How To Make Healthy Pasta

Healthy Pasta with Pesto and Broccoli

Transform that carbohydrate yearning into a delicious supper with thisHealthy Pastarecipe, which is quick and easy to make! In little over 30 minutes, this spaghetti supper dish is exploding with flavor because to the pesto, sun-dried tomatoes, broccoli, and Parmesan cheese that are used in it. It’s just as delicious as our other favorite meatless pasta recipes, such as mushroom stroganoff, penne with broccoli, or pasta with zucchini and tomatoes.

Healthy Pasta Recipe

Healthy pasta is one of the most popular dishes on iFOODreal, and this recipe is no exception. The reason for this is that it is fresh, light, tasty, full with vegetables, and then topped with freshly grated Parmesan cheese for a little of balance. Just like our tuscan chicken pasta and healthy chicken alfredo, this dish comes together in less than 30 minutes, from prep to clean up. The fact that you can use your favorite store-bought pesto sauce is a big part of what makes this pasta dish so quick and simple.

If you already have some homemade jam or don’t mind spending the time to create your own, go for it.

Because eating carbohydrates one day = eating low carbs the following day!

Why Make Pesto Pasta Dinner Recipe?

  • To make a creamy, tasty sauce, use part of the pasta water in conjunction with the pesto
  • This will produce a sauce that is low in calories. Fresh ingredients: Instead of heavy meat and cheese, this healthy pasta opts for light and refreshing veggies. Enjoy all year: This recipe is inspired by summer, but the ingredients may be obtained all year. Change up the vegetables and pasta form to suit your tastes and what you have on hand. Gluten-free and dairy-free friendly: Make use of your preferred gluten-free pasta and omit the parmesan for a dairy-free version of this dish. Simplicity and speed: By using store-bought pesto, you save time in the kitchen and may have supper on the table in less than 30 minutes.

Ingredients for this Healthy Pasta Recipe

So, here’s the question. Perhaps if you polled the millions of Italians, they would have an opinion on whether or not spaghetti is healthy. I know it’s white pasta, and it might seem like an oxymoron to have it appear in a “healthy pasta dish,” but here’s the deal: it’s actually rather nutritious!

  • First and foremost, you’re stuffing it with vegetables: First and foremost, integrating more veggies in your diet is always a good idea
  • Second, you may use whatever type of pasta you want: Gluten-free, whole wheat, brown rice, quinoa, and kamut pasta are all available options. You give it a name! Pictured is the Garofalo brand from Costco, which is my children’s favorite (organic if I can find it). One of the highest-quality pastas I’ve ever had the pleasure of tasting. Third, cook your pasta only until it is al dente, not until it is soft. When served al dente, durum pasta has a low glycemic index, which is maintained even after being cooked to al dente. The GI index of pasta increases when it is overcooked. And fourth, please remember that “health” encompasses a wide range of factors, including getting enough sleep, drinking enough water, exercising, and avoiding stressful situations. So, go take a sleep, drink some water, do yoga, and then reward yourself with a dish of spaghetti for supper
  • -).
  • Croutons, broccoli florets, and carrots, finely chopped Thinly sliced sun-dried tomatoes (either dry or packed in oil) are used in this recipe. Grape tomatoes have been halved. Pesto sauce: a mixture of store-bought or homemade pesto that has been split. Pasta water has been set aside

Is Pesto Healthy?

It can undoubtedly be quite nutritious, especially if you use homemade pesto or spinach pesto, which are both excellent options. If you’re using a store-bought product, look for one that has as little ingredients as possible. A simple pesto is made out of only a few ingredients: olive oil, basil, garlic, Parmesan cheese, pine nuts, and salt. I like the Costco brand since it does not include genetically modified canola oil and has just pure, basic ingredients. Not to add that it is a great value!

  • Seasoning: chopped garlic cloves (optional). Salt. Flakes of red pepper. to taste, freshly ground black pepper
  • Extra virgin olive oil is used as a cooking oil. fresh parmesan cheese (grated freshly)

What Is the Best Parmesan Cheese?

Freshly grated cheese, as with any other type of cheese, is the best way to go. Pre-packaged foods typically include a significant amount of added garbage. Don’t bother with the shaker-faker because it’s loaded with additives such as cellulose (a fibre produced from wood fiber, if you can believe it) and other squanderings. Purchase a large chunk of fresh Parmigiano Reggiano, grate a large bit at a time, and store in an airtight container in the refrigerator for a few weeks. Freeze the remainder of the piece and use the grated cheese to top ground turkey noodles, spaghetti, and minestrone soup, among other dishes.

How to Make Healthy Pasta

  • Preparation: Prepare your pasta according to the package recommendations. This tomato pesto pasta recipe cooks quickly (like a stir fry), so assemble your ingredients and have them ready to go before you start cooking. This is especially true if you are using gluten-free pasta, which cooks even quicker. When it comes to achieving the best flavor and al dente texture from your pasta, timing is essential.

Season the pasta water with salt: As the phrase goes, “salt the pot, not the pasta” while cooking pasta. As soon as you bring the water to a boil, add the salt, and then cook the pasta in the salted water, the pasta will absorb the salt and provide an extra layer of flavor to your pasta supper dish.

What happens if you don’t remember to salt your pasta? If you add the salt soon after draining, the flavor won’t be quite the same, but the salt will melt and be absorbed by the noodles.

  • Preparing the vegetables: While the pasta is boiling, heat the olive oil and sauté the garlic for a few seconds. Stir the mixture constantly. Stir in a little amount of pesto and the tomatoes until everything is well-combined. Continue to cook for a couple of minutes more, stirring constantly. Reposition the ingredients to one side of the skillet, ensuring that the vacant place is directly over the heat source. To the empty place in the skillet, add a small amount of pesto and the broccoli and heat, turning once.
  • Drain the pasta: When the pasta is finished cooking, drain it and save aside 1 cup of the pasta water for later use. Remove the pasta from the pan
  • Combine: Remove the pan from the heat and stir in the remaining pesto until well combined. Season with salt, black pepper, red pepper flakes, and the pasta water. Toss to coat the pasta with the sauce. Stir slowly to mix the flavors and allow them to merge together. Watch how creamy and wonderful this gets as it cooks. This is the time at which you may add half of the freshly grated Parmesan cheese and set aside the other half for dusting on top just before serving

Optional Add-In’s and Variations

  • For an extra burst of fresh herbs, toss in a few fresh basil leaves after you’ve made your pesto sauce and you’ve got yourself a fantastic meal. Serve a large group: You can easily double this recipe to accommodate a larger group. Summer barbecues now have a new star in the spotlight: Add some grilled shrimp, baked turkey meatballs, chopped turkey burgers, or boiled chickpeas to the dish for some more protein to round off the meal. You may substitute kale, bell peppers, zucchini, and mushrooms for the broccoli, or you can use them in addition to it. Use frozen broccoli: If you are using frozen broccoli, there is no need to defrost it first. Simply put it in and simmer until thawed in the pan on the stovetop. It is important to keep a close check on it because it was frozen to ensure that it does not get overdone and mushy. Infuse a burst of citrus into your pesto sauce and enjoy a little extra brilliant flavor to your dish as a result of the lemon juice. A delightful counterpoint to the earthy herbed pesto
  • If you are dairy-free or vegetarian, you may omit the parmesan or use a high-quality vegan parmesan that can be grated, such as Violife.

