Linguine with Grill-Roasted Tomatoes and Zucchini Pesto
Grilled zucchini and garlic get puréed with toasted sunflower seeds, fresh basil, and Parmesan to make a rich, mellow pesto.
Italian Entrees
Springy Linguine with Vegan Lemon Cream Sauce
So quick, so easy, so lemony
The Kale, Caramelized Onion, and Parmesan Pizza for Study Breaks and Sunday Chill-Outs
Try partially baking the crust on a pizza stone before adding the toppings for a crisp texture
This Polenta-Crust Skillet Pizza Is Your Gluten-Free BFF
When you want a crust that's actually crust-y, call polenta
Zucchini Lasagna
This sneaky lasagna not only swaps zucchini for noodles, but also incorporates vegetables into the sauce for extra fiber, antioxidants, and vitamins.
Wild Mushroom Ravioli in Sage and Brown Butter Sauce
Using won ton wrappers to make ravioli is a time-saving trick that lets you focus on the filling ingredients instead of fussing with dough and pasta makers.
One-Pot Pasta Primavera
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Beet Linguine with Cashew Ricotta
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Garlicky Greens Sauce
Silky bitter greens plus sweet dried currants are a favorite Southern Italian pasta pairing.
Chowder Primavera
Primavera means “spring” in Italian, and this satisfying soup makes the most of the delicate flavors of springtime veggies. The chowder is thickened with puréed vegetables rather than flour and milk or cream, for a lighter, gluten-free option.
Easy, Cheesy Homemade Pizza
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Rustic Squash Pizza with Goat Cheese Gremolata
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Spaghetti Squash with Spinach Pesto and Sun-Dried Tomatoes
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Gemelli with Blistered Cherry Tomatoes, Chickpeas, and Smoked Paprika
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Fettuccine with Green Vegetables, Garlic, and Herbs
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Salt-Baked Sweet Potatoes
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Pasta Primavera
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Italian Tempeh Sandwich
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Penne with Dark Leafy Pesto and Roasted Squash
This penne dish checks all the boxes — it's made with fresh veggies, satisfying pasta, and it's super easy to make.
Tofu and Spinach Stuffed Shells
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Eggplant Parmesan with Creamed Spinach
Spinach adds a modern note to this classic Italian dish.
Rosemary-Parmesan Pasta and Spaghetti Squash
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Pine Nut Agrodolce with Quinoa and Zucchini
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Puttanesca Sauce with Fried Capers over Linguine
This versatile sauce also works great spread on crostini, spooned over soft polenta, or served with poached eggs.
Pesto-Scrambled Tofu with Mushrooms and Tomatoes
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Garlic Knot Pizza
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Three-Herb Cherry Tomato Pizza
Herbs take center stage on this tangy tomato pizza.
Tuscan Pizza
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Gluten-Free Pizza Crust
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Broccoli Raab Frittata
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Tomato Risotto with Pine Nuts
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Farfalle with Artichokes al Cartoccio
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Spaghetti with Lemon and Toasted Walnuts
This simple Italian combination is tasty on its own, or it can be filled out with roasted or steamed vegetables.
Hearty Broccoli and Orecchiette
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Caprese Pizza
This simple pizza tastes great as it is, but you can jazz it up with any of your favorite toppings.
Fusilli Col Buco with Braised Spring Vegetables
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Grilled Eggplant Involtini
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Pistachio-Crusted Eggplant Cutlets
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Mushroom and Pappardelle Soup with Gremolata
Mascarpone is stirred into this noodle soup just before serving to give it a luscious creaminess and cheesy tang.
Natale Stuffed Portobellos
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Vegan Lasagna with Macadamia ‘Ricotta’
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Sicilian Swiss Chard over Quinoa
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Warm Farro Pilaf with Dried Cranberries
The farro in this recipe can be made a few days ahead or even frozen.
Stuffed Portobello Mushrooms with Farro
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Ravioli in a Light Vegetable Broth
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Zucchini Goat Cheese Pizza
Cheese pizza is a perennial veg favorite, but it often comes with a hefty calorie count. Here, goat cheese and thinly sliced veggies offer lighter alternatives to shredded mozzarella.
Raviolo a Mano (Hand Ravioli)
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Italian Veggie Medley
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Kale Lasagna Diavolo
Warm up a winter evening with a spicy lasagna that gets hearty texture from chopped kale. Goat cheese mashed into traditional ricotta gives it a flavorful tang.
Roasted Red Pepper Pita Pizzas
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Cannellini al Gratin
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Whole-Wheat Rotini with Wilted Mustard Greens
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Farfalle with Tomato-Goat Cheese Cream Sauce
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Fusilli Bucati Lunghi with Roasted Red Pepper Pasta Sauce
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Farfalle with Caramelized Onions and Broccoli
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Spaghetti with Fresh Tomato Sauce
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Orzo Lentil Pilaf with Feta
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Pappardelle with Artichokes and Arugula
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Casareccia with Zucchini and Fresh Basil
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Orecchiette with Gorgonzola and Walnuts
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Rotelle with Tomato-Tofu Carbonara and Fresh Basil
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Vegetable Kebabs Agrodolce
These grilled veggies taste great hot or cold. Soaking the radicchio in cold water before grilling keeps it from getting too bitter.
Tomato-Mozzarella Packets
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Artichoke and New Potato Packets with Pesto
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White Pizza with Broccoli and Mushrooms
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Bow Ties with Broccoli Pesto
When you want a luscious homemade pesto long before basil comes into season, turn to broccoli. Here, cooked broccoli is blended with fresh mint and parsley for a bright, springtime take on the pasta sauce.
Quick-Braised Broccoli with Sun-dried Tomatoes and Goat Cheese
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Spaghetti with Chunky Tomato Sauce
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Cabbage Calzones
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Cabbage Casserole with Leeks, Ricotta, and Pine Nuts
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Spinach Mac & Cheese
This baked pasta dish is a healthful interpretation of the kids' favorite.
Italian Orzo and Greens
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Rigatoni Puttanesca with Veggie Meatballs
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Grilled Salad Pizza
Among the most missed foods reported by those with gluten intolerance, pizza is within reach thanks to a deliciously chewy gluten-free crust made from brown rice flour and teff flour. Broiling crisps the crust and wilts the greens atop this pizza. Feel free to switch out toppings here for your favorites.
Roasted Ratatouille Pizza
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Simple Cheese Pizza
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Fast and Fabulous Pizza Dough
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Chewy Pizza Dough
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Thin and Crispy Pizza Dough
This crust uses a poolish, a sourdough-like starter allowed to ferment several hours, which makes the final result crisp without being cracker-like.
Stuffed Cabbage with Brown Rice and Vegetable Sausage
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