18 Delicious Healthy Vegetable Pasta Recipes Nutritious

Oh, the joy of twirling a fork into a steaming bowl of pasta, especially when it’s packed with vibrant, nutritious vegetables! Whether you’re craving a quick weeknight dinner or a comforting meal that doesn’t skimp on health, our roundup of 18 delicious vegetable pasta recipes has got you covered. Dive in to discover dishes that are as good for your body as they are for your soul—each one a testament to how tasty healthy eating can be.

Spinach and Ricotta Stuffed Shells

Kickstart your culinary adventure with these Spinach and Ricotta Stuffed Shells, a dish that’s as fun to make as it is to devour. Perfect for those who love to play with their food, this recipe turns pasta into a creamy, dreamy masterpiece that’ll have everyone at the table begging for seconds.

Ingredients

• 12 oz jumbo pasta shells (because size matters when you’re stuffing them)
• 15 oz ricotta cheese (the creamier, the better)
• 10 oz frozen spinach, thawed and squeezed dry (no one likes a watery shell)
• 1 cup shredded mozzarella cheese (for that irresistible pull)
• 1/2 cup grated Parmesan cheese (the sharper, the happier)
• 1 large egg (the glue that holds it all together)
• 2 cloves garlic, minced (or more, we don’t judge)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1/2 tsp black pepper (freshly ground for extra oomph)
• 24 oz marinara sauce (homemade or store-bought, no pressure)
• 2 tbsp olive oil (or any neutral oil, really)

Instructions

1. Preheat your oven to 375°F because we’re about to get baking.
2. Boil the jumbo pasta shells according to package instructions until al dente, then drain and set aside. Tip: Rinse them under cold water to stop the cooking and make them easier to handle.
3. In a mixing bowl, combine ricotta, spinach, mozzarella, Parmesan, egg, garlic, salt, and pepper. Mix until well combined. Tip: Use your hands for mixing if you’re feeling adventurous—it’s oddly satisfying.
4. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish to prevent sticking.
5. Stuff each shell with the ricotta mixture and place them seam side up in the baking dish. Tip: A small spoon or a piping bag can make this step less messy.
6. Pour the remaining marinara sauce over the stuffed shells, then drizzle with olive oil.
7. Cover with foil and bake for 25 minutes. Then, remove the foil and bake for another 10 minutes until bubbly and slightly golden.
8. Let it sit for 5 minutes before serving to allow the flavors to meld beautifully.

Prepare to be wowed by the creamy ricotta and spinach filling nestled inside tender pasta shells, all smothered in a rich marinara sauce. Serve with a side of garlic bread to sop up every last bit of sauce, or go rogue and enjoy it straight from the baking dish—we won’t tell.

Zucchini Noodles with Avocado Pesto

Craving something light yet satisfying that won’t have you slaving over the stove? Zucchini noodles with avocado pesto is your ticket to a quick, nutritious meal that’s as fun to make as it is to eat. Let’s spiralize our way to deliciousness!

Ingredients

• 2 medium zucchinis (spiralized into noodles)
• 1 ripe avocado (pit removed)
• 1/4 cup fresh basil leaves (packed, or substitute with spinach for a different twist)
• 2 tbsp pine nuts (toasted, or any nut you prefer)
• 1 garlic clove (minced, adjust to taste)
• 2 tbsp lemon juice (freshly squeezed, for that zesty kick)
• 1/4 cup olive oil (extra virgin, or any neutral oil)
• Salt and pepper to taste (because seasoning is key)

Instructions

1. Using a spiralizer, turn the zucchinis into noodles. If you don’t have a spiralizer, a julienne peeler works in a pinch.
2. In a food processor, combine the avocado, basil leaves, pine nuts, garlic, and lemon juice. Pulse until the mixture is roughly chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy. Season with salt and pepper to taste.
4. In a large bowl, toss the zucchini noodles with the avocado pesto until evenly coated. Let it sit for 5 minutes to allow the flavors to meld.
5. Serve immediately, garnished with extra pine nuts and basil leaves if desired. For an extra protein boost, top with grilled chicken or shrimp.

How’s that for a dish that’s as vibrant as it is versatile? The creamy avocado pesto clings beautifully to the crisp zucchini noodles, offering a refreshing bite with every forkful. Try serving it in a hollowed-out avocado half for an Instagram-worthy presentation that’s sure to impress.

