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"I found this recipe on a low carb site and modified it slightly to suit our tastes. We had it for dinner last night and it was AWESOME!! Very yummy and the flavor of all those fresh veggies blended beautifully with the sauce! DH went back for seconds, so this is definitely a keeper. Add a side salad and your meal is complete!"

Ingredients: whole milk ricotta cheese, sweet Italian sausage links...

"A wonderful blend of flavors- perfumes the whole house. Perfect for company, since it can be made the day before. Everyone raves about it! I've doubled and tripled the recipe with success. It's from a 1998 Bon Appetit and Recipe #50881 that I've posted goes well with this--spoon some of the veggies and sauce over the polenta. Wonderful !!"

Ingredients: dry red wine, fresh rosemary...

"A yummy spread for crisp crackers. I make it anytime I have guests. If you like artichoke hearts, you'll like this! Originally from allrecipes.com, submitted by Peggy Hoffius."

Ingredients: cream cheese, fresh chives...

"This is a wonderfully aromatic soup perfect for the seafood lover. Add a salad and some drippy garlic bread and you have a great summer supper."

Ingredients: dried basil, shrimp...

"This is a great alternative to Spaghetti! It also freezes and is perfect for large gatherings. A vegetarian option is to omit the meat and use spinach instead."

Ingredients: pepper, cream cheese...

"This tastes just like the classic eggplant Parmesan layered between noodles, four cheeses and tomato sauce! Serve with a side salad and some garlic bread for a wonderful meal. Originally from a May 2001 food section in the Houston Chronicle"

Ingredients: dried basil, dried oregano...

"Another great recipe from Mary Nell Reck's weekly "Cooking Lesson" in the Houston Post from the late 1980's. This is best with vine-ripened home-grown tomatoes and is an appealing side dish for any meat dish. We enjoy it in the summer with anything from the grill!"

Ingredients: fresh ground black pepper, dried oregano leaves...

"A delicious change from rice, pasta or potatoes. Goes well with Italian meat and sauce dishes, especially Braised Lamb Shanks With Fresh Rosemary that I've posted. I've doubled and tripled this recipe with success. Fresh rosemary is far superior to dried in this. From a 1998 Bon Appetit. Try it, you'll like it!"

Ingredients: fresh rosemary, low sodium chicken broth...

"This is a crisp pasta sauce that uses fresh vegetables. Any spaghetti or thin pasta may be substituted for the taglierini. Once you've prepped the vegetables, the sauce comes together very quickly! Originally from an April 1979 issue of Bon Apetit."

Ingredients: fresh large mushrooms, eggplants...

"I developed this recipe this summer when the local produce man had orange and grapefruit sized round zucchini for sale. I've made it since, using regular zucchini. If you leave out the sausage it would be a good vegetarian dish. The leftover sauce is wonderful over pasta. Enjoy this with some good garlic bread and a salad! This can be prepared..."

Ingredients: dried oregano, fresh basil...

"This is a streamlined version of the classic Bolognese meat sauce that is fairly low fat. The penne pasta is perfect for trapping the chunky sauce, but you can substitute other sturdy pasta shapes, such as rigatoni or ziti. Serve with a salad, crusty garlic bread and a good Italian red wine for a great meal!"

Ingredients: fresh ground pepper, dried oregano...

"This recipe originated at the First United Methodist Church in Alvarado in the '60's or early 70's. Everyone has changed it a little over the years, this is my version. All of our family love this sauce."

Ingredients: pepper, cream of mushroom soup...

"This is one of our favorites! You may want to add some red pepper flakes to the sauce if you like things spicy. Originally from a May 1979 issue of Bon Apetit."

Ingredients: dried basil, dried marjoram...

"From food networks "Tyler Florence Ultimate". I really enjoyed this recipe, not to mention that it is family friendly. I am not that fond of cooking with wine but this Italian classic is a keeper! I used bacon as I did not have prosciutto and I did could not find "sweet marsala cooking wine" so I used regular marsala, either way..."

Ingredients: cooking oil, sweet marsala wine...