19 Delicious Whole Wheat Pasta Recipes Healthy

Unlock the secret to hearty, wholesome meals with our roundup of 19 Delicious Whole Wheat Pasta Recipes! Perfect for busy weeknights or cozy weekends, these dishes blend nutrition with irresistible flavors. Whether you’re craving creamy comfort food or light, seasonal fare, we’ve got a plate for every palate. Dive in and discover how easy and satisfying healthy eating can be!

Creamy Avocado Whole Wheat Pasta

Yesterday, as the evening light faded, I found myself craving something both comforting and nourishing, a dish that would wrap around me like a soft blanket. That’s when I decided to make this creamy avocado whole wheat pasta, a recipe that feels like a gentle hug with every bite.

Ingredients

• For the pasta:
  • 8 oz whole wheat pasta
  • 4 cups water
  • 1 tsp salt
• For the sauce:
  • 1 ripe avocado
  • 1/4 cup fresh basil leaves
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cloves garlic

Instructions

1. Bring 4 cups of water to a boil in a large pot over high heat. Add 1 tsp of salt to the boiling water.
2. Add 8 oz of whole wheat pasta to the boiling water. Cook for 8-10 minutes, stirring occasionally, until the pasta is al dente. Tip: Test the pasta a minute before the package suggests for perfect al dente texture.
3. While the pasta cooks, peel and pit 1 ripe avocado. Place it in a blender or food processor.
4. Add 1/4 cup fresh basil leaves, 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, and 2 cloves of garlic to the blender. Blend until smooth. Tip: For a thinner sauce, add a tablespoon of pasta water at a time until desired consistency is reached.
5. Drain the pasta, reserving 1/4 cup of pasta water. Return the pasta to the pot.
6. Pour the avocado sauce over the pasta. Toss to coat, adding reserved pasta water as needed to loosen the sauce. Tip: The residual heat from the pasta will warm the sauce perfectly, preserving its fresh flavors.

The pasta emerges luxuriously creamy, with the avocado lending a rich texture that’s surprisingly light. The brightness of lemon and basil cuts through, offering a dish that’s as vibrant to the palate as it is to the eye. Serve it with a sprinkle of red pepper flakes for a gentle heat, or alongside a crisp green salad for contrast.

Whole Wheat Pasta Salad with Cherry Tomatoes and Basil

As the golden light of late summer spills across the kitchen counter, there’s a quiet joy in preparing a dish that feels both nourishing and effortless. This whole wheat pasta salad, with its vibrant cherry tomatoes and fragrant basil, is a celebration of simplicity and flavor.

Ingredients

• For the pasta:
  • 8 oz whole wheat pasta
  • 4 cups water
  • 1 tsp salt
• For the salad:
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh basil leaves, torn
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Bring 4 cups of water to a boil in a large pot over high heat. Add 1 tsp of salt to the boiling water.
2. Add 8 oz of whole wheat pasta to the boiling water. Cook for 9-11 minutes, stirring occasionally, until the pasta is al dente. Tip: Test the pasta a minute early to avoid overcooking.
3. Drain the pasta in a colander and rinse under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing the pasta from sticking together.
4. In a large bowl, combine the cooked pasta, 1 cup of halved cherry tomatoes, and 1/4 cup of torn basil leaves.
5. Drizzle 2 tbsp of olive oil and 1 tbsp of balsamic vinegar over the salad. Sprinkle with 1/2 tsp of salt and 1/4 tsp of black pepper.
6. Toss the salad gently to combine all the ingredients evenly. Tip: Use a folding motion to keep the tomatoes and basil leaves intact.

With each bite, the tender pasta gives way to the burst of sweet cherry tomatoes, while the basil adds a fresh, aromatic note. Serve it chilled on a warm afternoon, or pack it for a picnic under the shade of a sprawling oak.

Spicy Whole Wheat Pasta Arrabbiata

Under the soft glow of the kitchen light, there’s something deeply comforting about stirring a pot of spicy whole wheat pasta arrabbiata, the aroma of garlic and chili filling the air, promising a meal that’s both hearty and invigorating.