Added visual appeal: This meal is already visually appealing. The contrast of the crimson tomatoes and the green of the pesto is just stunning! What if you had a selection of cherry tomatoes to choose from? Incorporate some yellow tomatoes for a splash of color and a hint of sweetness.

Tips for Best Results

  • During the first 2 minutes of cooking, it is customary to stir the pasta. This will keep it from sticking together
  • Prepare first, then test: Your tongue is the most accurate timekeeper! Start checking your pasta about a minute or two before the timer on your pasta cooker goes off. Remove it from the pot and lay it on a platter. Allow it to cool before tasting it. If your pasta still has a small hard bite to it, it is al dente and ready
  • Otherwise, it is not. Don’t completely drain the pasta water: The use of some of the pasta water in the sauce enhances the flavor of the dish while also helping to hold the pasta and sauce together. It’s a fantastic technique to thicken your sauce without having to add flour, cornstarch, or other thickening agents. You don’t need to rinse your pasta once it’s cooked: The starch on the top of the pasta enables the sauce to stick to the pasta and provides the pasta supper meal an extra layer of taste! When you rinse the pasta, all of the starch is flushed down the toilet. Do not put a lid on your skillet: You may use mushy broccoli if you like, but this recipe tastes much better with broccoli that is soft but still has a small bite to it. Ingredients that are fresh and of excellent quality: Another point to emphasize is that the freshest components, such as freshly grated parmesan, garlic, and high-quality pasta, will provide the most flavorful final product

FAQs

Is it okay if I use veggie noodles? It’s evident that the taste will be different from pasta, especially because you won’t have the salty starch water to add flavor, but zucchini or squash noodles may work, and you could experiment with using veggie broth as the liquid. As a result of the delicate nature of vegetable noodles, I would recommend making the spaghetti sauce with vegetables first, then topping your noodles with it. What are some healthy alternatives to pasta? It all depends on your definition of what is considered healthy!

  • Whole wheat pasta is an excellent substitute for individuals who wish to avoid white spaghetti.
  • Life is about finding a good balance and exercising moderation, and this healthy pasta supper dish is packed with a delicious combination of veggies and carbs, so I say go for it!
  • If you follow the instructions in this recipe post, you will have delicious properly cooked al dente pasta!
  • It is possible, depending on your goals for a healthy lifestyle!
  • Is there anything I can use in place of pesto?
  • When it comes to pesto, the sky’s the limit, and you can substitute whatever herb you like (even carrot tops!) for the basil in the recipe.
  • If you use nutritional yeast instead of cheese, you may save money.

Serving Recommendations

Despite the fact that my family enjoys this dish as a major spaghetti supper meal, there are several different ways to eat it!

  • As a side dish, a smaller piece is excellent when paired with a succulent turkey burger, lemon baked codora, or grilled chicken breast. Choose from one of 65 delicious and nutritious chicken dishes. Combine it with a protein source: Maintain a plant-based diet by using air fryer tofu (or pan fried tofu) or meal preparation shredded chicken, leftover baked chicken, and so on. In addition to a side salad, prepare the following: Veggie enthusiasts can rejoice! Serving suggestions: lemon kale salad, cucumber and tomato lettuce salad, spinach salad, or even grilled romaine lettuce with this veggie-loaded pesto pasta. With a straightforward soup: For example, nutritious tomato soup (zuppa toscana)

People never object when I serve olive oil bread dip or charcuterie as a beginning when I have the want to!

Making Pesto Pasta Recipe in Advance

Prepare ahead of time and store in an airtight jar in the refrigerator for up to 5 days (if it lasts that long). It is possible to freeze leftovers or excess quantities for up to three months if there are any leftovers.

Warming: To reheat, defrost the frozen food in your refrigerator overnight before reheating on the stovetop on a low-medium heat. If necessary, add a little extra pesto. OR! It’s best eaten cold, fresh from the refrigerator, with an apasta salad for lunch.

More Healthy Pasta Recipes

  • 2 cups uncooked pasta of any type
  • 1 cup pasta water retained
  • 2 big garlic cloves chopped
  • 1 tablespoon extra virgin olive oil
  • 4 cups broccoli florets coarsely chopped
  • 1/4 cup pesto divided
  • 2 cups grape tomatoes cut in half
  • 1/4 cup Parmesan cheese grated
  • 1/2 teaspoon salt (or more to taste)
  • 1/8 teaspoon pepper flakes
  • Freshly ground black pepper to taste
  • Cook the pasta according to package directions
  • While the pasta is cooking, prepare the other ingredients – cut the vegetables and grate the cheese
  • Drain the pasta and set aside 1 cup of the cooking water. Remove from consideration
  • Preheat a large deep pan or a dutch oven over medium heat until hot, then add the olive oil and garlic and cook until fragrant. Cook for 30 seconds, stirring often, until the sauce has thickened. Stir in 1 tablespoon pesto and the tomatoes. Add the garlic and simmer for 1 – 2 minutes, stirring occasionally, until the garlic is fragrant. Position yourself to one side of the skillet and make sure the empty side of the skillet is directly over the heat source. Cook for 4 minutes, stirring once, after which add 1 tablespoon pesto and the broccoli. Remove pan from heat and stir in the remaining 1/4 cup pesto, sun-dried tomatoes, half of the Parmesan cheese, salt, black pepper, red pepper flakes, pasta, and pasta water until well combined. Stir gently and let aside for a few minutes to allow the flavors to blend. It is important not to cover the broccoli or it will turn into a soggy mess. Half of the Parmesan cheese should be sprinkled on top. Serve when still heated.
See also:  How To Use Pesto From A Jar With Pasta

Store: Refrigerate in an airtight container for up to 3 – 5 days or freeze for up to 3 months.

