Are you a pasta lover looking to make healthier choices without sacrificing flavor? Look no further! In this article, we’re sharing 20 mouth-watering and nutritious pasta recipes that are perfect for anyone trying to lose weight or simply eat more healthily. From classic spaghetti dishes to creative noodle alternatives, our recipes use whole grains, lean proteins, and a variety of colorful vegetables to create dishes that are both delicious and good for you.
Whether you’re in the mood for something light and fresh or hearty and satisfying, we have a pasta recipe to suit your taste. Our collection includes everything from classic whole wheat spaghetti with garlicky kale and lemon to more adventurous options like zucchini noodles with avocado pesto and cherry tomatoes. So go ahead, indulge in your love of pasta while still taking care of your body – our recipes make it easy!
Whole Wheat Spaghetti with Garlicky Kale and Lemon
A flavorful and nutritious twist on classic spaghetti, this recipe combines the nutty goodness of whole wheat pasta with the pungency of garlicky kale and a squeeze of lemon.
Ingredients:
– 8 oz whole wheat spaghetti
– 2 cups curly kale, stems removed and discarded, leaves chopped
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1/4 cup freshly squeezed lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, about 8-10 minutes.
2. In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and cook for 1 minute, until fragrant.
3. Add the chopped kale to the skillet, stirring to combine with the garlic and oil. Cook until the kale has wilted, about 3-4 minutes.
4. Remove the skillet from heat and stir in the lemon juice. Season with salt and pepper to taste.
5. Combine the cooked spaghetti and garlicky kale mixture in a large serving bowl. Toss to combine.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Zucchini Noodles with Avocado Pesto and Cherry Tomatoes
Elevate your pasta game with this refreshing summer recipe, featuring zucchini noodles tossed in a creamy avocado pesto and topped with juicy cherry tomatoes.
Ingredients:
– 2 medium zucchinis
– 1 ripe avocado
– 1/4 cup fresh parsley leaves
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 pint cherry tomatoes, halved
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Spiralize the zucchinis into noodles.
3. In a blender or food processor, combine avocado, parsley, garlic, salt, and pepper. Blend until smooth.
4. Toss the zucchini noodles with the avocado pesto.
5. Spread the noodles on a baking sheet and bake for 10-12 minutes, or until slightly tender.
6. Top the noodles with cherry tomatoes and sprinkle with Parmesan cheese (if using).
7. Serve immediately and enjoy!
Cooking Time: 15-17 minutes
Quinoa Pasta with Roasted Vegetables and Tahini Dressing
This recipe combines the nutty flavor of quinoa pasta with the earthy sweetness of roasted vegetables, all tied together with a creamy tahini dressing. It’s a hearty and satisfying vegetarian dish perfect for a weeknight dinner.
Ingredients:
– 8 oz quinoa pasta
– 2 cups mixed vegetables (such as broccoli, Brussels sprouts, and carrots)
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup tahini
– 2 tbsp lemon juice
– 1/4 cup water
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the mixed vegetables with olive oil, salt, and a pinch of black pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender.
3. Cook quinoa pasta according to package instructions.
4. In a blender, combine tahini, lemon juice, and water. Blend until smooth.
5. Combine cooked pasta, roasted vegetables, and tahini dressing. Sprinkle with parsley and serve.
Cooking Time: 30-40 minutes
Lentil Pasta with Spinach and Mushrooms in Light Cream Sauce
This hearty pasta dish combines the nutty flavor of lentils with the earthy taste of mushrooms and spinach, all wrapped up in a light and creamy sauce.
Ingredients:
– 1 cup cooked lentils
– 8 oz pasta of your choice (e.g. pappardelle or fettuccine)
– 2 cups mixed mushrooms (e.g. cremini, shiitake), sliced
– 2 cups fresh spinach leaves
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup light cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions. Set aside.
2. In a large skillet, heat olive oil over medium-high. Add onion and cook until translucent, about 3 minutes.
3. Add mushrooms and cook until tender, about 5 minutes.
4. Add garlic and cook for an additional minute.
5. Stir in cooked lentils, spinach leaves, and light cream. Season with salt and pepper to taste.
6. Combine cooked pasta and sauce mixture. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Spaghetti Squash with Turkey Meatballs and Marinara
A creative twist on traditional spaghetti, this recipe combines the flavors of turkey meatballs and marinara sauce with roasted spaghetti squash. Perfect for a healthy and satisfying meal.
Ingredients:
– 1 medium spaghetti squash
– 1 pound ground turkey
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 1 jar marinara sauce (homemade or store-bought)
– Fresh basil leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Toss with olive oil, salt, and pepper.
4. Roast for 45-50 minutes or until tender.
5. Meanwhile, mix ground turkey, breadcrumbs, egg, Parmesan cheese, and parsley.
6. Form into meatballs (about 12) and place on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until cooked through.
8. Serve the roasted spaghetti squash with marinara sauce and turkey meatballs. Garnish with fresh basil leaves.
Cooking Time: approximately 1 hour and 10 minutes
Chickpea Pasta with Broccoli and Almond Butter Sauce
A creamy and nutritious pasta dish packed with protein-rich chickpeas, tender broccoli, and a rich almond butter sauce. This recipe is perfect for a quick weeknight dinner or a satisfying meal prep option.
Ingredients:
– 8 oz pasta of your choice
– 1 can chickpeas (15 oz)
– 2 cups broccoli florets
– 1/4 cup almond butter
– 2 tbsp olive oil
– 1 tsp garlic powder
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions.
2. In a large skillet, heat olive oil over medium-high. Add broccoli and cook until tender, about 3-4 minutes.
3. Drain chickpeas and add to the skillet with garlic powder. Stir to combine.
4. In a small saucepan, warm almond butter over low heat.
5. Combine cooked pasta, broccoli-chickpea mixture, and almond butter sauce. Season with salt and pepper to taste.
6. Top with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Black Bean Pasta with Cilantro Lime Shrimp
This vibrant and flavorful pasta dish combines the richness of black beans with the brightness of cilantro lime shrimp, all wrapped up in a light and satisfying package. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz pasta (such as linguine or fettuccine)
– 1 can black beans, drained and rinsed
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 cup fresh cilantro leaves
– 2 tbsp lime juice
– Salt and pepper to taste
– 12 large shrimp, peeled and deveined
– Lime wedges (optional)
Instructions:
1. Cook pasta according to package instructions.
2. In a separate pan, heat olive oil over medium-high. Add garlic and cook for 1 minute.
3. Add black beans and cook until heated through, about 2-3 minutes.
4. In a separate bowl, mix together cilantro and lime juice.
5. Pat shrimp dry with paper towels and season with salt and pepper.
6. Grill or sauté shrimp in a hot pan for 2-3 minutes per side, until pink and cooked through.
7. Combine pasta, black beans, and shrimp. Toss with cilantro lime mixture to taste.
Cooking Time: 20-25 minutes
Avocado and Spinach Pesto Pasta with Sun-Dried Tomatoes
Elevate your pasta game with this vibrant and flavorful dish, combining the richness of avocado with the brightness of spinach and sun-dried tomatoes.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 2 ripe avocados
– 1 cup fresh spinach leaves
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a blender or food processor, combine avocados, spinach, sun-dried tomatoes, garlic, salt, and pepper. Blend until smooth, adding reserved pasta water if needed.
3. Add olive oil and blend until well combined.
4. Toss cooked pasta with the avocado pesto, adjusting seasoning as needed.
5. Top with grated Parmesan cheese, if desired.
Cooking Time: 15-20 minutes
Brown Rice Pasta with Roasted Eggplant and Basil
This recipe combines the nutty flavor of brown rice pasta with the rich taste of roasted eggplant, all tied together with fresh basil. A perfect vegetarian dish for a quick weeknight dinner.
Ingredients:
– 8 oz brown rice pasta
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 3 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup chopped fresh basil
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
3. Cook brown rice pasta according to package instructions. Drain and set aside.
4. In a large skillet, combine roasted eggplant and cooked pasta. Season with salt and pepper to taste.
5. Stir in chopped basil and grated Parmesan cheese (if using).
6. Serve hot and enjoy!
Cooking Time: 30-40 minutes
Cauliflower Alfredo Pasta with Grilled Chicken
Elevate your pasta game with this creamy and satisfying recipe that combines the best of both worlds – tender grilled chicken and cauliflower-infused alfredo sauce.
Ingredients:
– 8 oz. fettuccine pasta
– 1 head of cauliflower, florets only
– 2 boneless, skinless chicken breasts
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/2 cup unsalted butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat. Season chicken with salt, pepper, and your favorite seasonings. Grill for 5-6 minutes per side or until cooked through.
2. Cook fettuccine pasta according to package instructions. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute. Add cauliflower florets and cook until tender, about 5 minutes.
4. Stir in Parmesan cheese until melted and smooth. Combine cooked pasta with cauliflower mixture. Season with salt and pepper to taste.
5. Slice grilled chicken into strips and serve on top of pasta.
Cooking Time: 20-25 minutes
Spelt Pasta with Asparagus and Lemon Garlic Sauce
This light and refreshing pasta dish is perfect for a spring evening. The nutty flavor of spelt pasta pairs perfectly with the tender asparagus and zesty lemon garlic sauce.
Ingredients:
– 8 oz spelt pasta
– 1 lb fresh asparagus, trimmed
– 3 cloves garlic, minced
– 2 tbsp unsalted butter
– 2 tbsp freshly squeezed lemon juice
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spelt pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
3. Add asparagus to the skillet and cook for 4-5 minutes until tender.
4. Stir in lemon juice and reserved pasta water. Bring sauce to a simmer and let cook for 2-3 minutes.
5. Combine cooked pasta, asparagus mixture, and Parmesan cheese. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Edamame Pasta with Sesame Ginger Dressing
This recipe combines the nutty flavor of edamame with the spicy kick of sesame ginger dressing, all wrapped up in a satisfying pasta dish. Perfect for a quick and easy weeknight dinner!
Ingredients:
– 8 oz pasta of your choice (e.g., spaghetti or linguine)
– 1 cup cooked edamame
– 2 tbsp sesame oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1/4 cup chopped scallions, for garnish
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a blender or food processor, combine sesame oil, garlic, ginger, soy sauce, and rice vinegar. Blend until smooth.
3. Add cooked edamame to the dressing mixture and blend until well combined.
4. Toss cooked pasta with the edamame dressing until coated.
5. Garnish with chopped scallions and serve immediately.
Cooking Time: 15-20 minutes
Shirataki Noodles with Tofu and Peanut Sauce
This recipe combines the low-carb benefits of Shirataki noodles with the creaminess of peanut sauce and the protein-richness of tofu, creating a satisfying and nutritious meal.
Ingredients:
– 8 oz Shirataki noodles
– 1/2 cup firm tofu, cut into small cubes
– 1/4 cup creamy natural peanut butter
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tsp grated ginger
– 1/4 tsp red pepper flakes (optional)
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Cook Shirataki noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat the peanut butter over medium heat until smooth and creamy.
3. Add tofu, soy sauce, rice vinegar, ginger, and red pepper flakes (if using). Stir until combined.
4. Add cooked noodles to the skillet and stir-fry for 1-2 minutes.
5. Season with salt and pepper to taste.
6. Garnish with chopped green onions (if desired).
7. Serve immediately.
Cooking Time: 15-20 minutes
Whole Grain Penne with Roasted Red Pepper Sauce
Elevate your pasta game with this flavorful and nutritious dish featuring whole grain penne, smoky roasted red peppers, and a hint of garlic. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 8 oz whole grain penne
– 2 large red bell peppers
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 cup vegetable broth
– 1 tsp smoked paprika (optional)
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss red bell peppers with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until charred.
3. Cook whole grain penne according to package instructions. Drain and set aside.
4. In a blender or food processor, combine roasted red peppers, vegetable broth, smoked paprika (if using), and a pinch of salt and pepper. Blend until smooth.
5. Combine cooked penne and roasted red pepper sauce. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Lentil Rotini with Arugula and Walnut Pesto
This recipe combines the comfort of lentils with the brightness of arugula and the nutty flavor of walnut pesto. Perfect for a quick weeknight dinner or a special occasion, this dish is sure to delight.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 8 oz rotini pasta
– 4 cups arugula leaves
– 1/2 cup walnut pesto (store-bought or homemade)
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook lentils according to package instructions using water or broth. Drain and set aside.
2. Bring a large pot of salted water to a boil. Cook rotini pasta until al dente, then reserve 1 cup of pasta water before draining.
3. In a large bowl, combine cooked lentils, arugula, and reserved pasta water. Toss to combine.
4. Add walnut pesto and toss to coat the pasta mixture evenly. Season with salt and pepper to taste.
5. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Spaghetti with Turkey Bolognese and Zucchini
A classic Italian-inspired dish gets a turkey twist! This Spaghetti with Turkey Bolognese and Zucchini recipe is a healthier alternative to traditional beef-based bolognese, packed with flavor and nutrients.
Ingredients:
– 12 oz spaghetti
– 1 lb ground turkey
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 medium zucchini, sliced
– 1 can (28 oz) crushed tomatoes
– 1 tbsp olive oil
– 1 tsp dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add ground turkey and cook, breaking apart with a spoon, until browned, about 5-6 minutes.
4. Add minced garlic, sliced zucchini, crushed tomatoes, dried basil, salt, and pepper. Stir to combine.
5. Simmer sauce for 10-15 minutes, stirring occasionally, until flavors have melded together.
6. Combine cooked spaghetti with turkey bolognese sauce, adding reserved pasta water if needed.
7. Serve hot, topped with grated Parmesan cheese (if desired).
Cooking Time: 25-30 minutes
Buckwheat Noodles with Miso-Glazed Salmon
This recipe combines the nutty flavor of buckwheat noodles with the rich, savory taste of miso-glazed salmon. The perfect harmony of Asian-inspired flavors and textures.
Ingredients:
– 1 cup buckwheat noodles
– 4 salmon fillets (6 oz each)
– 2 tbsp white miso paste
– 2 tbsp soy sauce
– 2 tbsp honey
– 2 tbsp rice vinegar
– 1 tsp sesame oil
– Salt and pepper, to taste
– Scallions, thinly sliced, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook buckwheat noodles according to package instructions. Drain and set aside.
3. In a small bowl, whisk together miso paste, soy sauce, honey, rice vinegar, and sesame oil.
4. Place salmon fillets on a baking sheet lined with parchment paper. Brush the miso glaze evenly over each fillet.
5. Bake for 12-15 minutes or until cooked through.
6. Serve cooked noodles alongside glazed salmon. Garnish with thinly sliced scallions.
Cooking Time: 20-25 minutes
Spinach and Ricotta Stuffed Shells in Light Tomato Sauce
This classic Italian-American dish is a crowd-pleaser, featuring tender pasta shells filled with a rich spinach and ricotta mixture, served in a light and tangy tomato sauce.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 8 oz ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 lb ground beef or sausage, cooked and drained (optional)
– 2 cups light tomato sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions until al dente; drain and set aside.
3. In a mixing bowl, combine spinach, ricotta cheese, Parmesan cheese, egg, salt, and pepper; mix well.
4. Stuff each cooked shell with the spinach-ricotta mixture.
5. Place stuffed shells in a baking dish and cover with light tomato sauce.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Farro Pasta with Butternut Squash and Sage
This autumnal dish combines the nutty flavor of farro pasta with roasted butternut squash, crispy sage leaves, and a hint of garlic. Perfect for a cozy evening meal or as a side dish.
Ingredients:
– 1 cup farro pasta
– 2 medium butternut squashes (about 2 lbs), peeled, seeded, and cubed
– 4 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash in a baking dish with 2 tablespoons olive oil for about 45 minutes, or until tender.
3. Cook farro pasta according to package instructions. Drain and set aside.
4. In a large skillet, sauté garlic and chopped sage in 1 tablespoon olive oil until fragrant.
5. Combine cooked farro, roasted squash, and garlic-sage mixture. Season with salt and pepper to taste.
6. Serve warm, topped with grated Parmesan cheese if desired.
Cooking Time: About 1 hour
Gluten-Free Pasta with Lemon Herb Chicken and Artichokes
A refreshing and flavorful dish that combines the brightness of lemon with the earthiness of artichokes, all wrapped up in a gluten-free pasta package.
Ingredients:
– 8 oz gluten-free pasta
– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 2 lemons, juiced
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– 1 (14 oz) can artichoke hearts, drained and quartered
– Grated Parmesan cheese, optional
Instructions:
1. Cook gluten-free pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
3. Remove chicken from skillet and add lemon juice, garlic, parsley, and basil. Scrape up any browned bits from the bottom of the pan.
4. Add artichoke hearts to the skillet and stir to combine.
5. Return chicken to the skillet and toss with artichoke mixture.
6. Combine cooked pasta, chicken-artichoke mixture, and Parmesan cheese (if using). Serve hot.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in delicious and healthy pasta dishes that will help you shed those extra pounds! This collection of 20 recipes features a variety of whole grain pastas, vegetables, lean proteins, and flavorful sauces. From classic spaghetti with turkey bolognese to innovative zucchini noodles with avocado pesto, there’s something for everyone. Whether you’re a vegetarian, vegan, gluten-free, or just looking for some inspiration for your next meal, this article has got you covered. So go ahead, get cooking, and enjoy the taste of a healthier you!
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