Ingredients

• For the pasta:
  • 8 oz whole wheat pasta
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp red chili flakes
  • 1 can (28 oz) crushed tomatoes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh basil, chopped

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp of salt and the whole wheat pasta. Cook for 9 minutes, stirring occasionally, until al dente. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and 1/2 tsp of red chili flakes. Sauté for 1 minute, until fragrant but not browned. Tip: Keep the heat medium to prevent the garlic from burning.
3. Pour in the crushed tomatoes, 1/2 tsp of salt, and 1/4 tsp of black pepper. Simmer the sauce for 10 minutes, stirring occasionally, until it thickens slightly. Tip: If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
4. Add the drained pasta to the skillet with the sauce. Toss to combine, adding more pasta water if needed to coat the pasta evenly.
5. Stir in the chopped fresh basil just before serving.

Yielded by the gentle simmer, the pasta carries a robust texture, with the whole wheat offering a nutty backdrop to the fiery, garlicky sauce. Serve it with a sprinkle of Parmesan or alongside a crisp green salad for a meal that balances heat with harmony.

Whole Wheat Pasta with Mushrooms and Spinach

Zenfully, the simplicity of a weeknight dinner can often bring the most comfort, especially when it involves the earthy flavors of mushrooms and the fresh, vibrant touch of spinach, all tossed together with wholesome whole wheat pasta.

Ingredients

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

Instructions

1. Bring 4 cups of water to a boil in a large pot over high heat. Add 1 tsp of salt to the boiling water.
2. Add 8 oz of whole wheat pasta to the boiling water. Cook for 9-11 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium heat. Add 2 cloves of minced garlic and sauté for 1 minute, until fragrant.
4. Add 1 cup of sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden and tender.
5. Stir in 2 cups of fresh spinach and 1/4 tsp of black pepper. Cook for 2-3 minutes, until the spinach is wilted.
6. Drain the pasta, reserving 1/4 cup of the pasta water. Add the drained pasta to the skillet with the vegetables.
7. Toss everything together, adding the reserved pasta water a little at a time to create a light sauce. Sprinkle with 1/4 cup of grated Parmesan cheese and toss again to combine.

This dish offers a delightful contrast of textures, from the tender pasta to the juicy mushrooms and the slight crispness of the spinach. The Parmesan adds a salty depth that ties all the flavors together beautifully. Serve it in a warm bowl with a drizzle of olive oil on top for an extra touch of richness.

Lemon Garlic Shrimp with Whole Wheat Pasta

Yesterday, as the evening light faded, I found myself craving something that felt both nourishing and indulgent. Lemon Garlic Shrimp with Whole Wheat Pasta emerged as the perfect answer, a dish that balances brightness and comfort with every forkful.

Ingredients

• For the pasta:
  • 8 oz whole wheat pasta
  • 4 quarts water
  • 1 tbsp salt
• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 lemon, zested and juiced
  • Salt to taste
• For finishing:
  • 1/4 cup chopped parsley
  • 1/4 cup grated Parmesan cheese

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the whole wheat pasta. Cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the shrimp to the skillet, seasoning lightly with salt. Cook for 2-3 minutes per side until pink and opaque. Tip: Avoid overcrowding the skillet to ensure even cooking.
4. Remove the skillet from heat. Stir in the lemon zest and juice, tossing to coat the shrimp evenly.
5. Drain the pasta, reserving 1/2 cup of pasta water. Add the pasta to the skillet with the shrimp, tossing to combine. If needed, add reserved pasta water a little at a time to loosen the sauce.
6. Garnish with chopped parsley and grated Parmesan cheese before serving. Tip: For an extra touch of freshness, add a sprinkle of additional lemon zest on top.

Unassuming yet vibrant, this dish offers a delightful contrast between the tender shrimp and the hearty whole wheat pasta. The lemon and garlic meld beautifully, creating a sauce that’s both light and deeply flavorful. Serve it with a side of steamed greens for a complete meal that feels like a hug in a bowl.

Whole Wheat Pasta with Roasted Vegetables

Amidst the quiet of the evening, the simplicity of whole wheat pasta paired with the earthy sweetness of roasted vegetables offers a comforting embrace. This dish, a canvas of textures and flavors, invites you to savor each bite slowly, as if time itself has softened to accommodate the meal.