  • Pasta: Whole wheat, brown rice, quinoa, and kamut pasta are all gluten-free options. You give it a name! Pictured is the Garofalo brand from Costco, which is my children’s favorite (organic if I can find it). One of the highest-quality pastas I’ve ever had the pleasure of tasting. Pasta al dente (done to a firm bite): In order to test your pasta, take one or two noodles out of the pot around 1-2 minutes before the cooking time is up. It is al dente and ready when it has a small give and “bite” to it after it has been let to cool a few minutes. If you’re using store-bought pesto, look for one that contains the fewest amount of ingredients possible. I like the Costco brand since it does not include genetically modified canola oil and has just pure, basic ingredients. Not to add that it is an excellent value
  • Parmigiano-Reggiano cheese: The best method to prepare fresh grated cheese is to use it immediately. Pre-packaged foods typically include a significant amount of added garbage. So, don’t bother with the shaker-faker, which is loaded with chemicals such as cellulose. Purchase a lump of fresh Parmigiano Reggiano, grate a substantial amount at a time, and store in an airtight container in the refrigerator for a few weeks
  • Protein:Add some cooked turkey meatballs or diced turkey burger to the mix for extra protein. vegetables:Instead of or in addition to the broccoli, you may use bell peppers, zucchini, and mushrooms to make a delicious side dish. Use frozen broccoli: If you are using frozen broccoli, there is no need to defrost it first. Simply put it in and simmer until thawed in the pan on the stovetop. It is important to keep a close check on it because it was frozen to ensure that it does not get overdone and mushy. Infuse a burst of citrus into your pesto sauce and enjoy a little extra brilliant flavor to your dish as a result of the lemon juice. A delightful counterpoint to the earthy herbed pesto
  • Serve with a side of: As substantial and tasty as this meal is served as a main course, a lesser quantity may be served as a side dish with no problem. It goes well with a juicy turkey burger or lemon butter baked fish
  • It’s also good on its own.

More information and FAQs may be found in the recipe article. 1 cup|218 calories|26 grams of carbohydrates|9 grams of protein|9 grams of fat|3 grams of saturated fat|8 milligrams of cholesterol|459 milligrams of sodium | 574 milligrams of potassium |4 grams of fiber|6 grams of sugar|1138 international units (IU) of vitamin A|64 milligrams of vitamin C|155 milligrams of calcium|2 milligrams of iron The recipes and photos on this website are the property of ifoodreal.com. If you copy and paste a recipe from another website or social media platform (including Facebook), you will be breaking the law.

20+ Easy, Healthy Pasta Recipes

It is possible that this content contains affiliate links. Please refer to my disclosure policy for more information. This collection of 20+ quick, healthy pasta dishes designed by dietitians will prove to you that pasta can be a nutritious meal option as well! These dishes call for only a few simple ingredients, yet they are packed with flavor and nutritional advantages. Healthy shrimp pastas, additional seafood pastas, vegan alternatives, pasta salad, and more can be found here on our website.

Another possibility is that it was “declared bad for you” by someone else.

Why?

Pasta, of course, is delicious and is considered a comfort dish by many people.

What Makes These Pastas A Healthy Option?

There may be affiliate links in this article. My disclosure policy may be found here. This collection of 20+ quick, healthy pasta dishes designed by dietitians will prove to you that pasta can be a nutritious meal option as well. Using simple ingredients, these dishes deliver a powerful punch in terms of flavor and nutritional value. Healthy shrimp pastas, additional seafood pastas, vegan alternatives, pasta salad, and more can be found here on the website. Is it possible to be healthy while eating pasta?

Despite its appearance, pasta is a very simple dish, consisting primarily of wheat flour and water.

Whatever it takes to get in a ton of veggies and nutritional value, I say go for it.

  • Vegetables in abundance, which are high in antioxidants and nutrients such as vitamins, minerals, and dietary fiber
  • High-quality protein sources such as fish, meat, or plant-based alternatives such as tempeh
  • And healthy fats such as olive oil or sauces derived from nuts and seeds.

With this unique blend of fat, protein, fiber, and carbs, you may have a well-balanced breakfast that will provide you energy while eliminating those unwelcome spikes and dips in blood sugar. TIP:If you’d want to boost the nutritional value of these pastas even more, consider using apasta made from lentils or chickpeas instead of the regular pasta. Added bonus: they’re packed with fiber and plant-based protein! In addition, if you’re gluten-free, there are several fantastic gluten-free pastas available that are created from nutritious grains like as brown rice or quinoa.

Here is a collection of 20+ healthy pasta dish ideas that incorporate all of the nutritional advantages listed above. Enjoy! You’ll find a lot of these things here:

  1. Pastas made with shrimp or other shellfish
  2. Pastas made with vegan or vegetarian ingredients
  3. Pasta sauces
  4. Pasta substitutes

You can let me know which dish from this list of healthy pasta recipes you end up cooking. Let’s go to work in the kitchen!

Shrimp Pasta Recipes

You’ll find delicious and nutritious shrimp pastas and pasta salads in this area! Because shrimp is one of the most popular pasta protein combos, I created a separate category just for it.

1. Pasta With Veggies, ZoodlesGarlic Shrimp

This simple pasta dish, which proves that pasta can be a healthy alternative, is packed with fresh vegetables, such as zoodles, tomatoes, spinach, herbs, and garlic prawns. Find out how to make the recipe

2. Winter Pasta Salad

In this Winter Pasta Salad, oven-roasted butternut squash, broccoli, and mushrooms are combined with fresh arugula, shrimp, and a thyme-mustard vinaigrette. This dish is simple and nutritious, and it can easily be adapted to be dairy-free, gluten-free, and/or vegan if necessary. Find out how to make the recipe

3. Basil Walnut Pesto Linguine With Shrimp

This dish for basil-walnut pesto linguine pasta is served with shrimp and arugula on the side. Simple, healthy, and done in 30 minutes or less? Yes, please! This recipe is dairy-free and may simply be converted to a gluten-free version. Find out how to make the recipe

4. Roasted Vegetable Pasta Salad With Shrimp

This roasted vegetable pasta salad is filled with a variety of nutrients and antioxidants to keep you feeling great all day! Suitable for preparing as a quick weekday supper or packed lunch, or for serving at your next summer barbecue. Find out how to make the recipe

Other Seafood Pastas

This section contains healthy pasta dishes that use seafood other than shrimp as the main ingredient. We’ve got recipes for seared scallops, tinned mackerel, and tuna, among other things!

