10 Easy Healthy Pasta Recipes You Need To Try

Many people ask themselves: Can I eat it without feeling guilty or gaining weight when it comes to pasta?

 “You mean pasta is healthy!”

Yes, Because of the ease of preparation and the many ways in which pasta solves this problem, due to the dilemma of dinner. Pasta is a popular choice for many weekday dinners, but it was usually excluded from the menu due to its carbohydrate content.

If you like pasta, please learn how to make it delicious and nutritious meals at home. Preparing pasta in your kitchen will help limit the amount of fat and salt that end up on your plate, and it will also help you control your serving size.

Because it provides energy from carbohydrates, it does not cause large fluctuations in blood glucose levels because of its low glycemic index (GI). GI classifies the effect of food on blood sugar levels. The GI of pasta is lower than that of bread or rice. …

Chicken Pasta Salad

This light pasta salad is filled with chicken and vegetables and is full of flavor—a quick dinner recipe for the whole family, perfect for parties and picnics. The family’s favorite recipe is full of flavor and very delicious.

The classic chicken salad recipe is simple and balanced in nutrition to keep you feeling full longer. Made from refreshing and nourishing ingredients, it contains perfect protein.

Made with fresh herbs, pasta, tomatoes, olives, peppers, parmesan cheese, garlic, and chicken, then mixed with a simple homemade pasta salad dressing. This simple and healthy pasta salad recipe is a family favorite and a favorite of those who like to cook.

INGREDIENTS:

FOR SALAD

• One lb. fusilli pasta
• One pound boneless skinless chicken breasts
• One tsp. garlic powder
• Kosher salt
• Freshly ground black pepper
• One tbsp olive oil
• Four slices bacon
• Two c. halved grape tomatoes
• Two c. spinach
• 1/2 c. crumbled feta
• 1/4 red onion
• Two tbsp. freshly chopped dill

FOR DRESSING

• 1/4 c olive oil
• Three tbsp. red wine vinegar
• 1/2 tsp. Italian seasoning
• One clove garlic
• One tbsp. dijon mustard
• Kosher salt
• Freshly ground black pepper

INSTRUCTIONS:

1. Boil water in the pot & cook the fusilli until it is no longer hard. By doing this, you can make sure that everyone will enjoy eating your pasta.
2. Add garlic powder, salt and black pepper to the chicken to give it flavor. Heat oil in a large skillet over medium heat and cook the chicken for 8 minutes per side. Let it rest before cutting into 1″ pieces to serve.
3. In the meantime, make the dressing: In a medium bowl, mix vegetable oil, red wine vinegar, Italian seasoning, garlic powder, and ground mustard—season with salt and pepper.
4. In a bowl, add the ingredients with pasta. Add dressing & toss until coated. Serve immediately.

Pasta Alla Norma

Pasta Alla norma comes from Catania, a city on the east coast of Sicily. It has tender eggplant, herb tomato sauce, and ricotta cheese salad.

A satisfying vegetarian dinner that meat lovers will also love. If you like eggplant with parmesan cheese and Italian caponata, you will definitely want to try this full-standard pasta!

INGREDIENTS:

•  cups of marinade tomato sauce
• 2 medium eggplants 
• ¼ cup + 1 teaspoon olive oil
• ¼ teaspoon salt
• 8 ounces rigatoni
• ½ cup chopped fresh basil
•  1 teaspoon red pepper flakes
• ½ teaspoon dried oregano
• ¾ cup finely grated ricotta or Parmesan cheese

INSTRUCTIONS:

1. For homemade marinara sauce: cook according to the instructions. If your meal is taking longer than expected to cook, cover the pan with a lid and cook it on low heat until it is ready. For store-bought marinara sauce, warm it in a pot over medium-low heat while
2. While you do that, preheat your oven to 425 degrees Preheat the oven on 450ºF. Place a rack on both the upper and lower thirds.Place parchment paper on both baking sheets for an easy clean up.
3. Use a vegetable peeler to shave off alternating long strips of eggplant skin. This will result in eggplant rounds that are striped like zebras.
4. Lay the eggplant, skin-side down, on a baking sheet lined with parchment paper. Brush both sides with olive oil and sprinkle generously with salt & freshly ground pepper. Roast until deeply golden brown, about 35 to 45 minutes. Flip after 20 minutes & set aside to cool slightly before serving.
5. Add water and salt into a large pot or large saucepan. Add pasta and let it cook until it al dente and according to package directions. Save about ½ cup of pasta cooking water before draining the noodles, then return the drained pasta to the pot
6. When the eggplant is roasted and the marinara sauce is done, gently stir it into the sauce. Add 1 teaspoon olive oil, fresh basil and crushed dried oregano.
7. Add the dry pasta & 2 tbsp of cooking water to the sauce in another cooking water if it seems too dry. Add about two-thirds of the white cheese and stir it in. The cheese can be grated for a less authentic but more kid-friendly dish. Season to taste with the reserved pasta cooking water, additional salt or black pepper (I usually add ¼ teaspoon of each).
8. Divide the pasta into equal portions. Add the cheese on top of each bowl, and garnish with fresh basil. Drizzle a small amount of olive oil over each serving. Leftover pasta should be covered and stored in the fridge to maintain freshness.

