20 Delicious Healthy Pasta Recipes Nutritious

Who says healthy eating has to be boring? Dive into our roundup of 20 Delicious Healthy Pasta Recipes that prove you can enjoy your favorite comfort food without the guilt. From quick weeknight dinners to seasonal favorites, these nutritious dishes are packed with flavor and easy to make. Ready to transform your pasta game? Let’s get cooking!

Whole Wheat Spaghetti with Avocado Pesto and Cherry Tomatoes

Dusk settles softly outside, and in the quiet of the kitchen, the simplicity of combining fresh, vibrant ingredients into a nourishing meal feels like a gentle embrace. This dish, with its creamy avocado pesto and bursts of sweet cherry tomatoes, is a testament to the beauty of uncomplicated, wholesome cooking.

Ingredients

• For the spaghetti:
  • 8 oz whole wheat spaghetti
  • 1 tbsp salt
• For the avocado pesto:
  • 1 ripe avocado, pitted and peeled
  • 1/4 cup fresh basil leaves
  • 2 tbsp pine nuts
  • 1 garlic clove
  • 2 tbsp lemon juice
  • 1/4 cup olive oil
  • 1/2 tsp salt
• For the cherry tomatoes:
  • 1 cup cherry tomatoes, halved
  • 1 tbsp olive oil
  • 1/4 tsp salt

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and the whole wheat spaghetti, stirring occasionally to prevent sticking. Cook for 8-10 minutes, or until al dente. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the spaghetti cooks, prepare the avocado pesto. In a food processor, combine the avocado, basil leaves, pine nuts, garlic clove, lemon juice, olive oil, and 1/2 tsp salt. Blend until smooth. Tip: For a thinner consistency, add a tablespoon of reserved pasta water at a time until desired texture is achieved.
3. In a small skillet, heat 1 tbsp olive oil over medium heat. Add the halved cherry tomatoes and 1/4 tsp salt, sautéing for 2-3 minutes until slightly softened. Tip: Avoid overcooking to maintain their bright color and slight crunch.
4. Drain the spaghetti and return it to the pot. Add the avocado pesto, tossing gently to coat the spaghetti evenly. If needed, use reserved pasta water to adjust the sauce’s consistency.
5. Divide the spaghetti among plates and top with the sautéed cherry tomatoes.

Unassuming yet unforgettable, this dish marries the creamy richness of avocado with the fresh tang of basil and lemon, all punctuated by the sweet pop of cherry tomatoes. Serve it with a sprinkle of crushed red pepper for a subtle heat or alongside a crisp green salad for a fuller meal.

Zucchini Noodles with Almond Pesto and Grilled Chicken

Just as the first light of dawn gently touches the earth, this dish brings a soft, refreshing start to any meal, blending the crispness of zucchini with the rich, nutty depth of almond pesto, all anchored by the hearty warmth of grilled chicken.

Ingredients

• For the zucchini noodles:
  • 4 medium zucchinis, spiralized
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the almond pesto:
  • 1/2 cup raw almonds
  • 2 cups fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • 2 garlic cloves
  • 1/2 tsp salt
• For the grilled chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (375°F to 400°F).
2. Brush the chicken breasts with olive oil and season with salt and pepper.
3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
4. While the chicken grills, toast the almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant.
5. In a food processor, combine the toasted almonds, basil, Parmesan, garlic, and salt. Pulse until finely chopped.
6. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined.
7. Heat a large skillet over medium heat and add the olive oil. Add the zucchini noodles and salt, sautéing for 2-3 minutes, just until they begin to soften.
8. Remove the skillet from heat and toss the zucchini noodles with the almond pesto until evenly coated.
9. Divide the zucchini noodles between plates, top with sliced grilled chicken, and serve immediately.

Yielded by the gentle toss of zucchini and pesto, each bite offers a crisp yet creamy texture, with the grilled chicken adding a smoky contrast. For an extra touch of elegance, garnish with a sprinkle of toasted almond slices or a few fresh basil leaves.

Quinoa Pasta with Spinach, Mushrooms, and Garlic

Sometimes, the simplest dishes bring the most comfort, especially when they’re packed with flavors that feel like a warm hug. Quinoa pasta with spinach, mushrooms, and garlic is one such dish, offering a wholesome meal that’s both nourishing and deeply satisfying.