Whole Wheat Spaghetti with Roasted Vegetables

Let’s face it, folks: whole wheat spaghetti doesn’t have to be the culinary equivalent of watching paint dry. Paired with a riot of roasted veggies, it’s a dish that’ll make your taste buds do a happy dance while pretending you’re adulting like a pro.

Ingredients

• 8 oz whole wheat spaghetti (because we’re fancy like that)
• 2 cups mixed vegetables (zucchini, bell peppers, and cherry tomatoes, or whatever’s lurking in your fridge)
• 2 tbsp olive oil (or any oil that won’t judge you)
• 2 cloves garlic, minced (because vampires are real, people)
• 1/2 tsp red pepper flakes (adjust to taste, unless you’re into pain)
• Salt and pepper (to taste, but don’t be shy)
• 1/4 cup grated Parmesan cheese (the real deal, not the sawdust kind)
• Fresh basil leaves for garnish (optional, but highly recommended for Instagram glory)

Instructions

1. Preheat your oven to 425°F because we’re about to get roasting.
2. Toss the mixed vegetables with 1 tbsp olive oil, salt, and pepper on a baking sheet. Spread them out like they’re sunbathing.
3. Roast for 20-25 minutes until they’re charred at the edges and softer than your heart after a rom-com.
4. Meanwhile, cook the spaghetti according to package instructions because even bloggers follow rules sometimes.
5. Drain the spaghetti, but save 1/4 cup of pasta water. This liquid gold will help the sauce cling to the noodles.
6. Heat the remaining 1 tbsp olive oil in a pan over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant (about 30 seconds).
7. Add the cooked spaghetti, roasted vegetables, and pasta water to the pan. Toss everything together like it’s a salad at a hippie wedding.
8. Season with salt and pepper, then sprinkle with Parmesan cheese and basil leaves because presentation matters.

Just like that, you’ve got a dish that’s a textural dream—al dente spaghetti meets tender-crisp veggies, all tied together with a kick of heat and a sprinkle of cheesy goodness. Serve it up in a giant bowl and eat it straight from the pan; we won’t tell.

Butternut Squash and Sage Pasta

Ever find yourself staring into the abyss of your fridge, only to be greeted by a lonely butternut squash? Fear not, for this butternut squash and sage pasta is about to become your new best friend—transforming that squash from zero to hero in no time flat.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 2 cups)—save your fingers and buy it pre-cut if you’re feeling lazy
• 8 oz pasta (rigatoni or penne works great here)—because life’s too short for bland noodles
• 2 tbsp olive oil (or any neutral oil)—extra virgin, because we’re fancy like that
• 3 tbsp unsalted butter—because everything’s better with butter
• 1/4 cup fresh sage leaves, chopped (or 1 tbsp dried sage)—fresh is best, but we won’t tell
• 1/2 tsp red pepper flakes—adjust to taste, unless you’re a fire-breathing dragon
• 1/2 cup grated Parmesan cheese—plus extra for serving, because cheese is life
• Salt and black pepper to taste—don’t be shy, season like you mean it

Instructions

1. Preheat your oven to 400°F (200°C). Because we’re not savages, we cook with precision.
2. Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, or until they’re golden and tender enough to stab with a fork. Tip: Give them a stir halfway through for even browning.
3. While the squash is roasting, cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Tip: Salting the water is your only chance to season the pasta itself—don’t waste it.
4. In a large skillet, heat the remaining 1 tbsp olive oil and butter over medium heat. Add the sage and red pepper flakes, cooking until the sage is crispy and the butter is lightly browned, about 2 minutes. Tip: Keep an eye on the butter; it goes from browned to burnt faster than you can say ‘oops.’
5. Add the roasted squash to the skillet, mashing it slightly with a spoon to create a chunky sauce. Stir in the cooked pasta, adding reserved pasta water as needed to loosen the sauce.
6. Remove from heat and stir in the Parmesan cheese. Taste and adjust seasoning with salt and pepper.

Lusciously creamy with a hint of earthy sage and a kick of heat, this pasta is a hug in a bowl. Serve it with an extra sprinkle of Parmesan and a side of smug satisfaction for turning a humble squash into something spectacular.