Ingredients

• For the pasta:
  • 8 oz whole wheat pasta
  • 4 cups water
  • 1 tsp salt
• For the roasted vegetables:
  • 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes), chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the garnish:
  • 1/4 cup fresh basil leaves, torn
  • 2 tbsp grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
2. Toss the chopped vegetables with olive oil, salt, and black pepper on a baking sheet until evenly coated.
3. Roast the vegetables in the preheated oven for 20 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
4. While the vegetables roast, bring 4 cups of water to a boil in a large pot. Add 1 tsp of salt to the boiling water.
5. Add the whole wheat pasta to the boiling water and cook according to the package instructions, usually about 8-10 minutes, until al dente.
6. Drain the pasta, reserving 1/2 cup of the pasta water for later use.
7. Combine the cooked pasta with the roasted vegetables in the pot, adding a splash of the reserved pasta water if needed to loosen the mixture.
8. Garnish with torn fresh basil leaves and grated Parmesan cheese before serving.

Vibrant and hearty, this dish balances the nuttiness of whole wheat pasta with the deep, caramelized flavors of roasted vegetables. Serve it in a warm bowl under the soft glow of kitchen lights for a meal that feels like a gentle hug.

Whole Wheat Pasta Carbonara with Peas

Lately, I’ve found myself craving the comforting embrace of a dish that’s both nourishing and indulgent, a meal that feels like a quiet moment of solace. Whole wheat pasta carbonara with peas offers just that, blending the earthy tones of whole grains with the creamy richness of carbonara and the sweet pop of peas.

Ingredients

– For the pasta: 8 oz whole wheat spaghetti, 1 tbsp salt
– For the sauce: 2 large eggs, 1/2 cup grated Parmesan cheese, 1/4 tsp black pepper, 1/2 cup frozen peas
– For the garnish: 2 tbsp chopped fresh parsley

Instructions

1. Fill a large pot with water, add 1 tbsp salt, and bring to a boil over high heat.
2. Add 8 oz whole wheat spaghetti to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, whisk together 2 large eggs, 1/2 cup grated Parmesan cheese, and 1/4 tsp black pepper in a small bowl.
4. In the last 2 minutes of pasta cooking time, add 1/2 cup frozen peas to the pot.
5. Drain the pasta and peas, reserving 1/2 cup of the pasta water.
6. Immediately return the pasta and peas to the pot, off the heat, and quickly stir in the egg mixture, adding reserved pasta water a little at a time until the sauce is creamy.
7. Garnish with 2 tbsp chopped fresh parsley before serving.
8. Serve immediately, enjoying the contrast between the creamy sauce and the al dente pasta, with the peas adding a burst of sweetness. Remember, the residual heat from the pasta cooks the eggs, so work quickly to avoid scrambling them. For an extra touch of luxury, top with additional Parmesan cheese. The key to perfect carbonara is in the timing and the quality of your ingredients, so don’t skimp on the Parmesan. Really, this dish is a testament to the beauty of simplicity, where each ingredient shines in harmony, creating a meal that’s as satisfying to make as it is to eat.

Whole Wheat Pasta with Pesto and Grilled Chicken

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a meal that feels both nourishing and indulgent. This dish, with its vibrant pesto and tender grilled chicken, is a testament to the beauty of simple ingredients coming together to create something truly special.

Ingredients

• For the pasta:
  • 8 oz whole wheat pasta
  • 4 quarts water
  • 1 tbsp salt
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 2 tbsp pine nuts
  • 1 garlic clove
  • 1/4 tsp salt
• For the grilled chicken:
  • 1 lb chicken breast
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp of salt.
2. Add 8 oz of whole wheat pasta to the boiling water. Cook for 9-11 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, blend 2 cups of fresh basil leaves, 1/4 cup of grated Parmesan cheese, 1/4 cup of olive oil, 2 tbsp of pine nuts, 1 garlic clove, and 1/4 tsp of salt in a food processor until smooth. Tip: Scrape down the sides as needed for an even blend.
4. Heat a grill pan over medium-high heat. Brush 1 lb of chicken breast with 1 tbsp of olive oil and season with 1/2 tsp of salt and 1/4 tsp of black pepper.
5. Grill the chicken for 6-7 minutes on each side, until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to retain juices.
6. Drain the pasta and return it to the pot. Toss with the prepared pesto until evenly coated.
7. Slice the grilled chicken and serve on top of the pesto pasta.