5. Seared ScallopsZucchini Noodle Pasta

Served with zucchini noodles, this easy Pan Seared Scallops and Zucchini Noodle Pasta is a nutritious, healthful, and well-balanced midweek dinner recipe. Dinner will be ready in 30 minutes! There are also gluten-free and dairy-free options available. Find out how to make the recipe

6. Mediterranean Canned Mackerel Pasta

This quick and easy Pan Seared Scallops with Zucchini Noodle Pasta is a nutritious, wholesome, and well-balanced evening supper that everyone will enjoy. Within 30 minutes, you’ll be eating dinner. There are also gluten-free and dairy-free options. Get the recipe by clicking here.

7. No-Mayo Tuna Pasta Salad

This recipe for Tuna Pasta Salad is simple, quick, and nutritious. Made without the use of mayonnaise and ready in 20 minutes! This dish is ideal for preparing ahead of time. The recipe is dairy-free and, if you use gluten-free pasta, it may also be gluten-free. Find out how to make the recipe

8. Canned Mackerel Pasta Salad

This Canned Mackerel Pasta Salad is a fantastic source of omega-3 fatty acids, protein, and a variety of vegetables. Super tasty, ready in 30 minutes, and perfect for meal prepping or packing a lunch for the office! Find out how to make the recipe

9. Tuna Pasta Salad With Pesto

This Tuna Pasta Salad with Pesto is a quick and healthful meal that can be prepared ahead of time. Hemp seed pesto is used in place of the dairy-free mayonnaise, which gives it a protein boost. Simple, delectable, and done in 30 minutes or less: this dish! Find out how to make the recipe

VeganVegetarian Pastas

It’s simple and nutritious to prepare ahead of time this Tuna Pasta Salad with Pesto for lunch.

Hemp seed pesto is used in place of the dairy-free mayonnaise, which provides a protein boost. Quick and easy to prepare and ready in less than 30 minutes! Get the recipe by clicking here.

10. Pasta With Cashew Cream Tomato Sauce

So easy to make, this nutrient-dense and delectably creamy pasta comes together in no time. This recipe is ideal for anyone who is vegan, dairy-free, or simply wants to change things up! Find out how to make the recipe

11. Tempeh Tomato Sauce Pasta

This plant-based tomato pasta sauce incorporates crumbled, ground tempeh to boost the protein level of the dish, making it a full and nutritious midweek dinner option. This recipe is vegan and can simply be modified to be gluten-free. Find out how to make the recipe

12. Roasted Red Pepper Cashew Cream Pasta

This vegan/dairy-free Roasted Red Pepper Cashew Cream Pasta is incredibly quick and simple to prepare, as well as nutrient-dense and wonderfully creamy! Find out how to make the recipe

13. Baked Tomato Pasta With EggsFeta

Recipe for baked tomato pasta prepared with tomato sauce and feta cheese. It also includes veggies and an assortment of flavorful seasonings. You can get this delicious, nutritious vegetarian supper on the table in just 30 minutes! If necessary, this dish may be modified to be gluten-free and dairy-free. Find out how to make the recipe

14. Baked Pesto Pasta

This delicious and comforting Baked Pesto Pasta is perfect for a midweek supper. A simple penne pasta dish is mixed with broccoli, mushrooms, and a homemade hemp seed pesto before being topped with freshly grated parmesan and baked until the cheese is browned and crunchy. A delectable vegetarian alternative that may be made gluten-free or vegan upon special request. Find out how to make the recipe

15. Mushroom Cashew Cream Pasta

Although this rich mushroom cashew cream pasta sauce appears to be devoid of nutritional value, it is really loaded with them! Gluten-free spaghetti may be substituted for the regular pasta in this recipe, which is dairy-free and vegan. Find out how to make the recipe

16. Caprese Pasta Salad

With a plethora of flavor, this caprese pasta salad dish is simple to prepare and may be made ahead of time. It’s an excellent choice for a barbecue, picnic, or packed lunch. Salad dressings such as balsamic vinaigrette and pesto are provided! Find out how to make the recipe

17. Creamy Goat Cheese Tomato Pasta

This goat cheese tomato pasta dish comes together in a jiffy and is really simple to make. The addition of goat cheese to the spaghetti sauce makes it more creamier and more delectable than before. It’s created with basic, healthful ingredients and is filled with fiber-rich vegetables, making it an excellent midweek supper option. Find out how to make the recipe

18. Lemon ArtichokeSpinach Pasta

Quick, simple, and tasty, this lemon artichoke spinach pasta dish is perfect for a midweek meal. It’s filled with nutrient-dense vegetables and bursting with vibrant flavors! It’s OK to serve with an additional protein such as shrimp or chicken if you want to. Find out how to make the recipe

19. Kale Pasta Salad With Sun-Dried Tomatoes

Using sun-dried tomatoes, red bell peppers, parmesan, and a simple red wine vinaigrette, this kale pasta salad is light and refreshing. You can prepare this dish ahead of time and it will be tasty and healthful! This recipe is vegetarian and can easily be turned gluten-free by omitting the flour. Find out how to make the recipe

20. Eggplant Pasta Bake

This comforting baked pasta recipe is brimming with healthful vegetables such as roasted eggplant (aubergine), tomatoes, zucchini, and kale, and is sure to please.

It’s covered with cheeses such as parmesan and ricotta, which melt in the oven and make the dish delicious! This recipe is vegetarian and can easily be turned gluten-free by omitting the flour. Find out how to make the recipe

Pasta Sauces

In this area, you’ll discover some of my favorite recipes for pasta sauces that may be served on their own. All of the recipes are 100 percent plant-based and may be combined with other meals (like as grain bowls) to create a complete meal!

21. Miso Tahini Sauce

Making this creamy, “cheesy,” and delicious miso tahini sauce takes only 6 ingredients and 5 minutes, and it’s ready in minutes! Using this vegan sauce, you can make pasta, grain bowls, and other dishes that are full of nutrition. Find out how to make the recipe

22. Vegan Hemp Seed Pesto

This nutrient-dense vegan hemp seed pesto is easy to make at home and may be ready in minutes! This recipe is free of nuts, dairy, and gluten. Find out how to make the recipe

23. Vegan Red Pesto (Sundried TomatoesRed Peppers)

With the help of sun-dried tomatoes and roasted red peppers, I created this vegan red pesto. Delicious, simple, and nutritious sauce that can be used with pasta, as a spread or dip, and many other applications. The recipe is gluten-free and may be made with or without nuts, depending on your preference. Find out how to make the recipe

24. Creamy Vegan Zucchini Pesto

Vegetarian, dairy-free, gluten-free, and very delicious, this creamy zucchini pesto sauce is a must-try. Raw, grated zucchini and fresh basil give this sauce a light, fresh taste while also providing a substantial portion of vegetables in every bite. Serve it with spaghetti, grain bowls, as a spread, a dip, and a variety of other things. Find out how to make the recipe

See also:  What Is Heavy Cream For Pasta

Pasta Alternatives

However, while these “pasta alternatives” are not traditional wheat-based pastas, I believed it was important to include them for those who are interested in trying something a bit different. I don’t believe vegetables should ever be used in place of classic spaghetti noodles, but I do enjoy using them to mix things up from time to time.