Kale and Walnut Pesto Pasta

Buckle up, buttercups, because we’re about to turn that sad desk lunch into a vibrant, green masterpiece that even your kale-averse friends will beg for seconds of. This Kale and Walnut Pesto Pasta is the superhero of weeknight dinners—packed with nutrients, flavor, and enough pizzazz to make your taste buds dance.

Ingredients

• 8 oz pasta (any shape you fancy, but fusilli holds the pesto like a dream)
• 2 cups kale, stems removed and roughly chopped (because nobody likes a stem surprise)
• 1/2 cup walnuts, toasted (for that nutty crunch)
• 1/2 cup grated Parmesan cheese (the more, the merrier, adjust to taste)
• 2 garlic cloves (because life’s too short for bland food)
• 1/2 cup olive oil (or any neutral oil, but olive brings the flavor)
• 1 tbsp lemon juice (for a zesty kick)
• Salt and pepper to taste (because seasoning is key)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Save a cup of pasta water before draining; it’s liquid gold for adjusting pesto consistency.
2. While the pasta cooks, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and slightly darkened. Tip: Keep an eye on them—nuts go from toasted to torched in a flash.
3. In a food processor, combine the kale, toasted walnuts, Parmesan, garlic, lemon juice, and a pinch of salt and pepper. Pulse until finely chopped.
4. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. Tip: If the pesto is too thick, add a splash of the reserved pasta water to loosen it up.
5. Drain the pasta and return it to the pot. Add the pesto and toss to coat evenly, adding more pasta water if needed to reach your desired sauce consistency.
6. Serve immediately, garnished with extra Parmesan and a sprinkle of walnuts for crunch.

Heavenly, right? The pesto clings to every nook and cranny of the pasta, offering a creamy texture with bursts of nutty crunch. For an extra twist, toss in some cherry tomatoes or grilled chicken to make it a meal that’ll have everyone at the table fighting for the last bite.

Mushroom and Spinach Whole Grain Pasta

Today’s the day your pasta game levels up with a dish that’s as nutritious as it is delicious. Mushroom and Spinach Whole Grain Pasta is here to prove that healthy eating doesn’t have to be boring—far from it, actually!

Ingredients

• 8 oz whole grain pasta (or your favorite pasta shape)
• 2 tbsp olive oil (or any neutral oil)
• 2 cups sliced mushrooms (cremini or button work great)
• 3 cups fresh spinach (packed, because it wilts down to nothing)
• 2 cloves garlic, minced (because fresh is best)
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and black pepper to taste (don’t be shy)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Save a cup of pasta water before draining; it’s liquid gold for sauces.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the mushrooms and sauté until golden brown, about 5 minutes. Tip: Don’t crowd the pan, or you’ll steam the mushrooms instead of sautéing them.
3. Add the minced garlic and red pepper flakes to the skillet, stirring for about 30 seconds until fragrant. Tip: Garlic burns quickly, so keep the heat medium and your eyes on the prize.
4. Toss in the spinach and cook just until wilted, about 1-2 minutes. Season with salt and black pepper to taste.
5. Drain the pasta and add it to the skillet with the vegetables. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce.
6. Remove from heat and stir in the Parmesan cheese until melted and creamy.

Absolutely divine! The earthy mushrooms and vibrant spinach cling to every nook and cranny of the whole grain pasta, while the Parmesan adds a salty, umami punch. Serve it straight from the skillet for that rustic, family-style vibe, or plate it up with an extra sprinkle of cheese for a touch of elegance.

Tomato Basil Lentil Pasta

Kickstart your culinary adventure with this Tomato Basil Lentil Pasta, a dish that’s as nourishing as it is delicious, proving that healthy eating doesn’t have to be a snooze-fest. Perfect for those days when you’re craving something hearty yet wholesome, this recipe is a game-changer for pasta lovers looking to add a protein-packed punch to their plate.

Ingredients

• 1 cup dried lentils (rinsed and drained)
• 8 oz whole wheat pasta (or your favorite shape)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic (minced, because more is always better)
• 1 can (14.5 oz) diced tomatoes (fire-roasted for extra oomph)
• 1/4 cup fresh basil (chopped, plus extra for garnish)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground, if you’re fancy)
• 1/4 tsp red pepper flakes (optional, for a spicy kick)
• 1/2 cup pasta water (reserved, the secret to silky sauce)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the lentils and cook for 15 minutes, then add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant, but not browned.
3. Stir in the diced tomatoes, salt, black pepper, and red pepper flakes. Simmer for 5 minutes, allowing the flavors to meld.
4. Add the drained pasta and lentils to the skillet, tossing to combine. Pour in the reserved pasta water a little at a time until the sauce reaches your desired consistency.
5. Remove from heat and stir in the fresh basil. Taste and adjust seasoning if necessary.

