healthy pasta recipe

This recipe is delicious, healthy, and a breeze to make. This pasta dish is packed with fried garlic and blistered tomatoes. It is a low-calorie meal, perfect for the everyday!

10-Minute Hearts of Palm Pasta

oz hearts of palm pasta (I used Trader Joe's brand.

olive oil

garlic (thinnly sliced)

cherry tomatoes (sliced in half)

¼ tsp red pepper flakes

Parmesan cheese (plus more for garnish)

tbsp onions

Prepare hearts of palm pasta according to package instructions. Heat in a saucepan or microwave.

In a large nonstick skillet, heat the olive oil over medium heat. Add the garlic and cook until almost golden, keeping a watchful eye not to burn it. Carefully add the tomatoes, cook until tender and slightly blistered.

Add the hearts of palm pasta and toss to coat. Add the 2 tbsp Parmesan cheese, toss until incorporated. Remove from the heat. Garnish with the fried onions and additional Parmesan cheese.

This Broccoli Pesto Pasta with Roasted Vegetables is the best weeknight pasta dish - it&#x27;s simple to make, ridiculously delicious, and it&#x27;s packed with veggies! The pesto itself has broccoli in it for an extra dose of nutrients + flavor, and the pasta is filled with roasted broccoli, cauliflower, bell pepper, butternut squash, shallots, and mushrooms!

Broccoli Pesto Pasta with Roasted Vegetables

rigatoni (or other short-cut pasta)

cauliflower florets (cut into small florets)

butternut squash

red bell pepper,

broccoli crown,

cremini mushrooms, quartered

medium shallot, very thinly sliced

extra virgin olive oil

salt

pepper

pasta water*

cheese,

basil leaves

red pepper flakes

broccoli florets

flat leaf parsley

garlic

pine nuts, toasted*

parmesan cheese

juice of 1/2 a lemon

Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper. Add the cauliflower, butternut squash, red bell pepper, broccoli, mushrooms, and shallots. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss to coat. Arrange vegetables in a single, even layer (you may need to do this with 2 baking sheets if yours isn&#x27;t large enough). Bake for 25-30 minutes, tossing once, or until vegetables are tender, caramelized, and golden brown.

While vegetables are roasting, make the pesto. Add broccoli florets to your food processor and pulse until very finely chopped. Add the basil, parsley, garlic, pine nuts, parmesan, lemon juice, salt, and pepper and pulse several more times. Add the olive oil and blend until smooth. Season to taste with additional salt and pepper if desired.

Bring a pot of water to a boil for the pasta and salt the water. Once boiling, add your pasta and cook according to package directions, or until just al dente. Remember to reserve your pasta water (I just scoop a bunch out with a large mug or heat-safe glass measuring cup!) Drain pasta, and add back into the pot or a large mixing bowl. Add the pesto and a splash (start with 1/4 cup) of the pasta water and stir to coat the pasta. Add the roasted vegetables, several cranks of freshly cracked black pepper, and a couple pinches of salt and stir to combine. Add a couple handfuls of parmesan cheese and another splash of pasta water if it seems like it needs more moisture. Season to taste with additional salt and pepper if needed. Serve with extra parmesan, basil leaves, and crushed red pepper flakes if desired.

With buttery shrimp and bright lemon, this roasted shrimp and asparagus pasta tastes like summer on a plate. 

Roasted Shrimp and Asparagus Pasta

whole-wheat spaghetti

lb. asparagus, trimmed,

garlic, chopped

kosher salt

lemon

lb. large peeled and deveined shrimp

red pepper flakes,

c. flat-leaf parsley, chopped

parmesan,

A quick and easy garlic shrimp pasta recipe with lemon, fresh or frozen vegetables, and white wine. Delicious, budget-friendly, and healthy!

Garlic Shrimp Pasta

whole-wheat linguine

shrimp

olive oil (divided)

shallot

garlic (minced)

1/2-1 teaspoon crushed red pepper

black pepper (divided)

mixed vegetables

dry white wine (such as Sauvignon Blanc (or substitute low-sodium chicken broth))

Parmesan cheese (plus additional as desired)

parsley (plus additional as desired)

Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package directions. Reserve 1/4 cup pasta water, drain remaining water, and then toss with a bit of olive oil to prevent sticking. Set aside.

Meanwhile, rinse the shrimp and pat dry. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shallot and cook until fragrant, about 2 minutes. Add the garlic and cook 1 additional minute. Add the shrimp, and then sprinkle with half the amount of red pepper (1/4 or 1/2 teaspoon depending upon your desired spice level), 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Sauté, stirring to coat with garlic, just until cooked through (both sides will be pink and opaque), about 3 to 4 minutes. Remove to a plate and set aside.