25. Spaghetti Squash With Kale PestoShrimp

This nutritious spaghetti squash recipe is served with a kale miso pesto and sautéed shrimp on top of a bed of spinach. You can make it without using any dairy products or gluten. It’s also packed in fiber and protein. All you need is ten ingredients to make this dish! Find out how to make the recipe

26. Sweet Potato “Fettuccine” With ShrimpVeggies

This sweet potato “Fettuccine” is loaded with vegetables and protein thanks to the addition of shrimp! It’s easy to make, full of fresh ingredients, and incredibly tasty. The recipe can be prepared in 30 minutes and is devoid of gluten and dairy ingredients. Find out how to make the recipe

27. Vegetarian Spaghetti Squash Casserole

In this Vegetarian Spaghetti Squash Casserole, veggies and protein are combined in a delicious dish. Spaghetti squash is prepared and combined with a wonderful homemade tempeh bolognese sauce before being topped with freshly grated parmesan and baked in the oven for a delightful midweek supper. There is a vegan and dairy-free alternative available. Find out how to make the recipe And there you have it – 20+ Quick and Easy Healthy Pasta Recipes to make and enjoy. I sincerely hope you were able to draw some inspiration from this list!

More Recipe Round-Ups To Explore

  • 20+ Recipes for Vegetable Side Dishes that are Simple and Healthy
  • 15+ Recipes for Eggs that are Simple and Healthy
  • 30 Delicious and Healthy Plant-Based Breakfast Recipes
  • 18 Suggestions for Healthy Lunches to Take to Work
  • Recipes for Healthy Meal Prep Snacks (plus 30 more)
  • For lunch or dinner, try one of these 30 healthy meal prep ideas.

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Get the Recipe:20+ Easy, Healthy Pasta Recipes, Including Pasta With Veggies, Zoodles,Garlic Prawns

This simple pasta dish, which proves that pasta can be a healthy alternative, is packed with fresh vegetables, such as zoodles, tomatoes, spinach, herbs, and garlic prawns. In addition, there are additional simple, nutritious pasta dishes! Preparation time: 15 minutes Preparation time: 15 minutes Time allotted: 30 minutes Servings:2people

  • 170gpasta (enough for 2 people
  • Use a gluten-free substitute if necessary)
  • 3 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 3 tablespoons water
  • 1 teaspoon oregano
  • 1.5 cups cherry tomatoes
  • 2 cups baby spinach
  • 1 large zucchini, spiralized (or 2 small)
  • About 18 medium-to-large prawns (shrimp)
  • 1 teaspoon oregano 1/2 cup fresh basil, diced
  • 1/2 a lemon, juice only (optional)
  • 1/2 cup toasted pine nuts Season with salt and pepper to taste
  • Grated Parmesan Reggiano cheese or nutritional yeast (for a dairy-free option)
  • Preparing the pasta is as simple as boiling a pot of water and following the package guidelines. When you’re finished, drain. Make zucchini noodles by using an aspiralizer to spiralize the zucchini. If you don’t have a spiralizer, you may form zucchini “ribbons” using a vegetable peeler, or you can just slice the zucchini into 1-inch pieces (see note). Heat a large skillet over medium heat, then add 2 tablespoons olive oil, the minced garlic, and the oregano. Continue to sauté for another minute, then add the tomatoes and continue to sauté for about 5 minutes more. Cook until the spinach is wilted, then remove from heat. Another pan should be heated over medium-high heat with the remaining tablespoon of olive oil. Cook the prawns for 1-2 minutes on each side once the pan is heated. When prawns turn pink and opaque, they are considered cooked. Once done, remove the pan from the heat. Place zucchini noodles, drained spaghetti, and fresh basil in the big pan with the tomatoes and spinach. Stir well to combine. Stir for 2 minutes, tasting as you go and adding spices as needed. Serve the pasta with the prawns, lemon juice, freshly grated parmesan reggiano, and an extra drizzle of olive oil, if preferred, on top of the sauce. Take pleasure in the moment

In order to avoid spiralizing zucchini and instead want it chopped into smaller pieces, simmer the zucchini at the same time as the tomatoes in a separate pot until tender. The reason the zoodles are put at the end is that they cook quite quickly! * Cooked zucchini can get quite watery at times. Simply drain any surplus liquid before serving if this is the case. To make a gluten-free version, just use gluten-free spaghetti noodles that have been verified. Remove the parmesan topping or replace it with nutritional yeast or another dairy-free substitute for a dairy-free version.

It’s also delicious when combined with other sautéed vegetables such as bell peppers, carrots and kale.

Pasta, seafood, prawns, veggies, and zoodles are some of the keywords to remember.

Please refer to my disclosure policy for more information.

Wishing Pasta Could Be Healthy? Check Out These Recipes

Each product featured has been chosen by the editors of Country Living. If you make a purchase after clicking on a link, we may receive a commission. More information about us. These are packed with vegetables and vitamins, yet they won’t make you feel bloated. It should not be necessary to forego cooking quick and simple dinner recipes for your family just because you want to eat wholesome meals, as long as you do so. And what could be more convenient or less complicated than pasta? Unfortunately, far too many pasta meals are rich in butter and meat, and while they are delicious, they don’t necessarily leave you feeling as well as you would like afterward.

  • These simple, nutritious pasta dishes will meet all of your demands for a quick and easy weekday supper that is also beneficial for your health.
  • Instead, you may utilize these fantastic ideas to create healthy supper meals that use pasta.
  • These foods also have the additional benefit of being gluten-free, making them a win-win situation.
  • Fill your pasta bowl with veggie-loaded pastas, such as the pasta primavera or sausage, roasted butternut squash, and kale pasta, to make a hearty meal.
  • With these excellent healthy pasta dishes, you can brighten up your family’s midweek dinners and make them something even your children will enjoy.
  • Thank you very much.
  • BUY BAKING DISHES FROM A STORE 2of 40Salmon, Peas, and Dill Pasta in the Spring It’s the fresh dill that truly brings this simple, hearty dish together.
  • Find out how to make the recipe.
  • Delicious as a side dish or as a main course, either hot or cold.

