20 Healthy Pasta Recipes That Will Make You Forget About Rice

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I’ve attached a video for every recipe below from my favorite home cooks.

Pasta is a beloved comfort food, but it often gets a bad rap for being unhealthy. The good news is that you can enjoy tasty pasta dishes without feeling guilty. By making smart choices and adding nutritious ingredients, you can create pasta meals that are both delicious and good for you.

There are many ways to make pasta healthier. You can swap regular noodles for whole grain options, load up on veggies, or use lean proteins. Some recipes even use creative alternatives like zucchini noodles or spaghetti squash. With a few simple tweaks, you can turn your favorite pasta dishes into nutritious meals that will keep you satisfied and energized.

Whole Wheat Spaghetti With Lemon And Kale

You’ll need:

  • 8 oz whole wheat spaghetti
  • 1 bunch kale, chopped
  • 2 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Optional: grilled chicken or parmesan cheese

Directions:

  1. Cook the spaghetti in salted water until al dente. Save 1 cup of pasta water before draining.

  2. Heat olive oil in a large pan. Add garlic and cook for 1 minute until fragrant.

  3. Add kale to the pan. Cook for 3-4 minutes until it starts to wilt.

  4. Toss in the cooked spaghetti, lemon zest, and juice. Stir to combine.

  5. Add some pasta water if needed to make a light sauce. Season with salt and pepper.

  6. Serve hot. Top with grilled chicken or parmesan if you like.

This yummy dish is ready in about 20 minutes. It’s perfect for a quick weeknight dinner. The lemon adds a fresh zing, while the kale packs a nutritious punch. Enjoy your healthy and tasty meal!

Zucchini Noodles With Pesto

Ingredients:

  • 4 medium zucchini
  • 1/2 cup basil pesto
  • 1 cup cherry tomatoes, halved (optional)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Grated Parmesan cheese (optional)

Directions:

  1. Spiralize your zucchini into noodles using a spiralizer or vegetable peeler.

  2. Place the zucchini noodles in a colander and sprinkle with salt. Let them sit for 20 minutes to release excess water.

  3. Heat olive oil in a large skillet over medium heat.

  4. Add the zucchini noodles to the skillet and cook for 2-3 minutes, stirring gently.

  5. Remove the skillet from heat and add the pesto. Toss until the noodles are well coated.

  6. If using, add the cherry tomatoes and mix gently.

  7. Season with salt and pepper to taste.

  8. Serve immediately, topped with grated Parmesan if desired.

You can enjoy these zucchini noodles hot or cold. They make a great light meal or side dish. Try experimenting with different pesto flavors for variety!

Spinach And Ricotta Stuffed Shells

Here’s a yummy recipe for spinach and ricotta stuffed shells! You’ll love how easy and tasty it is.

Ingredients:

  • 20 jumbo pasta shells
  • 15 oz ricotta cheese
  • 10 oz frozen spinach, thawed and drained
  • 1 cup shredded mozzarella
  • 1/4 cup grated Parmesan
  • 1 egg
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 2 cups marinara sauce

Directions:

  1. Cook the pasta shells according to package directions. Drain and set aside.

  2. Mix ricotta, spinach, mozzarella, Parmesan, egg, garlic, salt, and pepper in a bowl.

  3. Preheat your oven to 375°F (190°C).

  4. Spread 1/2 cup marinara in a baking dish.

  5. Stuff each shell with the cheese mixture and place in the dish.

  6. Pour remaining sauce over the shells.

  7. Bake for 25-30 minutes until hot and bubbly.

Enjoy your delicious stuffed shells!

Mediterranean Orzo Salad

Here’s what you’ll need for this tasty Mediterranean orzo salad:

  • 1 cup orzo pasta
  • 1/2 cup diced cucumber
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup crumbled feta cheese
  • 1/4 cup pitted Kalamata olives
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Now, let’s make this delicious salad:

  1. Cook the orzo according to package directions. Drain and rinse with cold water.

  2. In a large bowl, combine the cooled orzo, cucumber, tomatoes, feta, and olives.

  3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.

  4. Pour the dressing over the orzo mixture and toss gently to coat.

  5. Sprinkle fresh basil over the top and give it one final toss.

  6. Chill the salad for at least 30 minutes before serving to let the flavors mingle.

You can enjoy this refreshing salad as a light lunch or pair it with grilled chicken for a heartier meal. It’s perfect for summer picnics or potlucks too!

Butternut Squash Mac And Cheese

You’ll love this tasty twist on a comfort food classic! Here’s what you need to make this yummy dish:

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Ingredients:

  • 12 oz whole wheat pasta
  • 2 cups cubed butternut squash
  • 1 cup milk
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup Greek yogurt
  • 1 shallot, diced
  • 2 tbsp olive oil
  • Salt and pepper to taste

Directions:

  1. Cook the pasta according to package instructions. Drain and set aside.

  2. While the pasta cooks, sauté the squash and shallot in olive oil until soft.

  3. Add milk to the pan and simmer until the squash is very tender.

  4. Blend the squash mixture until smooth.

  5. Mix the squash puree with the pasta in a large pot over low heat.

  6. Stir in the cheeses until melted and creamy.

  7. Remove from heat and mix in the Greek yogurt.

  8. Season with salt and pepper to taste.

Enjoy your creamy, cheesy, and nutritious butternut squash mac and cheese!

Vegetable Primavera

Here’s what you’ll need:

  • 12 oz rotini pasta
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 carrot, cut into sticks
  • 1 red bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, sliced
  • 4 garlic cloves, minced
  • 2 tbsp olive oil
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh basil for garnish

Now, let’s cook!

  1. Preheat your oven to 450°F. Toss the veggies with olive oil, salt, and pepper on a baking sheet.

  2. Roast the veggies for 15-20 minutes until they’re tender and lightly charred.

  3. While the veggies roast, cook your pasta in salted water according to the package directions. Save 1/2 cup of pasta water before draining.

  4. In a large skillet, sauté the garlic in a bit of olive oil until fragrant.

  5. Add the roasted veggies, cooked pasta, and a splash of pasta water to the skillet. Toss everything together.

  6. Sprinkle in the Parmesan cheese and stir until it’s melted and coats the pasta.

  7. Taste and add more salt and pepper if needed. Garnish with fresh basil.

Enjoy your colorful and tasty Vegetable Primavera!

Chickpea Pasta With Roasted Vegetables

You’ll need:

  • 8 oz chickpea pasta
  • 1 zucchini, sliced
  • 1 cup broccoli florets
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 clove garlic, minced
  • 1/4 cup grated Parmesan cheese

Here’s how to make it:

  1. Preheat your oven to 400°F (200°C).

  2. Toss the zucchini and broccoli with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet.

  3. Roast the veggies for 20 minutes, until they’re tender and slightly crispy.

  4. While the veggies roast, cook your chickpea pasta according to the package directions.

  5. In a large pan, heat the remaining olive oil. Add the minced garlic and cook for 30 seconds.

  6. Drain the pasta and add it to the pan with the garlic. Toss to coat.

  7. Add the roasted veggies to the pasta and mix gently.

  8. Sprinkle with Parmesan cheese and serve hot.

This dish is packed with protein from the chickpea pasta and loaded with veggie goodness. It’s a quick and easy meal that’s perfect for busy weeknights!

Turkey Meatball Pasta

Here’s a yummy turkey meatball pasta recipe you’ll love!

Ingredients:

  • 1 pound ground turkey
  • 1/4 cup breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 can (14 oz) crushed tomatoes
  • 8 oz whole wheat spaghetti
  • Fresh basil for garnish

Directions:

  1. Mix turkey, breadcrumbs, egg, garlic, cheese, parsley, salt, and pepper in a bowl.

  2. Form the mixture into small meatballs.

  3. Heat olive oil in a large skillet over medium heat.

  4. Cook meatballs until browned on all sides, about 5-7 minutes.

  5. Add crushed tomatoes to the skillet. Simmer for 15-20 minutes.

  6. While the sauce simmers, cook spaghetti according to package instructions.

  7. Drain pasta and add it to the skillet with the meatballs and sauce.

  8. Toss everything together gently.

  9. Serve hot, garnished with fresh basil and extra Parmesan if you like.

Enjoy your healthy and tasty turkey meatball pasta!

Lentil Bolognese

You’ll love this hearty and delicious lentil bolognese! It’s a tasty veggie twist on the classic pasta sauce. Here’s what you’ll need:

Ingredients:

  • 1 cup dried red lentils
  • 1 onion, diced
  • 2 carrots, finely chopped
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Directions:

  1. Heat olive oil in a large pan over medium heat. Add onion, carrots, and celery. Cook until soft, about 5 minutes.

  2. Add garlic and cook for another minute. Stir in lentils, crushed tomatoes, tomato paste, and vegetable broth.

  3. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender. Stir occasionally.

  4. Add oregano, basil, salt, and pepper. Simmer for 5 more minutes.

  5. Serve over your favorite pasta and enjoy your healthy, protein-packed meal!

This sauce is perfect for meal prep too. You can make a big batch and freeze portions for quick weeknight dinners.

Shrimp Scampi With Spaghetti Squash

Ingredients:

  • 1 medium spaghetti squash
  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 1/4 cup white wine or chicken broth
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Red pepper flakes (optional)
  • Fresh parsley, chopped (for garnish)

Directions:

  1. Preheat your oven to 375°F (190°C).

  2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds.

  3. Drizzle the squash with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet.

  4. Bake for about 40 minutes, until you can easily pierce the squash with a fork.

  5. While the squash cooks, melt butter in a large skillet over medium heat. Add minced garlic and cook for 1 minute.

  6. Add shrimp to the skillet and cook for 2-3 minutes per side, until pink.

  7. Pour in the wine or broth and lemon juice. Simmer for 2 minutes.

  8. Use a fork to scrape the cooked squash into spaghetti-like strands.

  9. Serve the shrimp and sauce over the spaghetti squash. Garnish with parsley and red pepper flakes if desired.

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You’ll love this lighter version of shrimp scampi! The spaghetti squash adds a nice crunch and soaks up all the delicious flavors.

Greek Yogurt Alfredo Pasta

You’ll love this healthier take on a classic Italian dish. It’s creamy, garlicky, and packed with protein.

Ingredients:

  • 8 oz whole wheat pasta
  • 1 cup Greek yogurt
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup milk
  • Salt and pepper to taste
  • Fresh parsley (optional)

Directions:

  1. Cook the pasta according to package instructions. Drain and set aside.

  2. In a large bowl, mix Greek yogurt, Parmesan cheese, garlic, and milk until smooth.

  3. Add the warm pasta to the yogurt mixture and toss well to coat.

  4. Season with salt and pepper to taste.

  5. Serve hot, garnished with extra Parmesan and fresh parsley if desired.

This quick and easy recipe is perfect for busy weeknights. You’ll get all the creamy goodness of Alfredo sauce with fewer calories and more protein. Enjoy your guilt-free pasta dish!

Caprese Pasta Salad

Ready to make a tasty and simple pasta salad? Here’s what you’ll need:

  • 8 oz pasta (any short shape)
  • 1 pint cherry tomatoes, halved
  • 8 oz fresh mozzarella balls
  • 1/4 cup fresh basil leaves, thinly sliced
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 clove garlic, minced
  • Salt and pepper to taste

Now let’s get cooking!

  1. Cook your pasta in salted water until al dente. Drain and rinse with cold water.

  2. While the pasta cools, whisk together the olive oil, balsamic vinegar, garlic, salt, and pepper in a large bowl.

  3. Add the cooled pasta, tomatoes, mozzarella, and basil to the bowl with the dressing.

  4. Gently toss everything together until well combined.

  5. Taste and adjust seasoning if needed.

Your Caprese pasta salad is ready to serve! You can enjoy it right away or chill it in the fridge for an hour to let the flavors mingle. It’s perfect for picnics, potlucks, or a light summer meal.

Broccoli And Chicken Whole Grain Pasta

You’ll love this tasty and healthy pasta dish! Here’s what you need:

Ingredients:

  • 8 oz whole grain pasta
  • 2 cups broccoli florets
  • 2 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup low-fat milk
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Directions:

  1. Cook the pasta according to package instructions. Add broccoli during the last 3 minutes.

  2. While pasta cooks, cut chicken into bite-sized pieces.

  3. Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5-6 minutes until golden.

  4. Add garlic to the skillet and cook for 30 seconds.

  5. Drain pasta and broccoli, reserving 1/4 cup cooking water.

  6. Add pasta, broccoli, milk, and reserved water to the skillet. Stir to combine.

  7. Sprinkle in Parmesan cheese and stir until melted.

  8. Season with salt and pepper to taste.

  9. Serve hot and enjoy your delicious meal!

This easy recipe takes about 30 minutes from start to finish. It’s perfect for busy weeknights when you want something quick and nutritious.

Tuna Pasta Salad With White Beans

Here’s what you’ll need:

  • 250g pasta (any shape you like)
  • 1 can tuna, drained
  • 1 can white beans, rinsed
  • 1/2 red onion, finely chopped
  • 1 celery stalk, diced
  • 1/4 cup olives, sliced
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons mayonnaise
  • 1 tablespoon Greek yogurt
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Now, let’s make your salad:

  1. Cook the pasta in salted water until al dente. Drain and rinse under cold water.

  2. In a large bowl, mix the cooled pasta, tuna, white beans, onion, celery, and olives.

  3. In a small bowl, whisk together the mayonnaise, Greek yogurt, and lemon juice.

  4. Pour the dressing over the pasta mixture and toss gently to coat everything evenly.

  5. Sprinkle in the chopped parsley and season with salt and pepper.

  6. Give it a final stir and your tuna pasta salad is ready to enjoy!

You can serve it right away or chill it in the fridge for an hour to let the flavors mingle. This salad is perfect for a quick lunch or a light dinner on warm days. Enjoy your homemade tuna pasta salad with white beans!

Vegetarian Lasagna

Here’s a tasty veggie lasagna recipe you’ll love! Let’s start with what you’ll need:

Ingredients:

  • 12 lasagna noodles
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella
  • 1/2 cup grated Parmesan
  • 2 eggs
  • 1 jar marinara sauce
  • 2 zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 cup spinach
  • 2 carrots, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper to taste
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Directions:

  1. Preheat your oven to 375°F (190°C).

  2. Cook the lasagna noodles according to package instructions. Drain and set aside.

  3. In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, and eggs.

  4. Sauté veggies in olive oil until tender, about 8-10 minutes.

  5. In a 9×13 baking dish, spread a thin layer of marinara sauce.

  6. Layer noodles, cheese mixture, veggies, and sauce. Repeat layers.

  7. Top with remaining mozzarella.

  8. Cover with foil and bake for 25 minutes.

  9. Remove foil and bake for another 25 minutes until cheese is bubbly.

  10. Let it cool for 10 minutes before serving.

Enjoy your homemade veggie lasagna! It’s packed with nutrients and flavor.

Penne With Roasted Cherry Tomatoes And Asparagus

Here’s what you’ll need:

  • 1 pound penne pasta
  • 1 pint cherry tomatoes, halved
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh basil, chopped

Now, let’s get cooking!

  1. Preheat your oven to 425°F (220°C).

  2. Spread the cherry tomatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast for 15-20 minutes until they start to burst.

  3. While the tomatoes roast, cook the penne according to package instructions. Save 1/2 cup of pasta water before draining.

  4. In a large skillet, heat the remaining olive oil over medium heat. Add garlic and cook for 1 minute.

  5. Add asparagus to the skillet. Cook for 3-4 minutes until tender-crisp.

  6. Toss the cooked pasta, roasted tomatoes, and asparagus together in the skillet. Add pasta water if needed to create a light sauce.

  7. Sprinkle with Parmesan cheese and fresh basil. Give it a final toss and serve hot.

Enjoy your tasty and healthy pasta dish!

Quinoa Pasta With Spinach And Feta

You’ll need:

  • 8 oz quinoa pasta
  • 2 cups fresh spinach
  • 4 oz feta cheese
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp dried dill
  • Salt and pepper to taste
  • Lemon juice (optional)

Here’s how to make it:

  1. Cook the quinoa pasta according to package directions until al dente.

  2. While the pasta cooks, heat olive oil in a large skillet over medium heat.

  3. Add minced garlic and cook for 30 seconds until fragrant.

  4. Toss in the spinach and cook until wilted, about 2-3 minutes.

  5. Drain the pasta and add it to the skillet with the spinach.

  6. Crumble the feta cheese over the pasta and spinach mixture.

  7. Sprinkle in the dried dill, salt, and pepper. Stir gently to combine.

  8. Cook for another minute or two until the feta starts to soften.

  9. If desired, squeeze a bit of fresh lemon juice over the top before serving.

Enjoy your quick and tasty quinoa pasta dish! It’s perfect for a light lunch or dinner.

Garlic Parmesan Spaghetti With Mushrooms

You’ll love this tasty and easy pasta dish! Here’s what you need:

Ingredients:

  • 8 oz spaghetti
  • 2 tbsp olive oil
  • 8 oz sliced mushrooms
  • 4 cloves garlic, minced
  • 2 tbsp butter
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • Salt and pepper to taste

Directions:

  1. Cook spaghetti according to package directions. Save 1/2 cup pasta water before draining.

  2. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook for 4-5 minutes until golden brown.

  3. Add garlic and butter to the skillet. Cook for 1 minute until fragrant.

  4. Toss in cooked spaghetti and pasta water. Stir to coat noodles evenly.

  5. Sprinkle in Parmesan cheese and parsley. Mix well.

  6. Season with salt and pepper to taste.

  7. Serve hot and enjoy your delicious garlic Parmesan spaghetti with mushrooms!

This quick and yummy meal is perfect for busy weeknights. The garlic and Parmesan flavors blend wonderfully with the earthy mushrooms. Give it a try!

Baked Ziti With Turkey And Vegetables

You’ll need:

  • 1 pound ziti pasta
  • 1 pound ground turkey
  • 1 jar marinara sauce
  • 2 cups mixed vegetables (zucchini, bell peppers, carrots)
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella
  • 1/2 cup grated Parmesan
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 375°F (190°C).

  2. Cook the ziti according to package instructions. Drain and set aside.

  3. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute.

  4. Add ground turkey and cook until browned, about 5-7 minutes.

  5. Toss in the mixed vegetables and cook for another 3-4 minutes.

  6. Pour in the marinara sauce and simmer for 5 minutes.

  7. In a large bowl, mix the cooked pasta with the turkey-vegetable sauce.

  8. Stir in ricotta cheese and half of the mozzarella.

  9. Transfer the mixture to a 9×13 inch baking dish.

  10. Top with remaining mozzarella and Parmesan cheese.

  11. Bake for 25-30 minutes until the cheese is melted and bubbly.

Let it cool for a few minutes before serving. Enjoy your healthy and delicious baked ziti!

Cauliflower Alfredo Fettuccine

You’ll love this creamy, healthier take on fettuccine Alfredo! Here’s what you need:

Ingredients:

  • 1 head cauliflower, chopped
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 1/2 cup milk
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 8 oz fettuccine pasta
  • Optional: peas for added color and nutrition

Directions:

  1. Boil the cauliflower in a pot of water for 8-10 minutes until tender. Drain and set aside.

  2. In a skillet, melt butter and sauté garlic for 1-2 minutes.

  3. Blend the cooked cauliflower, sautéed garlic, broth, and milk in a food processor until smooth.

  4. Pour the sauce back into the skillet. Add Parmesan cheese and stir until melted.

  5. Season with salt and pepper to taste.

  6. Cook fettuccine according to package instructions. Drain and add to the sauce.

  7. Toss pasta in the cauliflower Alfredo sauce until well coated.

  8. If using peas, stir them in now.

Serve your cauliflower Alfredo fettuccine hot and enjoy your guilt-free pasta dish!