Are you looking for healthy and delicious pasta recipes that fit your Weight Watchers diet? Look no further! Pasta can be a great addition to any meal, but it’s often associated with unhealthy, high-calorie dishes. However, with a few simple tweaks, you can create mouthwatering pasta dishes that are not only tasty but also nutritious. In this article, we’ll share 20 Weight Watchers-approved pasta recipes that showcase the versatility and health benefits of pasta. From classic comfort foods to innovative twists on traditional dishes, these recipes will inspire you to get creative in the kitchen while staying within your daily points allowance. Whether you’re a seasoned pasta lover or looking for new ideas to spice up your meal routine, this collection has something for everyone.
Lemon Garlic Shrimp Pasta
A bright and citrusy take on classic pasta dishes, this Lemon Garlic Shrimp Pasta is a quick and flavorful meal perfect for a weeknight dinner or special occasion. With succulent shrimp, tender pasta, and a zesty lemon-garlic sauce, every bite is a delight.
Ingredients:
– 12 large shrimp, peeled and deveined
– 8 oz pasta of your choice (e.g., linguine, fettuccine)
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1/4 cup white wine (optional)
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta 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 garlic and cook for 1 minute, until fragrant.
3. Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through.
4. Remove shrimp from skillet and set aside. Reduce heat to medium and add lemon juice, white wine (if using), and reserved pasta water. Simmer sauce for 1-2 minutes, until slightly thickened.
5. Toss cooked pasta with sauce, then top with shrimp. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Spinach and Feta Stuffed Shells
Spinach and Feta Stuffed Shells Recipe
Elevate your pasta game with this creamy and flavorful dish that combines the richness of feta cheese, the earthiness of spinach, and the comfort of cooked shells.
Ingredients:
– 12-15 jumbo pasta shells
– 2 cups cooked spinach
– 1/2 cup crumbled feta cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 egg
– Salt and pepper to taste
– 1 cup marinara sauce (homemade or store-bought)
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package directions, drain, and set aside.
3. In a mixing bowl, combine cooked spinach, feta cheese, Parmesan cheese, parsley, egg, salt, and pepper; mix well.
4. Stuff each pasta shell with the spinach-feta mixture, placing them in a baking dish as you go.
5. Pour marinara sauce over the stuffed shells, followed by shredded mozzarella cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Serve hot and enjoy!
Zucchini Noodles with Turkey Bolognese
This recipe combines the flavors of a hearty bolognese sauce with the nutritional benefits of zucchini noodles, making for a quick and easy dinner option.
Ingredients:
– 2 medium zucchinis
– 1 lb ground turkey
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Spiralize zucchinis into noodle-like strands.
3. In a large skillet, cook ground turkey over medium-high heat until browned, breaking it up with a spoon as it cooks.
4. Add chopped onion and minced garlic; cook until the onion is translucent.
5. Stir in marinara sauce, dried basil, and oregano. Season with salt and pepper to taste.
6. Cook zucchini noodles according to package instructions or sauté them in a little olive oil for 2-3 minutes.
7. Combine cooked zucchini noodles with turkey bolognese sauce. Top with grated Parmesan cheese, if desired.
Cooking time: 20-25 minutes
Skinny Mac and Cheese with Cauliflower
This creamy, comforting dish gets a nutritious boost from the addition of cauliflower, making it a guilt-free pleasure for any mac and cheese lover. With only 7 ingredients and minimal prep time, you can enjoy this satisfying side or main course in no time.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 cups low-fat milk
– 1/2 cup grated cheddar cheese (reduced-fat)
– 1/4 cup grated Parmesan cheese (reduced-fat)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Steam cauliflower florets until tender.
3. In a medium saucepan, combine milk, cheddar cheese, Parmesan cheese, and olive oil. Stir over low heat until smooth.
4. Add chopped onion and cooked cauliflower to the cheese mixture. Season with salt and pepper to taste.
5. Transfer the mixture to a baking dish and bake for 20-25 minutes or until golden brown.
6. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Whole Wheat Spaghetti with Marinara and Turkey Meatballs
This classic Italian-inspired dish gets a nutritious twist with whole wheat spaghetti, homemade turkey meatballs, and a rich marinara sauce. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound whole wheat spaghetti
– 1 pound ground turkey
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 cup marinara sauce (homemade or store-bought)
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook spaghetti according to package instructions until al dente.
3. In a large bowl, combine ground turkey, breadcrumbs, egg, Parmesan cheese, and parsley. Mix well with hands or spoon until just combined.
4. Form meatballs into small spheres, about 1 1/2 inches (3.8 cm) in diameter. Place on baking sheet lined with parchment paper.
5. Bake meatballs for 15-20 minutes, or until cooked through.
6. Heat marinara sauce over medium heat. Add cooked meatballs and simmer for 5-7 minutes.
7. Serve spaghetti with meatball-marinara sauce and sprinkle with chopped basil leaves (if using).
Cooking Time: 30-40 minutes
Pesto Pasta with Grilled Chicken and Cherry Tomatoes
This classic Italian-inspired dish combines the flavors of pesto sauce, grilled chicken, and sweet cherry tomatoes for a quick and satisfying meal.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 1 lb. boneless, skinless chicken breasts
– 1/4 cup pesto sauce
– 2 cups mixed cherry tomatoes, halved
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season chicken with salt and pepper. Grill for 5-6 minutes per side, or until cooked through. Let rest before slicing.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, combine pesto sauce and cherry tomatoes. Simmer over medium heat for 2-3 minutes, stirring occasionally.
5. Add sliced chicken to the skillet and stir to combine with pesto mixture.
6. Toss cooked pasta with chicken and pesto mixture. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Spaghetti Squash with Light Alfredo Sauce
A healthier twist on the classic pasta dish, this recipe substitutes spaghetti squash for traditional noodles and uses a light and creamy sauce to bring out the flavors.
Ingredients:
– 1 medium-sized spaghetti squash
– 2 tablespoons olive oil
– 1/4 cup unsalted butter
– 1/2 cup low-fat plain Greek yogurt
– 1 tablespoon grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast for 45-50 minutes or until the flesh is tender and can be easily shredded with a fork.
5. In a separate pan, melt butter over medium heat. Add Greek yogurt and whisk until smooth.
6. Remove squash from oven and let cool slightly. Use a fork to shred the squash into spaghetti-like strands.
7. Combine cooked squash with the light Alfredo sauce and season with salt, pepper, and Parmesan cheese.
8. Garnish with chopped parsley, if desired.
Cooking Time: 1 hour 20 minutes
One-Pot Tomato Basil Pasta
A classic comfort food recipe that’s easy to make and packed with flavor! This one-pot pasta dish is perfect for a quick weeknight dinner or a weekend meal prep.
Ingredients:
– 8 oz. pasta of your choice (e.g., penne, fusilli, or rotini)
– 2 cups cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1/2 cup chicken broth
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In the same pot, heat 2 tablespoons olive oil over medium heat. Add garlic and cook for 1 minute.
3. Add cherry tomatoes, chicken broth, and chopped basil. Stir to combine.
4. Simmer for 10-12 minutes or until sauce has thickened slightly.
5. Add cooked pasta to the pot, tossing to coat with tomato sauce.
6. Sprinkle Parmesan cheese on top and season with salt and pepper.
7. Serve hot, garnished with additional basil leaves if desired.
Cooking Time: 20-25 minutes
Greek Yogurt Chicken Alfredo Pasta
This recipe puts a spin on the traditional chicken alfredo pasta by incorporating Greek yogurt, resulting in a lighter and tangier sauce. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz fettuccine pasta
– 1 lb boneless, skinless chicken breast, cooked and diced
– 2 cloves garlic, minced
– 1 cup Greek yogurt
– 1/4 cup grated Parmesan cheese
– 1 tsp dried basil
– Salt and pepper to taste
– 2 tbsp unsalted butter
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add chicken to the skillet and stir to combine with garlic. Cook until heated through.
4. Stir in Greek yogurt, Parmesan cheese, and basil. Season with salt and pepper to taste.
5. Combine cooked pasta and sauce mixture. Toss until well coated.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Veggie-Packed Minestrone Soup with Pasta
This hearty soup is a perfect blend of vegetables, beans, and pasta, packed with nutrients and flavor. With its rich broth and colorful medley of veggies, it’s a satisfying meal that’s easy to make and fun to customize.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups mixed vegetables (such as carrots, zucchini, bell peppers, and tomatoes)
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked kidney beans
– 1/2 cup small pasta shapes (such as elbow macaroni or ditalini)
– 4 cups vegetable broth
– 1 teaspoon dried basil
– Salt and pepper to taste
– Grated Parmesan cheese, optional
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened.
2. Add mixed vegetables, diced tomatoes, kidney beans, pasta, and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until pasta is al dente.
3. Season with basil, salt, and pepper to taste. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Lightened-Up Tuna Noodle Casserole
A classic comfort food gets a healthier makeover with this lightened-up tuna noodle casserole recipe, featuring reduced-fat ingredients and minimal sugar. This twist on the original still delivers on flavor while being gentle on your waistline.
Ingredients:
– 1 can of low-mercury tuna (drained and flaked)
– 8 oz whole wheat egg noodles
– 2 cups frozen peas and carrots
– 1/4 cup reduced-fat cream of mushroom soup
– 1/4 cup nonfat plain Greek yogurt
– 1 tablespoon lemon juice
– 1 teaspoon dried parsley
– Salt and pepper to taste
– 1/4 cup reduced-fat cheddar cheese, shredded
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook egg noodles according to package instructions; drain and set aside.
3. In a large mixing bowl, combine tuna, peas and carrots, cream of mushroom soup, Greek yogurt, lemon juice, and parsley. Mix well.
4. Add cooked noodles to the tuna mixture and stir until combined.
5. Transfer the mixture to a 9×13 inch baking dish and top with reduced-fat cheddar cheese.
6. Bake for 20-25 minutes or until the casserole is hot and bubbly.
Cooking Time: 20-25 minutes
Roasted Red Pepper and Spinach Lasagna Rolls
Roasted Red Pepper and Spinach Lasagna Rolls: A flavorful twist on traditional lasagna, these rolls combine the sweetness of roasted red peppers with the earthiness of spinach and ricotta cheese.
Ingredients:
– 12 lasagna noodles
– 2 large red bell peppers, roasted and chopped
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a medium bowl, combine chopped roasted red peppers, spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, and beaten egg. Mix well.
4. Lay a cooked lasagna noodle flat on a surface. Spoon about 1/4 cup of the pepper-spinach mixture onto the noodle, leaving a 1-inch border at one end.
5. Roll the noodle tightly but gently, applying even pressure to form a compact roll.
6. Place rolls seam-side down in a 9×13-inch baking dish. Repeat with remaining noodles and filling.
7. Bake for 25-30 minutes or until golden brown.
Turkey Sausage and Kale Penne
This recipe combines the savory flavor of turkey sausage with the nutritious goodness of kale, all wrapped up in a delicious penne pasta dish. Perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 lb turkey sausage, sliced
– 8 oz penne pasta
– 2 cups curly kale, stems removed and discarded, leaves chopped
– 1 onion, diced
– 3 garlic cloves, minced
– 1 cup chicken broth
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In the same pot, cook the turkey sausage over medium-high heat, breaking it up with a spoon, until browned and cooked through.
3. Add the chopped kale, diced onion, and minced garlic to the pot. Cook until the vegetables are tender, about 5 minutes.
4. Add the chicken broth and reserved pasta water to the pot. Stir in the Parmesan cheese. Season with salt and pepper to taste.
5. Combine the cooked penne pasta with the turkey sausage and kale mixture. Serve hot.
Cooking Time: 20-25 minutes
Avocado Pasta with Cherry Tomatoes
A refreshing summer pasta dish that combines the creaminess of avocado with the sweetness of cherry tomatoes.
Ingredients:
– 8 oz pasta of your choice
– 2 ripe avocados, diced
– 1 pint cherry tomatoes, halved
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
3. Add cherry tomatoes to the skillet and cook for 3-4 minutes until they start to release their juices.
4. Stir in diced avocado and cook for an additional 2-3 minutes until heated through.
5. Combine cooked pasta with the tomato-avocado mixture. Season with salt and pepper to taste.
6. Top with grated Parmesan cheese (if using) and serve immediately.
Cooking Time: 15-20 minutes
Broccoli and Cheese Stuffed Manicotti
This classic Italian-American dish gets a boost of flavor and nutrition from the addition of steamed broccoli and melted mozzarella cheese. A simple, yet satisfying meal that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 12 manicotti shells
– 2 cups cooked broccoli florets
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 egg, beaten
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese
– 1 jar marinara sauce (homemade or store-bought)
– Fresh basil leaves, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook manicotti shells according to package instructions.
3. In a mixing bowl, combine broccoli, ricotta cheese, Parmesan cheese, parsley, and egg. Mix well.
4. Stuff each cooked manicotti shell with the broccoli-cheese mixture.
5. Place stuffed manicotti in a baking dish and cover with marinara sauce.
6. Sprinkle mozzarella cheese on top and bake for 20-25 minutes or until golden brown.
7. Garnish with fresh basil leaves and serve hot.
Cooking Time: 25-30 minutes
Skinny Fettuccine Carbonara
Say goodbye to rich and heavy carbonara and hello to a guilt-free version that still packs plenty of flavor! This Skinny Fettuccine Carbonara recipe uses lean protein, whole eggs, and reduced-fat cream to create a creamy yet lightened dish.
Ingredients:
– 1 cup fettuccine
– 2 large eggs
– 1/4 cup reduced-fat cream
– 2 oz cooked chicken breast or turkey bacon, diced
– 1 tablespoon olive oil
– Salt and black pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente.
2. In a medium bowl, whisk together eggs, cream, and a pinch of salt. Set aside.
3. Heat olive oil in a large skillet over medium heat. Add chicken or turkey bacon and cook until crispy.
4. Add cooked fettuccine to the skillet, tossing with chicken and oil. Pour egg mixture over pasta and stir until coated.
5. Cook for 2-3 minutes, stirring constantly, until eggs are set.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Mediterranean Orzo Salad
Bring the flavors of the Mediterranean to your table with this refreshing orzo salad, bursting with juicy tomatoes, crunchy cucumbers, and savory feta cheese. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 1 cup orzo
– 2 cups water
– 1/4 cup extra-virgin olive oil
– 1 small red onion, finely chopped
– 2 cloves garlic, minced
– 2 medium tomatoes, diced
– 1 large cucumber, sliced
– 1/2 cup crumbled feta cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook orzo according to package instructions. Drain and set aside.
2. In a large bowl, whisk together olive oil, red onion, garlic, salt, and pepper.
3. Add cooked orzo, diced tomatoes, sliced cucumber, and crumbled feta cheese to the bowl. Toss to combine.
4. Taste and adjust seasoning as needed.
5. Garnish with chopped parsley, if desired.
6. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 20-25 minutes
Black Bean and Corn Pasta Salad
This colorful pasta salad is a perfect blend of flavors and textures, making it an excellent addition to any meal or gathering. With its simple preparation and minimal cooking time, you’ll be enjoying this delicious dish in no time!
Ingredients:
– 8 oz. pasta (such as bowtie or penne)
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1/2 cup cherry tomatoes, halved
– 1/4 cup chopped fresh cilantro
– 2 tbsp. olive oil
– 1 tsp. lime juice
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a large bowl, combine black beans, corn kernels, cherry tomatoes, and cilantro.
3. In a small bowl, whisk together olive oil and lime juice.
4. Pour the dressing over the bean mixture and toss to coat.
5. Add cooked pasta to the bowl and toss until well combined.
6. Season with salt and pepper to taste.
Cooking Time: 15 minutes
Garlic Parmesan Spaghetti with Zucchini
This recipe combines the classic flavors of garlic parmesan spaghetti with the added sweetness and crunch of sautéed zucchini. A quick and easy weeknight dinner that’s sure to please!
Ingredients:
– 12 oz spaghetti
– 3 cloves garlic, minced
– 2 medium zucchinis, sliced
– 1 cup grated parmesan cheese
– 1/4 cup olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a separate pan, heat olive oil over medium-high heat. Add garlic and cook for 1-2 minutes until fragrant.
3. Add zucchini slices to the pan and cook for 3-4 minutes until tender. Season with salt and pepper to taste.
4. Combine cooked spaghetti, garlic parmesan sauce (using 1/4 cup of grated parmesan cheese mixed with 2 tbsp olive oil), and sautéed zucchini in a large serving bowl.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Light Mushroom and Spinach Stroganoff
A creamy and flavorful twist on the classic Russian dish, this Light Mushroom and Spinach Stroganoff recipe is a healthier take on a comforting favorite. With the addition of spinach and lean protein, it’s a great option for a weeknight dinner.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup fresh spinach leaves
– 1/2 cup low-fat sour cream
– 1/2 cup chicken broth
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 8 ounces lean beef strips or chicken breast, cooked and sliced
Instructions:
1. Heat olive oil in a large skillet over medium-high heat.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add mushrooms and cook until tender, about 5 minutes.
4. Stir in spinach leaves and cook until wilted, about 1 minute.
5. In a small bowl, whisk together sour cream, chicken broth, and Dijon mustard.
6. Pour the sauce over the mushroom mixture and stir to combine.
7. Add cooked beef or chicken strips and season with salt and pepper to taste.
8. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in delicious pasta dishes that are also good for your waistline! This collection of 20 Weight Watchers-approved recipes offers a variety of creative and healthy takes on classic pasta favorites. From seafood-filled shells to veggie-packed minestrone soup, there’s something for everyone. Discover how to make skinny mac and cheese with cauliflower, or try out whole wheat spaghetti with turkey meatballs. Each recipe has been carefully crafted to balance flavor and nutrition, so you can enjoy a guilt-free plate of pasta without sacrificing taste.
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