Ingredients

• For the pasta:
  • 8 oz quinoa pasta
  • 4 cups water
  • 1 tsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 2 cups fresh spinach
  • 1/4 tsp black pepper
  • 1/2 tsp salt

Instructions

1. Bring 4 cups of water to a boil in a large pot over high heat. Add 1 tsp of salt.
2. Add 8 oz of quinoa pasta to the boiling water. Cook for 8-10 minutes, stirring occasionally, until al dente. Tip: To check if the pasta is done, taste a piece; it should be tender but still firm to the bite.
3. Drain the pasta and set aside, reserving 1/4 cup of pasta water.
4. In a large skillet, heat 2 tbsp of olive oil over medium heat. Add 3 cloves of minced garlic and sauté for 1 minute, until fragrant.
5. Add 1 cup of sliced mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, until the mushrooms are soft and golden. Tip: Don’t overcrowd the skillet to ensure the mushrooms brown nicely.
6. Stir in 2 cups of fresh spinach and cook for 2 minutes, until wilted. Season with 1/4 tsp black pepper and 1/2 tsp salt.
7. Add the cooked quinoa pasta and reserved pasta water to the skillet. Toss everything together for 2 minutes, until the pasta is well coated and the sauce has thickened slightly. Tip: The pasta water helps to create a silky sauce that clings to the pasta.

Combining the earthy flavors of mushrooms and spinach with the nuttiness of quinoa pasta, this dish is a delightful play of textures and tastes. Serve it with a sprinkle of grated Parmesan or a dash of red pepper flakes for an extra kick.

Lentil Pasta with Kale and Sun-Dried Tomato Sauce

Venturing into the kitchen on a quiet morning, the thought of a nourishing meal that blends simplicity with depth of flavor feels just right. This dish, with its earthy lentils and vibrant kale, topped with a rich sun-dried tomato sauce, is a testament to the beauty of combining humble ingredients to create something truly comforting.

Ingredients

• For the pasta:
  • 1 cup lentil pasta
  • 4 cups water
  • 1 tsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 cloves garlic, minced
  • 2 cups kale, chopped
  • 1/2 tsp red pepper flakes
  • 1/4 cup vegetable broth

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tsp of salt.
2. Add 1 cup of lentil pasta to the boiling water. Cook for 8-10 minutes, stirring occasionally, until al dente. Tip: Reserve 1/4 cup of pasta water before draining for a creamier sauce.
3. While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium heat.
4. Add 1/2 cup of chopped sun-dried tomatoes and 2 minced garlic cloves to the skillet. Sauté for 2 minutes, until fragrant.
5. Stir in 2 cups of chopped kale and 1/2 tsp of red pepper flakes. Cook for another 3-4 minutes, until the kale is wilted.
6. Pour in 1/4 cup of vegetable broth and the reserved pasta water. Simmer for 2 minutes to combine the flavors. Tip: For a smoother sauce, blend half of it before adding back to the skillet.
7. Drain the pasta and add it to the skillet with the sauce. Toss to coat evenly. Tip: Let the pasta sit in the sauce for a minute off the heat to absorb more flavor.

With its tender pasta and hearty sauce, this dish offers a delightful contrast of textures and a rich, umami-packed flavor. Serve it topped with a sprinkle of nutritional yeast for a cheesy note without the dairy.

Brown Rice Pasta with Roasted Vegetables and Tahini Dressing

Dusk settles softly outside, and in the quiet of the kitchen, the simple act of preparing a meal becomes a moment of peace. This dish, a harmonious blend of nutty brown rice pasta, vibrant roasted vegetables, and a creamy tahini dressing, is a testament to the beauty of combining wholesome ingredients with care.

Ingredients

• For the pasta:
  • 8 oz brown rice pasta
  • 4 cups water
  • 1 tsp salt
• For the roasted vegetables:
  • 2 cups mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes), chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the tahini dressing:
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1/4 tsp salt
  • 2-3 tbsp water, to thin

Instructions

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the chopped vegetables with olive oil, salt, and black pepper until evenly coated.
3. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.
4. While the vegetables roast, bring 4 cups of water to a boil in a large pot. Add 1 tsp of salt and the brown rice pasta, stirring occasionally to prevent sticking.
5. Cook the pasta according to the package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.
6. In a small bowl, whisk together tahini, lemon juice, maple syrup, and salt. Gradually add water, 1 tbsp at a time, until the dressing reaches a pourable consistency.
7. In a large bowl, combine the cooked pasta, roasted vegetables, and tahini dressing, tossing gently to coat everything evenly.