Heat the remaining 1 tablespoon olive oil over medium high. Add the vegetables and the remaining 1/4 or 1/2 teaspoon red pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook until the vegetables are hot and lightly sautéed, 4 to 5 minutes. Add the white wine and return the shrimp to the skillet. Cook for 2 minutes, allowing the wine to reduce. Stir in the lemon zest and juice and remove from heat.

Add the pasta to the skillet and toss. If the pasta is too dry, add a bit of the reserved pasta water. Serve warm, topped with Parmesan and parsley.

https://content.jwplatform.com/videos/p1DJfYKu.mp4

This creamy Chicken Broccoli Ziti cooks in one pan for easy clean up. Ready in 30 minutes! This healthy pasta recipe is lighter but doesn&#x27;t skimp on flavor.

Chicken Broccoli Ziti

butter (divided)

chicken

onion

garlic (minced (about 1 tablespoon))

Italian seasoning

red pepper flakes (optional;

chicken broth

milk (plus additional as needed)

dry whole wheat ziti pasta

broccoli

artichoke hearts

lemon juice (for even more lemon flavor, add the zest also)

Parmesan cheese (plus additional for serving)

parsley (plus additional for serving)

Heat 1 tablespoon butter and 1 tablespoon oil in a large, deep skillet or Dutch oven over medium high. Once the butter is melted, add the chicken and sprinkle with ¼ teaspoon salt and black pepper. Saute until the chicken is golden on the outside and completely cooked through, about 5 minutes. With a large spoon, remove the chicken to a plate and cover to keep warm. Set aside.

Reduce the heat to medium. Add the remaining 2 tablespoons butter and the onion. Cook until the onion begins to soften, about 3 minutes. Do not let the onion brown (adjust the heat as needed if it starts to brown). Add the garlic, Italian seasoning, red pepper flakes, and remaining ¼ teaspoon salt. Stir and cook just until fragrant, about 30 seconds.

Slowly stir in the broth and milk. Bring to a boil, then add the ziti. Let the ziti boil for 5 minutes, then stir in the broccoli florets. Continue boiling until the ziti is al dente, about 5 to 7 minutes more. Stir often to make sure the ziti cooks evenly. If at any point the pasta looks too dry, splash in additional milk as needed.

Stir in the artichoke hearts, lemon juice, Parmesan, parsley, and reserved chicken. Taste and adjust seasoning as you like. Enjoy hot, with a sprinkle of extra Parmesan and parsley as desired.

Creamy, dreamy beef stroganoff made dairy-free and gluten-free for a filling and delicious meal!

Gluten-Free Dairy-Free Ground Beef Stroganoff

Tbsp avocado oil

½ yellow onion, sliced

baby bella mushrooms, sliced

garlic,

beef

tsp sea salt,

beef broth

coconut milk

lemon juice

Tbsp dijon mustard

gluten-free all-purpose flour*

gluten-free spiral noodles**

parsley

Heat the avocado oil to medium-high in a...

Heat the avocado oil to medium-high in a large skillet and add the onion. Sauté, stirring occasionally, until the onion begins to caramelize, about 5 to 8 minutes. Add the mushrooms, garlic, and sea salt and stir well. Cover and cook, stirring occasionally, until the mushrooms soften up, about 3 minutes.

Make room for the ground beef in the...

Make room for the ground beef in the center of the skillet then place it on the hot surface. Brown for 2 to 3 minutes before flipping and browning for another 2 to 3 minutes. Use a spatula to chop up the meat into smaller pieces and mix it in.

In a bowl or measuring cup, combine the...

In a bowl or measuring cup, combine the coconut milk, beef broth, lemon juice, mustard and flour and whisk well until combined.

Pour the sauce mixture into the skillet and...

Pour the sauce mixture into the skillet and stir well. Bring mixture to a full boil and stir occasionally until the sauce is thick, about 8 minutes.

While the sauce is cooking, cook the noodles...

While the sauce is cooking, cook the noodles according to package instructions (or prepare the rice ahead of time).

Once cooked, drain the noodles then transfer them...

Once cooked, drain the noodles then transfer them to the skillet with the sauce. Stir well until the noodles are well-coated in sauce. 

Taste the pasta for flavor and add sea...

Taste the pasta for flavor and add sea salt to taste.

Sprinkle with dried or fresh parsley and enjoy!

https://mediavine-res.cloudinary.com/video/upload/fqjxhjcezyqnneifaeqk.mp4

Easy Ground Beef Stroganoff made dairy-free and gluten-free. This simple recipe comes together in just over 30 minutes, is big on flavor and so incredibly filling! A family favorite worthy of putting on repeat and healthy comfort food at its finest!