Spicy Prawn Linguine

This healthy shrimp pasta contains a spicy sauce made from tomatoes, peppers, and plenty of garlic. It’s a straightforward recipe, perfect for busy nights. It is also very healthy because shrimp is an excellent source of protein and low in fat.

And the spicy tomato sauce is a simple combination of healthy ingredients that can keep you full for hours. This recipe also keeps well in the refrigerator, making leftovers the perfect choice for lunch the next day.

INGREDIENTS:

• olive oil
• Two shallots 
• ginger peeled and grated
• garlic one clove, crushed
• chili flakes 
• 400 g tomatoes 
• 150g linguine 
• 1/2 bunch flat-leaf parsley
• 150g prawns

INSTRUCTIONS:

1.Add oil to a frying pan, fry the shallots for 2 minutes before adding ginger, garlic, and chili flakes.

2. Fry onion and garlic for 2 minutes in a pan. Add tomato and cook until saucy

3. Cook linguine in boiling salted water until just tender, then drain.

4. Add parsley and prawns to the tomato base. Add pepper & salt while cooking until a light pink color.

5. Add the cooked linguine, toss and serve.

Creamy Vegan Pesto Pasta

This creamy vegetarian pesto pasta sauce is speedy to cook, light, and delicious! You can make this sauce in less time than the pasta.

In less than 20 minutes, you will have a rich creamy gourmet dinner on your table! The fresh taste of basil and garlic in this creamy sauce will make your family licking their plates!

INGREDIENTS:

• Two cups basil leaves
• One garlic clove
• One tbs lemon juice
• 1/4 cup cashews
• 1/4 cup olive oil
• 1 1/2 cups Unsweetened Cashew Milk
• 1/4 cup plain flour
• 400g penne pasta

INSTRUCTIONS:

1. Place the basil, garlic, lemon juice, and one tablespoon of the oil into a food processor. Pulse until they are finely chopped. Scrape down the sides and add the cashews. Pulse again to create a rough paste.
2. In a large saucepan, heat the rest of the oil over medium heat. Add the flour and whisk until combined. Cook for about two minutes before taking your nose close to the pan to sniff; you should be able to smell that it is starting to toast.
3. Pour in cashew milk, turn down the heat and whisk quickly to avoid lumps. Simmer for five minutes until the sauce thickened.
4. Add the pesto to the pan on low heat, whisking continuously. Add the cooked pasta and knead until it is absorbed by the other ingredients. Season with salt & pepper to taste
5. If the sauce seems thick, you can thin it with a small amount of cashew milk (or reserved pasta cooking water), and it will be perfect. For more basil flavor, serve it with fresh basil leaves.

Beef Bolognese Pasta

This quick and easy spaghetti Italian style Bolognese recipe can be cooked in just 30 minutes! Enjoy this light meal with a piece of garlic bread-the perfect Italian meal that everyone will love.

Whether you are a novice in the kitchen or have advanced knowledge, you can cook this simple method and very delicious classic Italian dishes from scratch at home and enjoy it with the whole family.

INGREDIENTS:

• One tbsp olive oil
• Four streaky smoked bacon
• Two medium onions
• Two carrots
• Two celery sticks
• Two garlic cloves
• Three sprigs of rosemary leaves 
• 500g beef mince
• 75g parmesan grated
• 400g spaghetti

For the bolognese sauce

• 800g tomatoes 
• 3/4 finely chopped basil leaves 
• One tsp dried oregano
• Two fresh bay leaves
• Two tbsp tomato purée
• One beef stock cube
• One red chili (optional)
• 125ml red wine
• Six cherry tomatoes 

INSTRUCTIONS:

1. Add one tbsp of olive oil to a large saucepan on medium heat and bring it to a simmer.

2. Add four finely chopped bacon rashers to a frying pan and fry for 10 minutes, until golden and crispy.

3. Reduce the heat and fry the onions, carrots, celery sticks & garlic. Add celery, herbs & spices (chopped finely). Fry for 10 mins – often stirring until it softens

4. Put the heat to medium-high and add 500g beef mince and fry, stirring for 3-4 minutes until the meat becomes brown all over.

