10 Healthy Pasta Recipes

Zucchini Noodle Primavera is a vibrant, low-carb alternative to traditional pasta dishes, offering a fresh and flavorful way to enjoy your veggies. Packed with colorful vegetables and rich in nutrients, this recipe is perfect for those looking to enjoy a satisfying meal without the extra carbs.

• 2 medium zucchinis, spiralized
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 teaspoon dried Italian herbs
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

1. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 1 minute until fragrant.
2. Add the bell peppers and broccoli to the skillet, cooking for 4-5 minutes until they begin to soften.
3. Stir in cherry tomatoes and Italian herbs, cooking for another 2 minutes.
4. Add the spiralized zucchini noodles to the skillet, tossing gently to combine all ingredients. Cook for 2-3 more minutes until the zucchini is tender yet firm.
5. Season with salt and pepper to taste. Serve immediately, topped with grated Parmesan cheese if desired.

This dish is a nutritional powerhouse with plenty of vitamins, minerals, and antioxidants from the variety of vegetables. Zucchini noodles are low in calories, making this a great option for those monitoring their caloric intake while still enjoying a full-flavored meal.

Savor this Zucchini Noodle Primavera on its own or pair it with a lean protein like grilled chicken or shrimp for added sustenance. For a vegan variation, simply omit the Parmesan cheese and sprinkle with nutritional yeast for a cheesy flavor boost.

Delight in a wholesome meal with our Whole Wheat Penne with Spinach and Sun-Dried Tomatoes, a dish designed to give your diet a fiber boost. This recipe combines the earthy flavors of spinach with the tang of sun-dried tomatoes, making it both nutritious and delicious.

• 250g whole wheat penne
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 100g sun-dried tomatoes, chopped
• 200g fresh spinach leaves
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional)

1. Cook the whole wheat penne according to package instructions until al dente, about 10-12 minutes. Drain and set aside, reserving a cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
3. Mix in the sun-dried tomatoes and cook for another 2 minutes. Add the spinach and cook until wilted, about 2-3 minutes.
4. Combine the cooked penne with the skillet mixture, adding pasta water as needed to create a light sauce. Stir in grated Parmesan cheese and season with salt, pepper, and red pepper flakes if desired.

This pasta dish is not only tasty but also a great source of dietary fiber thanks to the whole wheat penne. It’s packed with vitamins and minerals from the spinach, making it a nutritious choice for any meal.

For a delightful presentation, serve warm with an extra sprinkle of Parmesan on top. Consider adding grilled chicken or chickpeas for a protein boost, or swap the sun-dried tomatoes with cherry tomatoes for a fresh twist.

This Lentil and Vegetable Bolognese is a delightful twist on the classic Italian dish, offering a hearty and satisfying meal with a plant-based protein punch. Packed with flavor and nutrients, this dish is perfect for those looking to enjoy a delicious meal while maintaining a healthy lifestyle.

• 1 cup dried lentils, rinsed and drained
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 can (14 ounces) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Your choice of pasta, cooked according to package instructions

1. Begin by cooking the lentils in a pot of boiling water for about 20 minutes or until tender. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté for 2-3 minutes until fragrant.
3. Add the carrot, zucchini, and red bell pepper to the skillet. Cook for 5-7 minutes until the vegetables are softened.
4. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let the mixture simmer for 10-15 minutes, allowing the flavors to meld.
5. Mix in the cooked lentils, stirring until everything is well combined. Simmer for an additional 5 minutes.
6. Serve the Bolognese sauce over your choice of pasta, garnishing with fresh basil leaves. Enjoy immediately for best results.

This dish is a nutritional powerhouse, providing a good source of plant-based protein and dietary fiber from the lentils. With approximately 300 calories per serving (excluding pasta), it offers a balanced and wholesome meal without the added cholesterol found in meat-based sauces.

For a delightful variation, try adding some chopped mushrooms or spinach for extra nutrients and flavor. This Lentil and Vegetable Bolognese pairs beautifully with whole-grain spaghetti or zucchini noodles for a lower-carb option. Feel free to experiment with different pasta types to find your favorite combination!

Experience the delightful pairing of wholesome chickpea pasta with fresh, vibrant pesto and juicy cherry tomatoes. This gluten-free dish is not only delicious but also offers a satisfying balance of protein, fiber, and essential nutrients.

• 8 oz chickpea pasta
• 2 cups cherry tomatoes, halved
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• 2 cloves garlic
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste

1. Cook the chickpea pasta according to the package instructions until al dente, which typically takes about 7–9 minutes. Drain and set aside.
2. In a food processor, combine the fresh basil, pine nuts, Parmesan cheese, and garlic. Pulse until the ingredients are finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and emulsified. Season with salt and pepper to taste.
4. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, and pesto. Toss until the pasta is evenly coated with the pesto and the tomatoes are well distributed.
5. Serve immediately, garnished with additional Parmesan cheese or basil leaves if desired.

This dish is packed with plant-based protein and fiber from the chickpea pasta, which helps to keep you feeling full and satisfied. The fresh basil pesto provides healthy fats and antioxidants, supporting overall heart health.

For a delightful twist, try adding roasted vegetables such as zucchini or bell peppers for extra color and nutrients. Alternatively, include grilled chicken or shrimp for an additional protein boost, creating a more hearty meal.

Quinoa Fusilli with Broccoli and Lemon is a delightful, antioxidant-rich pasta dish that’s both tasty and nourishing. This recipe combines the hearty texture of quinoa fusilli with the fresh zest of lemon and the nutritional power of broccoli, making it a perfect meal for health enthusiasts.

• 8 oz quinoa fusilli pasta
• 2 cups broccoli florets
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 teaspoon red pepper flakes (optional)

1. Bring a large pot of salted water to a boil and cook the quinoa fusilli according to the package instructions until al dente, about 8-10 minutes.
2. In the last 3 minutes of pasta cooking time, add the broccoli florets to the pot to blanch them.
3. Drain the pasta and broccoli, reserving 1/2 cup of the cooking water.
4. In a large skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
5. Add the drained pasta and broccoli to the skillet, tossing to combine with the garlic oil.
6. Stir in the lemon zest and juice, adding reserved pasta water as needed to create a light sauce.
7. Season with salt, pepper, and red pepper flakes to taste, and sprinkle with Parmesan cheese if desired.

This dish is packed with antioxidants from broccoli and the vitamin C boost from lemon, supporting immune health and skin vitality. Quinoa fusilli offers a complete protein source, making it a great option for vegetarians looking for a protein-rich meal.

Serve this pasta as a light yet satisfying main dish, or pair it with a protein like grilled chicken or fish for a more substantial meal. For a twist, try adding toasted pine nuts or swapping the broccoli for asparagus to keep the flavors fresh and exciting.

Delight in the wholesome goodness of Spaghetti Squash with Turkey Marinara, a dish that packs a powerful punch of lean protein. This recipe offers a nutritious alternative to traditional pasta, making it perfect for those seeking to enjoy a hearty meal without the extra calories.

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 28-ounce can crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, brush the insides with olive oil, and season with salt and pepper.
2. Place the squash halves cut-side down on a baking sheet and roast for about 40 minutes, or until the flesh is tender and easily pulled into strands with a fork.
3. Meanwhile, heat a large skillet over medium heat and add the ground turkey. Cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.
4. Add the chopped onion and minced garlic to the skillet, cooking until the onion is translucent, about 3 minutes. Stir in the crushed tomatoes, oregano, basil, salt, and pepper.
5. Simmer the sauce on low heat for 15-20 minutes, allowing the flavors to meld. Adjust seasoning if necessary.
6. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Serve the turkey marinara over the spaghetti squash and garnish with fresh parsley if desired.

This dish is not only delicious but also offers considerable health benefits. A single serving provides approximately 350 calories, with a remarkable 30 grams of protein, making it an excellent choice for those looking to increase their protein intake while keeping carbs low.

For a delightful meal, consider serving this dish with a side of steamed green beans or a fresh garden salad. If you’re feeling creative, try adding some sautéed mushrooms or bell peppers to the sauce for extra flavor and nutrients.

Buckwheat Soba with Edamame and Sesame is a delightful dish that brings together flavorful ingredients in a heart-healthy meal. This recipe is not only delicious but also rich in nutrients that contribute to cardiovascular health.

• 8 oz buckwheat soba noodles
• 1 cup shelled edamame (fresh or frozen)
• 2 tablespoons sesame oil
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds, toasted
• 2 green onions, sliced
• 1 small carrot, julienned
• Salt and pepper to taste

1. Cook the buckwheat soba noodles according to package instructions, which typically takes about 6-8 minutes. Drain and rinse under cold water to stop cooking, then set aside.
2. While the noodles cook, steam the edamame for about 5 minutes until tender. You can also use the microwave by placing them in a covered dish with a bit of water.
3. In a large bowl, whisk together sesame oil, soy sauce, and rice vinegar to create the dressing. Adjust seasoning with a pinch of salt and pepper if desired.
4. Add the cooked soba noodles, edamame, sesame seeds, green onions, and carrot to the bowl. Toss everything well to coat in the dressing thoroughly.
5. Serve immediately, or refrigerate for up to 2 hours for a chilled noodle salad, which allows the flavors to meld beautifully.

This dish is rich in plant-based protein and fiber, making it a perfect meal for those focused on heart health. Buckwheat soba is gluten-free and provides essential minerals like magnesium and manganese.

For a vibrant meal, consider adding a sprinkle of chili flakes for heat or a dash of lemon juice for brightness. Alternatively, you can mix in your favorite seasonal vegetables for added crunch and nutrients.

This Kale and Walnut Pesto with Brown Rice Pasta is a delightful way to infuse your meal with brain-boosting omega-3s. Packed with vibrant flavors, it’s as nourishing as it is delicious, making it a perfect addition to your healthy pasta repertoire.

• 3 cups fresh kale leaves, stems removed
• 1/2 cup walnuts
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• 12 ounces brown rice pasta
• 1/4 cup pasta cooking water

1. Bring a large pot of salted water to a boil and cook the brown rice pasta according to package instructions. Reserve 1/4 cup of the pasta cooking water before draining.
2. In a food processor, combine kale, walnuts, Parmesan, and garlic, and pulse until coarsely chopped. Slowly add olive oil and lemon juice while processing until the mixture is smooth and well combined.
3. Season the pesto with salt and pepper to taste. Adjust the consistency with reserved pasta water as needed to achieve a creamy texture.
4. Toss the cooked pasta with the kale and walnut pesto until well coated. Serve immediately for optimal flavor and texture.

Rich in omega-3 fatty acids, walnuts are known for their brain-supporting properties, making this dish as beneficial as it is tasty. Kale adds an additional boost of vitamins A and C, contributing to overall health and wellness.

This dish can be enhanced with grilled chicken or sautéed mushrooms for added protein. For a nut-free version, try substituting walnuts with toasted sunflower seeds, maintaining the same nutritious benefits.

For those seeking a nutritious and delicious pasta option, this Spelt Spaghetti with Roasted Red Pepper Sauce is a fantastic choice. Packed with high levels of magnesium, this dish supports muscle and nerve function while providing a delightful burst of flavor.

• 8 oz spelt spaghetti
• 3 large red bell peppers
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• 1/4 cup chopped fresh basil
• 2 tablespoons nutritional yeast (optional for a cheesy flavor)

1. Preheat your oven to 425°F (220°C). Cut the red bell peppers into quarters, remove seeds, and place them on a baking sheet lined with parchment paper.
2. Drizzle the peppers with 1 tablespoon of olive oil and roast for 25 minutes until they are soft and slightly charred. Meanwhile, cook the spelt spaghetti according to package instructions, then drain and set aside.
3. In a blender, combine the roasted peppers, remaining olive oil, minced garlic, oregano, and red pepper flakes. Blend until smooth and season the sauce with salt and pepper to taste.
4. Return the cooked spaghetti to the pot, pour the roasted red pepper sauce over it, and toss to coat evenly. Stir in the fresh basil and nutritional yeast, if using, for added depth of flavor.

This recipe not only tastes great but also offers significant nutritional benefits. Spelt is an ancient grain that’s high in magnesium, which is crucial for energy production and bone health.

Consider serving this dish with a side of mixed greens for added fiber and nutrients. For variation, you can add grilled chicken or sautéed mushrooms to increase protein and enhance texture.

Black Bean Pasta with Avocado and Lime is a delightful way to enjoy a nutrient-rich meal while satisfying your pasta cravings. This dish is packed with iron, fiber, and healthy fats, making it a delicious and nourishing option for health-conscious cooks.

• 8 oz black bean pasta
• 1 ripe avocado, diced
• 1 lime, juiced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

1. Bring a large pot of water to a boil, add the black bean pasta, and cook according to package instructions, usually about 6-8 minutes.
2. While the pasta cooks, prepare the dressing by mixing the lime juice, olive oil, salt, and pepper in a small bowl.
3. Once the pasta is cooked, drain it and rinse under cold water to stop the cooking process.
4. In a large bowl, combine the cooked pasta, diced avocado, cherry tomatoes, red onion, and cilantro.
5. Pour the lime dressing over the pasta mixture and toss gently to combine all ingredients evenly.

This meal is not only delicious but also packed with nutritional benefits. Black bean pasta is an excellent source of iron and protein, making it a great choice for vegetarians and those looking to boost their iron intake.

For a fresh twist, consider adding grilled shrimp or chicken for additional protein. You can also sprinkle some feta cheese or a handful of arugula on top for extra flavor and texture. Enjoy this dish as a refreshing lunch or a light dinner that leaves you feeling satisfied and energized.