add sausage and cook, breaking it up with a wooden spoon, until browned and cooked through (5–6 minutes).
     Add the onion,  garlic and red pepper flakes, cook until soft and fragrant (4-5 minutes)

  5. Combine and finish
     Lower heat. Add the broccoli purée to the skillet with the sausage and stir to coat. Add the drained pasta and 1 cup of  pasta water, stirring until everything is coated in the creamy sauce.
     Taste and adjust seasoning with salt, pepper, and more pasta water if the sauce is too dry. Stir in  the parmesan cheese

  6. Serve
     Plate and top with extra parmesan and a drizzle of olive oil. Serve hot. ENJOY!!!

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  Notes

   

  • Always reserve more pasta water than the recipe calls for

  • You can also sauté a few anchovy fillets with the garlic for deeper umami flavor—traditional in some southern Italian versions.

  • For extra creaminess, blend a spoonful of ricotta or mascarpone into the broccoli purée.

Creamy marry me salmon fettuccine

I love a pasta dish that feels a little fancy but comes together with simple ingredients and minimal prep and cook time. This creamy marry me salmon fettuccine is exactly that. It’s creamy and delicious uses simple ingredients, and it takes minimal prep.

No need to sear anything or fuss with extra steps. This is an easy dinner that feels fancy enough for Saturday night dinner with friends. The sauce is rich but still feels light thanks to the burst of cherry tomatoes and lemon. The salmon gently cooks right in the sauce, keeping it juicy, and the fettuccine soaks it all up perfectly.

Things to know and variations about this this creamy marry me salmon fettuccine recipe

No searing is needed. The salmon poaches in the creamy-tomato garlic sauce, which keeps it tender and flavorful.

Pasta water is liquid gold in this recipe. Although the recipe calls for 1 cup of reserved pasta water , always save more than you need. The addition of pasta water helps loosen the sauce and leaves a beautiful glossy finish to this pasta dish

It comes together in 30 minutes , perfect for busy nights when you want a homemade meal without a lot of prep or clean -up.

VARIATIONS:   Instead of salmon try this recipe with shrimp or scallops for a seafood twist

Swapping the pasta is almost always an option. Try it with linguine, tagliatelle or even rigatoni or penne.

You can make it spicy by sauteing a pinch of red pepper flakes with the garlic and shallots.

If you love easy and  delicious recipes, this creamy marry me salmon fettuccini  is one of those recipes you will want to come back to often. If you give it a try , I would love to hear how it turned out -leave me a comment below or tag me on Instagram, I love to see your creations. And if you are a salmon lover try  these easy salmon recipes Quick and easy salmon piccata or easy sheet pan salmon dinner or Tuscan salmon for two.

Ingredients

• 8 oz. fettuccini
• 1 lb. salmon skinless fillet cut into medium chunks
• 2 Tbsp. olive oil
• 1 Tbsp. minced garlic
• 2 Tbsp. minced shallots
• 2 cups cherry tomatoes
• 3 cups chopped spinach
• 1/2 cup white wine
• 1 cup heavy cream
• zest and juice from one lemon
• 1 cup pasta water
• 1 Tbsp. butter
• 1/2 cup grated parmesan
• salt and pepper to taste

Instructions

1. In a large pot  of salted water cook the pasta el dente reserving 2 cups of pasta water before draining. While the pasta cooks make the creamy salmon sauce
2. In  a large skillet add the 2 tbsp. of olive oil over medium heat cook the shallots and garlic until soft and translucent.
3. Add the tomatoes and cook until blistered.
4. Add the wine, wait until fully absorbed, then add in the cream, parmesan cheese , reserved pasta water, lemon zest and juice. Simmer until sauce thickens about 5-7 minutes.
5. Add the spinach, butter and raw salmon chunks to the sauce.  cook 5-6 minutes or until the salmon is cooked through but still juicy.
6. Toss in the hot cooked fettuccini.  ENJOY!!!!

Lemon ricotta pasta and peas

Lemon Ricotta Pasta with Peas is one of my absolute favorites. This recipe is a fresh, creamy twist on the classic Italian pasta e piselli,  I grew up with. It’s a  bright, creamy spin on the comforting pasta e piselli my mother made often when I was growing up. She would cook ditalini or broken spaghetti with sweet peas in a simple broth, That humble dish of pasta and peas was a staple in our kitchen, especially in spring when sweet peas were in season and time was short. This version keeps the simplicity I love but adds a touch of brightness with fresh lemon and a generous spoonful of ricotta cheese. It’s light, comforting, and always hits the spot—perfect for busy nights when I want something quick and easy and a little indulgent.

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. ENJOY!!!

Ingredients

• 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

Instructions

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. ENJOY!!!

Vegetarian zucchini and tomato pasta

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 : 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. 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. ENJOY!! 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!!

Ingredients

• 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

Instructions

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. ENJOY!!!

Easy homemade spinach crepes

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!!

Ingredients

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

Instructions

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,
8. And so on

Italian crepe manicotti with Bechamel

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. ENJOY!!!!

Ingredients

12 crepes from my How to make homemade crepes

3 cups your favorite marinara or  my easy marinara sauce

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 egg

1 cup blanched spinach or Swiss chard, squeezed dry and chopped

salt and pepper to taste

INSTRUCTIONS

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

Ingredients: FOR  the EASY BECHAMEL SAUCE

• 1/2 stick of butter
• 1/4 cup flour
• 2 1/2 cups of whole milk
• pinch of nutmeg
• salt and pepper to taste
• INSTRUCTIONS
• Melt the butter in a saucepan over medium high heat
• Whisk 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.
• 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. ENJOY!!!!

Spaghetti frittata Easter pie

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!!!THANKS

Ingredients

• 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

Instructions

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. ENJOY!!!!

Creamy lemon parmesan zucchini orzo

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. THANKS!!!!

Ingredients

• 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

Instructions

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 5 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. ENJOY!!!!

Sicilian eggplant caponata rigatoni

Growing up, my mother would make eggplant caponata every summer using farm-fresh produce straight from our garden. The glossy purple eggplant, juicy tomatoes, and fragrant basil were transformed into a vibrant delicious caponata- a sweet tangy Italian relish. While caponata is traditionally served as a side dish or antipasto, I love tossing it with rigatoni for a hearty  and satisfying pasta meal. Every bite is full of bold flavors of eggplant, olives, and capers , all simmer together in a rich tomato sauce. It’s  a delicious taste of summer and perfect way to cook with seasonal ingredients.

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. ENJOY!!!!

Ingredients

• 12 0z. 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

Instructions

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.

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.

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

Leeks peas and asparagus risotto

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!

Buon Appetito! 🍋

Ingredients

• 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

Instructions

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. ENJOY!!!