Bruschetta with Grilled Tomatoes
Grilling is a great way to improve the depth of flavor in tomatoes
Italian
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.
How ‘A House Party in Tuscany’ Author Amber Guinness Does Easy Summer Entertaining
Amber Guinness shares three easy Tuscan side dish recipes and a serving of advice on relaxed entertaining, Italian style
Springy Linguine with Vegan Lemon Cream Sauce
So quick, so easy, so lemony
What Che Fico Chef David Nayfeld Feeds His Daughter to Pass Down the Love of Vegetables
Chef and #GirlDad David Nayfeld shares two recipes that get 3-year-old Helena's stamp of approval
‘The Godfather’ Olive Oil Company Genco Is Real Now
You can now shop Genco Pura Olive Oil and a range of other sauces and products from Corleone Fine Italian Foods, created in celebration of the film's 50th
If Carmela Soprano Were Vegan, She’d Make This Ricotta Pie
A fluffy vegan ricotta cheesecake (rigot pie, if you're from New Jersey) that you won't want to refuse
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.
Speedy Red Sauce
Check out Vegetarian Times Editors's author page.
One-Pot Pasta Primavera
Check out Vegetarian Times Editors's author page.
Italian White Bean and Kale Soup
Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.
Beet Linguine with Cashew Ricotta
Check out Vegetarian Times Editors's author page.
Avocado Chimichurri Bruschetta
Talk about a fusion of world cuisines! Cubes of avocado are folded into chimichurri—an Argentinean sauce made of chopped parsley, cilantro, garlic, vinegar, and oil—to create a Latin variation on bruschetta, a classic Italian starter.
Charred Tomato, Pepper, and Onion Crostini
This elegant side was designed for indoor cooking, but if you can char the vegetables and brown the bread on a grill, all the better.
Avgolemono Linguine with Chard Ribbons
Most people know avgolemono as a lemony Greek chicken-and-rice soup that’s thickened with egg yolks. In this vegetarian version, the lemon–egg yolk combo is used to make a creamy, tangy carbonara sauce for linguine and sliced Swiss chard.
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
Check out Vegetarian Times Editors's author page.
Rustic Squash Pizza with Goat Cheese Gremolata
Check out Vegetarian Times Editors's author page.
Spaghetti Squash with Spinach Pesto and Sun-Dried Tomatoes
Check out Vegetarian Times Editors's author page.
Gemelli with Blistered Cherry Tomatoes, Chickpeas, and Smoked Paprika
Check out Vegetarian Times Editors's author page.
Fettuccine with Green Vegetables, Garlic, and Herbs
Check out Vegetarian Times Editors's author page.
Salt-Baked Sweet Potatoes
Check out Vegetarian Times Editors's author page.
Radicchio Salad
Check out Vegetarian Times Editors's author page.
Pasta Primavera
Check out Vegetarian Times Editors's author page.
Italian Tempeh Sandwich
Check out Vegetarian Times Editors's author page.
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
Check out Vegetarian Times Editors's author page.
Eggplant Parmesan with Creamed Spinach
Spinach adds a modern note to this classic Italian dish.
Sizzled Spinach with White Beans and Mozzarella
Check out Vegetarian Times Editors's author page.
Tuscan Kale and White Bean Stew with Breadcrumb Topping
Check out Vegetarian Times Editors's author page.
Rosemary-Parmesan Pasta and Spaghetti Squash
Check out Vegetarian Times Editors's author page.
Pine Nut Agrodolce with Quinoa and Zucchini
Check out Vegetarian Times Editors's author page.
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
Check out Vegetarian Times Editors's author page.
Garlic Knot Pizza
Check out Vegetarian Times Editors's author page.
Three-Herb Cherry Tomato Pizza
Herbs take center stage on this tangy tomato pizza.
Tuscan Pizza
Check out Vegetarian Times Editors's author page.
Gluten-Free Pizza Crust
Check out Vegetarian Times Editors's author page.
Gnocchi, Lentil, and Escarole Soup
Check out Vegetarian Times Editors's author page.
Broccoli Raab Frittata
Check out Vegetarian Times Editors's author page.
Tomato Risotto with Pine Nuts
Check out Vegetarian Times Editors's author page.
Farfalle with Artichokes al Cartoccio
Check out Vegetarian Times Editors's author page.
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.
Roasted Tomato Crostini
Check out Vegetarian Times Editors's author page.
Polenta Squares with Cranberry Mostarda
Check out Vegetarian Times Editors's author page.
Pasta Shells with Egg, Beet, and Arugula Salad
Check out Vegetarian Times Editors's author page.
Pasta e Ceci (Pasta with Chickpeas)
A cousin of pasta e fagioli, this cozy soup features chickpeas instead of white beans.
Hearty Broccoli and Orecchiette
Check out Vegetarian Times Editors's author page.
Rigatoni Torte with Ricotta and Fall Vegetables
Packed with autumn flavors, this impressive main dish is mac-and-cheese elevated to its highest form.
Fusilli Col Buco with Braised Spring Vegetables
Check out Vegetarian Times Editors's author page.
Golden Caponata
Check out Vegetarian Times Editors's author page.
Roasted Fennel with Parmesan Vinaigrette
Check out Vegetarian Times Editors's author page.
Grilled Eggplant Involtini
Check out Vegetarian Times Editors's author page.
Italian Stuffed Peppers
Check out Vegetarian Times Editors's author page.
White Bean and Arborio Rice Soup
Check out Vegetarian Times Editors's author page.
Creamy Carrot and Parsnip Soup
Check out Vegetarian Times Editors's author page.
Stracciatella
Check out Vegetarian Times Editors's author page.
Pistachio-Crusted Eggplant Cutlets
Check out Vegetarian Times Editors's author page.
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.
Fennel and Tomato Soup
Fennel and tomato pair nicely for an Italian-style tomato soup. Save fennel fronds to use as a garnish.
Natale Stuffed Portobellos
Check out Vegetarian Times Editors's author page.
Vegan Lasagna with Macadamia ‘Ricotta’
Check out Vegetarian Times Editors's author page.
Sicilian Swiss Chard over Quinoa
Check out Vegetarian Times Editors's author page.
Warm Farro Pilaf with Dried Cranberries
The farro in this recipe can be made a few days ahead or even frozen.
Sautéed Brussels Sprouts with Gremolata
Check out Vegetarian Times Editors's author page.
Stuffed Portobello Mushrooms with Farro
Check out Vegetarian Times Editors's author page.
Peperonata Bruschetta
Check out Vegetarian Times Editors's author page.
Ravioli in a Light Vegetable Broth
Check out Vegetarian Times Editors's author page.
Risotto-Stuffed Mushrooms
Because risotto is not easy to eat at a wine-tasting party, we decided to stuff it in mushroom caps so that it can be served as finger food.
Grilled Insalata Caprese
Check out Vegetarian Times Editors's author page.
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)
Check out Vegetarian Times Editors's author page.
Italian Veggie Medley
Check out Vegetarian Times Editors's author page.
Kale-Pecan Pesto
Check out Vegetarian Times Editors's author page.
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
Check out Vegetarian Times Editors's author page.