Our delicious chilli, prawn and garlic linguine recipe is elegant enough for a dinner party but light enough to be enjoyed for dinner during the week

Chilli prawn linguine

linguine pasta

sugar snap peas, trimmed

garlic cloves, finely chopped

red chilli, deseeded and finely chopped

prawns,

cherry tomatoes, halved

salad

tbsp virtually fat-free fromage frais

limes

golden caster sugar

To make the dressing, mix 2 tbsp virtually fat-free fromage frais, the grated zest and juice of 2 limes and 2 tsp golden caster sugar in a small bowl and season with salt and pepper. Set aside.

Cook 280g linguine pasta according to the packet instructions. Add 200g trimmed sugar snap peas for the last minute or so of cooking time.

Meanwhile, heat 2 tbsp olive oil in a wok or big frying pan, toss in 2 finely chopped large garlic cloves and 1 deseeded and finely chopped large red chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown.

Tip in 24 peeled raw king prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.

Add 12 halved cherry tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.

Drain the linguine pasta and sugar snap peas well, then toss into the prawn mixture.

Tear in a handful of basil leaves, stir, and season with salt and pepper.

Serve with mixed salad leaves drizzled with the lime dressing, and warm crusty white bread.

This 5-Ingredient Garlic Cream Sauce and Pasta is a match made in heaven! Perfect for a simple and cozy dinner, it's also Low-Fat, Dairy-Free, and Gluten-Free.

Garlic Cream Sauce with Pasta 

oz Gluten-Free Spaghetti Noodles of Choice

Garlic,

Unsweetened Non-Dairy Milk*

tbsp Nutritional Yeast

½ tbsp Brown Rice Flour*

Salt

Black Pepper,

Red Chili Flakes (Optional)

Lemon

Fresh Basil, to top (Optional)

First, begin to prepare your Spaghetti in a separate pot, according to package instructions. Once they have finished cooking you can drain them, but do not rinse them.

In the meantime, work on the Garlic Cream Sauce. Add the minced garlic to a large pan with a slight rim and sauté in Water or Oil for 5 minutes over Medium heat, until translucent.

Carefully pour the Non-Dairy milk into the pan and add in the Nutritional Yeast, Flour, Salt, Pepper, and a pinch of Red Chili Flakes if you are using them. Quickly mix the mixture together until everything is well incorporated.

Bring the mixture to a boil over high heat, then reduce the heat to Medium and Simmer for 5-7 minutes, or until the sauce thickens. Make sure to frequently stir the sauce so nothing sticks to the bottom of the pan!

Once the Sauce has thickened, stir in the Lemon Juice. Then, add the cooked Noodles to the pan and use tongs to gently mix everything together until well-coated.

Top with Fresh Basil or serve as desired.

This was great. I made it for dinner tonight and my kids loved it.

I like the way in which the recipe comes together in a straightforward manner.

This was really, really good. I’ve been dairy free for almost a year. It’s been pretty tough / rough transition. I’ve avoided some foods since all the versions I have tried are just terrible. This will be a great addition to our meals!! Thank you for sharing!

So glad I found this recipe today. It was just what I was looking for. I made it as written and it's absolutely delicious.  Looking forward to having this again. My husband asked about trying this sauce on potatoes. Thanks!

I’ve made this recipe as is and really enjoyed but I’ve also been using it as a base for other recipes like Cajun pasta and for thanksgiving I used this as a base for a vegan and gluten free Mac and cheese and it was crazy delicious. Instead of garlic I used diced shallot and added some onion and garlic powder salt and pepper to the brown rice flour and nutritional yeast. Then added vegan cheese to bechamel and baked at 400 for a little bit just to insure a melty end product. Loved it. Thanks for the inspo!

This is a good recipe. It was really good before adding the lemon juice. I'll try again and adjust that. I used cassava and tapioca flours instead of brown rice flour, and it came out nice and creamy; very thick, too. 
I added some vegetable broth before reheating and it was still good. Thanks for sharing!

Delicious recipe!  I used tapioca flour instead of brown rice flour and it came out awesome.  I needed a quick sauce for my chick pea shells and 1.5x the recipe was perfect for an 8 ox box.  Thank you!!

Love salmon pasta and looking for healthy dinner inspo? Try our lighter recipe made with salmon, penne, veg and basil – it's fresh, tasty and packed with goodness

Healthy salmon pasta

penne

salmon steaks,

tbsp pine nut

red pepper

mushroom

Cook the pasta following pack instructions, adding the salmon to the water 6 mins before the end of the cooking time.

Heat the oil in a pan, then cook the pine nuts until toasted. Add the pepper and fry until softened. Tip in the mushrooms and stir until they start to soften, then add a ladleful of the pasta water.

