Best Italian Recipes
Latest
- pasta (14)
- tomato (6)
- pork (5)
- chocolate (4)
- mushroom (4)
- chicken (3)
- rice (3)
- watercress (3)
- asparagus (2)
- broccoli (2)
- carrot (2)
- egg (2)
- fish (2)
- goats-cheese (2)
- mince (2)
- mozzarella (2)
- artichoke (1)
- aubergine (1)
- cheese (1)
- courgette (1)
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Slimming World's asparagus carbonara
This asparagus carbonara pasta recipe from Slimming World is not only good for you and ready in less than half an hour, but it's delicious too!
By Slimming World Published
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Slimming World's fettucine with tenderstem broccoli
Slimming World's fettucine with tenderstem broccoli is a quick, simple but tasty way to turn store cupboard pasta into something delicious and so satisfying
By Slimming World Published
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Vegetarian spaghetti carbonara with smoked cheese
We’ve updated this classic Roman dish and made it veggie. For our vegetarian spaghetti carbonara we’ve added smoked cheddar and mushrooms to mimic the iconic pancetta flavour - but we promise you won’t miss the meat.
By Keiron George Published
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Mozzarella risotto cakes
Crunchy on the outside, soft and smooth on the inside- these risotto cakes are the best of both worlds. They're a great way to use up leftover risotto too if you have some
By GoodtoKnow Published
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Upturned chocolate tiramisu
www.goodtoknow.co.uk has lots of easy dessert recips like this upturned chocolate tiramisu from Woman's Weekly. Find out more dessert recipes at www.goodtoknow.co.uk
By Jessica Dady Published
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Vegan pasta with watercress pesto
Our vegan pasta & watercress pesto is a simple and flavourful weeknight dinner that contains no meat or dairy. Why not try it for your next #MeatFreeMonday?
By GoodtoKnow Published
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Italian three cheese lasagne
This delicious Italian three cheese lasagne is so simple to make using pre-cooked pasta sheets and plenty of veggies this dish is perfect for the kids
By GoodtoKnow Published
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Gluten-free spinach gnocchi
By Keiron George Published
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Tuscan vegetable stew
This tasty tuscan vegetable stew is quick to make and tastes best served with a big chunk of buttered, rustic bread
By Nichola Palmer Published