18 Quick Easy Italian Recipes Delicious

Craving the rich flavors of Italy but short on time? We’ve got you covered with 18 quick and easy Italian recipes that deliver big taste without the fuss. From creamy pastas to crispy pizzas and vibrant salads, these dishes are perfect for busy weeknights or lazy weekends. Get ready to bring a little dolce vita to your table—let’s dive in!

Spaghetti Aglio e Olio

This classic Italian pasta dish proves that simplicity is king—just garlic, olive oil, and a pinch of chili flakes transform spaghetti into something magical.

Ingredients:

• 8 oz spaghetti
• 1/3 cup extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt, plus more for pasta water
• 1/4 cup chopped fresh parsley
• 2 tbsp grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; cook, stirring often, until garlic is golden (about 3 minutes—don’t let it burn!).
3. Add drained spaghetti to the skillet, tossing to coat in the oil. Pour in 1/4 cup reserved pasta water and sprinkle with 1/2 tsp salt; toss until glossy. Add more pasta water if needed to loosen.
4. Remove from heat, stir in parsley, and top with Parmesan if using.

The magic here is in the silky, garlic-infused oil clinging to every strand—no cream or butter needed for richness!

Tip: For extra depth, toast the garlic slowly until it’s just lightly golden—overcooking makes it bitter.

Margherita Pizza

Nothing beats the simplicity of a Margherita pizza—fresh basil, tangy tomato sauce, and melty mozzarella come together for a timeless favorite.

Ingredients

• 1 lb store-bought pizza dough (or homemade)
• 1/2 cup crushed San Marzano tomatoes
• 2 tbsp extra-virgin olive oil, divided
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 8 oz fresh mozzarella, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 1 tbsp grated Parmesan cheese

Instructions

1. Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside.
2. On a floured surface, stretch the pizza dough into a 12-inch round. Brush with 1 tbsp olive oil.
3. Spread the crushed tomatoes evenly over the dough, leaving a 1/2-inch border. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
4. Arrange the mozzarella slices over the sauce. Transfer the pizza to the preheated stone or pan and bake for 12–14 minutes until the crust is golden and the cheese bubbles.
5. Remove from the oven and immediately top with torn basil, 1 tbsp Parmesan, and the remaining 1 tbsp olive oil.

The magic of this pizza lies in its balance—the bright tomatoes and basil cut through the rich cheese, while the high heat gives the crust a satisfying crispness.

Tip: For extra flavor, drizzle the baked pizza with a touch of balsamic glaze or sprinkle red pepper flakes.

Caprese Salad

This classic Italian salad is a celebration of simplicity—juicy tomatoes, creamy mozzarella, and fresh basil come together in minutes for a dish that tastes like summer on a plate.

Ingredients:

• 2 large ripe tomatoes, sliced into 1/4-inch rounds
• 8 oz fresh mozzarella cheese, sliced into 1/4-inch rounds
• 1/4 cup fresh basil leaves, torn or whole
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. Arrange alternating slices of tomatoes and mozzarella on a serving platter, slightly overlapping them in a circular pattern.
2. Tuck the fresh basil leaves between the tomato and mozzarella slices.
3. Drizzle evenly with 2 tbsp extra-virgin olive oil and 1 tbsp balsamic glaze.
4. Sprinkle with 1/2 tsp flaky sea salt and 1/4 tsp black pepper.

The magic here is in the layering—each bite delivers a perfect balance of sweet, tangy, and creamy textures. Serve immediately to keep the tomatoes crisp and the cheese cool.

Tip: For extra flavor, let the sliced tomatoes sit with a pinch of salt for 10 minutes before assembling—it intensifies their juiciness!

Minestrone Soup

This classic Italian soup is packed with veggies, beans, and pasta—comfort in a bowl that’s ready in under an hour!

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can cannellini beans, drained and rinsed
• 4 cups low-sodium vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup small pasta (like ditalini or elbow)
• 2 cups fresh baby spinach
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in 3 garlic cloves and cook for 1 minute until fragrant.
2. Add diced tomatoes (with juices), kidney beans, cannellini beans, 4 cups vegetable broth, 1 tsp oregano, 1 tsp basil, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Stir in 1 cup pasta and cook for 8–10 minutes until al dente. Add 2 cups spinach and stir until wilted, about 1 minute.
4. Serve hot, topped with Parmesan cheese if desired.

