Origin

Primavera pasta originated in North America as a celebration of fresh, seasonal vegetables, while pancetta adds an authentic Italian touch. Italy Magazine . This dish is a delicious fusion of tradition and innovation, combining classic with crispy pancetta and bright vegetables.

What I Love About This Recipe

This dish is the perfect combination of crispy, salty pancetta and the fresh, light flavors of spring vegetables. The creamy sauce ties everything together, making it both comforting and refreshing.

Also Read :Creamy Italian White Bean Soup

Pancetta Primavera Rigatoni

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

574

kcal

Ingredients

• 12 oz rigatoni pasta

• 4 oz pancetta, diced

• 1 cup cherry tomatoes, halved

• 1 small zucchini, sliced

• 1 small bell pepper, thinly sliced

• ½ cup peas (fresh or frozen)

• 3 cloves garlic, minced

• ½ cup heavy cream

• ½ cup grated Parmesan cheese

• 1 tbsp olive oil

• ½ tsp red pepper flakes (optional)

• Salt and black pepper to taste

• Fresh basil, for garnish

Directions

• Cook rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water and set aside.
• In a large pan, heat olive oil over medium heat. Add pancetta and cook until crispy, about 4-5 minutes. Remove and set aside.
• In the same pan, sauté garlic for about 30 seconds, then add zucchini, bell pepper, and cherry tomatoes. Cook for 3-4 minutes until slightly softened.
• Stir in peas, heavy cream, and Parmesan cheese. Let simmer for 2 minutes.
• Add cooked rigatoni and reserved pasta water, stirring to combine. Toss in the crispy pancetta.
• Season with salt, black pepper, and red pepper flakes. Garnish with fresh basil and serve hot.

Notes

• Swap pancetta with bacon for a smokier flavor.
• Use whole wheat or gluten-free pasta for a healthier option.
• Add mushrooms or spinach for extra depth.
• Store leftovers in an airtight container in the fridge for up to 3 days.

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Origin Cottage Cheese Tomato Soup

Tomato soup has roots in various cuisines, from Italian tomato-based broths to American creamy versions. Adding cottage cheese is a modern adaptation, enhancing the soup’s texture and protein while keeping it light and nutritious.

What I Love About This Recipe

This soup is both satisfying and wholesome, offering the comfort of traditional tomato soup with an extra boost of protein. It’s easy to make, packed with flavor, and perfect for a quick, cozy meal.

Also Read : Lazy French Onion Soup

Cottage Cheese Tomato Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

93

kcal

Ingredients

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 4 cups canned or fresh tomatoes, chopped

• 2 cups vegetable broth

• 1 tsp dried basil (or 1 tbsp fresh basil)

• ½ tsp oregano

• Salt and black pepper to taste

• ½ cup cottage cheese

• ¼ cup heavy cream (optional, for extra creaminess)

• 1 tsp honey or sugar (to balance acidity)

• Grated Parmesan and fresh basil for garnish

Directions

• Heat olive oil in a pot over medium heat. Add onions and sauté until soft.
• Stir in garlic and cook for another minute until fragrant.
• Add tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for 15 minutes.
• Blend the soup until smooth using an immersion blender or a regular blender.
• Stir in cottage cheese and blend again until creamy.
• Adjust seasoning and add honey or sugar if needed.
• If using, mix in heavy cream for extra richness.
• Serve hot, garnished with Parmesan and fresh basil.

Notes

• For a chunkier texture, blend only half of the soup and leave the rest as-is.
• 
  Swap vegetable broth for chicken broth for a richer taste.
• If you prefer a dairy-free version, use coconut cream instead of heavy cream and tofu in place of cottage cheese.
  

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Origin Mushroom Ramen

Mushroom ramen is inspired by traditional Japanese ramen, which has its roots in Chinese noodle soups. Over the years, ramen has evolved into a staple of Japanese cuisine, with countless variations, including plant-based versions like this one. Mushrooms add an earthy depth to the broth, making it a fantastic alternative to meat-based ramen.

What I Love About This Recipe

This mushroom ramen is not only incredibly flavorful but also quick to make. The umami-rich broth, enhanced by miso and soy sauce, gives it a deep, complex taste. Plus, it’s customizable—add your favorite vegetables, tofu, or even a soft-boiled egg for extra richness.

Also Read : Mint Chicken

Mushroom Ramen

Recipe by RecipeWikkiCourse: Recipes

Servings

5

servings

Prep time

30

minutes

Cooking time

35

minutes

Calories

382

kcal

Ingredients

• 1 tbsp sesame oil

• 2 cups mixed mushrooms (shiitake, cremini, or button), sliced

• 3 cloves garlic, minced

• 1-inch ginger, grated

• 4 cups vegetable broth

• 2 tbsp soy sauce

• 1 tbsp miso paste

• 1 tbsp rice vinegar

• 1 tsp chili flakes (optional)

• 2 packs ramen noodles

• 1 cup baby spinach

• 2 green onions, chopped

• 1 soft-boiled egg (optional)

• 1 tsp sesame seeds (for garnish)

Directions

• Heat sesame oil in a pot over medium heat. Add mushrooms and sauté until browned.
• Add garlic and ginger, stirring for about 1 minute until fragrant.
• Pour in the vegetable broth, soy sauce, and miso paste. Stir until combined.
• Bring to a gentle simmer and cook for 10 minutes. Add rice vinegar and chili flakes.
• In a separate pot, cook ramen noodles according to package instructions. Drain and set aside.
• Add baby spinach to the broth and stir until wilted.
• Divide the cooked noodles into bowls and ladle the hot broth over them.
• Top with green onions, sesame seeds, and a soft-boiled egg if desired.

