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This healthy vegetarian pasta features loads of spinach and roasted vegetables tossed with light balsamic sauce! Feel free to change up the vegetables or skip them completely for a simple, hearty spinach pasta recipe. Recipe is easily vegan and gluten free (see notes). Serve with a green side salad for a complete meal. Recipe yields 4 large or 6 more modest portions.
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This spaghetti squash burrito bowl recipe is easy to make and so good for you, too! These beautiful vegetarian burrito bowls are also vegan and gluten free, but above all, delicious. Recipe yields 4 burrito bowls.
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Roasted eggplant, cherry tomatoes and orzo combine in this light pasta dish. It’s a great weeknight dinner recipe for summer and early fall! If you can’t find whole wheat orzo, try rotini or fusilli or another small pasta shape. Recipe yields 4 to 6 servings.
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These healthy vegetarian stuffed peppers are full of lentils, couscous, basil and feta! They’re simple to make and go great with a side salad. Recipe yields 8 stuffed peppers (which I’d say is 4 servings, since these are light!).
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This fresh and healthy farro salad is full of bold Greek flavors! You’ll have plenty of time to prepare the ingredients while the farro cooks. Recipe yields 4 servings.
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Simple summer pasta recipe featuring roasted cherry tomatoes, zucchini and yellow squash with rotini and a light goat cheese sauce. Recipe yields 4 servings.
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This fresh Mediterranean quinoa salad recipe features summer squash, tomatoes, eggplant, basil and mint! It’s light, healthy and delicious. Recipe yields 4 larger servings or 6 side servings. It makes for great leftovers, so feel free to double the recipe!
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These bold flatbreads feature spicy basil-almond pesto, roasted broccoli rabe and creamy feta. They make a wonderful party appetizer or light meal. Instead of naan, you could use pita bread or one 12-inch pizza crust. Recipe as written yields 3 small flatbreads.
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