Healthy and Delicious Pasta Recipes: 5 Dishes to Enjoy

Are you tired of eating the same old boring pasta with tomato sauce? Do you want to try new and healthier pasta dishes that are also delicious? Look no further because we have gathered five pasta recipes that will tickle your taste buds and keep you healthy at the same time. From gluten-free to vegetarian options, we’ve got something for everyone. So put on your apron and let’s get cooking!

1. Zucchini Noodle and Spinach Pesto Pasta

Who says you need pasta to enjoy a pasta-like dish? Zucchini noodles are an excellent substitute for traditional pasta that will save you calories and carbs. In this recipe, we are using spinach pesto instead of traditional tomato sauce, adding an extra layer of flavour and vitamins.

Ingredients:

• 2 zucchinis
• 3 cups of spinach
• 1/4 cup of pine nuts
• 1/4 cup of extra-virgin olive oil
• 2 garlic cloves
• 1/4 tsp of salt (or to taste)
• 1/4 tsp of black pepper (or to taste)

Instructions:

1. Using a vegetable spiralizer, create noodles from the zucchini and set aside.
2. In a food processor, add spinach, pine nuts, olive oil, garlic, salt, and pepper. Blend until smooth.
3. In a pan, heat the spinach pesto over medium heat for about 2 minutes and then add the zucchini noodles. Toss until the noodles are coated with the pesto and cooked to your preference (1-2 minutes).
4. Serve hot and enjoy.

With only 180 calories per serving, this dish is low in calories but high in fiber, healthy fats, and vitamins.

2. Spaghetti with Turkey Meatballs and Tomato Sauce

When you think of a classic Italian dish, spaghetti and meatballs may come to mind. Here is a healthier and lighter version of the traditional recipe using turkey meatballs and tomato sauce made from scratch.

Ingredients:

For the Meatballs:

• 1 lb of ground turkey
• 1/2 cup of breadcrumbs (gluten-free if needed)
• 1 egg
• 1 garlic clove, minced
• 1 tbsp of fresh parsley, chopped
• 1 tsp of salt (or to taste)
• 1/4 tsp of black pepper (or to taste)

For the Tomato Sauce:

• 2 lbs of ripe tomatoes, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tbsp of extra-virgin olive oil
• 1 tsp of salt (or to taste)
• 1/4 tsp of black pepper (or to taste)

For the Pasta:

• 1 lb of spaghetti (gluten-free if needed)

Instructions:

1. In a bowl, mix all the ingredients for the meatballs until well combined. Shape into small balls (about 1 inch in diameter).
2. Heat a pan over medium heat and add a tablespoon of olive oil. Cook meatballs for 8-10 minutes, turning occasionally until browned on both sides.
3. While the meatballs are cooking, heat a pot of salted water and cook spaghetti according to package instructions. Drain and set aside.
4. In the same pan used for the meatballs, heat a tablespoon of olive oil over medium heat, add onions and garlic, and cook until fragrant (about 3-5 minutes).
5. Add the chopped tomatoes, salt, and pepper, and stir well. Cook for about 15 minutes, stirring occasionally until the tomatoes have broken down into a sauce.
6. Combine spaghetti and meatballs in the pot, add the tomato sauce, and toss until the pasta is coated with the sauce. Serve hot, and enjoy.

This dish has only 420 calories per serving and is rich in protein, fiber, and vitamins.

3. One-Pot Shrimp Alfredo Pasta

If you’re always on the go and need a quick and easy pasta dish that is also healthy and tasty, you’ll love this one-pot shrimp Alfredo pasta recipe. It only takes 20 minutes to make, and it’s perfect for a busy weeknight dinner.

Ingredients:

• 1 lb of spaghetti
• 1 lb of shrimp, peeled and deveined
• 2 cups of baby spinach
• 3 cups of low-sodium chicken broth
• 2 cups of heavy cream
• 1 cup of Parmesan cheese, grated
• 2 garlic cloves, minced
• 2 tbsp of extra-virgin olive oil
• 1/4 tsp of salt (or to taste)
• 1/4 tsp of black pepper (or to taste)

Instructions:

1. In a pot, heat olive oil over medium heat, add garlic, and cook until fragrant (about 1 minute).
2. Add chicken broth, cream, spaghetti, salt, and pepper, and stir well.
3. Cover the pot and let simmer for about 12-15 minutes, or until the pasta is cooked al dente.
4. Add shrimp and Parmesan cheese, stir, and let cook for another 2-3 minutes until the shrimp is pink and cooked through.
5. Remove from the heat and add spinach, and stir until it wilts. Serve hot and enjoy.

With only 550 calories per serving, this creamy and tasty pasta dish is high in protein and low in carbs.

4. Vegan Butternut Squash Pasta

If you are a vegan or just want to try a plant-based pasta recipe, you will love this sweet and savory butternut squash pasta that is both creamy and healthy.

Ingredients:

• 1 butternut squash, peeled, seeded, and diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tbsp of nutritional yeast
• 2 tbsp of olive oil
• 1 tbsp of fresh sage, chopped
• 1 tsp of salt (or to taste)
• 1/4 tsp of black pepper (or to taste)
• 1 lb of fusilli pasta (gluten-free if needed)

Instructions:

1. Preheat the oven to 400°F. In a baking dish, toss the butternut squash with olive oil, salt, and pepper, and roast for 25-30 minutes or until tender.
2. While the butternut squash is roasting, cook the pasta according to the package instructions. Drain and set aside.
3. In a pan, heat olive oil over medium heat, add onions, and cook until translucent (about 3-5 minutes). Then add garlic, sage, and nutritional yeast and cook for another 2 minutes.
4. Add the roasted butternut squash to the pan and stir well. Cook for an additional 2-3 minutes until all ingredients are well combined.
5. Add the cooked pasta to the pan and toss until it is covered with the butternut squash sauce. Serve hot, and enjoy.

This vegan recipe is packed with nutrients, including vitamins A and C, and has only 320 calories per serving.

5. Chicken and Vegetable Stir-Fry with Spaghetti

Looking for an Asian-inspired pasta recipe? Try this healthy chicken and vegetable stir-fry with spaghetti that is sure to satisfy your cravings.

Ingredients:

• 1 lb of spaghetti (gluten-free if needed)
• 2 lbs of chicken breast, diced
• 2 cups of broccoli florets
• 1 cup of snap peas
• 1 red bell pepper, sliced
• 1 onion, sliced
• 3 garlic cloves, minced
• 2 tbsp of sesame oil
• 3 tbsp of soy sauce
• 1 tbsp of cornstarch
• 1 tbsp of fresh ginger, grated
• 1/4 tsp of salt (or to taste)
• 1/4 tsp of black pepper (or to taste)

Instructions:

1. Cook the spaghetti according to package instructions. Drain and set aside.
2. In a bowl, mix soy sauce, cornstarch, salt, and pepper until well combined.
3. In a pan, heat sesame oil over medium-high heat, add chicken, and stir-fry for 5-7 minutes until cooked through. Remove from the pan and set aside.
4. In the same pan, add broccoli, snap peas, bell pepper, onion, ginger, and garlic. Stir-fry for about 3-5 minutes until the vegetables are tender but still crispy.