Browse Every Recipe - Page Number 33

Mediterranean pasta bowl with tender lemony chicken, fresh vegetables, olives, and feta cheese. Light, refreshing, and ready in 40 minutes.

Tender shredded chicken and egg noodles in a light, creamy sauce with spring vegetables—ready in 35 minutes.

A spicy take on the classic featuring creamy Havarti and fresh jalapeño slices between golden, crispy bread.

Thin spaghetti in tangy lemon cream sauce with wilted spinach. Vibrant, comforting, and ready in just 25 minutes.

Creamy whipped ricotta layered with sweet peas and fresh mint on toasted sourdough, finished with zesty lemon.

Tender oven-roasted carrot ribbons layered over fresh greens with a sweet honey-mustard vinaigrette. Vibrant and elegant.

Delicate cod fillets poached with fresh fennel, sweet orange, and herbs for a bright Mediterranean main course.

Creamy ziti layered with ricotta and mozzarella in seasoned tomato sauce. Freeze for up to 3 months and bake when needed.

Quick pasta with sweet fennel, savory sausage, and light aromatic sauce—ideal for cold nights.