Bring in the warmer weather with these dinner recipes that highlight delicious spring produce like spinach, carrots, mushrooms and broccoli. Whether you're in the mood for a satisfying pasta dish, a cozy one-pot meal or a fresh salad, these healthy dinners are sure to impress. Recipes like our Kale & Quinoa Salad with Lemon Dressing and Spring Veggie Wraps are tasty ways to bring seasonal flavors to your dinner table.
01of 32
Cheesy Spinach-Zucchini Lasagna
View Recipe
Thanks to jarred marinara sauce and oven-ready lasagna noodles, this labor-of-love kind of meal can be ready in about an hour.
02of 32
Kale & Quinoa Salad with Lemon Dressing
View Recipe
This kale-quinoa salad pops with different flavors and textures. Massaging the kale helps break down its fibrous nature, while add-ins like toasted almonds, feta and cucumber add crunch and saltiness.
03of 32
Pepper, Pesto & Spinach Stromboli
View Recipe
Stromboli can often be heavy with meat and cheese, but this version is packed with veggies. Nutty fontina is more flavorful than classic mozzarella, so a little goes long way. Serve with your favorite marinara sauce for dipping.
04of 32
One-Pot Lentils & Rice with Spinach
View Recipe
This hearty vegan dish gets its earthy flavor from cumin and brown rice. If you can handle extra heat, try doubling the crushed red pepper for a bigger punch of flavor.
05of 32
Spring Vegetable Lasagna
View Recipe
No-boil noodles help get this crowd-pleasing vegetarian lasagna in the oven fast. Using a mandoline isn't essential, but will make quick work of producing thin, uniform slices of roots that cook super-evenly and look stunning. Serve with a mixed green salad with red-wine vinaigrette and crusty bread.
06of 32
Spring Veggie Wraps
View Recipe
A tangy tahini-ginger-soy mixture both marinates the tofu and serves as a sauce for this colorful veggie wrap recipe. Look for spinach tortillas for an additional pop of green.
07of 32
Yasai-To-Tofu-no-Misoshiru (Hearty Miso Soup with Vegetables & Tofu)
View Recipe
Miso soup can be enjoyed any time of the day, but it is traditionally a Japanese breakfast soup. Many restaurants serve it with just a few morsels of seaweed and tofu, but at home, miso soup can be hearty, packed with just about any vegetable. You can skip the process of making the dashi and use low-sodium broth instead.
08of 32
Farro Risotto with Mushrooms & Greens
View Recipe
Guests who choose to wander around Oak Hill Café in Greenville, South Carolina, know that chef David Porras has his own farm out back. This dish is a tasty way he uses up stems from leafy greens, flowers from bolted herbs, and other odds and ends from his copious beds.
09of 32
Mushroom & Carolina Gold Rice Stuffed Cabbage Rolls
View Recipe
At Fork and Plough in Greenville, South Carolina, chef Shawn Kelly creates dishes packed with herbs and veggies from his partner, Greenbrier Farms. The restaurant also sources from local makers, like Dark Spore Mushrooms in nearby Piedmont and the Dutch transplants at Forx Farm, who make buttery Gouda for these cabbage rolls.
10of 32
Roasted Tofu & Broccoli with Peanut-Curry Sauce
View Recipe
Pressing the tofu before roasting rids it of some excess moisture for crispy results. If you have the time, let it sit for more than 10 minutes—the longer it's pressed, the better!
11of 32
Orange-Mint Freekeh Salad with Lima Beans
View Recipe
This salad is loaded with colorful produce: fresh mint, snap peas, radishes and oranges. For pretty snap pea slices, cut them into long, thin strips.
12of 32
Spaghetti with Baked Brie, Mushrooms & Spinach
View Recipe
Melted Brie cheese coats pasta and roasted veggies in this rich vegetarian pasta dish. White balsamic vinegar adds tang and a hint of sweetness in this easy weeknight dinner.
13of 32
Whipped Feta & Artichoke Flatbread
View Recipe
Whipping feta with a little yogurt yields a salty, tangy spread that pairs perfectly with the marinated artichokes and roasted red peppers. Scattering arugula over the top adds freshness.
14of 32
20-Minute Balsamic Mushroom & Spinach Pasta
View Recipe
This 20-minute veggie pasta dish is super savory, thanks to meaty mushrooms, while the natural sweetness from the balsamic vinegar, basil and pistachios brighten up this quick, healthy vegetarian dinner.
15of 32
Mushroom Ragout with Herbed Ricotta & Pappardelle
View Recipe
This mushroom ragout is topped with dollops of ricotta, which cut through the acidity of the tomato-based sauce for a balanced flavor and creamy texture.
16of 32
Cauliflower Gnocchi with Asparagus & Pesto
View Recipe
While the cauliflower gnocchi crisp up in a sauté pan, steam fresh asparagus in the microwave to keep it bright green and crisp-tender. Substitute frozen asparagus (or green beans or peas) in a pinch. Toss them together with prepared basil pesto for a satisfying supper.
