Healthy pasta recipes can be both tasty and good for you. You can enjoy your favorite dish and still eat healthy. We have put together some great pasta recipes that are easy to make and good for your body. These recipes use fresh and flavorful ingredients. Try them out to make delicious pasta meals that you'll feel good about eating.
Healthy Pasta Recipes
Once you start making these healthy pasta dishes, you'll see how simple ingredients can turn into amazing meals. The recipes are designed to be straightforward, so you can whip up a nutritious pasta meal any day of the week. Whether you're looking to cut down on calories or just want to eat more veggies, these pasta recipes are here to help you stay on track with your health goals.a
Creamy Cavatappi
With a preparation time of just over 20 minutes, this pasta pairs the delightful twirls of cavatappi with a rich, velvety sauce. Garnished with peas for a pop of color and texture, it's a grown-up twist on mac and cheese that kids will love too. Easy to find at your grocery store, cavatappi's spirals are perfect for holding onto every bit of that creamy goodness, making every bite as flavorful as the last.
Ingredients
- 8 ounces (½ pound) cavatappi pasta
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- ¾ cup heavy cream
- ½ teaspoon kosher salt, plus more for the pasta water
- ½ teaspoon finely ground black pepper
- ½ cup (1.3 ounces) finely grated Parmesan cheese, plus more for garnish
- 1 tablespoon fresh lemon juice
- 1 cup frozen peas, optional
- ¼ cup to ½ cup reserved pasta cooking water
Chicken Florentine Pesto Pasta
Chicken Florentine Pesto Pasta turns your dinner into a delightful green twist on comfort food. This dish combines tender chicken strips, fresh spinach, and pasta tossed in a homemade pesto sauce. Not only does it bring a punch of flavors, but the vibrant greens also add a fresh look to your plate.
Mac And Cheese
Perfectly boiled elbow macaroni or cavatappi gets a luxurious coat of Gruyère and extra-sharp Cheddar sauce, seasoned with a hint of nutmeg and pepper. Before it takes a golden nap in the oven, it's topped with slices of fresh tomato and a generous sprinkle of crispy breadcrumbs. Easy to make, this classic comforts with every creamy, crunchy bite, and promises to win over hearts at every table.
Ingredients
- Kosher salt
- Vegetable oil
- 1 pound elbow macaroni or cavatappi
- 1 quart milk
- 8 tablespoons (1 stick) unsalted butter, divided
- ½ cup all-purpose flour
- 12 ounces Gruyere, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground nutmeg
- ¾ pound fresh tomatoes (4 small)
- 1 ½ cups fresh white bread crumbs (5 slices, crusts removed)
Fettuccine With Walnuts And Parsley
Tossed with whole-wheat pasta and a touch of garlic-infused olive oil, Fettuccine With Walnuts And Parsley is sprinkled with Parmesan for a savory finish. With bursts of green from parsley and arugula, it's a visually appealing meal that's both comforting and nutritious, offering a satisfying blend of protein and fiber to any table.
Ingredients
- 12 ounces (¾ box) whole-wheat fettuccine
- ⅔ cup chopped toasted walnuts, 2 tablespoons reserved for garnish
- ¼ cup olive oil
- 5 cloves garlic, minced
- ½ cup low-sodium chicken stock
- ½ cup chopped parsley leaves, plus more for garnish
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 ounce grated Parmesan (about ¾ cup)
- 2 cups arugula leaves, gently packed
Pulling-from-the-Pantry Puttanesca
Pulling-from-the-Pantry Puttanesca is all about making magic from preserved fish, proving it's the star in quick-fix meals. This recipe combine anchovies and Spanish sardines with the tang of capers and olives, simmered in a rich tomato sauce, then tossed with al dente spaghetti. Every bite is a bold adventure in taste, ready in just 30 minutes, making it ideal for any night.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove, thinly sliced
- 2 anchovy fillets, chopped
- ¼ teaspoon crushed red pepper, or to taste
- 1 cup dry white wine
- 1 (28-ounce) can plum tomatoes, drained
- 1 (4.2-ounce) can Spanish sardines (such as Matiz España)
- ¼ cup chopped Castelvetrano olives
- 2 tablespoons drained nonpareil capers
- 1 teaspoon chopped fresh marjoram
- 8 ounces uncooked spaghetti
- 2 tablespoons chopped fresh flat-leaf parsley
Fettuccine Alfredo
This recipe dials up the classic with a garlicky, cheesy breadcrumb topping adding a crunch that’s simply irresistible. Using starchy pasta water, it craftily creates a velvety sauce that clings to every noodle. Top with crispy panko right before serving and enjoy the heavenly blend of textures and tastes in this restaurant-quality dish.