5. Add the tomatoes, finely chop ¾ pack basil leaves, add one tsp of dried oregano, two bay leaves, two tbsp tomato purée, one beef stock cube, and the chili. Add 125ml red wine and six cherry tomatoes.

6. Stir continuously with a spoon (wooden or metal) until the plum tomatoes have broken up.

7. Bring liquid to a boil and then reduce heat to a light simmer. Cover with a lid or pot so that steam doesn’t escape. Cook for 1 hour 15 minutes, stirring occasionally. You’ll know that it is done when you have a rich, thick sauce.

8. Add the grated parmesan and check the seasoning before stirring.

9. When the bolognese is ready, cooked the spaghetti, drain it and combine it with the bolognese sauce, or you can serve the sauce on the top with grated parmesan; it’s amazing

Ratatouille Pasta

This ratatouille pasta is a delicious dish made from eggplant and zucchini, peppers, and tomatoes. Here comes the gang!

By caramelizing and crushing them together, you get a jam sauce that actually invites you to mix them into pasta and turn them into an exciting vegetarian dinner. You can add capers to get the salty punch and also Parmesan cheese. A touch of Lemon juice will brighten everything.

INGREDIENTS:

• One aubergine
• One courgette
• One onion
• Two garlic cloves
• One tsp of olive oil
• 200g Tomatoes
• 175g penne pasta
• Basil leaves

INSTRUCTIONS:

1. Preheat the oven to 200C/180C . Toss the vegetables and garlic in a roasting tin with oil, then add salt, pepper and anything else you want. 

2. Roast for 20 minutes; after 10 minutes pour in the tomatoes. Bake for a further 10 minutes, stirring halfway through cooking.

3. Boil the pasta and reserve 4 tbsp of water, then stir into vegetables and combine. Add the squeezed out hard garlic, to serve.

Tuna Pasta Bake

Everybody has a can of tuna, pasta, canned tomatoes, and dried herbs at the bottom of a storage room. Among the homemade tomato sauce pasta grilled with melted cheese, this tuna casserole is juicy and full of fillings, unlike the usual desperate dishes associated with tuna.

INGREDIENTS:

• 600g rigatoni
• 2 x 160g cans tuna 
• 330g can sweetcorn
• 600ml milk
• 50g butter
• 250g cheddar
• 50g of plain flour
• parsley

INSTRUCTIONS:

1. Preheat oven to 180C

2. Boil rigatoni for 2 mins less than what’s stated on the pack.

3. To make the sauce: Melt 50g of butter in a saucepan and stir in 50g of flour.

4. Gradually add milk and whisk to combine everything to make a white sauce. Simmer for 10 minutes or until the desired thickness is reached, stirring occasionally.

5. Remove the pot from the heat. Stir in all and add a handful of the 250g grated cheddar.

6. Drain the pasta, then mix it with the white sauce, add two 160g drained canned tuna, one 330g drained can of sweetcorn, and a large handful of chopped parsley—season to taste with salt and pepper.

7. Transfer the mixture from the pan to a baking dish and top with the remaining cheese.

8. Bake for 15-20 minutes. The cheese on top should turn golden and start to brown.

One-Pot Sausage Pasta

We are not sure who the genius behind the one-pot pasta recipe is. The only thing we know for sure is that his efforts to save us time in the kitchen deserve standing applause.

These sausage macaroni are easy to prepare because everything is cooked in a pan. In addition, cooking in one pan means fewer dishes to wash! This simple one-pot pasta recipe only takes 30 minutes.

So if you forget to create a menu for the week, no problem! You can put it on the dining table immediately! This is guaranteed to be the favorite of the whole family!

INGREDIENTS:

• Two tbsp of olive oil
• One pound sausage (chicken or smoked sausage)
• Half Onion 
• One red bell pepper 
• Three cloves garlic
• Two tbsp of tomato paste
• Two cups chopped kale
• 1 15 oz can tomatoes
• 1/2 tsp dried basil
• 1/4 tsp dried oregano
• 1/4 tsp fennel seed
• Eight ounces penne pasta
• Two cups vegetable or chicken broth
• Half cup of fresh mozzarella 
• 1/4 cup Parmesan cheese
• Three tablespoons of fresh basil 

INSTRUCTIONS:

1. Add oil to a frying pan, then add sausage, onion, red pepper, and garlic. Cook for about 5-7 minutes until the onions are tender or the peppers are cook through.

