Healthy Vegetarian Recipes For Two

Precooked polenta makes this savory healthy breakfast a breeze. Serving the easy poached eggs on a bed of arugula is a wonderful way to get a head start on your daily vegetable intake.

Nothing could be easier than this light version of fried rice. We've used instant brown rice, but if you have leftover cold rice or can pick some up at a Chinese restaurant on the way home, use that instead and skip Step 1.

Traditional macaroni and cheese is transformed by adding mushrooms, spinach, and tomato sauce. And it's ready in just 20 minutes!

This exceptional sandwich originated at Penny Cluse Cafe in Burlington, Vermont. The spinach, mushroom and onion filling is so satisfying, you won't even miss the corned beef.

Crunchy chips are so satisfying--even when you swap in zucchini for potatoes. In fact, you might even find you like these baked zucchini chips even better than potato chips.

Alfredo di Lello, the Roman restaurateur who created his signature sauce in the 1920s, might be startled to find this streamlined version that still tastes rich enough to satisfy those deep creamy-pasta cravings. The addition of zucchini boosts the nutritional profile. And when cut into thin strands, it can be twirled gracefully on a fork

A flavorful sauce and lots of crunchy vegetables make this seitan stir-fry a quick and healthy choice for dinner tonight!

With flavors reminiscent of the classic Greek spanakopita, this easy omelet is just right for a light dinner or brunch. Frozen leaf spinach makes it ultra-quick.

For this healthy take on baked eggplant Parmesan, we've swapped out the traditional mozzarella and Parmesan cheese for Cheddar. A simple tomato sauce and a sprinkle of fresh basil brighten up the flavors in this easy dinner that'll please the whole family. Try it the next time you have a bumper crop of eggplant!

The assertive flavor of broccoli rabe and rosemary are paired with sturdy chickpeas in this satisfying pasta dish. When buying broccoli rabe, check to make sure the bottoms of the stems are relatively tight, green and moist. If the broccoli rabe at your store is past its prime--or if you prefer a milder taste--use broccolini or regular broccoli instead. Garnish with a sprinkling of freshly grated Parmesan cheese.

Who says vegetables have to be boring? Spice up your dinner with this stuffed zucchini recipe with Poblano pepper, black beans, and corn.

This classic quesadilla recipe uses a reduced-fat Mexican cheese blend and fat-free yogurt, making it a better-for-you lunch or dinner option.

Perfect for outdoor dining, these pitas are filled with grilled vegetables and tangy feta cheese and make for easy, no-utensil noshing.

Chopped vegetables take on a Mediterranean flair in this quick and easy salad recipe. Flavored with a simple pesto vinaigrette and topped with crumbled feta cheese, this salad serves two and is ready in just 20 minutes.

These delicious veggie patties are a great side dish, but can also be a fulfilling and meatless main meal. Ready in just 35 minutes, the patties are made with garbanzo beans, zucchini and carrot and are served topped with Greek yogurt and an oregano-flavored vegetable topping.

Brussel sprouts--the once-dreaded side dish--get a tasty overhaul as a crunchy and nutritious pizza topper in this quick-and-easy flatbread recipe.

This flatbread pizza serves two and is ready in under 30 minutes. Its topped with a homemade basil and almond pesto, sliced tomatoes and fresh mozzarella.

Capture the flavor of vine-ripened tomatoes with this elegant-yet-quick, fresh tomato sauce. Although it's an uncooked sauce, the beans are heated briefly in the olive oil and garlic to infuse them with flavor.

Cornbread tastes great with chili, but think outside the box and serve it with roasted chicken or turkey, or alongside soup and a salad. This recipe makes one mini loaf (2 servings) but it's so good you may want to consider doubling or tripling the batch.

When shopping for green beans, select ones that are bright green with no bruises, bulges or brown spots.

In this braised cauliflower and squash penne pasta recipe, we cook the pasta and vegetables in broth rather than water to make this warming vegetarian pasta extra flavorful. The starch from the pasta and vegetables combines with the broth as it simmers and creates a silky sauce. And you can make the whole dish in just one pot, so cleanup is a breeze.

This Asian-inspired recipe uses coconut milk, ginger, and curry for a robust flavor.

As the name implies, this dish makes a breakfast suitable for any cowboy, but for those with a less physically demanding occupation, it is perfect for brunch or a simple dinner.

A tart-sweet citrus-and-mustard dressing brings out the best in this fresh and tasty low-calorie fruit and vegetable side dish.