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Cauliflower GnocchiThis cauliflower gnocchi recipe brings a bunch of delicious flavors together: chicken sausage, parmesan cheese, pine nuts, and more! What else could you need?!
Lemon Artichoke Pasta SaladOur lemon artichoke pasta salad provides tons of delicious summer flavors, and is made gluten free thanks to our gluten free fusilli! Enjoy paired with some grilled chicken.
Artichoke and Spinach Crostata with Polenta CrustLooking for a holiday appetizer? Look no further thanks to our delicious and flavorful artichoke and spinach crostata with polenta crust. Made with a black pepper crust, this has the perfect amount of kick and the perfect amount of yum.
Campanelle with Fennel and SaffronCampanelle with Fennel and Saffron is a classic Sicilian dish, served in almost every restaurant on the island. Wild fennel, which has a more distinctive flavor than its cultivated cousin, is commonly used in Sicily. In the interest of convenience, we've used readily available cultivated fennel plus fennel seeds to boost the flavor.
Orecchiette with Spicy Clam SauceSimple and delicious, orecchiette is usually paired with vegetable sauces, However, this recipe uses a clam sauce with a variety of flavorful spices and herbs to mix up the dish. To make an even more impressive presentation, buy some whole clams to steam and place on the dish.
Fusilli with Pesto and PotatoesThis fun Fusilli with Pesto and Potatoes recipe combines nutty pesto with filling potato to make a mean main course. Use Colavita pesto or make your own!
Fava Bean PestoTender fava beans are blended in a melody of spices, like garlic and fresh mint, in order to make a smooth pesto. It's nutty flavor is due to the pine nuts. This pesto was served on the Catalonia Burrata-Cremini Flatbread as served at the Culinary Institute of America's "World of Flavors" event where Colavita was proud to partner with the Mushroom Council.
Broccoli Rabe, Sun-dried Tomato and White Bean PizzaBroccoli Rabe, Sun-dried Tomato, and White Bean Pizza on Polenta Crust with Al fresco Chicken Sausage - yum! Who says pizza has to include bread? Remember what we said about flexibility being a key characteristic of pizza? Well, that goes for changing things up. For this recipe, we created a polenta crust with fresh herbs, topped with bitter broccoli rabe, sweet sun-dried tomatoes and meaty white beans. Garnished with a few shavings of salty Pecorino cheese and crunchy pine nuts, this pizza leaves nothing wanted...not even the bread. Best of all, it’s gluten free!
Eggplant Caponata PizzaSweet, savory, smokey, and all vegetable (well, mostly), this Sicilian dish can be scooped onto plates or crostini as a side, mixed into pastas as a sauce or even used as a pizza topping alongside some smoked mozzarella. Roast the eggplant to assure a heart-healthy serving.
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