Finally, the dish comes together with a delightful contrast of textures—the chewiness of the pasta, the softness of the vegetables, and the creaminess of the dressing. For an extra touch, sprinkle with toasted sesame seeds or fresh herbs before serving, turning a simple meal into a feast for the senses.

Chickpea Pasta with Broccoli and Lemon Garlic Sauce

Just as the first light of dawn gently fills the room, this Chickpea Pasta with Broccoli and Lemon Garlic Sauce brings a quiet comfort to the table, blending simplicity with vibrant flavors.

Ingredients

• For the pasta:
  • 8 oz chickpea pasta
  • 4 cups water
  • 1 tsp salt
• For the broccoli:
  • 2 cups broccoli florets
  • 1 tbsp olive oil
  • 1/4 tsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 1 lemon, zested and juiced
  • 1/4 tsp salt

Instructions

1. Bring 4 cups of water to a boil in a large pot over high heat. Add 1 tsp salt and 8 oz chickpea pasta. Cook for 7 minutes, stirring occasionally, until al dente. Drain and set aside.
2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 cups broccoli florets and 1/4 tsp salt. Sauté for 5 minutes, until bright green and slightly tender. Remove from skillet and set aside.
3. In the same skillet, heat 2 tbsp olive oil over medium heat. Add 3 minced garlic cloves and 1/4 tsp red pepper flakes. Sauté for 1 minute, until fragrant.
4. Add the zest and juice of 1 lemon to the skillet, along with 1/4 tsp salt. Stir to combine, then remove from heat.
5. Add the cooked pasta and broccoli to the skillet with the sauce. Toss gently to coat everything evenly.
6. Tip: For extra flavor, let the pasta sit in the sauce for 2 minutes before serving. Tip: If the pasta seems dry, add a splash of pasta water to loosen the sauce. Tip: Garnish with additional lemon zest for a fresh finish.

Delicate yet hearty, this dish offers a pleasing contrast between the tender broccoli and the firm pasta, all brought together by the bright, garlicky sauce. Serve it with a sprinkle of Parmesan or enjoy as is for a light, satisfying meal.

Spaghetti Squash with Turkey Meatballs and Marinara Sauce

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a meal that feels both nourishing and indulgent. Spaghetti squash with turkey meatballs and marinara sauce is one such dish, where the sweetness of the squash meets the savory depth of the meatballs, all tied together with a vibrant marinara.

Ingredients

• For the spaghetti squash:
  • 1 medium spaghetti squash
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the turkey meatballs:
  • 1 lb ground turkey
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
• For the marinara sauce:
  • 2 cups marinara sauce
  • 1/4 tsp red pepper flakes (optional)

Instructions

1. Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle the cut sides with olive oil and sprinkle with salt. Place cut side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
3. While the squash roasts, combine ground turkey, breadcrumbs, Parmesan, egg, garlic powder, salt, and pepper in a bowl. Mix gently until just combined to avoid tough meatballs.
4. Heat olive oil in a large skillet over medium heat. Form the turkey mixture into 1-inch balls and cook in the skillet for 4-5 minutes per side, or until golden brown and cooked through.
5. In a small saucepan, warm the marinara sauce over low heat. Stir in red pepper flakes if using.
6. Once the squash is done, use a fork to scrape the flesh into strands. Serve topped with turkey meatballs and warm marinara sauce.

Mellow strands of spaghetti squash offer a delicate base, while the turkey meatballs bring a hearty contrast. For a finishing touch, a sprinkle of fresh basil adds a burst of color and flavor.

Black Bean Pasta with Corn, Avocado, and Cilantro Lime Dressing

Today, as the morning light filters through the kitchen window, I find myself drawn to the simplicity and vibrancy of a dish that feels like summer on a plate. This black bean pasta, adorned with sweet corn, creamy avocado, and a zesty cilantro lime dressing, is a celebration of textures and flavors that come together in perfect harmony.