Porcini Mushroom Orecchiette with Creamy Chipotle Corn 15/40 – Pasta with Chicken and Vegetables Pesto with Spinach simple fettuccine with zucchini ribbons (page 6 of 40) A summer family supper, this simple fettuccine was created with delightful zucchini ribbons to sneak in some vegetables and make it a complete meal.

  • Cooking the pasta with sautéed peppers, zucchini, and smoked mozzarella is step 7 of 40.
  • Find out how to make the recipe.
  • 9 of 40) Using shrimp cooked in white wine and blended with linguine, spinach, and sun-dried tomato pesto, you can create a simple, hearty meal that the whole family will love.
  • 10 of 40Cacio e Pepe with Chicken and Arugula The addition of baby arugula and lean chicken breast to this simple, creamy, peppery meal provides much-needed nutrients.
  • no.
  • It’s an excellent method to sneak some vegetables onto your children’s plates.

Ginger Garlic Chicken Ramen (served in a 12-pack) Thirteenth of fortyTurkey Meatballs over Zucchini Noodles Spaghetti night may be made healthier by using lean turkey meat and fresh “zoodles.” You may use 8 ounces of cooked spaghetti in place of half of the zucchini if you have tiny finicky eaters who call you out on your bluff (“that’s not pasta!”).

  • Recipe number 14 of 40: Spicy Italian Sausage and Bow Tie Pasta Bright red and yellow peppers will brighten up any pasta dish and give it a pop of color.
  • The Seasoning Bottle has the recipe, which you can get here.
  • You may find the recipe at Recipe Runner.
  • 16 of 40) Lentil pasta is a more nutritious alternative to traditional pasta, and it also contains a significant amount of protein.
  • Half Baked Harvest has the recipe, which you can get here.
  • Diethood has the recipe you’re looking for.
  • You can find the recipe at Cooking Classy.

You may find the recipe at Recipe Runner.

You may find the recipe atDelish.

You may find the recipe atDelish.

You may find the recipe atDelish.

You can find the recipe at Cooking Classy.

Visit Inspired Taste for the recipe: Whole Grain Pasta with Broccoli and Chicken Sausage (#25of 40).

Fork Knife Swoon has the recipe, which you can get here.

When utilizing vegetables that have been picked straight from the garden, there is no need for sauce!

Pasta with Skinny Cajun Shrimp Alfredo (#27 of 40) Shrimp is a lean protein that won’t make you feel bloated; this recipe utilizes low-fat milk and flour to make a rich (but not greasy) Alfredo sauce that is also low in fat.

Roasted Brussels Sprouts with Creamy Miso Pasta (Day 28 of 40) It is possible to make a “creamy” spaghetti without actually using any cream!

The recipe may be found at theFirst Mess.

29 of 40) The dark hue of this pasta is due to the use of balsamic vinegar.

You can find the recipe on Girl Gone Gourmet.

For more information, visit Flavor the Moments.

Erin Cavoto works as an Editorial Assistant for ThePioneerWoman.com, where she writes about cuisine, holidays, home décor, and other topics.

This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration. You may be able to discover further information on this and other related items at the website piano.io.

Easy Healthy One Pot Pasta Recipe

Product selection is done by the editors of Country Living. You should be aware that we may receive compensation if you buy something after clicking on one of our affiliate links. Read on for more information about ourselves. You won’t feel bloated after eating them since they are packed with vegetables and nutritional value. It should not be necessary to forego cooking quick and easy supper ideas for your family just because you want to consume nutritional meals. In addition, what could be simpler or more straightforward than pasta?

  • Our goal is to assist you in changing that.
  • If you’ve had a hard day, most of us desire a large bowl of spaghetti.
  • These fantastic ideas will allow you to create healthy meal recipes that use pasta.
  • In addition to being delicious, these foods are also gluten-free, making them a winning combination.
  • Veggie-loaded pastas such as pasta primavera or sausage, roasted butternut squash, and kale pasta should be included in your pasta bowl.
  • Using these excellent healthy pasta dishes, you can brighten up your family’s evening dinners and make them something that everyone will enjoy.
  • Mac & cheese is already a creamy comfort meal, but this cauliflower-boosted version not only gets a boost of fiber and vitamins, but the vegetable purée actually makes it more creamier!

Find out how to make the sauce.

Find out how to make the sauce.

Serve it hot or cold, as a side dish or as a main dish.

Porcini Orecchiette with Creamy Chipotle Sauce Corn (5) of 40Pasta with Chicken and Vegetables.

A summer family meal, this simple fettuccine was created with zucchini ribbons to sneak in some vegetables.

Find out how to make the sauce.

This recipe, which is packed with zucchini and peppers, will assist you in meeting your daily vegetable quota.

Catalina with Winter Pesto and Sweet Potatoes (#8 of 40) Salmon Linguine with Sun-Dried Tomato Pesto and Spinach (page 9 of 40) It’s easy to create this hearty supper, which includes shrimp cooked in white wine and linguine with spinach and sun-dried tomato pesto, that everyone will love.

tenth of fortyCacio e Pepe with Chicken and Arugula.

Find out how to make the sauce.

11 of 40: Pasta and Spinach Pesto A simple spinach-based pesto offers a surge of nutrients while keeping the sauce light and delicate in flavour.

Find out how to make the sauce.

Use lean turkey meat and fresh “zoodles” to lighten up spaghetti night.

“).

Spicy Italian Sausage with Bow Tie Pasta (#14 of 40) Bright red and yellow peppers add a splash of color to your pasta dish.

The Seasoning Bottle has the recipe, which you can get here.

Visit Recipe Runner to get the recipe.

pasta with sun-dried tomato sauce and red lentils, number 16 of 40 Lentil pasta is a more nutritious alternative to traditional pasta, and it also contains a significant amount of protein!

Visit Half Baked Harvest for the full recipe.

Zucchini Noodle Steak Stir Fry Pasta Recipe #17 of 40 With only one pan and a lot of Asian-inspired flavor, this dish is quick and easy to prepare.

18 of 40Pasta Primavera SHOP SKILLETS Make this vibrant spaghetti primavera to satisfy your pasta cravings while also filling up on loads of vegetables.

CREATE YOUR OWN SKILLETS19of 40Green Curry Chickpea and Vegetable Pasta Although this recipe is packed with healthful vegetables, it is also gluten-free and vegan, making it ideal for anyone who follow a strict dietary plan.

20of 40Skinny Alfredo SKILLETS AVAILABLE IN THE SHOP This lighter version of Alfredo allows you to indulge in one of your favorite pasta meals without feeling guilty.

Pot Roast with Shrimp and Peas (#21 of 40) In this meal of green delight, pesto created from a secret, healthful ingredient is generously spread throughout!

Slimy Beef, Number 22 of 40 Pasta with Broccoli Using these soy sauce-infused noodles, flank steak and broccoli are served instead of calorie-dense takeaway.

Tortellini with Pesto & Roasted Vegetables (number 23 of 40 total).

See also:  How To Make Ravioli Pasta

Visit Cooking Classy to get the recipe.

Parmesan Pasta made with Zucchini These zucchini noodles are the greatest way to get your pasta fix since they are packed with fresh ingredients and plenty of flavor.

Ingredients for a healthful and filling dinner include whole grains, protein, and leafy greens.

pasta with sausage, roasted butternut squash, and kale (number 26 out of 40).

The use of fresh vegetables straight from the garden eliminates the need for any additional sauce.

pasta recipe number 27 out of 40: Skinny Cajun Shrimp Alfredo A excellent source of protein that won’t make you feel bloated, shrimp Alfredo sauce mixes low-fat milk and flour to produce a rich (but not greasy) Alfredo sauce that’s easy to make at home.

Roasted Brussels Sprouts and Creamy Miso Pasta, Day 28 of 40 It is possible to make “creamy” spaghetti without actually using any cream!

The recipe may be found at theFirst Mess website.

Dark hue is attributed to the use of balsamic vinegar.

Visit Girl Gone Gourmet to get the recipe.

You may find the recipe at Flavor the Moments.com.

Food, holidays, home décor, and other topics are covered by Erin Cavoto, the Editorial Assistant at ThePioneerWoman.com.

In order to assist visitors in providing their email addresses, this material was produced and maintained by a third party and imported onto this website. If you go to piano.io, you may be able to get further information on this and other related topics.

The most delicious healthy one pot pasta recipe

I had the opportunity to spend some additional time outside over the weekend and was struck by how the scent of spring is literally in the air. This morning, the temperature was a few degrees higher than normal, there were a swarm of birds fluttering around, and a few daffodils had already began to emerge from the ground. Due to the impending arrival of spring, we will soon be able to enjoy an extra hour of sunshine in the evenings. With that in mind, I’m confident that we can all agree that spending as little time in the kitchen as possible during the next several weeks will be excellent.

  • If you’re having one of those days, this healthy one-pot pasta dish is the ideal supper recipe to cook.
  • In addition, it is produced in a single pot.
  • This dinner is ideal for hectic weeknights when you need a supper that is both quick and easy to put together.
  • This dish is certain to become a springtime classic on your kitchen table!

Ingredients used to make healthy pasta

When it comes to vegetables in this spaghetti dish, we’re going all out. In this dinner, vegetables such as onion, broccoli, mushrooms, tomatoes, pepper, and spinach are used to create a vegetable-packed dish that contains important nutrients and is delicious! For the liquid, I prefer to use broth to get the most flavor out of it.

  • Seasonings: olive oil, yellow onion, garlic, brown rice fusilli pasta (or any other type of fusilli pasta)
  • Broccoli
  • Mushrooms
  • Tomatoes
  • Pasta sauce
  • Stock
  • Seasonings: salt, pepper, oregano, red pepper flakes
  • Parmesan cheese

Tools used for one pot pasta

This one-pan pasta dish is about as low-maintenance as you can get in the culinary world. For preparation, you’ll need a cutting board and chopping knives, as well as a big sauce pot with a tight-fitting lid. A stirring instrument should be used to mix the pasta every few minutes during cooking. It is possible to substitute a dutch oven for the sauce pot if you want.

How to make this healthy one pot pasta recipe

Nothing is more convenient than a one-pot pasta dish, as the instructions provided below demonstrate. The pasta will be ready in a few simple steps and less than half an hour if you follow the instructions carefully. Here’s how to go about it: To begin preparing your one-pan pasta, heat the olive oil in a big sauce pan or dutch oven over medium heat until it is hot. Add the onion and cook until transparent, about 5 minutes. Add the garlic and cook for one minute alongside the onion until fragrant.

Stir until all of the ingredients are well-combined.

Once the water has boiled, reduce the heat to medium-low and continue to simmer for 15-20 minutes, stirring regularly, until the liquid has been completely absorbed.

However, avoid a soupy consistency if at all possible.

Stir everything together and cover with a lid. Allow for 5 minutes of resting time before stirring. The majority of the liquid should have been absorbed at this point. Take the pan off the heat. Garnish with freshly grated parmesan cheese and serve immediately.

Tips for making healthy pasta

The process of making pasta does not have to be difficult. No matter what style of food you’re creating, it’s actually rather straightforward if you follow the right instructions. Here are some answers to some pasta-related queries that may be of use to you while you create this meal. How much fresh oregano will I require if I’m using dried? Fresh herbs are often used in a 3:1 ratio to dried herbs in cooking. If you’re using fresh oregano, you’ll need three times as much as the amount specified in the recipe for dried oregano.

  • Is it possible to substitute water for the broth?
  • I prefer to use broth since it gives more flavor, but if you don’t have any broth on hand, you may use water.
  • One-pot pasta should not be too liquidy after it has completed cooking if it has been correctly prepared.
  • Is it possible to use gluten-free pasta in this recipe?
  • It is true that the brand of flour that I use in this recipe (Jovial) is gluten-free.
  • It is also possible that extra liquid (i.e.
  • Check the brand of pasta you’re using and conduct more research.
  • Pasta leftovers may be kept in the refrigerator for 3-4 days if not used immediately.
  • How do I create one-pot spaghetti that is vegan-friendly?
  • When the eggs are removed, you get vegan pasta!

Substitution options for this healthy one pot pasta recipe

It’s important to choose items that are adaptable when creating your own healthy pasta recipe. If you have a different sauce on hand or would like to experiment with other noodles, you may do that! Here are some substitutions for common ingredients that will work just well.

  • Yellow onion: I enjoy incorporating yellow onion in pasta dishes, but it isn’t necessary to make or break a recipe. If you don’t have a red or white onion on hand, you can use a green onion instead. Garlic cloves: You may substitute garlic powder for the ordinary cloves if you want. In this recipe, 1/4 tsp powder can be substituted for the 2 cloves of garlic. Jovial Brown Rice Fusilli Pasta: When it comes to healthy pasta, Jovial’s is my go-to brand. You may use the same brand of pasta or any other type of pasta that you choose. Just be sure to use 12oz of liquid. In this recipe, I use Rao’s Pasta Sauce since I simply adore the flavor
  • However, you may use any sauce that you choose.

More healthy one pot recipes

I’m confident that most people will agree that one-pot dinners are the greatest. In my opinion, any dinner that does not result in a disaster in the kitchen is a success! Continue reading for some more one-pan recipes that you’re sure to enjoy.

  • Baked chicken fajitas
  • Cabbage and potato skillet
  • Honey mustard chicken dinner

Ingredients

  • 12ozbox brown rice fusilli pasta, uncooked (I used Jovial)
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced a large head of broccoli, chopped into small florets
  • 1 package sliced mushrooms
  • 1 can diced tomatoes
  • 1 1/2 cups jarred pasta sauce (I used Rao’s)
  • 3 cups low sodium stock (chicken or veggie)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper flake
  • 1 bag fresh spinach
  • Parmesan cheese for sprinkling on top
  1. Heat the olive oil in a large sauce pan or dutch oven over medium high heat until shimmering. Cook until the onion is transparent, about 5 minutes. Add in the garlic and cook for a minute or two, until fragrant. Place all of the remaining ingredients in a large mixing bowl and toss well until everything is well blended. Put a cover on it and bring it to a boil. Once the water is boiling, reduce the heat to medium-low and continue to simmer for 15-20 minutes, stirring regularly, until the liquid is mostly absorbed. There may be a small amount of liquid remaining because it will thicken as it sits, but you don’t want it to be soupy. Remove the pan from the heat and add the bag of spinach. Cover with a lid after you’ve stirred it up. Allow for 5 minutes of resting time. Mix well, and by this time the majority of the liquid should have been absorbed. Freshly grated parmesan cheese should be sprinkled on top.

Erin Morrissey is the author of this piece. Dinner in a single pot is categorized as follows: Method:stove Cuisine:American Diet: Gluten-free diet There may be affiliate links in this content. Please be aware of this.

It is possible that I will get a small commission if you purchase a product that I suggest. However, I only recommend items that I believe in and that I personally use and like. Thank you so much for your support of Erin Lives Whole; your contribution helps to keep this site alive.

Pasta Is Fast and Cheap. Here’s How to Make It Healthy.

When I was in Italy, living alone and on a student budget, spaghetti for supper was pretty much the only thing I ate every night. If I’m being really honest, I have no recollection of what I cooked for myself in the evening other than spaghetti now that I think about it. Based on my long-standing anti-carbohydrate campaign, you’d expect this indulgence to have resulted in my gaining weight, feeling lethargic, or confirming once and for all that pasta is fundamentally evil. However, guess what?

Before you get too excited, I wasn’t indulging on fettuccine Alfredo at the time.

I guarantee you it wasn’t difficult.

6 Tips for Making Pasta Fast, Cheap, and Healthy

As long as you follow a few simple rules, eating spaghetti doesn’t have to seem like an indulgent treat. That’s not to suggest that you shouldn’t indulge in something extremely creamy or cheese-laden once in a while. You really should! It’s beneficial to one’s mental health. However, for a quick and easy weeknight supper, you can transform spaghetti into a nourishing main dish that you can feel good about serving. Here’s how to do it. Make it more about the veggies than the pasta, and you’ll be well on your way to a delicious dinner.

You’re basically rearranging the ratios so that you’re eating a vegetable meal with some pasta rather than a pasta dish with some veggies.

2. Opt for lean proteins.

Even if a classicBolognese sauce is delicious, the ground beef or pig that is typically used in traditional recipes is heavy in fat and hence not necessarily the healthiest option. Instead, use ground turkey or chicken, which are lower in fat and more affordable while still being delicious. In the case of sausage, the same applies: Make a healthily balanced spaghetti supper by substituting chicken or turkey sausage for the swine sausage. Furthermore, a pasta meal that is packed with leaner protein allows for a final drizzle of heart-healthy olive oil, which will not only enhance the overall flavor of the dish, but will also add a healthy dose of good fat to the equation.

3. Swap out the heavy cream.

Although a heavy cream-spiked pasta sauce is a wonderful thing, it is not the healthiest option for everyday pasta consumption. Fortunately, there are a host of creamy substitutes that produce effects that are comparable. Good-quality Ricotta and plain Greek yogurt are two of the most popular options. may be mixed with pasta to create a fast, creamy sauce, allowing you to omit the need of heavy cream.

However, do not be seduced by the nonfat or skim varieties, since they will not provide you with the creaminess you seek. Even full-fat variants are lower in fat and calories than heavy cream, despite the fact that they contain more fat.

4. Give whole-wheat pasta a try.

If you tried to replace all of your regular pasta with whole-wheat pasta a few years ago, when it first became popular, you may have quickly discovered that, while it is more nutritious (it is high in fiber and other nutrients), it does not taste quite the same as regular pasta (although it is still delicious). Take into consideration, however, that this distinct flavor might really be advantageous in some recipes! Sure, a basic marinara goes best with a classic spaghetti, but the nutty, earthy flavor of whole-wheat pasta pairs nicely with stronger-flavored sauces like pesto, roasted root vegetables like cauliflower and squash, and substantial casseroles, to name a few possibilities.

5. Cook the pastaal dente.

Most recipes call for cooking the pasta until it is al dente, which indicates that it still has a little of bite to it after it has been cooked. Since the Middle Ages, Italian grandmothers have prepared pasta this way, not just because it tastes better, but also because al dente pasta is healthier for your health. The longer it takes for the body to digest the stiffer pasta, the better. This implies that your blood sugar (as well as your energy level) will remain stable until you eat again. You’ll feel satisfied for a longer period of time, which means you won’t be tempted to grab for a snack right after your pasta meal.

6. Watch the portion size.

Although it may seem apparent, if you’ve ever had the pleasure of visiting Italy, one of the first things you’ll notice is that a plate of pasta is significantly smaller, yet no less tasty. Reduce the amount of pasta you serve on your plate for a more nutritious meal. I’ve found that one pound of pasta can serve six people as a main dish — and can even be stretched to eight servings if it’s filled with vegetables — and that this is a good rule of thumb. What is the best way to prepare a healthful, well-balanced pasta dinner?

Contributing Food Editor at a senior level The author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food, Sheela is a Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day.

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