2. Chop the kale, dice the tomatoes, tear basil leaves & mix in oregano and fennel seed. Stir in tomato paste to the pot and cook on low heat

3. Add penne pasta & broth into a pot, cover with a lid and let cook for 8-10 minutes. Add fresh mozzarella after the first 5 minutes of cooking and stir until cheese is melt. Served warm

Spaghetti With Garlic And Olive Oil

This simple and delicious olive oil and garlic pasta is a classic Italian recipe, ready in 10 minutes, with almost no cheap ingredients and minimal effort. This is a rapid, delicious pasta recipe.

It is definitely suitable for sharing, after a long day with friends, or when you decide that tonight’s dinner is suitable for it. I assure you that the smell of garlic and chili flakes lightly fried in olive oil will delight you!

INGREDIENTS:

• 225 g spaghetti
• Three tbsp of olive oil
•  Four cloves garlic, sliced.
• salt, to taste
• One tsp red chili flakes
• Two tbsp fresh parsley

INSTRUCTIONS:

1. Put water in a pot, salt to taste, and cook the pasta according to the instructions on the package. Before draining the pasta, save 60ml of the water.
2. Add more olive oil if needed, add garlic to a cold pan. Turn the heat to low, and let it slowly heat up until the garlic is lightly colored for about 3 minutes.
3. Add the chile flakes, cover with a lid and cook on low for one more minute.
4. Add the reserved pasta water to a pot and bring it to a simmer. Add the cooked spaghetti and parsley if desired. Stir until the sauce is well-coated and season with salt if expected.
5. Enjoy! It’s delicious. You can also add grated parmesan cheese on the top.

Mac And Cheese Pasta

This macaroni and cheese recipe, which always seems to be a special treat for our kids, although we adults prefer it because it is easy to prepare, only requires five ingredients. Almost no consideration is given to the final preparation. 

Whatever the reason, no matter the occasion, a plate of macaroni and cheese will comfort you. This is the best and most classic recipe I know. If you like a softer cheese sauce, you can add milk. Do it when you coat it in the oven, rather than while the sauce is simmering.

INGREDIENTS:

• 100 gr of elbow macaroni or shell pasta
• 1 liter of water + 1/2 tsp of salt to cook the macaroni

For Cheese Sauce

• Three tbsp of butter
• Two tbsp of flour 
• 500 ml of milk
• Two pinches of nutmeg powder
• 1.25 cups of mixed cheese (cheddar, mozzarella, and gouda)
• 1/2 tsp of black pepper +1/8 tsp of salt

INSTRUCTIONS:

1. Cook the macaroni as per instructions on the package till they are al dente. They should not get too soft and then drain it reserve until you prepared the cheese sauce.

2. Before making the cheese sauce, preheat the oven to 200 degrees celsius

2. To make the cheese sauce, first heat butter in a saucepan on low heat.

3. Then add the flour and stir well to prevent lumps formed.

4. Add the cold milk, keep the flame low and keep stirring, and the sauce would begin to thicken.

5. Turn off the heat remove the saucepan and then add the mixed cheese.

6. Mix it well until the cheese melt in the hot bechamel sauce. Add some black pepper and a pinch of nutmeg powder to give the sauce flavor. Add only a few pinches of salt if desired because the cheese is already salty.

7. Now, add the macaroni into the sauce and stir well.

8. You can put breadcrumbs on the top and put it to bake in the oven for a few minutes before serving as desired.

Conclusion

Carbohydrates, including pasta, have been on the “Avoid List” for some time as it has been identified as the main cause of chronic diseases and illnesses. Medical conditions, especially obesity, diabetes, and heart disease. 

With unlimited recipe ideas and high nutritional value, pasta is an exciting and healthy choice. Regular pasta is fat-free and low in sodium. However, once you add the sauce, you will also add salt and fat too. So you can choose tomato sauce more frequently rather than cream sauce.

Adding protein and vegetables will transform pasta from a side dish into a main course, but you need to pay attention to the portion size. Despite being considered unhealthy, pasta is becoming more and more popular in many countries, and children and even adults are happy to eat it.

Follow us on Pinterest for even more Healthy pasta recipes