When the pasta is cooked, remove the salmon to a plate, then drain the pasta. Fork the salmon into flakes and add to the vegetables along with the pasta and the basil leaves. Season with pepper and lightly toss together before serving

The flavors of a fall harvest in a cozy pasta dish. Roasted butternut squash and red onion, seasoned tempeh crumbles, and sautéed kale tossed with chewy orecchiette pasta and an easy balsamic broth that brings it all together. Easy enough for a weeknight, fancy enough for entertaining. Inspired by Fall Weeknight Pasta by Food 52.

Fall Roasted Vegetable Pasta

butternut squash (bite size)

salt (plus more for salting pasta water)

black pepper (divided))

orecchiette pasta (or

tempeh (diced (gluten free, if desired))

tamari

kale leaves (chopped small (stems removed))

vegetable broth (plus more if needed)

balsamic vinegar

maple syrup

pecans (toasted, if deisred)

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.

Toss the cubed butternut squash and sliced red onion with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread out into one even layer on the prepared baking sheet and bake 30 to 35 minutes, stirring half way through, until tender.

Meanwhile, cook the pasta to al dente according to pasta directions, making sure to salt the pasta cooking water well.

Meanwhile, heat 2 tablespoons of oil and the tamari in a large deep skillet over medium heat. Add the Italian seasoning, 1/4 teaspoon black pepper, and diced tempeh. Sauté 7 to 8 minutes, stirring every couple of minutes, until brown and crispy on the edges. Add the garlic and kale and sauté 1 to 2 to minutes to soften.

When the pasta and squash/onions are done add them to the skillet with the tempeh and kale and stir to combine. Add the vegetable broth, balsamic vinegar, and pure maple syrup. Stir well. Add another splash or two of vegetable broth the pasta seems dry. Stir in the chopped pecans

Serve hot with an extra drizzle of balsamic and fresh cracked black pepper.

Hi Jenn! Made this again last night and am again astonished how delicious it is! Both hubby and I were raving! It is the comfort food that is gonna get us through these crazy times!

Hope you and your family are doing well.

Happy Holidays,
Chris-

Delish!  I made exactly as written, except (I know, I know, I'm sorry), I added some mushrooms because I had them and they *needed* to be used.  They added a nice touch.  I threw them in on the baking sheet, but next time I'll slice them and put them in with the tempeh and kale.  I scooped the Orecchiette from the cooking pot into the skillet because the skillet looked a tad dry.  The pasta water was perfect (in addition to the veggie stock), to cream it up a bit. This recipe will stay in rotation!  My mind is already figuring numerous things to swap in depending on what is in the fridge.  Beet greens?  Yam?  Carrots?  The possibilities are endless!!  THANK YOU!

For some reason the stars are not lighting up for me, but believe me the stars were lit up last night! This dish is everything you said it would be, delish and cozy on a cool autumn evening. I pretty much followed it to the letter, but used spices I had to make my own italian seasoning, used low sodium soy sauce instead of tamari and used less oil. 

Recipe makes a ton so we have plenty of leftovers for tonight and I am sure it will be just as good or better leftover. 

Oh, and for dessert, we had the date nut bread :)

I love your recipes Jenn. 

Going plant based has never been easier :)

Transform your pasta night with this High-Protein Cottage Cheese Pasta Sauce! This creamy, protein-rich sauce combines cottage cheese, tomato sauce, and fresh herbs for a satisfying and health-conscious meal. Paired with high-protein pasta and turkey sausage, it’s a perfect quick and easy dinner idea for busy weeknights.

Top 13 healthy pasta recipe recipes from across the web

The most viewed healthy pasta recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

10-Minute Hearts of Palm Pasta

Broccoli Pesto Pasta with Roasted V...

Roasted Shrimp and Asparagus Pasta

Garlic Shrimp Pasta

Chicken Broccoli Ziti

Gluten-Free Dairy-Free Ground Beef ...

Chilli prawn linguine

Garlic Cream Sauce with Pasta

Healthy salmon pasta

Fall Roasted Vegetable Pasta

High-Protein Cottage Cheese Pasta S...

Pasta Primavera with Pea and Pistac...

Lemony Chickpea Pasta with Salmon, ...

Top 13 healthy pasta recipe recipes from across the web

The most viewed healthy pasta recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

10-Minute Hearts of Palm Pasta

Broccoli Pesto Pasta with Roasted V...

Roasted Shrimp and Asparagus Pasta

Garlic Shrimp Pasta

Chicken Broccoli Ziti

Gluten-Free Dairy-Free Ground Beef ...

Chilli prawn linguine

Garlic Cream Sauce with Pasta

Healthy salmon pasta

Fall Roasted Vegetable Pasta

High-Protein Cottage Cheese Pasta S...

Pasta Primavera with Pea and Pistac...

Lemony Chickpea Pasta with Salmon, ...

The most viewed healthy pasta recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine