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Healthy Italian meals?

Hey, I’m Italian American, an I’m a vegetarian, an I try to eat very healthy, but I miss a lot of the dishes I had at home, pasta pasta pasta LOL. I can’t eat tomatoes because they are too acidic, I can’t eat wheat, or meat. Milk an eggs give me stomach aches too, though I can handle a small amount if it’s in a dish. I can eat mozzarella cheese though, because it’s digested easily, an other easily digested cheeses like feta. Can you give me some simple, delicious Italian recipes within my diet restriction guidelines?

Avocado and Pesto Pasta Recipe
Being born and raised in California, I’m a firm believer that you can never eat too many avocados! This California-inspired pesto pasta recipe combines the light, creamy flavor of the avocado with a rich basil pesto for a unique vegetarian pasta dish. Yum! Related video: How to Make Pesto
Ingredients:
1 1/2 cups pine nuts or walnuts
1 bunch basil
2 cloves garlic
2 tbsp olive oil
1/2 tsp sea salt
1/4 cup parmesan cheese
1 avocado, chopped
pasta
Preparation:
Process together all ingredients except the avocado and the pasta in a food processor until almost smooth, adding more liquid if needed.
Toss together with avocado and hot pasta.

Crunchy Fettucini with Avocado
Avocado, walnuts and sun-dried tomatoes add texture and crunch to this unusual vegetarian and vegan pasta dish. Although the ingredients may be a bit fancy, the recipe itself is very quick and easy to prepare, and is sure to impress your family, friends or guests. You can try experimenting with different types of pasta. For example, you could use bow-tie pasta and serve it cold as a vegetarian and vegan pasta salad.
Ingredients:
1/3 cup sun dried tomatoes
1 cup hot water
2 tbsp olive oil
1/4 cup sherry wine vinegar
1/4 cup chopped fresh basil
3 – 4 green onions, sliced
3 tbsp walnuts, chopped
1 avocado, sliced into cubes
cooked fettuccine pasta
Preparation:
Soak the sun-dried tomatoes in the hot water for 5 to 10 minutes, then drain the excess water.
In a large bowl, toss together the tomatoes with the remaining ingredients, except pasta, then gently toss with hot pasta and serve immediately.

Vegetarian Barbecue Bean and Pineapple Pizza
Ingredients:
1 thin pre-baked pizza crust
1 16 ounce can vegetarian barbecue baked beans, drained slightly
1 1/2 cups shredded pizza cheese blend
3/8 tsp dried oregano
1 8 ounce can pineapple tidbits, drained well
1 small red or green bell pepper, thinly sliced
Preparation:
Heat oven to 425 degrees.
Place crust on large baking sheet. Spread with beans to within 1/2 inch of sides. Combine cheese and oregano. Sprinkle half cup of cheese over beans. Arrange pineapple and pepper on top. Sprinkle with remaining cheese.

Bake 11 to 13 minutes or until shell is crisp and cheese is melted. Remove to cutting board. Make three cuts lengthwise and three cuts crosswise.

Cheesy Vegetarian Risotto
Italian risotto is an elegant entree or side that is easier to prepare than you might think. Vegetarian risotto makes a great dinner entree, and you can always add in some extra vegetables, if your prefer. This vegetarian risotto recipe is creamy, cheesy and will be a hit with the kids as well.
Ingredients:
3 tbsp olive oil
8 cups vegetable broth
2 cups arborio rice
salt and pepper to taste
2/3 cup freshly grated parmesan
Preparation:
In a large skillet, heat the olive oil and add the arborio rice. Stirring constantly, allow the rice to cook for 3 to 4 minutes.
Add about a half cup of the vegetable broth to the rice, stirring frequently. When most of the liquid has absorbed, add another half cup of broth. Continue adding broth, a bit at a time, until the rice is done cooking, about 20 minutes.

Remove from heat and stir in the parmesan until it has thoroughly melted. Add salt and pepper to taste. Sprinkle with additional cheese if desired.

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