Ingredients
- 1 pound uncooked fettuccine
- 4 tablespoons extra-virgin olive oil, divided
- 3 garlic cloves, thinly sliced (about 2 tablespoons)
- 1 cup panko breadcrumbs
- ¼ teaspoon kosher salt, plus more to taste
- ¼ cup inely chopped fresh flat-leaf parsley, plus more for garnish
- 4 ounces Parmigiano-Reggiano cheese, finely grated with a Microplane grater (about 2 ½ cups), divided
- ¾ cup (6 ounces) cold unsalted butter, cubed
- Flaky salt
Grated Tomato and Miso-Butter Pasta
A game-changer delight for those sultry summer evenings! With a no-fuss preparation that simply uses a box grater for fresh, juicy tomatoes, this recipe delivers deeply savory, almost no-cook magic. The unexpected combo of fish sauce and miso melds with butter for a sauce that’s rich, a tad salty, and utterly smooth. Finished with a sprinkle of seaweed and basil, it’s a quick, refreshing twist on pasta night.
Ingredients
- 1 lb. medium pasta
- Kosher salt
- 2 lb. ripe tomatoes
- 2 Tbsp. fish sauce
- 3 Tbsp. white miso
- 2 Tbsp. extra-virgin olive oil
- 4 Tbsp. unsalted butter, cut into pieces
- Freshly ground black pepper
- Thinly sliced seasoned toasted seaweed snacks and torn basil leaves, for serving
Spinach Lasagna With Ricotta
It's cleverly simple – using store-bought noodles that skip the boil and diving straight into a delicious mix of creamy ricotta, hearty spinach, and a homemade marinara that guarantees every bite is moist but never soggy. Ideal for making ahead, it’s a freezer-friendly dish that promises homemade goodness any night of the week.
Ingredients
- ¼ cup extra-virgin olive oil, plus more for the pan
- 5 garlic cloves, finely chopped
- 1 28-oz can whole peeled tomatoes
- ¼ teaspoon crushed red pepper flakes
- 2 teaspoon Diamond Crystal or 1 teaspoon Morton kosher salt, divided
- 1 16-oz package frozen chopped spinach, thawed, drained
- 1 16-oz container whole-milk ricotta
- 4 oz cream cheese, room temperature
- 3 oz Parmesan, finely grated, plus more for serving
- 1½ cups heavy cream
- Freshly ground black pepper
- 15 dried lasagna noodles
Pasta Bake With Sausage
This easy-to-make dish is a crowd-pleaser, perfect for any day of the week! It's even freezer-friendly for a meal that's ready whenever you are. Without fuss, it combines pasta tossed in a rich tomato and Italian sausage sauce, then layered with melty mozzarella cheese.
Ingredients:
- 1 pound (454 grams) penne pasta
- 2 tablespoons olive oil
- 1 pound Italian sausage
- 1 cup onion, finely chopped
- 1 tablespoon garlic, minced
- 4 cups tomato sauce
- 1 tablespoon Italian seasoning
- 1 cup Parmesan cheese, freshly grated, divided
- ¼ cup fresh parsley, finely chopped
- ¼ cup fresh basil, chopped
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- 3 cups fresh mozzarella cheese, shredded
Creamy Tomato Pasta
Made with simple ingredients like pasta, butter, garlic, and a mix of tomato sauce and heavy cream, this dish brings a rich and silky smooth sauce to your table. It's perfectly versatile, fitting as both a main dish or a side, and it welcomes your favorite add-ins. Loved by kids and adults alike, this creamy pasta promises seconds will be in high demand.
Ingredients
- 8 ounces penne pasta, uncooked (½ pound)
- 3 tablespoons butter
- 3 cloves garlic
- 1 (15 ounce) can tomato sauce
- 2 tablespoons tomato paste
- ½ cup heavy cream
- ½ cup Parmesan cheese, grated
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh parsley, finely chopped
