CookingLight diet CookingLight diet

100 Ways to Cook Italian

May 31, 2013
Photo: Randy Mayor
Bring the flavors of Italy into your very own kitchen with our 100 delectable Italian recipes.
Start Slideshow

1 of 100

Delizioso!

Photo: Romulo Yanes
View Recipe: Pizza Margherita

From pizza and pasta to gelato and tiramisu, we've rounded up a collection of our most exquisite and enchanting Italian recipes. Fresh herbs, produce, and ingredients come together to create these Italian recipes, which offer lighter versions of otherwise diet-busting dishes.

First up is a classic— Pizza Margherita!

Because this classic Neapolitan-style pizza is so simple, it depends on quality ingredients: Use the best fresh mozzarella and basil you can find for this recipe.

Advertisement
Advertisement

2 of 100

Eggplant Parmesan

Photo: Randy Mayor
View Recipe: Eggplant Parmesan

Use whole-wheat panko in this Italian recipe; the regular type became soggy in a test.

3 of 100

Seafood Cioppino

Photo: Johnny Autry and Randy Mayor
View Recipe: Seafood Cioppino

Our cioppino is easy to make and it features fresh Italian flavors such as basil, oregano, and tomatoes. If you already have it on hand, feel free to substitute chicken broth in place of vegetable broth.

Advertisement

4 of 100

Pappardelle with Mushrooms

Photo: Levi Brown
View Recipe: Pappardelle with Mushrooms

When this recipe first appeared in the magazine in October 2009, it was made with hollow bucatini noodles. For this version, we switched to ribbony pappardelle. In truth, any pasta would work well.

5 of 100

Mussels Fra Diavolo with Linguine

Photo: John Autry
View Recipe: Mussels Fra Ciavolo with Linguine

Fra diavolo means "brother devil" in Italian and refers to a spicy, tomato-based sauce. Here we use store-bought marinara that's jazzed up with fresh fennel, crushed red pepper, and garlic.

6 of 100

Grilled Caponata Salad with Grilled Flatbreads

Photo: Kenji Toma
View Recipe: Grilled Caponata Salad with Grilled Flatbreads

Look for caper berries near the olives in the supermarket; they should be next to the capers, but they're much bigger and have a stem. In a pinch, substitute about a tablespoon of chopped capers. Japanese eggplants have thinner skins than typical globe eggplants, so you can leave the peel on. The light purple color is pretty, too.

Advertisement
Advertisement
Advertisement

7 of 100

Strawberry-Buttermilk Gelato

Photo: Randy Mayor
View Recipe: Strawberry-Buttermilk Gelato

Puréed strawberries create the "juice" that flavors this creamy gelato.

8 of 100

Three-Cheese Lasagna

Photo: Brian Woodcock
View Recipe: Three-Cheese Lasagna

Ricotta, Parmesan, and mozzarella combine to give this lasagna an irresistible gooey factor. Store-bought tomato sauce offers convenience and is perked up with a little fresh basil, garlic, and ground red pepper.

9 of 100

Sausage, Fennel, and Ricotta Pizza

Photo: Iain Bagwell
View Recipe: Sausage, Fennel, and Ricotta Pizza

Dollops of ricotta cheese top this crispy pizza. Use a preheated pizza stone or baking sheet to ensure an extra-crisp crust.

Advertisement
Advertisement
Advertisement

10 of 100

Italian Tomato Soup

Photo: Randy Mayor
View Recipe: Italian Tomato Soup

Homemade marinara sauce serves as the base in this tomato soup with ditalini pasta and shaved pecorino Romano cheese.

11 of 100

Fettuccine with Seared Tomatoes, Spinach, and Burrata

Photo: Brian Woodcock
View Recipe: Fettuccine with Seared Tomatoes, Spinach, and Burrata

Don't skimp on the oil: There's a good bit here, but it creates a gorgeous tomato sauce that coats the noodles nicely. Burrata is rich, delicious fresh mozzarella cheese filled with cream. Although it was originally a hard-to-find imported Italian ingredient, now Bel Gioioso (an American cheese producer) makes and sells it in the gourmet cheese section at many major supermarkets.

12 of 100

Tiramisu

Photo: Randy Mayor
View Recipe: Tiramisu

We like our coffee strong here—you can also substitute 1 1/2 cups strong brewed coffee mixed with a tablespoon of instant espresso.