Zesty and herbaceous, the pesto clings to each strand of pasta, while the grilled chicken adds a smoky depth. For an extra touch of freshness, serve with a sprinkle of additional basil leaves and a wedge of lemon on the side.

Whole Wheat Pasta with Tomato and Basil Sauce

On a quiet evening like this, when the light fades softly into the kitchen, there’s something deeply comforting about stirring together a simple, hearty meal. Whole wheat pasta with tomato and basil sauce is one of those dishes that feels like a warm hug, its flavors both familiar and nourishing.

Ingredients

• For the pasta:
  • 8 oz whole wheat pasta
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1/4 cup fresh basil, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp of salt.
2. Add 8 oz of whole wheat pasta to the boiling water. Cook for 9-11 minutes, stirring occasionally, until al dente. Tip: Test the pasta a minute early to avoid overcooking.
3. While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium heat. Add 2 cloves of minced garlic, sautéing for 1 minute until fragrant but not browned.
4. Pour in 28 oz of crushed tomatoes, stirring to combine with the garlic. Simmer for 10 minutes, allowing the sauce to thicken slightly.
5. Stir in 1/4 cup of chopped fresh basil, 1/2 tsp of salt, and 1/4 tsp of black pepper. Cook for another 2 minutes. Tip: Adding basil at the end preserves its vibrant color and flavor.
6. Drain the pasta, reserving 1/2 cup of pasta water. Tip: The starchy pasta water can help thin the sauce if needed.
7. Toss the drained pasta with the tomato and basil sauce, adding reserved pasta water as needed to reach your desired consistency.

This dish yields a beautifully textured pasta, with the whole wheat offering a nutty depth that pairs wonderfully with the bright, herby sauce. Try serving it with a sprinkle of grated Parmesan or a drizzle of extra virgin olive oil for an extra layer of flavor.

Whole Wheat Pasta with Broccoli and Cheese

Perhaps there’s no simpler joy than the comfort of a warm, cheesy pasta dish, especially when it’s tossed with vibrant broccoli and wholesome whole wheat noodles. It’s a meal that feels like a hug, offering both nourishment and a touch of indulgence in every bite.

Ingredients

• For the pasta:
  • 8 oz whole wheat pasta
  • 4 cups water
  • 1 tsp salt
• For the broccoli:
  • 2 cups broccoli florets
  • 1 tbsp olive oil
  • 1/4 tsp salt
• For the cheese sauce:
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 1/4 tsp garlic powder

Instructions

1. Bring 4 cups of water to a boil in a large pot over high heat. Add 1 tsp of salt and 8 oz of whole wheat pasta. Cook for 8-10 minutes, stirring occasionally, until the pasta is al dente. Tip: Reserve 1/4 cup of pasta water before draining for a smoother sauce.
2. While the pasta cooks, heat 1 tbsp of olive oil in a skillet over medium heat. Add 2 cups of broccoli florets and 1/4 tsp of salt. Sauté for 5 minutes, until the broccoli is bright green and slightly tender. Tip: Covering the skillet for the last 2 minutes helps steam the broccoli evenly.
3. In a small saucepan, melt 1 tbsp of butter over medium heat. Whisk in 1 tbsp of all-purpose flour and cook for 1 minute to form a roux. Gradually add 1/2 cup of milk, whisking constantly to prevent lumps. Tip: Warming the milk slightly before adding can help it incorporate more smoothly.
4. Reduce the heat to low and stir in 1 cup of shredded cheddar cheese and 1/4 tsp of garlic powder until the cheese is fully melted and the sauce is smooth. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until desired consistency is reached.
5. Combine the drained pasta, sautéed broccoli, and cheese sauce in the large pot. Gently toss until everything is evenly coated.

