12 Easy Italian Pasta Recipes You Can Make at Home

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You can create delicious Italian pasta dishes right at home with ease! Try classic recipes like Spaghetti Aglio e Olio or Penne Arrabbiata for quick options. Immerse yourself in the creamy richness of Fettuccine Alfredo or the hearty layers of Lasagna Alla Bolognese. Don’t forget the vibrant Pasta Primavera and a comforting One-Pot Pasta Pomodoro. Each dish is simple yet packed with flavor, and you’ll discover even more scrumptious ideas as you explore further.

Spaghetti Aglio E Olio

Spaghetti Aglio e Olio is a simple yet incredibly flavorful Italian dish that showcases the beauty of minimalism in cooking. Originating from Naples, this recipe is a staple among Italian households and is known for its quick preparation and delightful taste. With just a few essential ingredients, Spaghetti Aglio e Olio offers a perfect blend of garlic, olive oil, and a hint of heat from red pepper flakes, creating a comforting and satisfying meal.

The beauty of this dish lies in its versatility and ease of preparation. It’s an excellent option for a weeknight dinner or when you’re short on time but still crave a homemade meal. In its purest form, Spaghetti Aglio e Olio requires only spaghetti and olive oil; however, feel free to enrich the dish with parsley, Parmesan, or other ingredients to suit your taste.

Ingredients:

• 400g spaghetti
• 6 cloves garlic, thinly sliced
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon red pepper flakes
• Salt, to taste
• Fresh parsley, chopped (for garnish)

To prepare Spaghetti Aglio e Olio, start by bringing a large pot of salted water to boil. Cook the spaghetti according to package instructions until al dente.

While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the sliced garlic and red pepper flakes and sauté until the garlic turns golden brown, being careful not to burn it.

Once the spaghetti is cooked, reserve some pasta water, then drain the pasta and toss it directly into the pan with the garlic oil. Mix well, adding a little reserved pasta water if needed to help coat the spaghetti. Season with salt and garnish with fresh parsley before serving.

When making Spaghetti Aglio e Olio, using high-quality extra virgin olive oil is key to enhancing the flavor of the dish. Additionally, be cautious while cooking the garlic; it should be golden and fragrant, not browned or burnt, as this will affect the taste.

For an extra layer of flavor, consider adding cooked shrimp or a sprinkle of grated Parmesan cheese on top, but remember to keep it simple to maintain the dish’s authentic taste. Enjoy this delightful recipe with a side of crusty bread or a fresh salad for a complete meal.

Penne Arrabbiata

Penne Arrabbiata is a classic Italian pasta dish known for its bold flavors and spicy kick. Originating from the Lazio region, this simple yet satisfying meal is made with penne pasta, garlic, and a rich tomato sauce accented with red chili flakes. The name “arrabbiata” translates to “angry” in Italian, which refers to the spiciness of the dish.

It’s a favorite for those who enjoy heat and a burst of flavor in their meals. This dish isn’t only quick and easy to prepare but also showcases the beauty of cooking with fresh ingredients. With just a handful of pantry staples, you can whip up a delicious plate of Penne Arrabbiata that will impress friends and family alike. Serve it with a sprinkle of fresh parsley or grated Pecorino Romano cheese for an added touch of sophistication.

• 400g penne pasta
• 3 tablespoons olive oil
• 3-4 cloves garlic, minced
• 1 teaspoon red chili flakes (adjust to taste)
• 800g canned chopped tomatoes
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh parsley or basil, for garnish (optional)
• Grated Pecorino Romano cheese (optional)

Boil a large pot of salted water and cook the penne pasta according to package instructions until al dente. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red chili flakes, sautéing until fragrant, about 1-2 minutes.

Then, pour in the canned tomatoes, season with salt and black pepper, and let the sauce simmer for about 10 minutes to meld the flavors. Once the pasta is cooked, drain and toss it into the skillet with the sauce, mixing thoroughly before serving.

For an extra depth of flavor, try roasting the tomatoes in a hot oven before adding them to the sauce. You can also experiment with different types of pasta, as this dish works well with rigatoni or spaghetti. Adjust the amount of chili flakes to suit your spice tolerance, and don’t forget to reserve a bit of the pasta cooking water to add to your sauce if it becomes too thick.

Enjoy your Penne Arrabbiata with a side salad or crusty bread to soak up the delicious sauce!

Fettuccine Alfredo

Fettuccine Alfredo is a classic Italian dish that epitomizes comfort food. With its creamy sauce and perfectly cooked pasta, this dish is a favorite among pasta lovers around the world. Traditionally made with just three simple ingredients, the beauty of Fettuccine Alfredo lies in its ability to showcase the rich flavors of butter and cheese, contrasted by the soft, lush texture of freshly made fettuccine. While many variations exist, the original recipe remains a staple in Italian kitchens.

Making Fettuccine Alfredo at home isn’t only easy but also allows you to control the quality of your ingredients. Freshly made pasta will elevate the dish to new heights, but dried pasta can work just as well in a pinch. Paired with a crisp green salad or garlic bread, this indulgent meal is perfect for special occasions or a cozy dinner at home.

• 1 pound fettuccine pasta
• 1 cup unsalted butter
• 2 cups heavy cream
• 1 ½ cups freshly grated Parmesan cheese
• Salt, to taste
• Freshly cracked black pepper, to taste
• Chopped parsley, for garnish (optional)

Begin by cooking the fettuccine pasta in a large pot of boiling salted water according to the package instructions, until al dente.

While the pasta is cooking, melt the butter in a large skillet over medium heat. Once melted, add the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese until melted and creamy, then season with salt and freshly cracked black pepper.

Once the pasta is ready, drain it and add it directly to the sauce, tossing to coat evenly.

When making Fettuccine Alfredo, it’s important to serve the dish immediately after preparation, as the sauce can thicken and become clumpy if it sits for too long. To keep the sauce creamy, consider reserving a small amount of pasta cooking water to mix in if needed.

Additionally, using high-quality ingredients, such as fresh Parmesan cheese and real butter, will make a noticeable difference in the flavor of your dish. You can also experiment with adding fresh garlic or herbs for extra depth and enjoyment.

Lasagna Alla Bolognese

Lasagna alla Bolognese is a classic Italian dish that combines layers of tender pasta sheets with a rich meat sauce and creamy béchamel, creating a comforting meal that delights the senses. Originating from the Emilia-Romagna region, this legendary lasagna showcases the deep, savory flavors of ground beef, pancetta, and a medley of vegetables, making it a hearty and satisfying option for family gatherings or special occasions.

To master this traditional recipe, it’s essential to take the time to prepare each component carefully. The Bolognese sauce needs to simmer for a few hours to develop its signature depth, while the béchamel sauce adds a luscious creaminess that balances the flavors beautifully.

As you layer the ingredients, remember that the key to a perfect lasagna lies in achieving the right balance between the rich meat sauce, smooth béchamel, and al dente pasta.

Ingredients:

• 12 lasagna sheets
• 2 tablespoons olive oil
• 100g pancetta, diced
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 500g ground beef
• 200ml red wine
• 400g canned crushed tomatoes
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 600ml milk
• 60g butter
• 60g all-purpose flour
• 100g grated parmesan cheese

Start by preparing the Bolognese sauce; heat olive oil in a large pot, add the pancetta, onion, carrot, and celery, and sauté until softened. Then, add the ground beef and cook until browned. Pour in the red wine and let it reduce, followed by the crushed tomatoes, garlic, oregano, salt, and pepper. Allow the sauce to simmer gently for at least 1-2 hours, stirring occasionally.

While the sauce is cooking, prepare the béchamel by melting the butter in a saucepan, whisking in the flour to form a roux, and gradually adding the milk until smooth and thickened. Next, cook the lasagna sheets according to package instructions.

