Healthy Italian Vegetarian Recipes

Find healthy, delicious Italian vegetarian recipes, from the food and nutrition experts at EatingWell.

Staff Picks

Easy Pea & Spinach Carbonara

Rating: 4.5 stars 15
Fresh pasta cooks up faster than dried, making it a must-have for fast weeknight dinners like this luscious yet healthy meal. Eggs are the base of the creamy sauce. They don't get fully cooked, so use pasteurized-in-the-shell eggs if you prefer.
By Adam Hickman

Mozzarella, Basil & Zucchini Frittata

Rating: 5 stars 20
This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.
A portrait of Breana Killeen, M.P.H., RD
By Breana Lai Killeen, M.P.H., RD

One-Pot Tomato Basil Pasta

Rating: 4.5 stars 17
This one-pot pasta with tangy tomato-basil sauce is a simple, fast and easy weeknight dinner. All of your ingredients go into one pot, and with a bit of stirring and about 25 minutes of cook time, you'll have a healthy dinner the whole family will enjoy.
By Carolyn Casner

EatingWell's Eggplant Parmesan

Rating: 4.5 stars 35
Here we bake breaded eggplant for crispy results with fewer calories to boot. This makeover of the classic eggplant Parmesan recipe was originally developed by our Test Kitchen in 1995 and got an update in 2020 for our 30th anniversary issue.
Eating Well Bio Page
By EatingWell Test Kitchen

Hearty Minestrone

Rating: 4 stars 16
This version of the Italian classic soup Minestrone is packed with leeks, potatoes, beans, zucchini, spinach and orzo, making it perfect for a hearty lunch or supper on a cold winter's night. To make a vegetarian version use vegetable rather than chicken broth. Top each bowl with freshly grated Parmigiano-Reggiano for a zesty burst of flavor.
By Kathleen Desmond Stang

Caprese Stuffed Portobello Mushrooms

Rating: 4.5 stars 14
We've taken the key ingredients of the popular Caprese salad—tomatoes, fresh mozzarella and basil—and piled them into portobello mushroom caps to make a delicious and satisfying vegetarian main dish.
By Carolyn Casner

Avocado Pesto

Rating: 5 stars 10
Avocados add a silky consistency and cheese-like richness to this dairy-free pesto recipe. Toss it with pasta, spread it on baguette slices to make bruschetta, or use it for a healthy mayo substitute on your sandwich.
By Jason Mraz

Baked Penne Florentine

Rating: 2.5 stars 5
This comforting and flavorful vegetarian dish is packed with protein.
By Diabetic Living Magazine

Slow-Cooker Vegetable Lasagna

Rating: 4 stars 5
This vegetarian lasagna couldn't be easier, thanks to jarred pasta sauce and no-boil lasagna noodles. Prep it in the morning and let your crock pot do the work.
By Laura Walsh

Creamy Fettuccine with Brussels Sprouts & Mushrooms

Rating: 4 stars 31
Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.
Eating Well Bio Page
By EatingWell Test Kitchen

Vegetarian Spaghetti Squash Lasagna

Rating: 5 stars 17
This low-carb riff on classic lasagna layers mushrooms and tomato sauce with spaghetti squash noodles instead of lasagna pasta. Make the layers right in the shell of the spaghetti squash and top with mozzarella cheese for a melty top and fun presentation. Serve with a green salad and a glass of Chianti for an easy, healthy dinner.
By Carolyn Casner

Baked Parmesan Tomatoes

Rating: 4 stars 14
A sprinkle of Parmesan and a drizzle of olive oil transform tomatoes into the perfect side dish. Or try sandwiching them between slices of your favorite whole-wheat country bread.
Eating Well Bio Page
By EatingWell Test Kitchen
Advertisement

Inspiration and Ideas

Cauliflower & Kale Frittata
Rating: Unrated 4
Inspired by traditional Spanish tortillas made with potatoes, this healthy frittata recipe swaps potatoes for low-carb cauliflower. Serve it along with kale (or your favorite greens) for brunch or an easy breakfast-for-dinner.
Caprese Zucchini Casserole
Rating: Unrated 4
A summertime favorite--zucchini casserole--gets an Italian spin in this delicious and healthy side dish with tomatoes, mozzarella and basil. You can use zucchini or summer squash in this caprese-style casserole, or a combination of the two. A sprinkling of fresh basil and a drizzle of balsamic vinegar just before serving brightens up the flavors. Serve with grilled or roasted chicken and some quinoa, rice or couscous to soak up the juices from the casserole for a satisfying and easy dinner.
Zucchini Frittata
Rating: 5 stars 3

A frittata, as a flat omelet is known in Italy, can be filled with a variety of vegetables and cheeses and makes a great impromptu brunch dish or supper. In this version, fresh mint and basil brighten the mild taste of zucchini. If you prefer, use feta or ricotta salata in place of the goat cheese.