Notes

• Use a mix of mushrooms for the best flavor. Shiitake adds an especially rich umami taste.
• Adjust the spice level with more or less chili flakes.

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Origin of Picadillo Cornbread Casserole

Picadillo is a classic Latin American and Spanish dish made with ground beef, tomatoes, olives, and warm spices. This version transforms it into a baked casserole, topped with moist, fluffy cornbread, giving it a sweet and savory contrast that makes every bite delicious.

What I Love About This Recipe

• The spiced beef filling is rich and flavorful.
• The cornbread topping adds a perfect balance of sweetness and texture.
• It’s one-pan, easy to make, and perfect for meal prep.

Also Read : Greek Couscous Salad

Picadillo Cornbread Casserole

Recipe by RecipeWikkiCourse: Recipes

Servings

10

servings

Prep time

35

minutes

Cooking time

55

minutes

Calories

520

kcal

Ingredients

• 1 lb ground beef

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 bell pepper, diced

• 1 can (14.5 oz) diced tomatoes

• ½ cup tomato sauce

• ½ cup green olives, sliced

• 1 tbsp capers (optional, for extra briny flavor)

• 1 tsp cumin

• 1 tsp smoked paprika

• ½ tsp chili powder

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp dried oregano

• ½ cup beef broth

Directions

• In a skillet over medium heat, cook ground beef until browned.
• Add onion, garlic, and bell pepper; sauté for 3-4 minutes until softened.
• Stir in diced tomatoes, tomato sauce, olives, capers, and spices.
• Pour in beef broth, simmer for 10 minutes until thickened.
• In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
• Add milk, egg, and melted butter, mix until combined.
• Stir in cheese (if using).
• Preheat oven to 375°F (190°C).
• Spread the picadillo mixture evenly in a greased baking dish.
• Pour the cornbread batter over the top, spreading it gently.
• Bake:
• Bake for 25-30 minutes, or until cornbread is golden brown and set.
• Serve:
• Let the casserole cool for 5 minutes, then scoop and serve warm.

Notes

• For a spicy kick: Add ½ tsp cayenne pepper or diced jalapeños to the beef.
• Make it cheesy: Sprinkle extra shredded cheese on top of the cornbread before baking.
• Storage: Store leftovers in an airtight container for up to 3 days.

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Origin of Tomato Soup

Tomato soup has been a staple in many cuisines, particularly in Italian and American cooking. Traditionally made with tomatoes, broth, and cream, this version incorporates cottage cheese for extra creaminess and protein, making it both comforting and nutritious.

What I Love About This Recipe

I love how this soup balances creamy and tangy flavors while offering a good source of protein. The cottage cheese melts into the soup, creating a velvety texture without the heaviness of cream. Plus, it’s super easy to prepare and pairs perfectly with crusty bread or a grilled cheese sandwich.

Also Read : Mexican Tinga (Tinga de Pollo)

Cottage Cheese Tomato Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

2

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

194

kcal

Ingredients

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 4 cups tomatoes, chopped (or 1 can crushed tomatoes)

• 2 cups vegetable or chicken broth

• 1 tsp dried basil (or 1 tbsp fresh basil, chopped)

• ½ tsp dried oregano

• ½ tsp red pepper flakes (optional)

• Salt and black pepper to taste

• 1 cup cottage cheese

• 1 tsp honey or sugar (optional, to balance acidity)

• ½ cup milk (optional, for extra creaminess)

• Fresh basil and black pepper for garnish

Directions

• Heat olive oil in a large pot over medium heat.
• Add chopped onion and sauté until soft and translucent.
• Stir in garlic and cook for another 30 seconds.
• Add chopped tomatoes, broth, basil, oregano, red pepper flakes, salt, and black pepper.
• Bring to a boil, then reduce heat and simmer for 15-20 minutes until tomatoes break down.
• Blend the soup using an immersion blender or transfer to a blender until smooth.
• Stir in cottage cheese and blend again until fully incorporated and creamy.
• Add honey or sugar if needed to balance acidity.
• For extra creaminess, stir in milk and heat gently without boiling.
• Serve hot, garnished with fresh basil and black pepper.

Notes

• Texture Preference: If you like a chunkier soup, blend only half of the mixture and leave some tomato pieces

The post Cottage Cheese Tomato Soup appeared first on RecipeWikki.

Origin of Creamy Tomato Bean Soup

Tomato soup has long been a staple in various cuisines, from Italian bisques to American classics. Adding beans to the mix enhances its nutritional value, making it a hearty dish inspired by Mediterranean and Latin American traditions where beans are often used to add protein and fiber to meals.

What I Love About This Recipe

I love how this soup is both creamy and hearty, making it a satisfying meal on its own. The beans add texture and protein, while the tomatoes bring a rich depth of flavor. It’s also incredibly easy to make and perfect for meal prepping.

Also Read : Passion Fruit Fizz Martini

Creamy Tomato Bean Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

235

kcal

Ingredients

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 can (14 oz) diced tomatoes

• 1 can (15 oz) white beans (cannellini or navy beans), drained and rinsed

• 2 cups vegetable broth

• ½ cup heavy cream or coconut milk (for a dairy-free option)

• 1 tsp dried basil

• ½ tsp dried oregano

• ½ tsp smoked paprika (optional)

• Salt and pepper, to taste

• Fresh basil or parsley, for garnish

Directions

• Heat olive oil in a pot over medium heat.
• Add onions and sauté until soft, about 3-4 minutes.
• Stir in garlic and cook for another 30 seconds.
• Add diced tomatoes, white beans, and vegetable broth.
• Bring to a simmer and let cook for 10-15 minutes, allowing flavors to meld.
• Use an immersion blender to puree the soup until smooth (or blend in batches using a blender).
• Stir in heavy cream (or coconut milk), dried basil, oregano, smoked paprika, salt, and pepper.
• Simmer for another 5 minutes, then taste and adjust seasoning if needed.
• Serve hot, garnished with fresh basil or parsley.

Notes

• Vegan Version: Use coconut milk instead of heavy cream and ensure your broth is plant-based.

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Chinese Lion’s Head Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 lb (450g) ground pork (or a mix of pork and shrimp)

• 1 egg

• 2 tbsp cornstarch

• 1 tbsp Shaoxing wine (or dry sherry)

• 2 tbsp soy sauce

• 1 tsp sesame oil

• 1 tsp sugar

• ½ tsp salt

• ½ tsp white pepper

• 2 green onions, finely chopped

• 1-inch piece of ginger, minced

Directions

• repare the Meatballs:
  In a bowl, mix all meatball ingredients until well combined.
  Shape into 4–6 large meatballs (about the size of a small apple).
  Lightly coat with cornstarch to help them hold their shape.
• Sear the Meatballs:
  Heat 1 tbsp oil in a pan over medium heat.
  Brown the meatballs on all sides for about 2-3 minutes (they don’t need to cook through).
  Remove from the pan and set aside.
• Make the Soup:
  In a pot, heat a little oil and sauté garlic for 30 seconds.
  Add broth, soy sauce, sugar, and white pepper. Bring to a simmer.
  Gently place the meatballs into the broth. Cover and simmer for 30 minutes on low heat.
  Add napa cabbage and shiitake mushrooms in the last 10 minutes of cooking.
• Serve & Enjoy:
  Garnish with extra green onions or cilantro.
  Serve hot with steamed rice or noodles for a complete meal.

Notes

• Meatball Texture: For extra soft meatballs, mix the pork filling in one direction until sticky.

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Citrus Carp – A Zesty and Flavorful Fish Dish

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 whole carp (about 1.5–2 lbs), cleaned and scaled

• 2 tbsp lemon juice (or lime/orange juice)

• 1 tsp salt

• ½ tsp black pepper

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tbsp honey (or sugar)

• 2 garlic cloves, minced

• 1 tsp ginger, grated

• 1 small chili, finely chopped (optional)

• 1 tbsp cornstarch (for sauce thickening)

• 2 tbsp vegetable oil

• 1 orange, sliced for garnish

Directions

• Prepare the Fish:
  Rinse the carp thoroughly and pat it dry with a paper towel.
  Make a few diagonal cuts on both sides of the fish to allow flavors to penetrate.
  Rub the fish with salt, pepper, and 1 tbsp lemon juice. Let it marinate for 15 minutes.
• Cook the Fish:
  Heat oil in a large pan over medium heat.
  Carefully place the fish in the pan and cook for about 5 minutes per side until golden brown.
  Remove the fish and set it aside on a plate.
• Make the Citrus Sauce:
  In the same pan, add garlic, ginger, and chili (if using). Sauté for 1 minute.
  Add soy sauce, rice vinegar, honey, and the remaining lemon juice. Stir well.
  Mix cornstarch with 2 tbsp water and add it to the sauce to thicken. Simmer for 2 minutes.
• Combine & Serve:
  Pour the citrus sauce over the fried fish.
  Garnish with orange slices, fresh cilantro, or green onions.
  Serve hot with steamed rice or stir-fried vegetables.

Notes

• Freshness Matters: Use the freshest carp available for the best flavor.

The post Citrus Carp – A Zesty and Flavorful Fish Dish appeared first on RecipeWikki.