Unassuming yet utterly satisfying, this dish boasts a delightful contrast between the tender pasta, crisp broccoli, and velvety cheese sauce. Serve it straight from the pot for a family-style meal, or garnish with a sprinkle of red pepper flakes for a subtle kick.

Whole Wheat Pasta with Sun-Dried Tomatoes and Artichokes

Zestfully, the evening calls for a dish that marries the hearty comfort of whole wheat pasta with the vibrant, tangy notes of sun-dried tomatoes and artichokes. It’s a meal that feels both nourishing and indulgent, a quiet celebration of simple, flavorful ingredients.

Ingredients

• For the pasta:
  • 8 oz whole wheat pasta
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 cup artichoke hearts, chopped
  • 1/4 tsp red pepper flakes
  • 1/4 cup pasta water
  • 1/4 cup grated Parmesan cheese
  • Salt to taste

Instructions

1. Bring 4 quarts of water to a boil in a large pot over high heat. Once boiling, add 1 tbsp of salt.
2. Add 8 oz of whole wheat pasta to the boiling water. Cook for 8-10 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium heat. Add 3 cloves of minced garlic and sauté for 1 minute, until fragrant.
4. Add 1/2 cup of chopped sun-dried tomatoes and 1/2 cup of chopped artichoke hearts to the skillet. Cook for 3-4 minutes, stirring occasionally.
5. Sprinkle 1/4 tsp of red pepper flakes into the skillet for a subtle heat. Stir to combine.
6. Reserve 1/4 cup of pasta water before draining the pasta. Add the drained pasta to the skillet with the vegetables.
7. Pour the reserved pasta water into the skillet. Toss everything together to combine, allowing the sauce to slightly thicken.
8. Remove the skillet from heat. Stir in 1/4 cup of grated Parmesan cheese until melted and evenly distributed.
9. Season with salt to taste, if needed.

Delightfully, this dish offers a pleasing contrast of textures—the firm bite of the pasta against the softness of the sun-dried tomatoes and artichokes. The flavors are bright and slightly tangy, with a hint of spice that lingers just enough. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up any remaining sauce.

Whole Wheat Pasta with Turkey Meatballs

Yesterday, as the evening light faded, I found myself craving something wholesome yet comforting, a dish that felt like a warm embrace. That’s when the idea of whole wheat pasta with turkey meatballs came to mind, a meal that balances health with heartiness.

Ingredients

• For the turkey meatballs:
  • 1 lb ground turkey
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the pasta and sauce:
  • 8 oz whole wheat pasta
  • 2 tbsp olive oil
  • 1 can (28 oz) crushed tomatoes
  • 2 cloves garlic, minced
  • 1 tsp dried basil
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and pepper. Mix gently until just combined.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet. Bake for 20 minutes, or until golden and cooked through.
4. While the meatballs bake, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
5. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
6. Stir in the crushed tomatoes, basil, and salt. Simmer the sauce for 10 minutes, allowing the flavors to meld.
7. Add the baked turkey meatballs to the sauce, gently stirring to coat. Simmer together for an additional 5 minutes.
8. Serve the sauce and meatballs over the cooked whole wheat pasta.

Perhaps what makes this dish truly special is the tender, juicy meatballs against the hearty whole wheat pasta, all brought together by a rich, garlicky tomato sauce. It’s a meal that invites you to slow down and savor each bite, perfect for a quiet evening at home.

Whole Wheat Pasta with Zucchini and Lemon

Remembering the gentle hum of summer evenings, this dish brings together the earthy tones of whole wheat pasta with the bright, fresh flavors of zucchini and lemon. It’s a simple yet profound celebration of seasonal produce, perfect for those nights when you crave something light yet satisfying.