Advertisement
Advertisement
Advertisement

13 of 100

Slow-Roasted Tomato Marinara

Photo: Randy Mayor
View Recipe: Slow-Roasted Tomato Marinara

Slow roasting concentrates the flavor in the tomatoes, making for a much heartier and somewhat thicker sauce. You can freeze the sauce in pint containers for up to six months. If you don't have a food mill, puree the sauce in a blender or food processor and strain through a sieve.

14 of 100

Vegetable Lasagna

Photo: José Picayo
View Recipe: Vegetable Lasagna

Our Vegetable Lasagna has half the fat and calories of traditional lasagna—but loaded with satisfying flavor. Lots of colorful, delicious baby veggies are layered between pasta to reduce the typical mounds of cheese.

15 of 100

Homemade Pizza Dough

Photo: Randy Mayor
View Recipe: Homemade Pizza Dough

Homemade pizza dough is economical, fun, and healthful since you control the ingredients. This recipe yields enough dough to make two pizzas, or one pizza and four large calzones.

Advertisement
Advertisement
Advertisement

16 of 100

Chicken with Pepperoni-Marinara Sauce

Photo:Johnny Autry
View Recipe: Chicken with Pepperoni-Marinara Sauce

Commercial marinara sauce and quick-cooking chicken cutlets give you a jump start on dinner when preparing this Italian-inspired chicken entree. Pepperoni slices and shredded mozzarella make this meal appealing to kids and adults alike.

17 of 100

Italian Three-Bean Salad

Photo: Johnny Miller
View Recipe: Italian Three-Bean Salad

Prepare the salad up to 1 day ahead, and store in the refrigerator. If you can't find fresh cranberry beans, substitute rinsed and drained canned cannellini beans, and add them to the snap beans for the last 2 minutes of cooking.

18 of 100

Spaghetti with Pork Bolognese

Photo: Randy Mayor
View Recipe: Spaghetti with Pork Bolognese

A rich bolognese sauce with plenty of meat feels like the old-world Italian dish, but fits in the new-world nutrition sense. One online reviewer claims, "I like any spaghetti sauce that sneaks in tons of veggies." Note: A little liquid remaining in your bolognese sauce helps coat the pasta.

Advertisement
Advertisement
Advertisement

19 of 100

Basil Plum Granita

Photo: Anna Williams
View Recipe: Basil Plum Granita

Although complex black plums, with their winey flavor, taste and look spectacular in this refreshing granita, you can use most any variety.

20 of 100

Chicken Parmesan Burgers

Photo: John Autry
View Recipe: Chicken Parmesan Burgers

Get out of your burger rut with these ground chicken parmesan burgers. Grill then serve on ciabatta rolls and top with marianara sauce and mozzarella.

21 of 100

Garlicky Meatball Pasta

Photo: José Picayo
View Recipe: Garlicky Meatball Pasta

In about 30 minutes, you can have a bowl of Garlicky Meatball Pasta on your table--homemade meatballs included. Refrigerated fettuccine and commercial marinara sauce helps to quicken this quick and easy pasta dinner.

Advertisement
Advertisement
Advertisement

22 of 100

Balsamic-Glazed Pork Chops and Polenta

Photo: John Autry
View Recipe: Balsamic-Glazed Pork Chops and Polenta

Reduce the vinegar while the polenta simmers so the entire meal is ready and hot at the same time.

23 of 100

Campari and Orange Sparkling Cocktail

Photo: Charles Masters
View Recipe: Campari and Orange Sparkling Cocktail

Campari, an Italian aperitif, gives the drink a bitter edge and beautiful rosy color.

24 of 100

Steamed Clams Fagioli

Photo: Becky Luigart-Stayner
View Recipe: Steamed Clams Fagioli

A peasant dish no more! Our steamed clams version of this traditional dish is ready to go in 30 minutes and is loaded with classic Italian flavors. 

Advertisement
Advertisement
Advertisement

25 of 100

Chicken with Italian Sweet-Sour Fennel

Photo: John Autry
View Recipe: Chicken with Italian Sweet-Sour Fennel

Experiment with fennel—a great source of vitamins and minerals—for a fun new flavor that pairs well with chicken.