Hearty and flavorful, this Tomato Basil Lentil Pasta boasts a satisfying chew from the lentils and a bright, herby sauce that clings beautifully to every noodle. Serve it with a sprinkle of extra basil and a side of crusty bread to sop up any remaining sauce—because let’s be real, that’s the best part.

Roasted Red Pepper and Cauliflower Pasta

Feast your eyes (and eventually your mouth) on this vibrant, veggie-packed pasta that’s about to become your weeknight hero. It’s the kind of dish that makes you feel fancy without the fuss, and yes, it’s as delicious as it is Instagram-worthy.

Ingredients

• 1 lb pasta (any shape, but fusilli holds sauce like a dream)
• 1 large head cauliflower, cut into florets (about 4 cups)
• 2 large red bell peppers, sliced (roasting brings out their sweetness)
• 3 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (because garlic is life)
• 1/2 tsp red pepper flakes (adjust to taste for a kick)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and freshly ground black pepper (to taste, but don’t be shy)
• 1/4 cup fresh basil leaves, torn (for that fresh, herby finish)

Instructions

1. Preheat your oven to 425°F (220°C) – this is where the magic starts.
2. Toss the cauliflower florets and sliced red peppers with 2 tbsp olive oil, salt, and pepper on a large baking sheet. Roast for 25 minutes, or until the edges are crispy and caramelized. Tip: Don’t overcrowd the pan, or you’ll steam the veggies instead of roasting them.
3. While the veggies roast, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Tip: Salt your pasta water like the sea for the best flavor.
4. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Tip: Keep the garlic moving to prevent it from burning.
5. Add the drained pasta to the skillet, along with the roasted veggies, Parmesan, and a splash of the reserved pasta water. Toss everything together until the pasta is well coated and the cheese is melted. Add more pasta water if needed to loosen the sauce.
6. Finish with torn basil leaves and an extra sprinkle of Parmesan before serving.

Lusciously creamy from the Parmesan and packed with smoky, sweet flavors from the roasted veggies, this pasta is a texture lover’s dream. Serve it with a crisp white wine and watch it disappear faster than you can say ‘seconds, please.’

Garlicky Broccoli and Lemon Spaghetti

Alright, let’s dive into a dish that’s as vibrant as your personality after that second cup of coffee—Garlicky Broccoli and Lemon Spaghetti. This isn’t just pasta; it’s a zesty, garlicky hug in a bowl, perfect for those nights when you want something quick, flavorful, and just a little bit fancy.

Ingredients

• 8 oz spaghetti (or any long pasta you’ve got lurking in your pantry)
• 3 cups broccoli florets (because we’re pretending to be healthy)
• 3 cloves garlic, minced (or more, we don’t judge)
• 1/4 cup olive oil (or any neutral oil, but olive makes it fancy)
• 1 lemon, zested and juiced (for that sunny vibe)
• 1/2 tsp red pepper flakes (adjust to taste, unless you’re a daredevil)
• Salt (to make everything taste better)
• 1/4 cup grated Parmesan (the sprinkle of happiness)

Instructions

1. Bring a large pot of salted water to a boil over high heat. This is your pasta’s spa day.
2. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Pro tip: Save 1/2 cup of pasta water before draining—it’s liquid gold for your sauce.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Watch it like a hawk—garlic burns faster than your last diet resolution.
4. Toss in the broccoli florets and a splash of pasta water. Cover and steam for 3-4 minutes until the broccoli is bright green and tender-crisp. This is where the magic happens.
5. Drain the pasta and add it directly to the skillet. Toss everything together with lemon zest, lemon juice, and a bit more pasta water if needed to create a light sauce. Season with salt to taste.
6. Serve immediately, topped with grated Parmesan. For an extra touch of drama, garnish with additional lemon zest or a sprinkle of red pepper flakes.

Final thoughts: This dish is a symphony of textures—the al dente pasta, the crisp-tender broccoli, and the creamy Parmesan all playing in perfect harmony. The lemon adds a bright note that cuts through the richness, making it a dish that’s as refreshing as it is comforting. Try serving it with a side of crusty bread to sop up every last bit of that garlicky, lemony goodness.

Eggplant and Olive Whole Wheat Penne

Who knew that eggplant and olives could throw such a flavorful party in your mouth? This Eggplant and Olive Whole Wheat Penne is here to prove that healthy can be hearty, and whole wheat doesn’t mean whole boring. Get ready to twirl your fork into a dish that’s as nutritious as it is delicious.

Ingredients

• 8 oz whole wheat penne (or any pasta you’re crushing on)
• 1 medium eggplant, diced (no need to peel, the skin adds texture)
• 1/2 cup kalamata olives, pitted and halved (because nobody likes a surprise pit)
• 2 tbsp olive oil (or any oil that’s not judging your life choices)
• 3 cloves garlic, minced (more if you’re fighting off vampires)
• 1/4 tsp red pepper flakes (adjust if you’re not into the spicy drama)
• Salt to taste (because seasoning is not optional)
• 1/4 cup fresh basil, chopped (for that fresh herby high-five at the end)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente, about 9 minutes. Tip: Save a cup of pasta water before draining; it’s liquid gold for sauces.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced eggplant and a pinch of salt. Cook, stirring occasionally, until the eggplant is golden and tender, about 8 minutes. Tip: Don’t overcrowd the pan, or you’ll steam the eggplant instead of browning it.
3. Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant. Tip: Garlic burns faster than your last relationship, so keep an eye on it.
4. Toss in the olives and cooked pasta. If the mixture seems dry, add a splash of the reserved pasta water to bring it all together. Stir in the fresh basil just before serving.

This dish is a textural dream with the tender eggplant, chewy olives, and al dente penne. Serve it with a sprinkle of vegan parm or a side of crusty bread to sop up all the goodness. Either way, your taste buds are in for a treat.

Carrot and Ginger Spiralized Pasta

Just when you thought pasta couldn’t get any more exciting, along comes this Carrot and Ginger Spiralized Pasta to shake things up in your kitchen. It’s like your favorite veggie noodles decided to throw a party, and ginger brought the confetti!

Ingredients

• 2 large carrots, spiralized (peel first for smoother noodles)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp fresh ginger, grated (adjust to taste)
• 1 clove garlic, minced (because garlic makes everything better)
• 1/4 tsp salt (start with this, then adjust)
• 1/4 tsp black pepper (freshly ground if you’re feeling fancy)
• 1 tbsp lemon juice (for that zesty kick)
• 2 tbsp chopped parsley (for a fresh finish)

Instructions

1. Heat olive oil in a large skillet over medium heat (about 350°F) until shimmering, about 1 minute.
2. Add grated ginger and minced garlic to the skillet, sautéing until fragrant, about 30 seconds. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Toss in the spiralized carrots, stirring gently to coat them in the ginger-garlic oil. Cook for 2-3 minutes, just until they’re tender but still have a bit of crunch. Tip: Overcooking will make them mushy, and nobody wants that.
4. Sprinkle with salt and black pepper, then drizzle with lemon juice, tossing to combine. Tip: Taste as you go—this is your masterpiece, after all.
5. Remove from heat and garnish with chopped parsley before serving.

Out of this world, right? The carrots bring a sweet crunch, while the ginger adds a warm, spicy note that’ll make your taste buds dance. Serve it up in a bowl with a sprinkle of extra parsley, or go wild and top it with some toasted sesame seeds for an extra layer of texture.

Sweet Potato and Kale Lasagna

Just when you thought lasagna couldn’t get any more comforting, along comes this veggie-packed version that’ll have you forgetting all about the meat. Sweet Potato and Kale Lasagna is here to shake up your dinner routine with its creamy, cheesy, and slightly sweet layers of goodness.

