10 Healthy Pasta Recipes That Keep You on Track with Your Diet

If you're looking for pasta recipes that are both satisfying and diet-friendly, you’re in the right place. These healthy dishes pack in flavor and nutrients without the guilt. Get ready to enjoy pasta like never before, with options that keep your taste buds happy while supporting your wellness goals.

Light And Flavorful Zucchini Noodles With Pesto

Zucchini noodles, or "zoodles," are a fantastic way to enjoy pasta without the carbs. They are light, refreshing, and pair perfectly with a vibrant pesto sauce. This dish is not only healthy but also bursting with flavor. The bright green of the pesto contrasts beautifully with the red cherry tomatoes, making it visually appealing.

To make this dish, you’ll need fresh zucchini, which you can spiralize into noodles. The pesto can be homemade or store-bought, depending on your preference. Tossing in some cherry tomatoes adds a sweet touch, while pine nuts give a delightful crunch. This meal is perfect for a quick lunch or a light dinner.

Ingredients

• 2 medium zucchinis
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 cloves garlic
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved

Instructions

1. Spiralize the Zucchini: Use a spiralizer to turn the zucchinis into noodles. Set aside.
2. Make the Pesto: In a food processor, combine basil, pine nuts, Parmesan, garlic, and olive oil. Blend until smooth. Season with salt and pepper.
3. Combine: In a large bowl, toss the zucchini noodles with the pesto until well coated.
4. Add Tomatoes: Gently fold in the halved cherry tomatoes.
5. Serve: Plate the zoodles and garnish with extra pine nuts or basil if desired.

Whole Wheat Spaghetti With Garlic And Broccoli

Whole wheat spaghetti with garlic and broccoli is a simple yet satisfying dish. The nutty flavor of whole wheat pasta pairs perfectly with the fresh taste of broccoli. Garlic adds a delightful aroma and taste, making this meal both healthy and delicious.

This recipe is perfect for a quick weeknight dinner. It’s packed with nutrients, and the ingredients are easy to find. Plus, it’s a great way to sneak in some veggies!

To make this dish, start by cooking the whole wheat spaghetti according to package instructions. While the pasta cooks, sauté minced garlic in olive oil until fragrant. Add broccoli florets and cook until tender. Combine the cooked pasta with the garlic and broccoli, adding a splash of lemon juice for brightness. Finish with a sprinkle of Parmesan cheese for a touch of creaminess.

Ingredients

• 8 oz whole wheat spaghetti
• 2 cups broccoli florets
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 lemon, juiced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add broccoli florets to the skillet and cook for 3-4 minutes until tender but still bright green.
4. Combine the cooked spaghetti with the garlic and broccoli in the skillet. Add lemon juice, salt, and pepper to taste. Toss well to combine.
5. Serve warm, topped with grated Parmesan cheese.

Savory Quinoa Pasta Salad With Roasted Vegetables

This quinoa pasta salad is a delightful mix of textures and flavors. The vibrant colors of roasted vegetables like zucchini, bell peppers, and cherry tomatoes make it visually appealing. Tossed with quinoa pasta, it’s a healthy option that fits perfectly into any diet.

The salad is not just pretty; it’s packed with nutrients. Quinoa pasta offers a gluten-free alternative, while the roasted veggies add fiber and vitamins. Fresh herbs like basil and parsley enhance the taste, making each bite refreshing.

This dish is versatile too! You can serve it warm or cold, making it ideal for meal prep or a quick lunch. It’s a great way to enjoy pasta without the guilt.

Ingredients

• 8 oz quinoa pasta
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon balsamic vinegar

Instructions

1. Preheat your oven to 400°F (200°C). Toss the zucchini, bell peppers, and cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes.
2. While the vegetables are roasting, cook the quinoa pasta according to package instructions. Drain and set aside.
3. Once the vegetables are done, combine them with the cooked quinoa pasta in a large bowl.
4. Add the chopped basil, parsley, and balsamic vinegar. Toss everything together until well mixed.
5. Serve warm or chill in the refrigerator for a refreshing cold salad.

Spaghetti With Spinach And Ricotta

Spaghetti with spinach and ricotta is a delightful dish that brings together simple ingredients for a healthy meal. The vibrant green spinach adds a fresh touch, while the creamy ricotta provides a rich texture. This combination not only tastes great but also packs a nutritional punch.

To make this dish, start by cooking your spaghetti until it's al dente. In a separate pan, sauté fresh spinach until wilted. Combine the pasta with the spinach and add ricotta cheese for creaminess. A sprinkle of black pepper and some grated cheese on top can enhance the flavors even more.

This recipe is perfect for a quick weeknight dinner or a cozy weekend meal. Pair it with a light salad for a complete and satisfying dinner.

Ingredients

• 8 ounces spaghetti
• 2 cups fresh spinach
• 1 cup ricotta cheese
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
4. Combine the cooked spaghetti with the spinach and garlic mixture. Stir in the ricotta cheese until well mixed.
5. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese.

Mediterranean Chickpea Pasta With Feta

This Mediterranean Chickpea Pasta with Feta is a colorful and nutritious dish that’s perfect for any meal. The vibrant mix of chickpeas, fresh vegetables, and creamy feta cheese makes it both satisfying and healthy. You can see the bright red tomatoes, crisp cucumbers, and black olives all coming together in a beautiful bowl. The olive oil in the background hints at the rich flavors that will elevate this dish.

This recipe is not only easy to make but also packed with protein and fiber, making it a great choice for those watching their diet. The chickpeas provide a hearty base, while the feta adds a tangy twist. Plus, it’s a fantastic way to enjoy the flavors of the Mediterranean without any guilt!

Ingredients

• 8 oz whole wheat pasta
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup black olives, sliced
• 1/2 red onion, diced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the whole wheat pasta and cook according to package instructions. Drain and set aside to cool.
2. Mix the Ingredients: In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, black olives, red onion, and parsley.
3. Combine with Pasta: Add the cooled pasta to the vegetable mixture. Gently toss to combine.
4. Add Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the pasta and toss until everything is well coated.
5. Top with Feta: Sprinkle the crumbled feta cheese on top and give it a final gentle toss.
6. Serve: Enjoy immediately or refrigerate for 30 minutes to let the flavors meld together.

Spicy Shrimp And Tomato Pasta

Spicy Shrimp and Tomato Pasta is a delightful dish that brings together the flavors of succulent shrimp, fresh tomatoes, and a hint of spice. This recipe is perfect for those looking to enjoy a hearty meal without straying from their diet. The vibrant colors in the dish make it visually appealing, while the combination of ingredients offers a satisfying taste experience.

The image showcases a beautifully plated pasta dish topped with juicy shrimp, red bell peppers, and a sprinkle of fresh herbs. The warm tones of the sauce and the garnish of parsley add a touch of freshness. A glass of white wine sits nearby, making it an ideal meal for a cozy dinner.

This recipe is not only simple but also quick to prepare, making it a great option for busy weeknights. With just a few key ingredients, you can whip up a delicious meal that feels indulgent yet is healthy.

Ingredients

• 8 oz spaghetti or whole grain pasta
• 1 lb large shrimp, peeled and deveined
• 2 cups cherry tomatoes, halved
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Cook the Pasta: In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. Sauté the Shrimp: In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant. Add the shrimp and season with salt and pepper. Cook until the shrimp turn pink, about 3-4 minutes.
3. Add Vegetables: Stir in the cherry tomatoes and red bell pepper. Cook for another 3-4 minutes until the vegetables are tender.
4. Combine: Add the cooked pasta to the skillet, tossing everything together to combine. Adjust seasoning if necessary.
5. Serve: Plate the pasta and garnish with fresh parsley. Enjoy with a glass of white wine for a complete meal!

Cauliflower Alfredo Pasta Bake

Cauliflower Alfredo Pasta Bake is a delicious twist on traditional pasta dishes. This recipe swaps out heavy cream for a creamy cauliflower sauce, making it lighter without sacrificing flavor. The image showcases a bubbling casserole dish filled with pasta coated in a rich, cheesy sauce, topped with a golden-brown crust. A fresh salad sits nearby, adding a pop of color and nutrition to the meal.

This dish is perfect for those looking to enjoy comfort food while keeping their diet in check. The combination of pasta and cauliflower creates a satisfying texture, and the cheese adds that comforting touch we all love. Plus, it’s easy to prepare and can be a hit at family dinners or gatherings.

Ingredients

• 1 head of cauliflower, chopped
• 8 oz pasta of your choice
• 2 cups vegetable broth
• 1 cup milk (or dairy-free alternative)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs (for topping)
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions. Drain and set aside.
3. In a pot, combine the chopped cauliflower, vegetable broth, milk, garlic, onion powder, salt, and pepper. Bring to a boil, then reduce heat and simmer until the cauliflower is tender, about 10 minutes.
4. Blend the cauliflower mixture until smooth. Stir in half of the mozzarella and Parmesan cheese until melted.
5. In a large bowl, combine the cooked pasta and cauliflower sauce. Mix well.
6. Transfer the mixture to a greased baking dish. Top with remaining mozzarella, Parmesan, and breadcrumbs.
7. Bake for 25-30 minutes until the top is golden brown and bubbly.
8. Garnish with fresh parsley before serving. Enjoy your healthy pasta bake!

Creamy Tomato Basil Pasta With Greek Yogurt

This creamy tomato basil pasta is a delightful twist on traditional recipes, making it a perfect choice for those who want to keep their meals healthy without sacrificing flavor. The vibrant colors of the dish, with fresh tomatoes and basil, make it visually appealing and inviting.

The use of Greek yogurt in this recipe adds creaminess while keeping the calorie count low. It’s a great way to enjoy a rich taste without the heaviness of cream. This dish is not just healthy; it’s also quick to prepare, making it ideal for busy weeknights.

Pair this pasta with a sprinkle of Parmesan cheese and a few fresh basil leaves for a burst of flavor. You can easily customize it by adding your favorite vegetables or protein. Enjoy this guilt-free pasta dish that fits perfectly into your healthy eating plan!

Ingredients

• 8 oz whole wheat spaghetti
• 1 cup cherry tomatoes, halved
• 1 cup Greek yogurt
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften.
4. In a bowl, mix Greek yogurt, Parmesan cheese, and chopped basil. Stir until well combined.
5. Add the cooked spaghetti to the skillet and toss with the tomatoes and garlic. Remove from heat.
6. Fold in the Greek yogurt mixture, mixing until the pasta is evenly coated. Season with salt and pepper to taste.
7. Serve warm, garnished with extra basil and Parmesan if desired.

Savory Butternut Squash Pasta With Sage

This Savory Butternut Squash Pasta with Sage is a delightful dish that combines the sweetness of roasted butternut squash with the earthy flavor of sage. The pasta is beautifully coated in a light sauce, making it a perfect option for a healthy meal. The vibrant colors of the squash and fresh sage create an inviting presentation that’s hard to resist.

The dish is not only visually appealing but also packed with nutrients. Butternut squash is rich in vitamins A and C, while sage adds a unique flavor profile that elevates the entire dish. Plus, it’s easy to make and can be ready in under 30 minutes!

To prepare this dish, you’ll need a few simple ingredients. Start with fresh butternut squash, pasta of your choice, and some sage leaves. Roasting the squash brings out its natural sweetness, while toasting the pine nuts adds a nice crunch. This recipe is perfect for a cozy dinner or a meal prep option for the week.

Ingredients

• 8 oz spaghetti or your favorite pasta
• 2 cups butternut squash, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup pine nuts
• 1/4 cup fresh sage leaves
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 20 minutes, or until tender.
2. While the squash is roasting, cook the pasta according to package instructions. Drain and set aside.
3. In a small skillet, toast the pine nuts over medium heat until golden brown. Remove from heat and set aside.
4. In the same skillet, add the fresh sage leaves and cook for about 1 minute until crispy.
5. Combine the roasted squash, cooked pasta, and toasted pine nuts in a large bowl. Drizzle with olive oil and toss to combine. Add the crispy sage and Parmesan cheese if using. Serve warm.

Eggplant And Tomato Lasagna With Ricotta

This Eggplant and Tomato Lasagna with Ricotta is a delightful twist on a classic dish. It’s layered with tender eggplant, rich tomato sauce, and creamy ricotta cheese, making it a satisfying meal that won't derail your healthy eating goals. The vibrant colors and fresh ingredients make it as appealing to the eyes as it is to the palate.

The lasagna is perfect for a cozy dinner or a gathering with friends. Pair it with a fresh salad for a complete meal. The combination of flavors is sure to impress everyone at the table!

Ingredients

• 2 medium eggplants, sliced
• 3 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants and sprinkle them with salt. Let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
3. In a bowl, mix ricotta cheese, egg, oregano, garlic powder, salt, and pepper until combined.
4. In a baking dish, spread a layer of marinara sauce on the bottom. Layer eggplant slices, followed by the ricotta mixture, and a sprinkle of mozzarella. Repeat the layers, finishing with marinara sauce and mozzarella on top.
5. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
6. Let it cool for a few minutes before serving. Garnish with fresh basil.