Ingredients

• For the pasta:
  • 8 oz whole wheat pasta
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 2 medium zucchinis, thinly sliced
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan cheese

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp salt and the whole wheat pasta, 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 pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the sliced zucchinis and cook for 5-7 minutes, until they start to soften and brown slightly.
3. Add the minced garlic, red pepper flakes, salt, and black pepper to the skillet. Cook for 1 minute, stirring constantly to prevent the garlic from burning.
4. Remove the skillet from heat and stir in the lemon zest and juice. Tip: Adding lemon off the heat preserves its bright flavor.
5. Drain the pasta and add it to the skillet with the zucchini mixture. Toss to combine, adding reserved pasta water as needed to loosen the sauce. Tip: The starchy pasta water helps the sauce cling to the noodles.
6. Sprinkle with grated Parmesan cheese before serving.

Freshly made, this dish offers a delightful contrast between the tender pasta and the slightly crisp zucchini, with the lemon adding a vibrant kick. Serve it with a side of crusty bread to soak up any remaining sauce, or top with extra Parmesan for a richer flavor.

Whole Wheat Pasta with Roasted Red Pepper Sauce

Flickering through the memories of summer, the warmth of roasted red peppers and the hearty embrace of whole wheat pasta come together in a dish that feels like a gentle hug. This recipe, simple yet profound, is a testament to the beauty of combining few ingredients with intention and care.

Ingredients

• For the pasta:
  • 8 oz whole wheat pasta
  • 1 tbsp olive oil
  • 1 tsp salt
• For the sauce:
  • 2 large red bell peppers
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 400°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 a large pot of water to a boil. Add 1 tsp salt and the whole wheat pasta, cooking according to package instructions until al dente, about 8-10 minutes. Drain and toss with 1 tbsp olive oil to prevent sticking.
3. Once the peppers are done, let them cool slightly, then peel off the skins, remove the seeds, and chop the flesh.
4. In a skillet over medium heat, warm 2 tbsp olive oil. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
5. Add the chopped roasted peppers to the skillet with the garlic. Season with 1/2 tsp salt and 1/4 tsp black pepper, stirring to combine. Cook for 3-4 minutes, allowing the flavors to meld.
6. Remove the skillet from heat and stir in the chopped fresh basil.
7. Toss the cooked whole wheat pasta with the roasted red pepper sauce until evenly coated.

Nowhere does simplicity shine brighter than in this dish, where the smoky sweetness of the peppers plays against the nutty depth of whole wheat pasta. Serve it with a sprinkle of Parmesan or a handful of arugula for a fresh contrast.

Whole Wheat Pasta with Sausage and Kale

Gently, the evening unfolds, and with it, the desire for a meal that comforts as much as it nourishes. This dish, with its hearty whole wheat pasta, savory sausage, and vibrant kale, is a testament to the beauty of simple ingredients coming together.

Ingredients

• For the pasta:
  • 8 oz whole wheat pasta
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1 tbsp olive oil
  • 1/2 lb Italian sausage, casings removed
  • 2 cloves garlic, minced
  • 1 bunch kale, stems removed and leaves chopped
  • 1/4 tsp red pepper flakes
  • 1/2 cup chicken broth
  • 1/4 cup grated Parmesan cheese

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and 8 oz whole wheat pasta. Cook for 8-10 minutes, 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 1/2 lb Italian sausage, breaking it apart with a spoon. Cook until browned, about 5 minutes.
3. Add 2 cloves minced garlic and 1/4 tsp red pepper flakes to the skillet. Cook for 1 minute, until fragrant.
4. Stir in 1 bunch chopped kale and 1/2 cup chicken broth. Cover and cook for 3-4 minutes, until the kale is wilted.
5. Add the cooked pasta to the skillet. Toss to combine with the sausage and kale mixture. Sprinkle with 1/4 cup grated Parmesan cheese before serving.

Remarkably, the textures play off each other—the pasta’s chewiness, the sausage’s richness, and the kale’s slight crunch. Serve it with an extra sprinkle of Parmesan and a drizzle of olive oil for a touch of luxury.

Whole Wheat Pasta with Butternut Squash and Sage

As the evening light fades, there’s something deeply comforting about preparing a meal that feels like a warm embrace. This dish, with its earthy tones and aromatic sage, is a gentle nod to the changing seasons, offering both nourishment and a moment of quiet reflection.

Ingredients

• For the pasta:
  • 8 oz whole wheat pasta
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 2 cups butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/4 cup fresh sage leaves, chopped
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tbsp olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
2. While the squash roasts, bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the whole wheat pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
3. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the minced garlic and chopped sage, sautéing for about 1 minute until fragrant.
4. Add the roasted butternut squash to the skillet, mashing slightly with the back of a spoon to create a chunky sauce. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
5. Toss the drained pasta with the butternut squash sauce until well coated. Sprinkle with grated Parmesan cheese before serving.

Velvety strands of pasta cling to the sweet, nutty squash, while the sage adds a whisper of woodsy depth. Serve it in shallow bowls, perhaps with a drizzle of olive oil and a few extra sage leaves for a touch of elegance.

Whole Wheat Pasta with Tuna and Capers

Wandering through the kitchen on a quiet evening, the simplicity of combining pantry staples into something comforting feels like a small triumph. This dish, with its humble ingredients, comes together in a melody of textures and flavors that speak to the soul.

Ingredients

• For the pasta:
  • 8 oz whole wheat pasta
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 can (5 oz) tuna in water, drained
  • 2 tbsp capers, drained
  • 1/2 tsp red pepper flakes
  • 1/4 cup parsley, chopped
  • 1/2 lemon, juiced

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp salt and 8 oz whole wheat pasta. Cook for 9 minutes, or until al dente, stirring occasionally to prevent sticking.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 cloves minced garlic and sauté for 1 minute, until fragrant but not browned.
3. Add the drained tuna to the skillet, breaking it apart with a fork. Stir in 2 tbsp capers and 1/2 tsp red pepper flakes. Cook for 2 minutes, allowing the flavors to meld.
4. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta to the skillet with the tuna mixture, tossing to combine. If the mixture seems dry, gradually add the reserved pasta water until the desired consistency is achieved.
5. Remove from heat. Stir in 1/4 cup chopped parsley and the juice of 1/2 lemon. Taste and adjust seasoning if necessary.

Kindly savor the dish where the slight chew of whole wheat pasta meets the briny pop of capers and the richness of tuna, all brightened by a squeeze of lemon. Serve it with a side of crusty bread to soak up every last bit of the flavorful sauce.

Whole Wheat Pasta with Eggplant and Ricotta

Evenings like these call for something comforting yet simple, a dish that whispers of home and heart. Whole wheat pasta with eggplant and ricotta is just that—a melody of textures and flavors that come together in a harmonious blend.

Ingredients

• For the pasta:
  • 8 oz whole wheat pasta
  • 4 quarts water
  • 1 tbsp salt
• For the eggplant:
  • 1 medium eggplant, cubed
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the sauce:
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 garlic clove, minced
  • 1/4 tsp black pepper
  • 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 400°F (204°C).
2. Toss the cubed eggplant with olive oil and salt on a baking sheet. Spread evenly.
3. Roast the eggplant for 25 minutes, or until golden and tender, stirring halfway through.
4. While the eggplant roasts, bring 4 quarts of water to a boil in a large pot. Add 1 tbsp of salt.
5. Add the whole wheat pasta to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente.
6. Drain the pasta, reserving 1/2 cup of the pasta water.
7. In a large bowl, mix the ricotta, Parmesan, minced garlic, black pepper, and chopped basil until well combined.
8. Add the drained pasta and roasted eggplant to the ricotta mixture. Toss gently to combine, adding reserved pasta water as needed to loosen the sauce.
9. Serve warm, garnished with additional basil or Parmesan if desired.

Gently, the creamy ricotta clings to the hearty whole wheat pasta, while the roasted eggplant adds a smoky depth. This dish shines when served with a sprinkle of red pepper flakes for a subtle heat or alongside a crisp green salad for contrast.

Conclusion

Great news for pasta lovers! This roundup of 19 whole wheat pasta recipes offers a treasure trove of healthy, delicious options to spice up your meals. Whether you’re craving something creamy, zesty, or packed with veggies, there’s a dish here for you. Don’t forget to try your favorites, leave a comment sharing which ones you loved, and pin this article to your Pinterest board for easy access to these tasty recipes!

Bella Bacinos