Ingredients

• 2 cups mashed sweet potatoes (about 2 medium, roasted and peeled)
• 1 bunch kale, stems removed and chopped (or sub spinach for a milder green)
• 15 oz ricotta cheese (whole milk for extra creaminess)
• 1 egg (helps bind the ricotta layer)
• 2 cups shredded mozzarella (because more cheese is always better)
• 1/2 cup grated Parmesan (for that salty, nutty kick)
• 9 no-boil lasagna noodles (a time-saver!)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1 tsp dried oregano (or Italian seasoning for more flavor)
• Salt and pepper (to taste, but don’t be shy)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, mix together the ricotta cheese, egg, half the Parmesan, oregano, salt, and pepper until well combined.
3. In a skillet over medium heat, sauté the kale and garlic in olive oil until the kale is wilted, about 5 minutes. Season with salt and pepper.
4. Spread a thin layer of mashed sweet potatoes on the bottom of the prepared dish. Top with 3 lasagna noodles.
5. Layer half the ricotta mixture over the noodles, followed by half the kale, and a third of the mozzarella. Repeat the layers.
6. Finish with a final layer of noodles, the remaining sweet potatoes, and the rest of the mozzarella and Parmesan.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 20 minutes, or until bubbly and golden.
8. Let the lasagna sit for 10 minutes before slicing. This helps the layers set and makes serving easier.

This lasagna is a masterpiece of textures, from the creamy ricotta to the tender kale and sweet potato layers. Try serving it with a crisp green salad and a glass of white wine for a meal that feels fancy but is totally doable on a weeknight.

Artichoke and Spinach Whole Grain Fusilli

Who knew that a bowl of pasta could whisk you away to a gourmet paradise without the hassle of a reservation? Our Artichoke and Spinach Whole Grain Fusilli is here to prove that comfort food can be both indulgent and wholesome, with a twist that’ll have your taste buds doing a happy dance.

Ingredients

• 8 oz whole grain fusilli (or any pasta you love, but fusilli’s grooves are perfect for holding onto the sauce)
• 1 tbsp olive oil (or any neutral oil, but olive oil adds a nice flavor)
• 2 cloves garlic, minced (because garlic is life)
• 1 cup artichoke hearts, chopped (canned or jarred, drained and patted dry)
• 2 cups fresh spinach, roughly chopped (packed, because it wilts down to nothing)
• 1/2 cup heavy cream (for that luxurious texture)
• 1/4 cup grated Parmesan cheese (plus extra for serving, because more cheese is always better)
• Salt and pepper to taste (start with 1/4 tsp salt and adjust from there)
• 1/4 tsp red pepper flakes (optional, for a little kick)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli and cook according to package instructions until al dente, about 10-12 minutes. Reserve 1/2 cup of pasta water, then drain the pasta.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant but not browned.
3. Add the chopped artichoke hearts to the skillet and cook for 2-3 minutes, stirring occasionally, until they start to get a little color.
4. Toss in the spinach and cook just until wilted, about 1 minute. Season with salt, pepper, and red pepper flakes if using.
5. Pour in the heavy cream and bring to a simmer. Let it cook for 2 minutes, stirring occasionally, until slightly thickened.
6. Add the cooked fusilli to the skillet along with the Parmesan cheese. Toss everything together, adding reserved pasta water a little at a time if needed to loosen the sauce.
7. Serve immediately, garnished with extra Parmesan cheese. For an extra touch of elegance, top with a sprinkle of fresh herbs or a drizzle of olive oil.

Marvel at how the creamy sauce clings to every twist of fusilli, with the artichokes and spinach adding a pop of color and a burst of flavor in every bite. This dish is a testament to the magic that happens when simple ingredients come together with a little love and a lot of cheese.

Beetroot and Goat Cheese Pasta Salad

Dive into a dish that’s as vibrant on your plate as it is in flavor with this Beetroot and Goat Cheese Pasta Salad. Perfect for those who love a pop of color and a punch of taste, this recipe is a game-changer for picnic baskets and potluck tables alike.

Ingredients

• 8 oz pasta (fusilli or penne works great)
• 2 medium beetroots, peeled and diced (about 2 cups)
• 4 oz goat cheese, crumbled (more if you’re cheese-obsessed)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp balsamic vinegar (adjust to taste)
• 1/2 tsp salt (plus more for pasta water)
• 1/4 tsp black pepper (freshly ground is best)
• 1/4 cup walnuts, toasted (for that crunchy surprise)
• 2 cups arugula (adds a peppery kick)

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining for adjusting sauce consistency later.
2. While the pasta cooks, heat olive oil in a skillet over medium heat. Add diced beetroots and sauté until tender, about 10 minutes. Tip: Covering the skillet helps soften the beets faster.
3. In a large bowl, whisk together balsamic vinegar, salt, and pepper. Slowly drizzle in olive oil while whisking to create a dressing.
4. Drain the pasta and add it to the bowl with the dressing. Toss to coat evenly. Tip: If the pasta seems dry, add a splash of the reserved pasta water.
5. Gently fold in the sautéed beetroots, crumbled goat cheese, toasted walnuts, and arugula until everything is beautifully mixed.