Assemble the lasagna in a baking dish by layering the ingredients: a spoonful of Bolognese sauce, a layer of lasagna noodles, a layer of béchamel, and a sprinkle of parmesan, repeating until all ingredients are used up and ending with béchamel on top.

For the best results, allow the lasagna to rest for at least 30 minutes after baking; this will make it easier to slice and serve. You can also prepare the lasagna a day ahead and refrigerate it overnight, allowing the flavors to meld beautifully.

When baking, consider covering the dish with foil for the first half of the cooking time to prevent over-browning, and then remove it to achieve a golden, bubbly top.

Pasta Primavera

Pasta Primavera is a vibrant and colorful dish that celebrates the fresh vegetables of the season. Originating from Italy, this dish incorporates a variety of vegetables, grilled or sautéed to perfection, tossed with cooked pasta and often finished with a drizzle of olive oil and a sprinkle of cheese.

It’s not only a feast for the eyes but also a wonderful way to enjoy a healthy and satisfying meal. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, Pasta Primavera is versatile enough to fit any occasion.

This dish perfectly embodies the concept of “springtime” dining with its emphasis on fresh produce. You can customize it according to the vegetables you have on hand or your personal preferences, making it an absolute crowd-pleaser.

With the right balance of ingredients and flavors, Pasta Primavera can become a favorite in any household.

Ingredients:

• 8 oz pasta (penne or spaghetti)
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 zucchini, sliced
• 1 bell pepper, sliced (any color)
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1 cup asparagus, chopped
• Salt and pepper, to taste
• Fresh basil, for garnish
• Grated Parmesan cheese, for serving

Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente.

Meanwhile, heat olive oil in a large skillet over medium heat, then sauté the garlic until fragrant. Add the sliced zucchini, bell pepper, broccoli, and asparagus, cooking until just tender but still crisp. Toss in the cherry tomatoes and cook for an additional minute.

Once the pasta is cooked, drain it and combine it with the sautéed vegetables in the skillet, mixing well and seasoning with salt and pepper. Serve warm, garnished with fresh basil and Parmesan cheese.

For the best flavor and freshness, use seasonal vegetables and don’t be afraid to experiment with different combinations. You can also add protein, like grilled chicken or shrimp, to make it a heartier meal.

Additionally, consider drizzling a bit of lemon juice over the pasta before serving for a bright finish that complements the vegetables beautifully. Enjoy your delicious and nutritious Pasta Primavera!

Pesto Pasta

Pesto pasta is a delightful and vibrant dish that captures the essence of Italian cuisine with its fresh ingredients and aromatic flavors. The key to a perfect pesto pasta lies not just in the quality of your ingredients but in the balance of flavors — the herbaceous notes of basil, the nuttiness of pine nuts, the creaminess of Parmesan, and the richness of olive oil blend together to create a sauce that clings beautifully to the pasta.

Whether it’s a quick weeknight dinner or a gathering with friends, this dish is sure to impress.

Making pesto is a simple and rewarding process. While some might prefer to use a food processor, traditionalists may opt for a mortar and pestle to handcraft the sauce, ensuring a more textured and vibrant flavor. Pairing the pesto with your pasta of choice — be it spaghetti, fusilli, or even gnocchi — allows for versatility, ensuring each mouthful is packed with taste.

Serve your pesto pasta warm or at room temperature, garnished with extra Parmesan and a sprinkle of freshly cracked black pepper for a satisfying meal.

Ingredients:

• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1 pound of pasta (spaghetti, fusilli, or your choice)
• Freshly cracked black pepper (for garnish)

To prepare the dish, cook the pasta according to package instructions until al dente. While the pasta is cooking, combine the basil, pine nuts, garlic, and salt in a food processor. Pulse until the mixture is finely chopped.

With the processor running, gradually add in the olive oil until well combined. Stir in the grated Parmesan cheese. Once the pasta is cooked, reserve a cup of pasta water then drain it. In a large bowl, mix the hot pasta with the pesto sauce, adding reserved pasta water a little at a time until the desired consistency is reached.

When making pesto pasta, remember that freshness is key. Use the best quality ingredients you can find, especially the basil and olive oil, as they greatly impact the flavor of the dish.

If you have leftovers, you can store the pesto in an airtight container in the refrigerator for up to a week; just make sure to drizzle a little olive oil on top to prevent browning.

Pesto can also be frozen, allowing you to enjoy a taste of summer anytime!

Carbonara

Carbonara is a classic Italian dish that hails from the region of Lazio, particularly Rome. This beloved recipe features a creamy sauce that beautifully coats spaghetti, fettuccine, or even bucatini. The heart of carbonara lies in its simple yet rich combination of eggs, cheese, cured pork, and black pepper, all of which create a luxurious meal prepared in no time.

What sets it apart from other pasta dishes is the seamless blending of flavors and textures, making it a comforting choice that delights the palate.

Creating traditional carbonara requires just a handful of ingredients, yet it demands attention to detail for perfect results. The key is using high-quality ingredients—namely guanciale, pecorino romano cheese, and fresh eggs.

As the dish has gained popularity worldwide, variations and adaptations have emerged; however, sticking to the authentic recipe ascertains a genuine taste of Italy that transports you straight to a Roman trattoria.

• 400g spaghetti (or pasta of choice)
• 150g guanciale (or pancetta)
• 4 large egg yolks
• 1 large egg
• 100g pecorino romano cheese, grated
• Freshly ground black pepper
• Salt (for pasta water)

Begin by bringing a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.

Meanwhile, heat a large skillet over medium heat and add the guanciale, cooking until crispy and the fat has rendered down. In a bowl, whisk together the egg yolks, egg, pecorino cheese, and a generous amount of black pepper.

Once the pasta is cooked, reserve some pasta water, then drain it and quickly toss it in the skillet with the guanciale, removing from the heat. Add the egg mixture immediately, stirring swiftly to create a creamy sauce. If needed, use reserved pasta water to adjust the sauce’s consistency.

When preparing carbonara, it’s crucial to work quickly to avoid scrambling the eggs. The residual heat from the pasta and skillet should be enough to cook the eggs gently, resulting in a smooth sauce.

For the best taste and texture, don’t hesitate to experiment with a bit more cheese or black pepper to suit your preferences. Additionally, using high-quality ingredients will greatly elevate the dish; fresh eggs and aged pecorino will create a distinguishably richer flavor.

Ravioli With Sage Butter

Ravioli with sage butter is a delightful and comforting dish that combines fresh pasta with a fragrant herb-infused sauce. The ravioli can be stuffed with a variety of fillings such as ricotta cheese, spinach, or butternut squash, making it a versatile option for different tastes.

The simplicity of the sage butter sauce, which only requires a few ingredients, beautifully complements the rich flavors of the ravioli, creating a dish that’s both elegant and satisfying. This dish is perfect for a cozy family dinner or a special occasion, with its impressive presentation and incredible taste.

Making fresh ravioli from scratch can be a fun and rewarding experience, allowing you to customize the filling to your liking. With the aromatic notes of sage and the velvety texture of the butter sauce, this dish is sure to become a favorite in your culinary repertoire.

Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/4 cup unsalted butter
• 12 fresh sage leaves
• Freshly grated nutmeg (optional)

To prepare the ravioli, start by making the pasta dough by combining the flour and eggs in a bowl and kneading until smooth. Roll the dough out into thin sheets and cut them into squares. For the filling, mix the ricotta, Parmesan, salt, and pepper until well combined.

Place a teaspoon of filling in the center of each square, fold the pasta over, and seal the edges firmly. Cook the ravioli in salted boiling water for about 3-4 minutes, or until they float to the surface. In a separate pan, melt butter and add sage leaves, cooking until the butter turns golden and aromatic. Toss the cooked ravioli in the sage butter and serve.

When making ravioli, it’s important to guarantee the edges are sealed completely to prevent the filling from leaking out during cooking. If you find the dough is too dry, add a little water; if it’s too wet, dust with extra flour.

For an elevated flavor, consider adding a pinch of freshly grated nutmeg to the filling or garnishing with additional Parmesan cheese and toasted pine nuts before serving. Enjoy your homemade ravioli with sage butter paired with a light salad or a glass of white wine for a perfect meal.

One-Pot Pasta Pomodoro

One-Pot Pasta Pomodoro is the epitome of simplicity and flavor in Italian cuisine. This dish captures the essence of fresh tomatoes, garlic, and basil, creating a delightful medley that lovingly coats every strand of pasta. The beauty of this recipe lies in its one-pot preparation, which not only saves on cleaning time but also allows the pasta to absorb all the vibrant flavors of the ingredients while cooking.

It’s a perfect choice for busy weeknights or a cozy weekend meal when you want something comforting yet impressive.

To make this dish even more appealing, you can customize the ingredients according to your taste. Feel free to add more vegetables, spices, or even protein sources like grilled chicken or chickpeas for a hearty twist. Whether you’re cooking for yourself or entertaining guests, One-Pot Pasta Pomodoro is sure to become a favorite in your culinary repertoire.

Ingredients:

• 12 ounces spaghetti or linguine
• 1 can (14 ounces) Diced tomatoes
• 4 cups vegetable or chicken broth
• 1 medium onion, thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving

In a large pot, combine the uncooked pasta, diced tomatoes (with juice), broth, sliced onion, minced garlic, olive oil, oregano, and red pepper flakes. Season with salt and pepper to taste, then bring the mixture to a vigorous boil over medium-high heat.

Once boiling, reduce the heat to medium-low and stir occasionally for about 10-12 minutes, or until the pasta is al dente and the liquid is mostly absorbed. Remove from heat and let it sit for a minute before serving.

When making One-Pot Pasta Pomodoro, make sure you keep an eye on the cooking time to prevent the pasta from becoming too mushy. Feel free to adjust the liquid levels based on your desired sauce consistency; if you like a saucier pasta, add a bit more broth or a splash of water.

Fresh basil adds a bright finish—toss it in right before serving for an aromatic touch, and never forget to add grated Parmesan for that authentic Italian flavor!

Creamy Mushroom Pasta

Creamy Mushroom Pasta is a delightful dish that perfectly marries the earthy flavors of mushrooms with a velvety sauce, creating a comforting meal ideal for any occasion. This recipe offers a simple yet elegant approach to pasta, allowing the rich tastes of garlic, cream, and parmesan to shine through. With its quick preparation time, you can whip up this luscious dish for a weeknight dinner or impress guests during a cozy gathering.

The key to achieving a flawless creamy sauce lies in using fresh mushrooms and quality ingredients. You can use a variety of mushrooms, such as cremini, shiitake, or even a mix for added depth of flavor. Pair it with your pasta of choice—fettuccine or penne work wonderfully—then finish with chopped parsley for a touch of freshness. This dish not only satisfies hunger but also brings warmth and comfort with every bite.

• 8 oz fettuccine (or pasta of choice)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 10 oz mushrooms, sliced
• 1 cup heavy cream
• ½ cup grated parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Boil a pot of salted water and cook the pasta according to package instructions until al dente, then drain and set aside. In a skillet, heat olive oil over medium heat, adding the chopped onion and cooking until translucent. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are browned and their moisture is evaporated.

Reduce the heat, pour in the heavy cream, and stir to combine. Add the cooked pasta to the skillet, mixing well to coat with the creamy sauce, and sprinkle in parmesan cheese. Season with salt and pepper, then remove from heat.

For peak flavor, make sure to sauté the mushrooms until they’re nicely caramelized before adding the cream, as this enhances their natural umami. You can also consider adding a splash of white wine to the skillet after the mushrooms are cooked to incorporate an additional layer of taste.

Feel free to customize this dish by adding ingredients like spinach or sun-dried tomatoes for added nutrition and flavor. Enjoy your cooking experience and savor the delightful results!

Farfalle With Spinach and Ricotta

Farfalle with Spinach and Ricotta is a delightful and creamy pasta dish that combines the elegant butterfly-shaped farfalle with nutritious spinach and smooth ricotta cheese. This recipe not only boasts a beautiful presentation but also packs a flavor punch that can satisfy any palate. Perfect for a quick weeknight dinner or as a show-stopping dish for a dinner party, it highlights the versatility of pasta and the vibrant flavors of fresh ingredients.

Cooking Farfalle with Spinach and Ricotta is simple and straightforward, making it the perfect recipe for both novice cooks and seasoned chefs. The creamy ricotta pairs beautifully with the vibrant green spinach, while the farfalle adds a lovely texture to the dish. With just a few steps, you’ll have a comforting and delicious meal that can be enjoyed by the whole family.

Ingredients:

• 12 ounces farfalle pasta
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt, to taste
• Pepper, to taste
• Crushed red pepper flakes (optional)
• Fresh basil leaves, for garnish (optional)

Cook the farfalle pasta according to the package instructions until al dente. In a separate large skillet, heat the olive oil over medium heat, and sauté the minced garlic until fragrant.

Add the chopped spinach to the skillet, cooking until wilted. Lower the heat, and stir in the ricotta cheese and Parmesan, mixing until well combined. Toss the cooked farfalle into the skillet, ensuring the pasta is coated evenly with the creamy mixture, and season with salt, pepper, and red pepper flakes if desired.

For an even richer flavor, consider adding a splash of lemon juice before serving to brighten the dish. Additionally, you can customize this recipe by incorporating other vegetables, such as cherry tomatoes or zucchini, for added nutrition and color.

Finally, serving the dish with extra Parmesan on top or a sprinkle of fresh herbs will elevate not only the taste but also the presentation. Enjoy your homemade Farfalle with Spinach and Ricotta!

Linguine With Clam Sauce

Linguine with clam sauce is a classic Italian dish that brings the fresh flavors of the sea right to your plate. This dish is known for its simplicity and depth of flavor, combining the tender texture of linguine pasta with a savory sauce that highlights the natural taste of clams. It’s a favorite in coastal regions of Italy and gives you a taste of the Mediterranean, right from your kitchen.

The key to a great Linguine with Clam Sauce lies in using fresh clams and high-quality ingredients. Whether you choose to make it with a white wine or a tomato-based sauce, the clams infuse the dish with a briny richness. This meal is perfect for a weeknight dinner, yet impressive enough to serve to guests, showcasing your culinary skills and your love for Italian cuisine.

• 12 oz linguine pasta
• 2 lbs fresh clams, scrubbed
• 4 tablespoons olive oil
• 4 garlic cloves, minced
• 1/2 cup white wine
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped
• Salt to taste
• Freshly ground black pepper to taste
• Lemon wedges for serving

To prepare the linguine with clam sauce, start by boiling a large pot of salted water and cooking the linguine according to the package instructions until al dente. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, allowing them to sauté until fragrant for about a minute.

Next, add the clams and white wine to the skillet. Cover the skillet and let the clams steam for about 5-7 minutes, or until they open up. Discard any clams that remain closed. Once the linguine is cooked, drain it and transfer it to the skillet, tossing gently to combine with the clam sauce. Stir in the chopped parsley, and season with salt and pepper to taste. Serve immediately with lemon wedges on the side.

For the best results, verify your clams are fresh and alive before cooking; discard any that are cracked or remain closed after cooking. Additionally, using a good quality white wine can elevate the flavor of the sauce, but if you prefer a non-alcoholic option, clam juice or fish stock can be a great substitute.

Don’t forget to garnish with extra fresh parsley for a pop of color, and a squeeze of lemon juice just before serving can brighten all the flavors.