This Potato Frittata recipe is filled with eggs, cheese, spinach, and of course, potatoes. It’s a flavorful breakfast choice to kickstart your day and ready in 30 minutes!

Recipe Ingredients

• Eggs: Eggs make the frittata soft and hold all the ingredients together. They mix the tastes well, making each bite delicious and smooth.
• Potatoes: Potatoes make the frittata hearty. They’re like a soft base, soaking up all the yummy flavors. If you love potatoes, be sure to explore our Potato Chip Spanish Tortilla recipe too!
• Gruyere Cheese: This cheese makes the frittata creamy and cheesy.
• Spinach: Spinach gives a fresh, green taste.
• Green Onions: Green onions add a zesty taste, making the frittata more interesting.

See the recipe card for full information on ingredients and quantities.

Variations

• Bacon and Parmesan: Cook slices of bacon, rough chop the bacon, then mix with large eggs, grated parmesan cheese, and sautéed garlic. Bake in the oven for a savory twist on the classic frittata.
• Mediterranean Delight: Create a Mediterranean-inspired frittata with fresh parsley, extra virgin olive oil, garlic, and diced tomatoes.
• Creamy Dream: Whisk large eggs with heavy cream for a luscious base. Add sautéed potatoes, onions, and a sprinkle of parmesan cheese for a creamy, indulgent frittata that’s a real treat.

How to Make a Potato Frittata

Step #1: In a large pot, boil water, add the potato cubes, and boil for 3-5 minutes until they are just tender.

Step #2: While the potatoes are boiling, in a large bowl whisk together the eggs, cheese, spinach, onions, salt, and pepper.

Step #3: Next, drain the potatoes and add them to your bowl of eggs.

Step #4: Then, heat a large skillet over medium heat and add in your olive oil.

Step #5: Pour the frittata mixture into the skillet, make sure to distribute the potatoes evenly over the bottom of the pan.

Step #6: Next, cover with a lid and cook for 10-15 minutes gently shaking the pan every few minutes. Once the eggs are no longer runny and the frittata can easily be pulled from the bottom of the skillet it is ready to be turned.

Step #7: Using a plate that is slightly larger than your skillet in diameter, put it on top of the skillet and flip the frittata onto the other side. Then place the flipped frittata back into the skillet to cook the other side for 2-5 minutes, this time without covering.

Step #8: When the frittata is fully cooked remove it from the pan and flip it back over onto a serving plate. This allows the pretty side to be up.

 Step #9: Finally, garnish with green chives on top, serve, and enjoy!

Frequently Asked Questions

More Delicious Breakfast Recipes

• French Crepes
• European Bird in a Nest
• Loaded Sweet Potato Hash and Eggs
• Easy Chinese Tomato Eggs
• Peanut Butter and Jelly French Toast

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Potato Frittata Recipe

This Potato Frittata recipe is filled with eggs, cheese, spinach, and of course, potatoes. It's a flavorful breakfast choice to kickstart your day and ready in 30 minutes!

Course Breakfast

Cuisine Italian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 185kcal

Author Linda

Equipment

• Lodge Cast Iron Skillet with Handle Holder

Ingredients

• 1 lb russet potatoes peeled and cut into small ½ inch cubes
• 6 eggs
• 3 oz gruyere cheese shredded
• 3 Tbsp olive oil
• 1/2 cup spinach chopped
• 4 green onions chopped; onions for recipe, chives for garnish
• salt and pepper to taste

Instructions

• In a large pot, boil water, add the potato cubes and boil for 3-5 minutes until they are just tender.
• While the potatoes are boiling, in a large bowl whisk together the eggs, cheese, spinach, and onions, salt and pepper.
• Drain the potatoes and add them to your bowl of eggs.
• Next, heat a large skillet over medium heat and add in your olive oil.
• Pour the frittata mixture into the skillet, make sure to distribute the potatoes evenly over the bottom of the pan.
• Next, cover with a lid and cook for 10-15 minutes gently shaking the pan every few minutes. Once the eggs are no longer runny and the frittata can easily be pulled from the bottom of the skillet it is ready to be turned.
• Using a plate that is slightly larger than your skillet in diameter, put it on top of the skillet and flip the frittata onto the other side. Then place the flipped frittata back into the skillet to cook the other side for 2-5 minutes, this time without covering.
• When the frittata is fully cooked remove it from the pan and flip back over onto a serving plate. This allows the pretty side to be up.
• Finally, garnish with green chives on top, serve, and enjoy!