Ingredients

• For the pasta:
  • 8 oz black bean pasta
  • 4 cups water
  • 1 tsp salt
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp lime juice
  • 1/4 cup cilantro, finely chopped
  • 1 clove garlic, minced
  • 1/2 tsp salt
• For the toppings:
  • 1 cup corn kernels
  • 1 avocado, diced

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tsp of salt to the boiling water.
2. Add 8 oz of black bean pasta to the boiling water. Cook for 7-9 minutes, stirring occasionally, until the pasta is al dente. Tip: Taste a piece of pasta at 7 minutes to check for doneness.
3. While the pasta cooks, prepare the dressing. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lime juice, 1/4 cup chopped cilantro, 1 minced garlic clove, and 1/2 tsp salt until well combined.
4. Drain the pasta and rinse under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing the pasta from sticking together.
5. In a large mixing bowl, combine the cooked pasta, 1 cup of corn kernels, and the diced avocado. Pour the dressing over the pasta mixture and toss gently to coat. Tip: For an extra burst of flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Refreshingly light yet satisfying, this dish offers a delightful contrast between the tender pasta, the crisp corn, and the buttery avocado. Serve it chilled on a warm evening, or pack it for a picnic to enjoy under the shade of a sprawling tree.

Whole Grain Penne with Roasted Red Pepper and Walnut Sauce

Gently, the morning light filters through the kitchen window, casting a warm glow on the counter where today’s culinary journey begins. This dish, a harmonious blend of nutty and sweet, invites a moment of pause, a chance to savor the process as much as the result.

Ingredients

• For the pasta:
  • 8 oz whole grain penne
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 2 large red bell peppers, roasted and peeled
  • 1/2 cup walnuts, toasted
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 450°F. Place the whole red bell peppers on a baking sheet and roast for 25 minutes, turning once halfway through, until the skins are charred and blistered.
2. While the peppers roast, bring 4 quarts of water to a boil in a large pot. Add 1 tbsp of salt and the whole grain penne. Cook for 9 minutes, or until al dente, then drain and set aside.
3. Once the peppers are done, transfer them to a bowl and cover with plastic wrap for 10 minutes. This will steam them, making the skins easier to peel.
4. Peel the peppers, remove the seeds and stems, and roughly chop.
5. In a food processor, combine the peeled peppers, toasted walnuts, minced garlic, olive oil, salt, and black pepper. Blend until smooth.
6. Toss the cooked penne with the sauce until evenly coated. Stir in the grated Parmesan cheese.
7. Serve warm, garnished with additional walnuts and Parmesan if desired.

Zesty and rich, the roasted red pepper and walnut sauce clings to each penne ridge, offering a creamy texture with a subtle crunch. For an extra layer of flavor, drizzle with a bit of olive oil and sprinkle with fresh basil before serving.

Buckwheat Noodles with Stir-Fried Vegetables and Sesame Seeds

Perhaps it’s the simplicity of buckwheat noodles, or maybe the vibrant colors of stir-fried vegetables, but this dish feels like a quiet moment of peace in a busy day.

Ingredients

• For the noodles:
  • 8 oz buckwheat noodles
  • 4 cups water
• For the stir-fry:
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup bell peppers, sliced
  • 1 cup carrots, julienned
  • 1 cup broccoli florets
• For the garnish:
  • 1 tbsp sesame seeds

Instructions

1. Bring 4 cups of water to a boil in a large pot over high heat.
2. Add the buckwheat noodles to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, heat 1 tbsp of olive oil in a large skillet over medium heat.
4. Add the minced garlic to the skillet and sauté for 30 seconds, until fragrant.
5. Add the bell peppers, carrots, and broccoli to the skillet. Stir-fry for 5 minutes, until the vegetables are tender but still crisp.
6. Drain the noodles and add them to the skillet with the vegetables. Toss gently to combine.
7. Sprinkle the sesame seeds over the top and serve immediately.

Fresh from the skillet, the noodles are wonderfully chewy, contrasting beautifully with the crisp vegetables. For an extra touch of warmth, try serving this dish with a drizzle of toasted sesame oil.

Edamame Pasta with Peas, Mint, and Feta Cheese

Zenfully, as the early summer light filters through the kitchen window, there’s a dish that captures the essence of the season with its vibrant colors and refreshing flavors. It’s a simple yet elegant pasta that brings together the earthiness of edamame, the sweetness of peas, the freshness of mint, and the tanginess of feta cheese in every bite.

Ingredients

• For the pasta:
  • 8 oz edamame pasta
  • 1 tbsp olive oil
  • 1 tsp salt
• For the sauce:
  • 1 cup frozen peas, thawed
  • 1/4 cup fresh mint leaves
  • 2 tbsp olive oil
  • 1/2 cup crumbled feta cheese
  • 1/2 tsp black pepper

Instructions

1. Bring a large pot of water to a boil over high heat. Add the edamame pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the thawed peas and sauté for 2-3 minutes, until they’re bright green and slightly softened.
3. Drain the pasta, reserving 1/4 cup of the pasta water. Toss the pasta with the peas in the skillet.
4. Add the fresh mint leaves, remaining olive oil, feta cheese, and black pepper to the skillet. Stir gently to combine, adding reserved pasta water as needed to create a light sauce. Tip: The heat from the pasta will slightly melt the feta, creating a creamy texture.
5. Serve immediately. Tip: For an extra burst of freshness, garnish with additional mint leaves and a sprinkle of feta cheese.

Every forkful of this dish offers a delightful contrast between the tender pasta and the crisp peas, while the mint and feta cheese elevate it with their bright and salty notes. Consider serving it alongside grilled chicken or fish for a complete meal that celebrates the simplicity of summer ingredients.

Kamut Pasta with Artichokes, Olives, and Lemon Zest

Dawn breaks softly, and with it comes the quiet inspiration to create something nourishing and simple. This dish, a harmonious blend of earthy Kamut pasta, briny olives, and bright lemon zest, is a testament to the beauty of uncomplicated ingredients coming together.

Ingredients

• For the pasta:
  • 8 oz Kamut pasta
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 1 cup artichoke hearts, quartered
  • 1/2 cup Kalamata olives, pitted and halved
  • Zest of 1 lemon
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • Salt to taste

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp of salt.
2. Add the Kamut pasta to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium heat.
4. Add the minced garlic and red pepper flakes to the skillet, sautéing for about 30 seconds until fragrant. Tip: Be careful not to burn the garlic.
5. Add the artichoke hearts and olives to the skillet, cooking for 3-4 minutes until heated through.
6. Drain the pasta, reserving 1/2 cup of the pasta water.
7. Add the drained pasta to the skillet with the artichoke and olive mixture, tossing to combine. If needed, add a splash of the reserved pasta water to loosen the sauce.
8. Remove from heat and stir in the lemon zest. Tip: Adding the lemon zest off the heat preserves its bright flavor.
9. Season with salt to taste and serve immediately.

The texture of this dish is wonderfully varied, with the chewiness of the Kamut pasta contrasting the tender artichokes and firm olives. The lemon zest adds a burst of freshness that lifts the entire dish, making it perfect for a light lunch or as part of a larger Mediterranean-inspired meal.

Spelt Pasta with Butternut Squash and Sage

Kindly, as the morning light filters through the kitchen window, let’s embrace the simplicity and warmth of cooking with ingredients that speak to the soul. This dish, a harmonious blend of nutty spelt pasta, sweet butternut squash, and aromatic sage, is a testament to the beauty of seasonal cooking.

Ingredients

• For the pasta:
  • 8 oz spelt pasta
  • 4 cups water
  • 1 tbsp salt
• For the sauce:
  • 2 cups butternut squash, peeled and diced into 1/2-inch cubes
  • 2 tbsp olive oil
  • 1/4 cup fresh sage leaves, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup vegetable broth

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tbsp of salt and the spelt pasta. Cook for 8-10 minutes, stirring occasionally, until al dente. Drain and set aside.
2. While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium heat. Add the butternut squash cubes and cook for 5 minutes, stirring occasionally, until they begin to soften.
3. Add the minced garlic and sliced sage to the skillet. Cook for another 2 minutes, until fragrant.
4. Pour in 1/4 cup of vegetable broth, cover the skillet, and reduce the heat to low. Simmer for 10 minutes, or until the squash is tender and the broth has reduced slightly.
5. Season the squash mixture with 1/2 tsp of salt and 1/4 tsp of black pepper. Gently fold in the cooked spelt pasta until evenly coated with the sauce.
6. Serve warm, garnished with additional sage leaves if desired. The spelt pasta offers a delightful chewiness, while the butternut squash and sage create a sweet and earthy flavor profile that’s perfectly balanced. Consider topping with toasted walnuts for an added crunch.