17of 32
Asparagus & Feta Quiche
View Recipe
Quickly steaming asparagus in the microwave keeps it bright green and prevents it from becoming mushy in the quiche. For another simple flavor boost, look for feta seasoned with Mediterranean herbs.
18of 32
Caramelized Onion & Mushroom Quiche
View Recipe
Onions and mushrooms are classic quiche ingredients. To make the most of these vegetables and build big flavor fast, sauté sliced red onion and cremini mushrooms until golden brown (about 10 minutes) before adding them to the pie crust.
19of 32
3-Ingredient Goat Cheese Pasta with Broccoli
View Recipe
Swap out regular pasta for pasta made with chickpeas and you'll more than triple the fiber and double the protein in this simple, satisfying dish. Be sure to save some of the pasta water to make a sauce. Feel free to use frozen broccoli in a pinch (you can blanch the broccoli in the same water you use to cook the pasta).
20of 32
Pea Pesto Gnocchi with Burrata
View Recipe
Here we pan-fry gnocchi to get them crispy, then coat them with a pesto-like sauce made with sweet peas, spinach, basil and cashews.
21of 32
Mushroom Melts
View Recipe
This mushroom melt has both Gruyère and Swiss cheeses that work together with earthy mushrooms to create a delicious ooey-gooey vegetarian grilled cheese. Balsamic vinegar helps lighten the sandwich, and the thin slices of rye bread help keep the sodium in check.
22of 32
Crispy Rice Bowls with Fried Eggs
View Recipe
We topped this rice bowl recipe with avocado, carrot, radishes and spinach along with eggs, but whatever vegetables you prefer will be just as delicious.
23of 32
Creamy Broccoli Pasta
View Recipe
If you're looking for a simple weeknight pasta dish, look no further. This vegetarian dinner is done in only 20 minutes and packs plenty of broccoli along with creamy goodness thanks to mascarpone cheese and low-fat Greek yogurt.
24of 32
Farro Salad with Arugula, Artichokes & Pistachios
View Recipe
Precooked farro makes this dish come together in no time. And you can make it in the same bowl you serve it in, minimizing cleanup!
25of 32
Mushroom Shawarma with Yogurt-Tahini Sauce
View Recipe
The bold spices and cooling and creamy tahini-yogurt sauce make these vegetarian pitas a home run for lunch or dinner. The meaty, umami-rich mushrooms do enough heavy lifting so that you don't miss the meat at all.
26of 32
Roasted Red Pepper, Spinach & Feta Penne Pasta
View Recipe
In this quick 20-minute dinner recipe, tender penne pasta is combined with garlic, roasted red peppers and spinach and topped with crumbled feta cheese for a fast and easy Mediterranean-inspired meal. This recipe was graciously shared by EatingWell reader Dottie Carpenter, who states, "Recipes are no good if they're not shared!"
27of 32
Asparagus & Purple Artichoke Pizza
View Recipe
Lemon and pecorino top off this delicious and easy homemade pizza that gets vibrant color from asparagus and artichoke. Shiso is a fuzzy-leafed herb in the mint family that's used in a variety of Asian cuisines. Devoted fans grow it in their gardens; look for it at Asian and farmers' markets. Note: Baby artichokes hardly have chokes, so you can use a paring knife to extricate any fluff.
28of 32
Coconut Black Rice Bowls with Tofu & Purple Asparagus
View Recipe
Black beans, black rice and black sesame seeds all contain anthocyanins, potent antioxidant compounds that have been shown to reduce inflammation. So "forbidden" rice isn't just striking, it's also a serious nutrition upgrade. Simmering it in coconut milk adds rich aroma and flavor.
29of 32
Buttermilk Fried Tofu with Smoky Collard Greens
View Recipe
Dipping tofu in buttermilk makes the coating stick for a crispy pan-fried tofu, reminiscent of fried chicken. Spicing up the collards with paprika coats them with smoky flavor while keeping this dish vegetarian. And this quick, easy and healthy dinner comes together in just 25 minutes, so it's great for busy weeknights.
30of 32
Spinach-Mushroom Frittata with Avocado Salad
View Recipe
Frittatas are like omelets, only easier--and they taste great hot, warm or cold. This vegetable-packed version is spiked with Mediterranean flavor and paired with a cool salad of lemony cucumbers and tomatoes with creamy avocado. This easy recipe is perfect for brunch, lunch or dinner!
31of 32
Easy Pea & Spinach Carbonara
View Recipe
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.
32of 32
Lemony Linguine with Spring Vegetables
View Recipe
Instead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that's left is thickened with the starch that cooks off the pasta. With just a few add-ins like lemon and Parmesan cheese you have a delicious silky sauce. Want to use up your veggie stash in the freezer? Swap in 8 ounces frozen spinach for fresh.