5 healthy Italian recipes

Legendary cookbook author Martha Rose Shulman creates a savory, vegetable-rich menu

Giant Butternut Squash Ravioli

Lisa Romerein

Giant Butternut Squash Ravioli

To lighten up cooking while keeping it vibrant, look to Italy for inspiration. Sure, some Italian food can be rich, but on the whole, the country offers an endless variety of vegetable-centric dishes that are long on flavor.

Butternut squash has a naturally rich, creamy texture and sweet flavor. Paired with crunchy almonds and earthy sage and parmesan, it makes an unforgettable filling for oversize ravioli.

View recipe: Giant Butternut Sqaush Ravioli and Fresh Pasta Dough

Spinach and Leek Frittata

Lisa Romerein

Spinach and Leek Frittata

Spinach gives a wonderful “green” flavor to this frittata. Cut into diamonds, the fritatta has a light, fluffy texture from ricotta.

View recipe: Spinach and Leek Frittata

Arugula Parmesan Salad

Lisa Romerein

Arugula Parmesan Salad

Arugula has a distinctive, appealingly peppery flavor. Use just a touch of sweet balsamic vinegar to enhance rather than mask it.

View recipe: Arugula Parmesan Salad

Stracciatella with Broccoli Rabe

Lisa Romerein

Stracciatella with Broccoli Rabe

Broccoli rabe’s slight bitterness contrasts nicely with mellow chicken broth in this variation on a classic Roman soup. Stracciatella means “little rags” in Italian, which describes the effect you get when you stir a mixture of eggs, parmesan, and semolina into hot broth.

View recipe: Stracciatella with Broccoli Rabe

Clementine Sorbetto

Lisa Romerein

Clementine Sorbetto

Clementines create a pure, intense sorbetto (sorbet) that practically explodes with flavor. Serve with chocolate biscotti for a little decadence.

View recipe: Clementine Sorbetto

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http://www.sunset.com/food-wine/healthy/italian-light-veggies-00400000037888/