Here, the spelt pasta’s nuttiness complements the squash’s sweetness, while the sage adds a layer of depth that ties everything together. A drizzle of good olive oil before serving can elevate the dish to new heights.

Whole Wheat Fusilli with Arugula, Pine Nuts, and Parmesan

Wandering through the kitchen on a quiet morning, I find myself drawn to the simplicity and nourishment of whole wheat fusilli, a dish that marries the earthy tones of arugula with the rich, nutty whispers of pine nuts and Parmesan.

Ingredients

• For the pasta:
  • 8 oz whole wheat fusilli
  • 4 cups water
  • 1 tsp salt
• For the topping:
  • 2 cups arugula, washed and dried
  • 1/4 cup pine nuts, toasted
  • 1/2 cup Parmesan cheese, freshly grated
  • 2 tbsp olive oil
  • 1/2 tsp black pepper, freshly ground

Instructions

1. Bring 4 cups of water to a rolling boil in a large pot over high heat.
2. Add 1 tsp of salt to the boiling water, then stir in 8 oz of whole wheat fusilli. Cook for 9-11 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat a small skillet over medium heat. Add 1/4 cup of pine nuts, toasting them for 2-3 minutes until golden, shaking the pan frequently to ensure even coloring.
4. Drain the pasta, reserving 1/4 cup of the cooking water. Return the pasta to the pot.
5. Add 2 tbsp of olive oil and the reserved cooking water to the pasta, tossing gently to coat.
6. Fold in 2 cups of arugula, allowing the residual heat to wilt it slightly.
7. Sprinkle the toasted pine nuts, 1/2 cup of freshly grated Parmesan, and 1/2 tsp of freshly ground black pepper over the pasta. Toss lightly to combine.

The fusilli offers a satisfying chew, its nuttiness complemented by the peppery arugula and the crunch of pine nuts. Serve it in a shallow bowl, with extra Parmesan on the side for those who crave a deeper umami punch.

Brown Rice Noodles with Tofu, Bok Choy, and Ginger Soy Sauce

Yesterday, as the evening light faded, I found myself craving something both nourishing and comforting, a dish that could bridge the gap between healthful and hearty. This brown rice noodles with tofu, bok choy, and ginger soy sauce recipe emerged from that longing, a simple yet flavorful meal that feels like a warm embrace.

Ingredients

• For the noodles:
  • 8 oz brown rice noodles
  • 4 cups water
• For the tofu:
  • 14 oz firm tofu, pressed and cubed
  • 1 tbsp olive oil
• For the vegetables:
  • 2 cups bok choy, chopped
• For the sauce:
  • 1/4 cup soy sauce
  • 1 tbsp ginger, minced
  • 1 tbsp maple syrup
  • 1 tsp sesame oil

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add the brown rice noodles and cook for 4 minutes, stirring occasionally to prevent sticking. Drain and set aside.
2. Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the cubed tofu and cook for 5 minutes on each side, or until golden brown. Remove from the skillet and set aside.
3. In the same skillet, add the chopped bok choy and sauté for 3 minutes, or until just wilted.
4. In a small bowl, whisk together the soy sauce, minced ginger, maple syrup, and sesame oil to create the sauce.
5. Return the cooked noodles and tofu to the skillet with the bok choy. Pour the sauce over the top and gently toss everything together until well combined and heated through, about 2 minutes.

At last, the dish comes together with a delightful contrast of textures—the chewiness of the noodles, the crisp-tenderness of the bok choy, and the slight crunch of the tofu. The ginger soy sauce ties it all together with its bright, umami-rich flavor, making it a perfect dish to enjoy under the soft glow of kitchen lights.

Lentil Penne with Eggplant and Tomato Basil Sauce

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where today’s culinary journey begins. This dish, a humble yet hearty combination of lentils and penne, dressed in a rich eggplant and tomato basil sauce, whispers of comfort and simplicity, inviting you to slow down and savor each step.

Ingredients

• For the sauce:
  • 1 medium eggplant, diced into 1/2-inch cubes
  • 2 cups cherry tomatoes, halved
  • 1/4 cup fresh basil leaves, chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the pasta:
  • 8 oz penne pasta
  • 1 cup cooked lentils
  • 1 tbsp olive oil
  • 1/4 tsp salt

Instructions

1. Preheat a large skillet over medium heat and add 2 tbsp olive oil for the sauce.
2. Add the diced eggplant to the skillet, cooking for 5 minutes until slightly softened, stirring occasionally to prevent sticking.
3. Tip: For a deeper flavor, let the eggplant edges caramelize slightly before stirring.
4. Incorporate the cherry tomatoes and salt into the skillet, cooking for another 5 minutes until the tomatoes begin to break down.
5. Stir in the chopped basil, then reduce the heat to low and let the sauce simmer for 10 minutes, allowing the flavors to meld.
6. Meanwhile, bring a large pot of salted water to a boil for the pasta.
7. Add the penne to the boiling water and cook according to package instructions until al dente, about 11 minutes.
8. Tip: Reserve 1/2 cup of pasta water before draining, as it can help adjust the sauce consistency later.
9. Drain the pasta and return it to the pot. Toss with 1 tbsp olive oil and the cooked lentils.
10. Combine the lentil-penne mixture with the eggplant tomato basil sauce, stirring gently to coat evenly.
11. Tip: If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.

Once plated, the dish offers a delightful contrast of textures—the tender eggplant and al dente penne, with the lentils adding a subtle earthiness. The sauce, bright with tomatoes and fragrant with basil, clings lovingly to each piece, making every bite a harmonious blend of flavors. Consider serving it with a sprinkle of vegan parmesan or alongside a crisp green salad for a complete meal.

Chickpea Spaghetti with Roasted Garlic and Rosemary

Evenings like these call for something comforting yet simple, a dish that fills the kitchen with warmth and the heart with ease. Chickpea spaghetti with roasted garlic and rosemary is just that—a humble yet deeply flavorful meal that feels like a quiet celebration.

Ingredients

• For the spaghetti:
  • 8 oz chickpea spaghetti
  • 4 cups water
  • 1 tsp salt
• For the roasted garlic and rosemary oil:
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1/4 tsp red pepper flakes
• For finishing:
  • 1/4 cup grated Parmesan cheese
  • Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small baking dish, combine olive oil, minced garlic, rosemary, and red pepper flakes. Roast for 10 minutes, or until the garlic is golden and fragrant. Tip: Watch closely to prevent the garlic from burning.
3. Meanwhile, bring 4 cups of water to a boil in a large pot. Add 1 tsp of salt.
4. Add the chickpea spaghetti to the boiling water. Cook for 7-9 minutes, stirring occasionally, until al dente. Tip: Chickpea pasta cooks faster than traditional pasta, so check early to avoid overcooking.
5. Drain the spaghetti, reserving 1/4 cup of the pasta water.
6. Return the spaghetti to the pot. Pour the roasted garlic and rosemary oil over the pasta, adding the reserved pasta water as needed to loosen the sauce.
7. Toss the spaghetti until evenly coated with the oil. Tip: Use tongs for easier mixing and to prevent breaking the pasta.
8. Serve immediately, topped with grated Parmesan cheese and a pinch of salt if desired.

Out of the oven, the garlic and rosemary meld into a fragrant oil that clings to each strand of spaghetti, offering a subtle heat from the pepper flakes. The chickpea pasta provides a satisfying bite, making this dish a delightful twist on a classic that’s as nourishing as it is comforting.

Quinoa Fusilli with Asparagus, Peas, and Lemon Cream Sauce

Now, as the early summer light filters through the kitchen window, there’s a quiet joy in preparing a dish that feels both nourishing and indulgent. This recipe, with its vibrant greens and creamy sauce, is a celebration of seasonal produce and simple pleasures.

