Italian

Grilling is a great way to improve the depth of flavor in tomatoes

Grilled zucchini and garlic get puréed with toasted sunflower seeds, fresh basil, and Parmesan to make a rich, mellow pesto.

So quick, so easy, so lemony

A fluffy vegan ricotta cheesecake (rigot pie, if you're from New Jersey) that you won't want to refuse

Try partially baking the crust on a pizza stone before adding the toppings for a crisp texture

When you want a crust that's actually crust-y, call polenta

This sneaky lasagna not only swaps zucchini for noodles, but also incorporates vegetables into the sauce for extra fiber, antioxidants, and vitamins.

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.

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Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.

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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.

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.

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.

Silky bitter greens plus sweet dried currants are a favorite Southern Italian pasta pairing.

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.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

This penne dish checks all the boxes — it's made with fresh veggies, satisfying pasta, and it's super easy to make.

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Spinach adds a modern note to this classic Italian dish.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

This versatile sauce also works great spread on crostini, spooned over soft polenta, or served with poached eggs.

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Herbs take center stage on this tangy tomato pizza.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

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This simple Italian combination is tasty on its own, or it can be filled out with roasted or steamed vegetables.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

A cousin of pasta e fagioli, this cozy soup features chickpeas instead of white beans.

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Packed with autumn flavors, this impressive main dish is mac-and-cheese elevated to its highest form.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Mascarpone is stirred into this noodle soup just before serving to give it a luscious creaminess and cheesy tang.

Fennel and tomato pair nicely for an Italian-style tomato soup. Save fennel fronds to use as a garnish.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

The farro in this recipe can be made a few days ahead or even frozen.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

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.

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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.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

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.

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