Lusciously creamy with a hint of earthiness from the beets and a delightful crunch from the walnuts, this pasta salad is a symphony of textures. Serve it chilled for a refreshing summer meal or at room temperature to let the flavors shine even brighter.

Asparagus and Pea Whole Wheat Linguine

Unbelievably, this dish is here to prove that eating your greens can be a downright party in your mouth. ‘Asparagus and Pea Whole Wheat Linguine’ is the spring fling your pasta night didn’t know it needed, packed with vibrant flavors and a playful twist on the classics.

Ingredients

• 8 oz whole wheat linguine (or any pasta of your choice)
• 1 cup fresh peas (frozen works in a pinch, just thaw first)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces (woody ends begone!)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (because more is more)
• 1/2 tsp red pepper flakes (adjust to taste, spice wimps)
• 1/2 cup grated Parmesan cheese (plus extra for serving, because cheese)
• Salt and freshly ground black pepper (to taste, but don’t be shy)
• 1/4 cup fresh basil leaves, torn (for that Instagram-worthy garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 9 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 30 seconds. Tip: Keep the heat medium to avoid burning the garlic.
3. Add the asparagus and peas to the skillet, cooking until the asparagus is bright green and slightly tender, about 3-4 minutes. Tip: A splash of pasta water can help steam the veggies if they’re stubborn.
4. Toss the drained linguine into the skillet with the veggies. Add the Parmesan and a splash of the reserved pasta water, tossing until the cheese melts into a creamy sauce. Tip: The starch in the pasta water is your secret weapon for sauce silkiness.
5. Season with salt and pepper to taste, then garnish with torn basil leaves before serving.

Delight in the way the crisp-tender asparagus and sweet peas play off the nutty whole wheat linguine, all wrapped up in a garlicky, cheesy embrace. Serve it up with a extra sprinkle of Parmesan and a side of smug satisfaction for keeping dinner both delicious and nutritious.

Cabbage and Carrot Soba Noodles

Just when you thought your weeknight dinner routine couldn’t get any more exciting, here comes a dish that’s equal parts nutritious, delicious, and downright fun to make. Cabbage and Carrot Soba Noodles are here to save your dinner from the mundane, with a crunch that’ll make your taste buds dance and a simplicity that’ll have you wondering why you haven’t been making this all along.

Ingredients

• 8 oz soba noodles (look for 100% buckwheat for a gluten-free option)
• 2 cups shredded cabbage (green or purple, for a colorful twist)
• 1 cup grated carrots (because everything’s better with a little orange)
• 2 tbsp sesame oil (or any neutral oil, but sesame adds a nice flavor)
• 1 tbsp soy sauce (adjust to taste, but don’t skimp on the umami)
• 1 tsp grated ginger (fresh is best, but powdered works in a pinch)
• 2 cloves garlic, minced (because garlic is life)
• 1 tbsp rice vinegar (for that perfect tangy finish)
• 1 tsp honey (or maple syrup, for a vegan option)
• 1/4 tsp red pepper flakes (optional, for those who like it hot)

Instructions

1. Bring a large pot of water to a boil over high heat. Add the soba noodles and cook according to package instructions, usually about 4-5 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
2. While the noodles cook, heat the sesame oil in a large skillet over medium heat. Add the garlic and ginger, sautéing for about 30 seconds until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Add the shredded cabbage and grated carrots to the skillet. Cook for 3-4 minutes, stirring frequently, until the vegetables are just tender but still crisp. Tip: A little crunch adds texture, so don’t overcook.
4. Drain the soba noodles and rinse under cold water to stop the cooking process. Shake off excess water.
5. Add the drained noodles to the skillet with the vegetables. Pour in the soy sauce, rice vinegar, honey, and red pepper flakes if using. Toss everything together until well combined and heated through, about 2 minutes.

Ready to serve? These noodles are a symphony of textures, from the slippery soba to the crisp veggies, all tied together with a sauce that’s sweet, tangy, and just a little spicy. Try topping with a soft-boiled egg or a sprinkle of sesame seeds for an extra layer of deliciousness.

Pumpkin and Sage Whole Wheat Rigatoni

Craving a dish that screams autumn but won’t have you sweating over the stove all day? This Pumpkin and Sage Whole Wheat Rigatoni is your ticket to flavor town with a side of wholesome goodness. Perfect for those days when you want to impress but also secretly want to wear sweatpants.

Ingredients

• 1 lb whole wheat rigatoni (or any pasta you love, but rigatoni’s ridges are perfect for sauce)
• 2 tbsp olive oil (or any neutral oil, but olive oil adds a nice flavor)
• 1 small onion, finely chopped (about 1 cup, because size matters here)
• 2 cloves garlic, minced (or more, we don’t judge)
• 1 cup pumpkin puree (not pie filling, unless you want a sweet surprise)
• 1/2 cup heavy cream (for that luxurious texture)
• 1/4 cup fresh sage leaves, chopped (dried works in a pinch, but fresh is best)
• 1/2 tsp salt (adjust to taste, but don’t be shy)
• 1/4 tsp black pepper (freshly ground if you’re fancy)
• 1/2 cup grated Parmesan cheese (plus extra for serving, because more is more)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the rigatoni and cook according to package instructions until al dente, about 10-12 minutes. Tip: Save 1 cup of pasta water before draining; it’s liquid gold for sauces.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Add the garlic to the skillet and cook for 1 minute until fragrant. Tip: Don’t let it brown, or it’ll taste bitter.
4. Stir in the pumpkin puree, heavy cream, sage, salt, and pepper. Cook for 3-4 minutes until the sauce is heated through and slightly thickened.
5. Drain the pasta and add it to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time if the sauce is too thick.
6. Remove from heat and stir in the Parmesan cheese until melted and creamy.

Final thoughts: This dish is a cozy hug in bowl form, with the earthy pumpkin and sage playing off the nutty whole wheat pasta like they’re old friends. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to sop up every last bit of sauce. For a twist, top with crispy fried sage leaves for that extra crunch and Instagram-worthy presentation.

Green Bean and Almond Pasta Salad

Dive into a bowl of this Green Bean and Almond Pasta Salad, where crunch meets comfort in a dance of flavors so lively, your taste buds will think they’ve hit the jackpot. Perfect for those days when you want to eat your greens but also carb-load like a champion.

Ingredients

• 8 oz pasta (fusilli or penne works great for holding onto the dressing)
• 1 cup green beans, trimmed and cut into 1-inch pieces (fresh is best, but frozen works in a pinch)
• 1/2 cup sliced almonds (toast them for an extra crunch)
• 1/4 cup olive oil (or any neutral oil you have on hand)
• 2 tbsp lemon juice (freshly squeezed for that zesty kick)
• 1 garlic clove, minced (because everything’s better with garlic)
• 1/2 tsp salt (adjust to taste, but don’t be shy)
• 1/4 tsp black pepper (freshly ground if you’re feeling fancy)

Instructions

1. Bring a large pot of salted water to a boil over high heat. This is your pasta’s spa day, so make it comfortable.
2. Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat a small skillet over medium heat. Add the sliced almonds and toast, stirring frequently, until golden and fragrant, about 3-4 minutes. Tip: Keep an eye on them; nuts go from toasted to burnt in a flash.
4. In the last 2 minutes of pasta cooking, add the green beans to the pot. This blanches them perfectly—crisp yet tender.
5. Drain the pasta and green beans, then rinse under cold water to stop the cooking process. Tip: This keeps the green beans vibrant and the pasta from getting mushy.
6. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper. This dressing is simple but mighty.
7. Add the drained pasta and green beans to the bowl with the dressing. Toss to coat evenly.
8. Gently fold in the toasted almonds, saving a few for garnish if you’re into aesthetics.

Light, refreshing, and with just the right amount of crunch, this salad is a summer picnic waiting to happen. Serve it chilled or at room temperature, and watch it disappear faster than you can say ‘seconds, please.’

Conclusion

You’ve just discovered a treasure trove of 18 delicious, healthy vegetable pasta recipes that promise to spice up your mealtime with nutritious goodness. Whether you’re a seasoned chef or a kitchen newbie, these dishes are sure to delight. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the veggie pasta love!

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