Ingredients

• For the pasta:
  • 8 oz quinoa fusilli
  • 4 cups water
  • 1 tsp salt
• For the vegetables:
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1 cup fresh peas
• For the sauce:
  • 1 cup heavy cream
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tsp salt and 8 oz quinoa fusilli. Cook for 8-10 minutes, stirring occasionally, until al dente. Drain and set aside.
2. While the pasta cooks, heat a large skillet over medium heat. Add 1 cup asparagus and 1 cup peas. Sauté for 3-4 minutes until bright green and slightly tender. Remove from heat and set aside.
3. In the same skillet, pour 1 cup heavy cream, 1 tbsp lemon zest, and 2 tbsp lemon juice. Stir gently over low heat for 2-3 minutes until the sauce begins to thicken. Season with 1/2 tsp salt and 1/4 tsp black pepper.
4. Add the cooked pasta and vegetables to the skillet with the sauce. Toss gently to coat everything evenly. Cook for an additional 1-2 minutes to warm through.

The texture of this dish is a delightful contrast between the creamy sauce and the crisp-tender vegetables. The lemon adds a bright, refreshing note that makes it perfect for a light summer meal. Consider serving it with a sprinkle of fresh herbs or a side of crusty bread to soak up the sauce.

Zucchini Pasta with Shrimp, Garlic, and Chili Flakes

Beneath the soft glow of the kitchen light, there’s something profoundly comforting about transforming simple ingredients into a dish that feels both nourishing and indulgent. This zucchini pasta with shrimp, garlic, and chili flakes is a testament to the beauty of minimalism in cooking, where each component shines.

Ingredients

• For the pasta:
  • 2 medium zucchinis, spiralized into noodles
  • 1 tbsp olive oil
• For the shrimp:
  • 1/2 lb shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp chili flakes
  • Salt, to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until they start to soften. Remove from the skillet and set aside.
2. In the same skillet, heat another tbsp of olive oil. Add the shrimp, garlic, and chili flakes, seasoning lightly with salt. Cook for 2-3 minutes on each side, until the shrimp are pink and opaque.
3. Return the zucchini noodles to the skillet, tossing gently to combine with the shrimp and garlic. Cook for an additional minute to warm through.
4. Tip: For extra flavor, let the shrimp sit with the garlic and chili flakes for a few minutes before cooking. This marinating step isn’t necessary, but it deepens the flavors beautifully.
5. Tip: Don’t overcrowd the skillet when cooking the shrimp. Giving them space ensures they get a nice sear instead of steaming.
6. Tip: Zucchini noodles can release water as they cook. To avoid a soggy dish, pat them dry with a paper towel before cooking.

Just as the dish comes together with minimal effort, its flavors are equally straightforward yet profound. The zucchini offers a tender bite, a perfect contrast to the succulent shrimp, while the garlic and chili flakes weave in warmth and depth. Serve it straight from the skillet for a rustic touch, or plate it with a sprinkle of fresh herbs for a pop of color.

Whole Wheat Orzo with Cucumber, Feta, and Dill

Wandering through the kitchen this morning, I found myself craving something light yet satisfying, a dish that whispers of summer and simplicity. Whole wheat orzo with cucumber, feta, and dill came to mind, a melody of textures and flavors that dances on the palate.

Ingredients

• For the orzo:
  • 1 cup whole wheat orzo
  • 2 cups water
  • 1/2 tsp salt
• For the salad:
  • 1 medium cucumber, diced
  • 1/2 cup crumbled feta cheese
  • 2 tbsp fresh dill, chopped
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp black pepper

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil over high heat.
2. Add 1 cup of whole wheat orzo and 1/2 tsp salt to the boiling water, stirring once to prevent sticking.
3. Reduce heat to medium-low, cover, and simmer for 8-10 minutes, or until the orzo is tender but still firm to the bite. Tip: Stir occasionally to ensure even cooking.
4. Drain the orzo in a colander and rinse under cold water to stop the cooking process. Tip: This also removes excess starch, preventing clumping.
5. In a large bowl, combine the cooled orzo, diced cucumber, crumbled feta, and chopped dill.
6. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, and 1/4 tsp black pepper.
7. Pour the dressing over the orzo mixture and toss gently to combine. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.

Every bite of this dish offers a refreshing crunch from the cucumber, a creamy saltiness from the feta, and a bright note from the dill. Serve it chilled on a warm day, or as a vibrant side to grilled meats for a contrast in temperatures and textures.

Conclusion

These 20 Delicious Healthy Pasta Recipes prove that nutritious meals can also be incredibly tasty. Whether you’re craving something creamy, zesty, or packed with veggies, there’s a dish here for every palate. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos