Large, plump shrimp are marinated in a savory sauce of lemon juice, garlic, Italian seasoning, olive oil, dried basil, and brown sugar, then grilled to highlight the flavors.
This satisfying pasta bake is quick to make and will please young and old alike. Add a salad and breadsticks, and you're ready for company. —Betty Rabe, Mahtomedi, Minnesota
This Grilled Vegetable Salad recipe contains kraft zesty italian dressing, roasted red peppers, squash, onion, chipotle peppers in adobo sauce and more.
Use the showiest farmers' market or garden tomatoes in a dish that deliciously combines a favorite sandwich and a classic Italian salad, with a touch of corn and basil thrown in for extra summery flair.
This recipe features a surprise ingredient–green grapes–that adds the just-right amount of sweetness to the simple, two-step pasta dinner. Serve with pan-grilled asparagus.
When this recipe first appeared in the magazine in October 2009, it was made with hollow bucatini noodles. For this version, we switched to ribbony pappardelle. In truth, any pasta would work well.
This Mediterranean Rice Salad recipe contains brown rice, seven seas 1/3 less fat viva italian reduced calorie dressing, black beans, cucumber slices, tomato and more.
This Turkey Bruschetta Panini recipe contains italian bread, tomato slices, oscar mayer cracked black pepper, fresh basil leaves, kraft mayo with olive oil reduced fat mayonnaise and more.
These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash. A regional favorite of New York State's Southern Tier, their name derives from the Italian spiedino or spiedo ("skewer" and "spit").
