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"I have an abundance of zucchini from my garden. This recipe is a great way to use it. The Italian herbs make it incredible."

Ingredients: pepper, dried basil...

Ingredients: ziti pasta, fat-free ricotta cheese...

"Another great way to take care of those mad zucchini when they threaten to take over the universe. First knock them off the vine with an Italian bread, and head for the kitchen..."

Ingredients: dried basil, dried oregano...

"Arborio rice, grown in Northern Italy, is the type preferred for risotto. Serve as an entree or first course. The key to success: Have all your ingredients ready before you start."

Ingredients: fresh ground black pepper, dry white wine...

"I made this recipe from the book "Gourmet Soups", by Carole Clements, and it was so incredible I had to share it! Try it, and you won't be dissapointed."

Ingredients: fennel bulbs, dried marjoram...

"This is from Donna Hay. Caramelizing the zucchini adds a really nice touch!"

Ingredients: green zucchini, mint leaves...

"I thought this sounded a bit bland, but it's a lovely springtime change to the usual prawn risotto that I make. I had some leftover chicken that I'd marinated in lime and ginger, so I griddled that to add at the end; you could just use plain chicken breast, or maybe some leftovers from your Sunday roast."

Ingredients: courgettes, cooked chicken...

"Growing up, my mom made fried spaghetti some nights. I have made a grown up, healthier version by incorporating a ton of veggies. If this is made with olive oil, it is heart healthy and vegan. You can substitute butter (1/2 stick for whole dish) and/or add parmesan cheese to make it a little heartier and vegetarian. Add grilled chicken for a healthy..."

Ingredients: pasta shells, olive oil...

"From Food & Wine, May 2006."

Ingredients: fresh ground black pepper, frozen peas...

"This is a heart-healthy recipe from Woman's Day."

Ingredients: chives, frozen peas, olive oil...