Video

Notes

Storage Info:

For storing potato frittata, simply transfer it into an airtight container and keep it in your refrigerator. It can stay fresh and delicious for 3-5 days. However, I would advise against freezing this dish if you’ve used fresh eggs, as the texture may not hold up well after thawing.

Nutrition

Serving: 1serving | Calories: 185kcal | Carbohydrates: 11g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 134mg | Sodium: 128mg | Potassium: 318mg | Fiber: 1g | Sugar: 1g | Vitamin A: 515IU | Vitamin C: 5mg | Calcium: 139mg | Iron: 1mg

Warm up on a cool day with this Italian Minestrone Soup recipe. It is packed with fresh veggies and pasta, and everyone will love it!

This is a delicious vegetarian soup packed with flavor. Other vegetarian soup recipes you should check out are my Vegetarian Cabbage Roll Soup, Creamy Enchilada Crockpot Vegetarian Chili, and Vegan Indian Sweet Potato Soup!

Minestrone Soup is a classic Italian soup that is truly a staple in Italian cuisine. It is a thick and hearty soup that fills the soul. What I love about this soup is that it is primarily a vegetable soup, but it has pasta in it. Because let’s be honest, pasta makes everything better. Plus, it is a very versatile recipe. You can have it as a meal that is lighter or have it as a starter before a main course.

How to make Italian Minestrone Soup

Assemble your ingredients. For exact amounts see the recipe card below.

In a large Dutch oven or pot heat the olive oil over medium heat. Once the oil has heated, add in the onion, carrots, and celery into the pot. Cook for 3 minutes stirring occasionally. Then add in the garlic and cook for 30 seconds.

Next, add in the tomato paste, oregano and thyme into the pot and cook for 1 minute.

Then add the potatoes, zucchini, tomatoes, broth, water, and bay leaves. Bring the pot to a boil, then reduce the heat and allow it to cook uncovered for 15 minutes, stirring occasionally.

After that, add in the red pepper flakes, pasta, beans, peas, and kale. Simmer for another 15-20 minutes until the pasta is tender.

Stir in the lemon juice, salt, and pepper.

Finally, serve in your favorite bowl, garnish with parmesan cheese and enjoy!

Recipe Variations

Vegan

To make this recipe vegan simply skip on the parmesan cheese or use vegan cheese for garnish and you’re good to go!

Gluten Free

In order to make this recipe gluten-free you can use gluten free pasta or even omit the pasta if you prefer, and you are all set!

Kale vs Spinach

In this soup you can use either kale or spinach, or even both of them if that’s what you prefer. I personally prefer kale in this dish because although it still wilts it holds longer than spinach does, so it has a little more body and texture to add to the dish.

Pasta

You can use any pasta you want in this dish. If you are not wanting to use ditalini or if it’s tougher to find, I would recommend a smaller shelled pasta so that it doesn’t overpower this dish.

Beans

For this recipe I use cannellini beans, otherwise known as white kidney beans. However, I have also seen red kidney beans used in Minestrone soup. You can use either, or again, both if that is what you prefer. I like cannellini beans best because they give a thick and almost nutty flavor to the dish.

Storage Information

You can store this classic Minestrone soup in an airtight container in your fridge for up to 1 week. If you are wanting to freeze this recipe you can do so in an airtight container for up to 1 month.

More soups that will warm your soul:

• Indian Mulligatawny Soup
• African Peanut Soup
• Santa Fe Soup
• Easy Tuscan Bean Soup
• Mexican Pinto Bean Soup
• Thai Sweet Potato Soup

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Italian Minestrone Soup Recipe

Warm up on a cool day with this Italian Minestrone Soup recipe. It is packed with fresh vegetables and pasta, and everyone will love it!

Course Soup, Soups & Stews

Cuisine European, Italian

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 263kcal

Author Linda

Equipment

• Lodge Dutch Oven

Ingredients

• 3 Tbsp olive oil
• 1 1/2 cups onion diced
• 1 cup carrots sliced
• 1/2 cup celery sliced
• 1 cup zucchini diced
• 1 cup potatoes peeled and diced
• 2 cans* diced tomatoes undrained
• 1/2 cup frozen peas
• 2 cups chopped kale
• 1 can* cannellini beans
• 1 cup ditalini
• 4 cloves garlic minced
• 1/4 cup tomato paste
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 4 cups vegetable broth
• 2 cups water
• 2 bay leaves
• 1/8 tsp red pepper flakes
• 2 tsp lemon juice
• 1 tsp salt
• 1/4 tsp black pepper
• shredded parmesan cheese for garnish

Instructions

• In a large pot or Dutch oven heat the olive oil over medium-high heat. Once the oil has heated, add in the onion, carrots, and celery into the pot. Cook for 3 minutes stirring occasionally. Then add in the garlic and cook for 30 seconds.
• Next, add in the tomato paste, oregano and thyme into the pot and cook for 1 minute.
• Then add the potatoes, zucchini, tomatoes, broth, water, and bay leaves. Bring the pot to a boil, then reduce the heat and allow it to cook uncovered for 15 minutes, stirring occasionally.
• After that, add in the red pepper flakes, pasta, beans, peas, and kale. Simmer for another 15-20 minutes until the pasta is tender.
• Stir in the lemon juice, salt, and pepper.
• Finally, serve and garnish with parmesan cheese and enjoy!

Video

Notes

*For the cans of tomatoes and beans I use the traditional 13.5 oz cans.

You can store this recipe in an airtight container in your fridge for up to 1 week. If you are wanting to freeze this recipe you can do so in an airtight container for up to 1 month.

Nutrition

Serving: 1serving | Calories: 263kcal | Carbohydrates: 42g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 520mg | Potassium: 646mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6156IU | Vitamin C: 45mg | Calcium: 108mg | Iron: 2mg

This Cannoli Dip Recipe is all the flavors you love from a traditional Cannoli combined together in a dip to share with everyone!

I LOVE a good dip, especially for social gatherings. If you are looking for other dips that would be great for any occasion then you should check out my Authentic Greek Tzatziki Sauce, Melitzanosalata (Greek Eggplant Dip), and Easy Fava Bean Dip!

This Cannoli dip is filled with Cream Cheese, Powdered Sugar, and Ricotta Cheese which are all of the traditional ingredients you would see in a handmade Cannoli in Italy.

The best part? It’s a cinch to whip up this dessert dip and you don’t have to spend forever making and shaping the cannoli shells or putting the cannoli filling into the shells. Instead you can grab some waffle cones or dippers of your choosing and dive right into this Italian dessert with all that authentic cannoli flavor!

How to make Cannoli Dip

Assemble your ingredients. For exact amounts see the recipe card below.

In a stand mixer or using a hand mixer, beat the ricotta, cream cheese, and powdered sugar together until smooth, about 3-5 minutes.

Next add in the vanilla extract and mix for another minute.

Then, fold in the mini chocolate chips by hand, leaving some on the side to top the dish with.

Top the dish with the remaining chocolate chips, serve with broken waffle cones and enjoy!

Cannoli Dip Texture

One thing to note if you have not have a cannoli before is that there is a specific texture that comes with this dish. Traditionally cannoli’s are made with ricotta cheese. Normally when I think of ricotta cheese, I think of lasagna and not dessert. But if you have ever had either you know that ricotta has a very distinctive texture and this recipe is no different. If you are not a fan of the texture that ricotta has then I would recommend substituting in mascarpone cheese which will be a smoother consistency overall.

Dippers for Cannoli Dip

You can use anything as a dipper for this scrumptious Cannoli Dip, here are some that I would recommend to use:

• Waffle Cone Chips
• Strawberries
• Vanilla Wafers
• Chocolate Chip Cookies
• Graham Crackers
• Pretzels
• Pizzelle Cookies

FAQs

How Long can you leave out this dessert dip?

Since this recipe contains fresh dairy products you want to ensure that once it hits room temperature it is not out for more than 2 hours. You can always put it back in the fridge to chill for 30 minutes and then continue serving.

Can You Make this Cannoli Dip in Advance?

Of course! However, be sure to wait on mixing in the chocolate chips until ready to serve. Once prepared, this dip can be stored in an airtight container in your refrigerator for up to 24 hours before serving. When ready to serve, you can either do so cold, or thaw 30 minutes to room temperature, whichever you prefer!

Storage Information

You can store this creamy cannoli dip in an airtight container in your fridge for 3-5 days.

Even MORE Dips to Love:

• 5 Minute Greek Feta and Red Pepper Dip
• Hot Basil Parmesan Dip
• Turkish Nut and Yogurt Dip
• Potato Skordalia (Greek Potato and Almond Dip)

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Cannoli Dip Recipe

This Cannoli Dip Recipe is all the flavors you love from a traditional Cannoli combined together in a dip to share with everyone!

Course Dessert, Desserts

Cuisine European, Italian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 10 servings

Calories 184kcal

Author Linda

Equipment

• KitchenAid Stand Mixer

Ingredients

• 1 cup whole milk ricotta cheese
• 8 oz cream cheese
• 1 cup confectioner's sugar
• 1 tsp vanilla extract
• 2/3 cup mini chocolate chips
• waffle cone chips for serving

Instructions

• In a stand mixer or using a hand mixer, beat the ricotta, cream cheese, and powdered sugar together until smooth, about 3-5 minutes.
• Next add in the vanilla extract and mix for another minute.
• Then, fold in the mini chocolate chips by hand, leaving some on the side to top the dish with.
• Top the dish with mini chocolate chips serve, and enjoy!

Video

Notes

You can store this recipe in an airtight container in your fridge for 3-5 days.

Nutrition

Serving: 1serving | Calories: 184kcal | Carbohydrates: 23g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 37mg | Sodium: 100mg | Potassium: 56mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 441IU | Vitamin C: 0.1mg | Calcium: 87mg | Iron: 0.3mg

This Tuscan Chicken recipe is creamy, dreamy, and delicious. Fresh chicken coated in a rich and creamy sauce surrounded by sun-dried tomatoes and spinach are the makings of a wonderful Italian meal!

Tuscany is one of my favorite regions to grab inspiration for recipes. The flavors and spices all work so harmoniously together. If you are wanting other Tuscan recipes then you must try my 30-Minute Tuscan White Bean Skillet, Easy Tuscan Bean Soup, or Tuscan Bruschetta with Crispy Prosciutto, Tomato, and White Beans!

Looking at this recipe at first glace you may think that it requires a whole process to make and that you will need hours to put it together. This however is not the case. Believe it or not, you can have this dish cooked and on the table in only 30 minutes! It’s as easy as cooking the chicken, throwing the sauce together and voila, a delectable meal right at your fingertips.

How to make Tuscan Chicken

Assemble your ingredients. For exact amounts see the recipe card below.

Season each side of each chicken breast with salt, pepper, and Italian seasoning.

In a bowl, combine the flour and parmesan cheese. Dredge each chicken breast in the flour mixture coating both sides.

In a large skillet over medium-high heat melt the butter.

After melted, cook the prepared chicken for 3-5 minutes per side until it is golden brown on both sides and the internal temperature has reached 165 degrees Fahrenheit. Then remove from the skillet to a plate and cover with foil to keep warm.

Leaving the skillet as is, add in the butter for the sauce and melt over medium-high heat.

Next, add in the garlic, sun dried tomatoes, and cook for 1 minute.

Then add in the flour and cook for 1 minute.

Next, add in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper and stir.

Add in the spinach and reduce heat to a simmer. Cook for 3-5 minutes until the sauce slightly thickens and the spinach wilts.

Add the chicken back into the skillet and cook for another 2-3 minutes until it has been sauced and warmed through.

Finally, serve with fresh parsley and enjoy!

What to serve with Tuscan Chicken

As pictured, I would recommend serving this rich and creamy chicken over a fresh plate of pasta. If pasta isn’t your thing this would also be yummy over a bed of rice or even quinoa to soak up that creamy sauce. If you are trying to stay away from starches, a healthier option is serving this over a salad and have the sauce as your dressing.

In addition, one thing you will see a lot in Tuscan cooking that is not in this particular recipe is White Beans. This is a staple in Tuscany. So if you are wanting a full fledged Tuscan meal then I recommend pairing this recipe with my Tuscan White Bean Salad.

Storage and Reheating

You can STORE this creamy Tuscan chicken recipe in an airtight container in your fridge for 3-5 days.

You can REHEAT this recipe in a pan on the stovetop over medium-high heat until everything has warmed through. For a quicker reheating you can do so in your microwave until everything has warmed through.

Other Chicken Recipes you must try:

• Chicken Paillard
• Chicken Florentine Recipe
• Chicken Yakisoba
• Chicken Souvlaki
• Indian Chicken Korma
• Greek Chicken Gyros with Authentic Tzatziki Sauce

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Tuscan Chicken Recipe

This Tuscan Chicken recipe is creamy, dreamy, and delicious. Fresh chicken coated in a rich and creamy sauce surrounded by sun dried tomatoes and spinach!

Course Main Course, Main Dish

Cuisine European, Italian, Tuscan

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 778kcal

Author Linda

Ingredients

For the Chicken

• 4 boneless skinless chicken breasts pounded to an even thickness, about ½ inch
• 1 tsp Italian seasoning
• 2 Tbsp all purpose flour
• 3 Tbsp parmesan cheese shredded
• 2 Tbsp butter
• salt and pepper to taste

For the Sauce

• 1/4 cup butter
• 4 cloves garlic minced
• 8.5 oz sun dried tomatoes drained and rinsed
• 1 Tbsp all purpose flour
• 1/2 cup heavy cream
• 1 cup chicken broth
• 1/2 cup parmesan cheese shredded
• 1 tsp Italian seasoning
• 1/4 tsp black pepper
• 1 cup baby spinach chopped
• fresh parsley optional garnish

Instructions

• Season each side of each chicken breast with salt, pepper, and Italian seasoning.
• In a bowl, combine the flour and parmesan cheese. Dredge each chicken breast in the flour mixture coating both sides.
• In a large skillet over medium-high heat melt the butter.
• After melted, cook the prepared chicken for 3-5 minutes per side until it is golden brown on both sides and the internal temperature has reached 165 degrees Fahrenheit. Then remove from the skillet to a plate and cover with foil to keep warm.
• Leaving the skillet as is, add in the butter for the sauce and melt over medium-high heat.
• Next, add in the garlic, sun dried tomatoes, and cook for 1 minute.
• Then add in the flour and cook for 1 minute.
• Next, add in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper and stir.
• Add in the spinach and reduce heat to a simmer. Cook for 3-5 minutes until the sauce slightly thickens and the spinach wilts.
• Add the chicken back into the skillet and cook for another 2-3 minutes until it has been sauced and warmed through.
• Finally, serve with fresh parsley and enjoy!

Video

Nutrition

Serving: 1serving | Calories: 778kcal | Carbohydrates: 34g | Protein: 75g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 201mg | Sodium: 14708mg | Potassium: 1714mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2135IU | Vitamin C: 65mg | Calcium: 433mg | Iron: 5mg

This Tagliatelle al Ragù recipe combines authentic tagliatelle pasta with a homemade Italian ragù filled with fresh vegetables, beef, and pancetta that will delight your taste buds with every bite!

Homemade Italian pastas are one of my favorite comfort foods. Other similar recipes to this one are my Creamy Roasted Red Pepper and Sun-Dried Tomato Bucatini, Ultimate Vegan Bolognese Sauce, and Linguine Puttanesca!

Is there a better comfort food than pasta? Pasta makes me think of home and community. I feel like every time I am enjoying a hearty bowl of pasta it is amongst friends, family, and lots of laughter. Precisely how it should be.

This recipe uses a very underrated pasta, in my opinion, tagliatelle. If you were comparing it to another pasta, it is similar to fettuccini, but tagliatelle is thinner and slightly wider comparatively. Combining this delicious pasta with a homemade ragu sauce, your taste buds will soar!

How to Make Tagliatelle al Ragù

Assemble your ingredients. For exact amounts see the recipe card below.

In your Dutch oven over medium-low heat, brown the pancetta until the fat melts, about 8-10 minutes.

Next, add the olive oil, carrots, celery, and onion into the Dutch oven and cook everything for about 8-10 minutes until the vegetables are tender.

Increase the heat to medium-high and add in the ground beef and cook until browned. About 3-5 minutes.

Then, add in the wine and stir until it evaporates, about 5 minutes.

Next, add in the crushed tomatoes, cover, and simmer over a low heat for 2 hours adding in a little broth if necessary. Stir occasionally.

When there is 10 minutes left of the 2 hours, add in the milk, heavy cream, and salt and pepper to taste.

At the same time, with only a few minutes for the sauce to cook, bring a large pot of water to a boil and cook your tagliatelle pasta according to the package directions until you have reached al dente.

Drain the pasta and add half of the ragù sauce to it at this time. Mix gently. This is to get a light coating of sauce over the pasta. If you desire a thinner sauce consistency you may add a splash of broth if you prefer, but it is not necessary.

Finally, add your pasta to your plate or bowl and top it with some of the remaining ragu and fresh parmesan cheese if preferred and enjoy!

Storing and Reheating Tagliatelle al Ragù

Storage

You can store this recipe in an airtight container in your fridge for up to 1 week. If you are wanting to freeze your tagliatelle al ragù you can do so in the freezer for up to 1 month.

Reheating

To reheat this dish you can do so in the microwave until everything has warmed through.

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Tagliatelle al Ragù Recipe

Experience the delightful harmony of genuine Tagliatelle al Ragù pasta and a crafted Italian Ragù, enriched with vibrant vegetables, beef, and pancetta. Each mouthful offers an array of enticing flavors.

Course Main Course, Main Dish

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 4 servings

Calories 874kcal

Author Linda

Equipment

• Lodge Dutch Oven

Ingredients

• 10 oz Tagliatelle pasta
• 12 oz ground beef
• 2 Tbsp olive oil
• 6 1/2 oz pancetta finely diced
• 1 carrot finely diced
• 1 celery stalk finely diced
• 1 medium sweet yellow onion finely diced
• 2 cups tomatoes peeled, seeded, and crushed
• 1 cup whole milk
• 1/2 cup dry red wine
• 1/2 cup heavy cream
• 1 can beef broth optional
• salt and pepper to taste
• fresh parmesan cheese optional garnish

Instructions

• In your Dutch oven over medium-low heat, brown the pancetta until the fat melts, about 8-10 minutes.
• Next, add 2 tablespoons of olive oil, carrots, celery, and onion to the Dutch oven, and cook everything for about 8-10 minutes until the vegetables are tender.
• Increase the heat to medium-high, add in the ground beef, and cook until browned, about 3-5 minutes. Then, add in the wine and stir until it evaporates about 5 minutes.
• Next, add in the crushed tomatoes, cover, and simmer over low heat for 2 hours, adding a little broth if necessary. Stir occasionally.
• When there are 10 minutes left of the 2 hours, add in the milk, heavy cream, and salt and pepper to taste.
• At the same time, with only a few minutes left for the sauce to cook, bring a large pot of water to a boil and cook your tagliatelle pasta according to the package directions until it reaches al dente.
• Drain the pasta and add half of the ragù sauce to it at this time. Mix gently to get a light coating of sauce over the pasta. If you desire a thinner sauce consistency, you may add a splash of broth if you prefer, but it is not necessary.
• Finally, serve your pasta on a plate or in a bowl, top it with some of the remaining ragù, and add fresh Parmesan cheese if preferred. Enjoy!

Video

Notes

Storage Info:

To store your Tagliatelle al Ragu, cool to room temperature. Then, refrigerate the sauce and pasta separately in airtight containers. The sauce stays fresh for 3-4 days in the fridge. If mixed with pasta, consume within 2-3 days. For longer storage, freeze the sauce for up to 3 months. Reheat by thawing in the fridge, then warming on the stove. If you store the pasta separately, quickly reheat it in boiling water. Reheat mixed pasta and sauce in a skillet, stirring occasionally.

Nutrition

Serving: 1serving | Calories: 874kcal | Carbohydrates: 61g | Protein: 39g | Fat: 50g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 442mg | Potassium: 877mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1271IU | Vitamin C: 12mg | Calcium: 146mg | Iron: 4mg

Enjoy this simple Italian Chopped Salad, packed with your favorite Italian flavors. Made with Kalamata olives, salami, pepperoncini, and mozzarella and topped with a tangy Italian Vinaigrette. A satisfying, easy-to-make dish ready in just 25 minutes!

Recipe Ingredients

• Romaine Lettuce: Crisp and mildly sweet, Romaine adds freshness and crunch, forming the salad’s base.
• Kalamata Olives: These olives add a bold, salty flavor that contrasts well with the fresh, crisp ingredients.
• Garbanzo Beans (Chickpeas): Nutty and creamy, Chickpeas add protein and substance.
• Grape Tomatoes: Juicy and sweet, these tomatoes add a burst of freshness.
• Cucumber: Offering a cool, hydrating crunch, Cucumber balances the Italian chopped salad ingredients.

See the recipe card for full information on ingredients and quantities.

How to Make Italian Chopped Salad

Step #1: In a large bowl, combine the dressing ingredients and whisk them together well.

Step #2: In a large salad bowl, add the lettuce and all the toppings on top. Do not add the salad dressing until you are ready to serve.

Step #3: When ready to serve, add ½ cup of the Italian Dressing to the salad and toss everything together. Serve and enjoy!

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Italian Chopped Salad Recipe

Enjoy this simple Italian Chopped Salad, packed with your favorite Italian flavors. Made with Kalamata olives, salami, pepperoncini, and mozzarella and topped with a tangy Italian Vinaigrette. A satisfying, easy-to-make dish ready in just 25 minutes!

Course Salad

Cuisine Italian

Diet Gluten Free

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 449kcal

Author Linda

Ingredients

• 4 cups romaine lettuce rinsed and chopped
• 1/2 small red onion cut into thin slices
• 1 can garbanzo beans (chickpeas) drained and rinsed
• 1 cup grape tomatoes halved
• 1 cucumber peeled, seeded, cut in half, and sliced
• 1/3 cup pepperoncini slices about 5 peppers
• 1/2 cup Kalamata olives halved
• 4 oz pearl mozzarella balls
• 3 oz sliced salami
• 1/2 cup Italian Vinaigrette Dressing recipe below

Italian Vinaigrette Dressing

• 1 cup olive oil
• 3 Tbsp red wine vinegar
• 1 Tbsp dried oregano
• 1 tsp dried basil
• 1 Tbsp fresh lemon juice
• 2 cloves garlic minced
• 1 Tbsp Kalamata olives minced
• 2 Tbsp Parmesan cheese finely grated
• 1/4 tsp ground black pepper

Instructions

• In a large bowl, combine the dressing ingredients and whisk them together well.
• In a large salad bowl, add the lettuce and all the toppings on top. Do not add the salad dressing until you are ready to serve.
• When ready to serve, add ½ cup of the Italian Dressing to the salad and toss everything together. Serve and enjoy!

Video

Notes

Storage Info:

Storing your Italian chopped salad is easy and convenient for maintaining its freshness and flavor. It’s best to store the salad in an airtight container in the refrigerator. It can stay fresh for up to 3-4 days. For optimal freshness, use a Mason jar to store the dressing separately from the salad ingredients until you’re ready to consume it. This will help in retaining the crispiness of the vegetables.

Nutrition

Serving: 1serving | Calories: 449kcal | Carbohydrates: 5g | Protein: 7g | Fat: 46g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 497mg | Potassium: 242mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2288IU | Vitamin C: 6mg | Calcium: 104mg | Iron: 1mg

This Vegan Vodka Sauce recipe only needs 5 ingredients to make the creamy, tangy, pasta sauce you will keep coming back for every time!

You know how I LOVE vegan food and finding classic Italian recipes that I can make vegan is always a win. If you are wanting other recipes similar to this you have to try my Ultimate Vegan Bolognese Sauce and Vegan Lasagna with Vegan Bolognese Sauce!

What is Vodka Sauce?

When you first hear vodka sauce you might think pasta mixed with vodka doesn’t sound appetizing. Well, there is vodka in vodka sauce but thankfully, you cannot taste it. Vodka sauce combines rich tomato flavors, vodka, and a creamy element, which is typically heavy cream. However, to have vegan vodka sauce you can’t use heavy cream. This is where coconut milk comes into play. Now, I will warn you that the coconut milk does add a little bit of a tangy element you don’t typically get in traditional vodka sauce. But, aside from the slight twang, this recipe is almost identical to the flavor profiling of traditional vodka sauce.

How to make Vegan Vodka Sauce

Assemble your ingredients. For exact amounts see the recipe card below.

Heat the olive oil over low heat and add in the garlic. Cook until the garlic is fragrant.

Add in the tomato paste and stir in for about 2-3 minutes.

Add in the vodka and stir in with the paste until smooth, about 2-3 minutes

Next, add in the coconut milk and salt, stir in and simmer, about 5 minutes.

Finally, serve over your favorite pasta and enjoy!

Frequently asked questions

What if I am not vegan?

You don’t have to be a vegan to enjoy this delicious vodka sauce. However, if you are wanting a more traditional vodka sauce you can swap out the coconut milk for heavy cream and you are all set!

Do I have to serve this over pasta?

Of course not! You can use this Vegan Vodka sauce anywhere in your cooking you see fit! I also like using it as a pizza base or sauce for my Spicy Vegan Meatballs!

Storage and Reheating

Storage

You can store this recipe in an airtight container in your fridge for 3-5 days.

Reheating

You can reheat this recipe on the stovetop over medium high heat. Or for a faster reheating you can do so in your microwave until everything has warmed through.

Other tasty vegan recipes:

• Chickpea Tikka Masala [Vegan]
• Fresh and Easy Vietnamese Noodle Salad (Vegan Bún Chay)
• Vegan Sweet Potato Fajitas
• Southern Style Vegan Black Eyed Peas
• Vegan Magic Cookie Bars

Print

Vegan Vodka Sauce Recipe

This Vegan Vodka Sauce recipe only needs 5 ingredients to make the creamy, tangy, pasta sauce you will keep coming back for every time!

Course Main Dish

Cuisine Italian

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 277kcal

Author Linda

Ingredients

• 1/4 cup olive oil
• 3 garlic cloves minced
• 6 oz tomato paste
• 1/4 cup vodka
• 14 oz coconut milk
• salt to taste
• 1 lb pasta optional
• fresh basil optional garnish

Instructions

• Heat the olive oil over low heat and add in the garlic. Cook until the garlic is fragrant.
• Add in the tomato paste and stir in for about 2-3 minutes.
• Add in the vodka and stir in with the paste until smooth, about 2-3 minutes.
• Next, add in the coconut milk and salt, stir in and simmer, about 5 minutes.
• Finally, serve over your favorite pasta and enjoy!

Video

Notes

Note: If you are wanting traditional Vodka Sauce you can swap out the coconut milk for heavy cream and you are all set!

Nutrition

Serving: 1serving | Calories: 277kcal | Carbohydrates: 12g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 591mg | Potassium: 664mg | Fiber: 2g | Sugar: 6g | Vitamin A: 760IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 4mg