Fedelini pastsa
Sautéing the broccoli rabe softens its bitterness and infuses it with some of the flavor of the pancetta. Adapted from “Healthy Cooking at Home with The Culinary Institute of America" by the Culinary Institute of America. 
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4.5
This classic Italian recipe is easy and fast to make, and delivers the authentic tastes of Pasty's restaurant in New York City right to your dinner table.
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4
Pesto is one of those amazing condiments in cooking because of the diverse amount of ingredients you can use to make it. Chef Lorenzo Boni of Barilla uses arugula instead of basil in this recipe to give the pesto a sharp bite. A subtle marinara sauce paired with the pesto and whole-grain pasta make these recipe flavorful and good for you, too. 
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4
Insalata Tricolore
I'd like to share one of my favorite antipasti with you. It is a rocket and tomato salad with slivers of Parmigiano-Reggiano and bresaola. Bresaola is a cured meat typical of Valtellina, a valley of the Alps in Lombardy. It is made with a very lean cut of beef. I like to eat it with a light lemon and extra-virgin olive oil vinaigrette. Click here to see 11 Classic Antipasto Recipes for Summer.
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4
Lemony Chicken-Noodle Soup
This light and tangy soup, courtesy of the Bring Your Lunch! cookbook, is as close to instant as homemade food gets. It is the perfect use for your homemade chicken broth or any lingering partial containers of broth you may have. Since it’s so simple, ingredient quality is key here — and better broth means better soup. Click here for more of our best chicken soup recipes.
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4
We’d be hard-pressed to argue that burrata is not one of the most heavenly cheeses imaginable — and we’d say the same about this ravioli from New York City's Asellina with oven-dried tomatoes, oregano, and aged balsamic.
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3.75
Arugula Salad
A light salad that works perfectly as an appetizer or alongside grilled fish or meats. 
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3.5
Romaine lettuce is a staple for some of the animals at National Aquarium and it is the foundation for our Caesar salad, which almost everyone seems to like. Caesar salad dressing was one of the first salad dressings chef Mark Miranda learned how to make in cooking class (back in middle school) and it is one he continues to make at home today.  
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3.5
The first American outpost of the famed Italian pastificio, this Chelsea Market spot prides itself on decadently authentic Italian dishes. This Parmigiano-Reggiano, ricotta, and mascarpone ravioli is surprisingly light and packed with flavor; top with black truffle shavings for an even more indulgent treat.
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3
Spiaggia's Ravioli
Elegant and rich, this pasta dish is all about top-quality ingredients. Crescenza cheese is a soft, fresh and creamy cheese that is ideal for these pasta pillows.Adapted from "The Spiaggia Cookbook: Eleganza Italiana in Cucina" by Tony Mantuano
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3
Use all manner of kale, chard or other hearty greens in this filling cold weather soup. Look for Parmigiano Reggiano rinds, ideal for flavoring soups and stews, in the specialty cheese department.
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2.833335
Chicken and Pea Casserole
Spring is the perfect time to enjoy fresh summer peas; they’re bright green and full of flavor. What better way to use fresh peas than in a casserole with pasta, chicken, ricotta cheese, and sundried tomatoes? If we’ve got your attention then Corelyn and Jennie of Garlic My Soul have a recipe for you.Click here for more of our best casserole recipes.
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2.333335