In Italy, they eat a lot more than just pasta. And meals centered around a piece of meat or seafood demand accompaniment. These Italian vegetable recipes—from artichokes to zucchini—fit the bill. Most also work as side dishes for pasta, too.
Most of these options would make a lovely side dish for lasagna, timpana, or pasta bolognese (though pasta is typically its own separate course in Italy). One obvious exception, unless you’re in the mood for some serious carb-loading: risotto, a rich and creamy side best served alongside more modest portions of meat. The silky rice dish is much easier to make than its reputation suggests, and positively sings when paired with classic Italian mains (the extravagant risotto alla Milanese traditionally accompanies hearty, braised osso bucco.)
So whether you’re after an easy vegetable side to round out your pasta dinner, or a simple risotto to go with your Sunday roast, one of these recipes will yield just the thing to serve, alongside a nice bottle of Chianti.
Risotto alla Milanese
Fried Dough with Arugula and Grape Tomatoes (Angioletti Fritti con Rucola e Pomodori)