The double-bean combo gives this soup extra creaminess, while the spinach adds a fresh pop of color. Perfect for meal prep—it thickens beautifully overnight!

Tip: Swap the pasta for zucchini noodles to keep it low-carb.

Pasta Primavera

Bright, fresh, and loaded with spring veggies, this pasta primavera is a weeknight hero—ready in under 30 minutes and bursting with color!

Ingredients

• 8 oz fettuccine (or pasta of choice)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1 medium zucchini, sliced into half-moons
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup fresh basil, thinly sliced

Instructions

1. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
3. Add cherry tomatoes, broccoli, and zucchini. Cook for 5–6 minutes, stirring occasionally, until veggies are tender-crisp.
4. Pour in heavy cream, 1/4 cup Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes (if using). Stir until creamy.
5. Toss in cooked pasta, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
6. Garnish with fresh basil and extra Parmesan before serving.

The magic here? The cream lightly coats the pasta without weighing it down, letting the veggies shine. Tip: Swap in seasonal veggies like asparagus or peas for a twist!

Chicken Piccata

This bright and tangy Chicken Piccata is a weeknight hero—quick, elegant, and packed with lemon-garlic flavor that’ll have everyone reaching for seconds.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 1/3 cup low-sodium chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tbsp capers, drained
• 2 garlic cloves, minced
• 2 tbsp chopped fresh parsley

Instructions:

1. Pound chicken to 1/4-inch thickness. In a shallow dish, mix flour, 1/2 tsp salt, and 1/4 tsp pepper. Dredge chicken in the mixture, shaking off excess.
2. Heat 1 tbsp butter and olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden. Transfer to a plate.
3. Add broth, lemon juice, capers, and garlic to the skillet. Scrape up browned bits and simmer for 3 minutes until slightly reduced.
4. Whisk in remaining 2 tbsp butter until melted. Return chicken to the pan, simmering for 1 minute to warm through. Sprinkle with parsley.

The magic here? The pan sauce—buttery, briny, and just tart enough to balance the crispy chicken. Serve it over pasta or with crusty bread to soak up every drop.

Tip: For extra zing, add a pinch of red pepper flakes to the sauce!

Garlic Bread

This buttery, garlicky bread is the ultimate sidekick to pasta night—crispy on the outside, fluffy on the inside, and packed with savory flavor.

Ingredients

• 1 loaf French bread (about 16 oz), halved lengthwise
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cloves garlic, minced
• 2 tbsp fresh parsley, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with foil.
2. In a small bowl, mix softened butter, minced garlic, parsley, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
3. Spread the garlic butter evenly over the cut sides of the bread. Sprinkle with Parmesan if using.
4. Bake for 12–15 minutes until the edges are golden and the butter is bubbly. For extra crispiness, broil for 1–2 minutes (watch closely!).

The trick? Letting the garlic infuse into the butter while baking—no raw bite, just mellow, toasty goodness.

Tip: For a shortcut, use pre-minced garlic (1 tbsp), but fresh garlic tastes best!

Tiramisu

This no-bake Italian dessert is a crowd-pleaser—layers of coffee-soaked ladyfingers and creamy mascarpone come together in just 30 minutes (plus chilling time).

Ingredients

• 1 1/2 cups strong brewed coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 3 large eggs, separated
• 1/2 cup granulated sugar, divided
• 8 oz mascarpone cheese, room temperature
• 1 cup heavy cream
• 1 tsp vanilla extract
• 24 ladyfinger cookies (savoiardi)
• 2 tbsp unsweetened cocoa powder

Instructions

1. Prep coffee: Stir together cooled coffee and coffee liqueur (if using) in a shallow bowl. Set aside.
2. Make filling: Beat egg yolks with 1/4 cup sugar until pale and thick (3 minutes). Fold in mascarpone until smooth. In another bowl, whip cream, vanilla, and remaining 1/4 cup sugar to stiff peaks. Gently fold into mascarpone mixture.
3. Layer: Quickly dip each ladyfinger into coffee mixture (1 second per side) and arrange in a single layer in an 8″ square dish. Spread half the mascarpone cream over top. Repeat layers.
4. Chill: Cover and refrigerate for at least 4 hours (or overnight). Just before serving, dust with cocoa powder through a fine sieve.

The magic here? Whipped egg whites aren’t used—just heavy cream for a richer, more stable texture that won’t deflate.

Tip: For a kid-friendly version, swap the coffee for hot chocolate and omit the liqueur.

Risotto alla Milanese

This creamy Risotto alla Milanese is a golden-hued Italian classic, infused with saffron’s delicate floral notes and finished with a rich Parmesan hug.

• 4 cups low-sodium chicken or vegetable broth
• 1/4 tsp saffron threads
• 2 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan cheese
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

1. In a small saucepan, warm the broth and saffron threads over low heat. Keep at a gentle simmer.
2. Melt 1 tbsp butter with olive oil in a large Dutch oven over medium heat. Add the onion and cook for 3–4 minutes until translucent.
3. Stir in Arborio rice, toasting for 2 minutes until lightly nutty. Pour in white wine, stirring until absorbed, about 1 minute.
4. Add 1/2 cup of warm broth at a time, stirring frequently until nearly absorbed before adding more (20–25 minutes total). The rice should be al dente with a loose, creamy texture.
5. Remove from heat. Stir in remaining 1 tbsp butter, Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper. Cover and let rest for 2 minutes.

The magic here? The slow broth additions coax out the rice’s starches for a luxuriously velvety bite, while saffron lends its sunset glow.

Tip: For extra depth, toast the saffron threads in a dry pan for 10 seconds before adding to the broth.

Pesto Pasta

This vibrant pesto pasta comes together in 20 minutes flat, making it the ultimate weeknight hero—with a garlicky, nutty punch that tastes anything but rushed.

Ingredients

• 12 oz dried pasta (fusilli or spaghetti work great)
• 2 cups fresh basil leaves, packed
• 1/3 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 garlic cloves, peeled
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup extra-virgin olive oil
• 1 tbsp lemon juice

Instructions

1. Cook the pasta: Boil pasta in salted water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Blend the pesto: In a food processor, combine basil, Parmesan, pine nuts, garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until finely chopped. With the motor running, slowly drizzle in 1/2 cup olive oil until smooth. Stir in 1 tbsp lemon juice.
3. Toss it all together: Return the drained pasta to the pot. Add pesto and 1/4 cup reserved pasta water, tossing vigorously to coat. Add more pasta water if needed to loosen the sauce.

The magic here? Toasting the pine nuts (even briefly in a dry pan) before blending deepens their flavor—but lazy nights deserve shortcuts, so we kept it simple. Either way, that fresh basil sings.

Tip: For extra richness, stir in a spoonful of mascarpone or cream cheese with the pesto.

Bruschetta

This classic bruschetta is a crowd-pleaser—bright, fresh, and perfect for topping crusty bread with juicy tomatoes and fragrant basil.

• 4 ripe Roma tomatoes, diced (about 1 1/2 cups)
• 1/4 cup fresh basil leaves, thinly sliced
• 2 cloves garlic, minced (divided)
• 2 tbsp extra-virgin olive oil (plus extra for brushing)
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 baguette, sliced into 1/2-inch thick pieces

1. In a bowl, combine tomatoes, basil, half the minced garlic, 2 tbsp olive oil, balsamic vinegar, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently and let sit for 10 minutes to meld flavors.
2. Preheat oven to 400°F. Arrange baguette slices on a baking sheet and lightly brush both sides with olive oil. Toast for 5-7 minutes until edges are golden.
3. While still warm, rub the toasted bread with the remaining garlic. Spoon the tomato mixture generously over each slice, letting the juices soak in slightly.

The magic here? Letting the tomatoes marinate briefly creates a sweet-tangy syrup that soaks into the crispy bread—no soggy bruschetta in sight!

Tip: For extra depth, drizzle with a touch of honey or sprinkle with flaky sea salt right before serving.

Fettuccine Alfredo

This classic Italian-American dish is pure comfort in a bowl—silky, rich, and ready in under 30 minutes.

Ingredients:

• 8 oz fettuccine pasta
• 1/2 cup (1 stick) unsalted butter, cubed
• 1 cup heavy cream
• 1 1/2 cups freshly grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the fettuccine in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. In the same pot over medium heat, melt 1/2 cup (1 stick) unsalted butter. Add 1 cup heavy cream, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper, whisking until simmering (about 2 minutes).
3. Reduce heat to low. Gradually stir in 1 1/2 cups Parmesan cheese until melted and smooth. If needed, thin the sauce with reserved pasta water 1 tbsp at a time.
4. Toss the cooked fettuccine in the sauce until evenly coated. Garnish with fresh parsley.

The magic here? No flour or roux—just a velvety emulsion of butter, cream, and cheese that clings perfectly to every noodle.

Tip: For extra depth, add a pinch of nutmeg with the garlic powder.

Panzanella Salad

This rustic Italian bread salad is a summer stunner—juicy tomatoes, crisp cucumbers, and toasted bread soak up a bright garlicky dressing for the ultimate no-cook meal.

Ingredients:

• 4 cups crusty sourdough bread, torn into 1-inch pieces
• 1/4 cup extra-virgin olive oil, divided
• 1/2 tsp kosher salt, divided
• 1 lb ripe tomatoes, chopped (about 2 cups)
• 1 medium cucumber, sliced into half-moons
• 1/4 cup thinly sliced red onion
• 1/4 cup fresh basil leaves, torn
• 2 tbsp red wine vinegar
• 1 small garlic clove, minced
• 1/4 tsp freshly ground black pepper

Instructions:

1. Toast the bread: Toss bread with 2 tbsp olive oil and 1/4 tsp salt. Spread on a baking sheet and bake at 375°F for 12–15 minutes until golden and crisp. Let cool.
2. Make the dressing: Whisk together remaining 2 tbsp olive oil, vinegar, garlic, remaining 1/4 tsp salt, and black pepper in a large bowl.
3. Assemble: Add tomatoes, cucumber, red onion, and toasted bread to the bowl with the dressing. Gently toss to coat. Let sit 10 minutes for flavors to meld.
4. Finish: Fold in basil just before serving.

The magic here? The bread softens just enough to soak up the tomato juices without turning mushy—every bite is a mix of textures.

Tip: For the best flavor, use day-old bread and let the salad rest at room temperature (not fridge-cold!).

Stuffed Bell Peppers

These hearty stuffed bell peppers are packed with savory ground beef, rice, and melty cheese—a crowd-pleasing dinner that’s as colorful as it is comforting.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb lean ground beef
• 1 cup cooked white rice
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1 tsp dried oregano
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Heat 2 tbsp olive oil in a skillet over medium heat. Add diced onion and cook until soft, about 5 minutes. Stir in minced garlic and cook for 30 seconds.
2. Add ground beef, breaking it apart with a spoon, and cook until browned. Drain excess fat.
3. Stir in 1 cup cooked rice, 1 can tomato sauce, 1 tsp oregano, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Simmer for 5 minutes.
4. Stuff the bell peppers with the beef mixture, then place them upright in a baking dish. Cover with foil and bake for 30 minutes.
5. Uncover, top with 1 cup cheddar cheese, and bake for another 10 minutes until bubbly and peppers are tender.

The juicy peppers soften just enough to cradle the rich, cheesy filling—perfect for slicing into with a fork. Leftovers? They reheat like a dream!

Tip: For extra flavor, swap half the tomato sauce with fire-roasted diced tomatoes.

Eggplant Parmesan

This classic Italian-American dish delivers layers of golden eggplant, tangy marinara, and melty mozzarella—comfort food at its finest.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 1 1/2 cups Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese, divided
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 1/2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup olive oil
• 1/4 cup fresh basil, chopped

Instructions

1. Prep eggplant: Sprinkle eggplant slices with 1 tsp salt, let sit 30 minutes, then pat dry.
2. Bread: Set up stations—flour in one bowl, eggs in another, and breadcrumbs mixed with 1/4 cup Parmesan, 1 tsp garlic powder, and 1/2 tsp black pepper in a third. Dredge each slice in flour, dip in egg, then coat with breadcrumb mix.
3. Fry: Heat 1/4 cup olive oil in a skillet over medium. Fry eggplant in batches for 3 minutes per side until crispy. Drain on paper towels.
4. Layer: In a 9×13″ baking dish, spread 1/2 cup marinara. Top with half the eggplant, 1 cup mozzarella, 1/4 cup Parmesan, and 1/2 cup sauce. Repeat layers.
5. Bake: Cover with foil and bake at 375°F for 20 minutes. Uncover, bake 10 more minutes until bubbly. Garnish with fresh basil.

The secret? Salting the eggplant first ensures tender (never bitter!) slices, while frying adds irresistible crunch.

Tip: For a lighter version, bake breaded eggplant at 425°F for 20 minutes (flip halfway) instead of frying.

Lemon Ricotta Cookies

These tender, cake-like cookies are bursting with bright lemon flavor and a luscious ricotta richness—perfect for afternoon tea or gifting in a pretty tin.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 cup whole-milk ricotta cheese
• 3 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 cup powdered sugar (for glaze)
• 2 tbsp fresh lemon juice (for glaze)

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Whisk together 2 1/2 cups flour, 1 tsp baking powder, and 1/2 tsp salt in a bowl.
3. Beat 1/2 cup butter and 1 1/2 cups granulated sugar until fluffy. Add egg, 1 cup ricotta, 3 tbsp lemon juice, and 1 tbsp zest; mix until smooth.
4. Gradually stir in dry ingredients until just combined. Drop dough by rounded tablespoons onto sheets, spacing 2″ apart.
5. Bake 12–14 minutes until bottoms are lightly golden. Cool on sheets for 5 minutes, then transfer to a rack.
6. Whisk 1 cup powdered sugar and 2 tbsp lemon juice for glaze. Drizzle over cooled cookies.

The ricotta keeps these cookies irresistibly moist, while the double hit of lemon in the dough and glaze makes them zesty without being tart.

Tip: For extra sparkle, sprinkle glaze with lemon zest before it sets!

Pasta Carbonara

This classic Roman dish is all about simplicity—just a handful of ingredients transform into a luxuriously silky sauce that clings to every strand of pasta.

Ingredients:

• 8 oz spaghetti
• 4 oz pancetta or thick-cut bacon, diced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp salt

Instructions:

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, sauté pancetta in a large skillet over medium heat for 5-6 minutes until crispy. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat.
3. In a bowl, whisk eggs, Pecorino, Parmesan, 1/2 tsp black pepper, and 1/4 tsp salt until smooth.
4. Working quickly, add hot drained pasta to the skillet with pancetta. Pour egg mixture over top, tossing constantly with tongs. Add reserved pasta water 1 tbsp at a time until sauce is glossy and coats the noodles (about 1/4 cup total).

The magic here? The heat from the pasta cooks the eggs into a velvety sauce—no cream needed! Serve immediately for the creamiest texture.

Tip: For extra richness, use the whole egg (not just yolks) and let the residual heat from the pan thicken the sauce gradually.

Zucchini Fritters

These zucchini fritters are the perfect way to use up summer’s bounty—crispy on the outside, tender inside, and packed with fresh flavor.

Ingredients:

• 2 medium zucchinis, grated (about 2 cups)
• 1 tsp salt
• 1 large egg, lightly beaten
• 1/4 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 2 tbsp chopped fresh dill
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)
• 1/4 cup sour cream or Greek yogurt (for serving, optional)

Instructions:

1. Toss grated zucchini with 1 tsp salt in a colander and let sit for 10 minutes. Squeeze out excess moisture using a clean kitchen towel.
2. In a bowl, combine zucchini, 1 large egg, 1/4 cup Parmesan, 1/4 cup flour, 2 tbsp dill, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Mix until just combined.
3. Heat 2 tbsp olive oil in a skillet over medium heat. Drop 1/4 cup portions of the mixture into the pan, flattening slightly. Cook for 3–4 minutes per side until golden and crisp.
4. Transfer to a paper towel-lined plate. Serve warm with a dollop of sour cream or Greek yogurt, if desired.

The secret to these fritters? Salting the zucchini first ensures they stay crisp instead of soggy—no one wants a limp fritter!

Tip: For extra crunch, swap half the flour for fine breadcrumbs.

Conclusion

With these 18 quick and easy Italian recipes, you can bring the flavors of Italy to your table any night of the week! Whether you’re craving pasta, pizza, or a cozy soup, there’s something here for everyone. Try a few, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest. Happy cooking!