26 of 100

Spaghetti with Clams and Slow-Roasted Cherry Tomatoes

Photo: Francesco Tonelli
View Recipe: Spaghetti with Clams and Slow-Roasted Cherry Tomatoes

This recipe makes an elegant dinner for entertaining. Spaghetti dressed with clams is a Southern Italian classic, and tomatoes contribute a contemporary addition.

27 of 100

Blue Cheese Polenta with Vegetables

Photo: Randy Mayor
View Recipe: Blue Cheese Polenta with Vegetables

It only takes 15 minutes to pull off this beautiful dish. You can also try roasting the veggies for a bit of a different spin.

Advertisement
Advertisement
Advertisement

28 of 100

Egg White and Sun-Dried Tomato Frittata

Photo: John Autry
View Recipe: Egg White and Sun-Dried Tomato Frittata

This ethereally fluffy frittata tastes rich, thanks to the cheese wedges. Pair with a green or fruit salad to make this dish into a nice brunch.

29 of 100

Mushroom Lasagna

Photo: John Autry
View Recipe: Mushroom Lasagna

Rich porcini broth and nutty Parmigiano-Reggiano add deep umami taste to this vegetarian lasagna. Plain white button mushrooms will work in place of cremini. Serve with a simple green salad for a satisfying meal.

30 of 100

Candy-Wrapped Tortelli

Photo: Francesco Tonelli
View Recipe: Candy-Wrapped Tortelli

In Candy-Wrapped Tortelli, fresh dough gets twisted around the chicken-spinach filling, like a candy wrapper. Cutting and shaping tortelli by hand means each piece is unique--and therein lies the charm of this pasta dish.

Advertisement
Advertisement
Advertisement

31 of 100

Viennese Almond Crescents

Photo: Becky Luigart-Stayner
View Recipe: Viennese Almond Crescents

Look for almond meal—also known as almond flour—in health-food and specialty stores. Bake the cookies ahead, and freeze up to six months in an airtight container, with wax paper between layers. Thaw and dust the cookies with powdered sugar just before serving.

32 of 100

Watermelon Bellinis

Photo: Becky Luigart-Stayner
View Recipe: Watermelon Bellinis

This drink is a twist on the classic Bellini, a post–World War II cocktail of white peach puree and Champagne, first mixed at Harry's Bar in Venice. Freezing the watermelon before pureeing lends the drink a slightly slushy consistency. If you prefer a smoother texture, simply chill the watermelon. Serve in Champagne flutes.

33 of 100

Spring Risotto

Photo: John Autry
View Recipe: Spring Risotto

Fresh asparagus is most economical in the spring when it's in season.

Advertisement
Advertisement
Advertisement

34 of 100

Gnocchi with Browned Butter

Photo: Con Poulos
View Recipe: Gnocchi with Browned Butter

Pair fresh sage with buttery gnocchi for an authentic and delicious Italian delight.

35 of 100

Meyer Lemon Chicken Piccata

Photo: Randy Mayor
View Recipe: Meyer Lemon Chicken Piccata

Freshen up a classic chicken dish by using Meyer lemons for the sauce.  These lemons have a great tangy aroma and are sweeter and less acidic that regular lemons. 

36 of 100

"Farrotto" with Butternut, Gruyère, and Hazelnuts

Photo: Randy Mayor
View Recipe: "Farrotto" with Butternut, Gruyère, and Hazelnuts

Cubes of butternut squash hold their shape and bite and stand out wonderfully against the farro background. Grated Gruyéré cheese and chopped hazelnuts add the perfect touch of fat and salt at the end of this vegetarian main dish.

Advertisement
Advertisement
Advertisement

37 of 100

Grilled Pepper, Onion, and Sausage Calzoness

Photo: Randy Mayor
View Recipe: Grilled Pepper, Onion, and Sausage Calzones

Use sweet turkey Italian sausage in these calzones for sensitive palates. Serve with a spinach salad.

38 of 100

Shrimp Fettuccine Alfredo

Photo: John Autry and Randy Mayor
View Recipe: Shrimp Fettuccine Alfredo

Refrigerated pasta is a time-pressed cook's secret weapon, cooking up in a flash. Reserved pasta water will give your alfredo sauce the right consistency.

39 of 100