11 Healthy Pasta Dinner Recipes Everyone Will Enjoy

Craving a tasty pasta dinner that won’t weigh you down? These healthy pasta recipes are packed with whole grains, lentils, and veggie delights, all coming together with light sauces for a satisfying meal. They’re perfect for those busy evenings when you want something nutritious without sacrificing flavor!

Cauliflower Pasta Bake with Mozzarella

Cauliflower pasta bake is a delightful twist on traditional pasta dishes. It combines whole grain or veggie-based pasta with tender cauliflower, all topped with gooey mozzarella cheese. This dish is not only comforting but also packed with nutrients, making it a great choice for a healthy dinner.

Start by cooking your favorite whole grain pasta until al dente. While that’s cooking, steam or boil cauliflower florets until they’re just tender. In a baking dish, mix the pasta and cauliflower together, then pour over a light tomato sauce. Sprinkle generously with mozzarella cheese and add some fresh herbs for flavor.

Once assembled, pop it in the oven until the cheese is bubbly and golden. The result is a warm, cheesy bake that’s perfect for any night of the week. It’s a great way to sneak in those veggies while still enjoying a hearty meal.

Ingredients

• 8 ounces whole grain or veggie-based pasta
• 2 cups cauliflower florets
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a pot, steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
4. In a large mixing bowl, combine the cooked pasta, cauliflower, marinara sauce, olive oil, oregano, salt, and pepper. Mix well.
5. Transfer the mixture to a greased baking dish. Top with shredded mozzarella cheese.
6. Bake for 25-30 minutes, or until the cheese is melted and golden brown.
7. Garnish with fresh herbs if desired and serve warm.

Whole Wheat Penne with Spinach and Ricotta

Whole wheat penne with spinach and ricotta is a delightful dish that combines nutrition with flavor. Whole grain pasta is a fantastic choice for a healthy meal. It offers more fiber and nutrients compared to regular pasta. Spinach adds a vibrant color and is packed with vitamins, while ricotta brings a creamy texture that makes every bite satisfying.

This recipe is simple and quick, perfect for a weeknight dinner. The light sauce keeps it fresh, allowing the ingredients to shine. You can easily customize it by adding other veggies or proteins if you like. Enjoy this dish knowing you’re treating yourself to something wholesome!

Ingredients

• 8 oz whole wheat penne
• 2 cups fresh spinach
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the whole wheat penne and cook according to package instructions until al dente. Drain and set aside.
2. Sauté the Spinach: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute. Add the fresh spinach and cook until wilted, about 2-3 minutes.
3. Combine Ingredients: Lower the heat and add the cooked penne to the skillet. Stir in ricotta and Parmesan cheese. Mix well until everything is combined and heated through. Season with salt and pepper to taste.
4. Serve: Plate the pasta and garnish with fresh basil. Enjoy your healthy and delicious meal!

Lentil Pasta with Roasted Vegetables

Lentil pasta is a fantastic choice for a healthy dinner. It’s packed with protein and fiber, making it a great alternative to traditional pasta. Pairing it with roasted vegetables adds a burst of flavor and nutrients.

To make this dish, you can use a variety of vegetables. Think bell peppers, zucchini, and cherry tomatoes. Roasting them brings out their natural sweetness and enhances their taste. The combination of lentil pasta and these vibrant veggies creates a colorful and satisfying meal.

Don’t forget to season with herbs like thyme or basil for extra flavor. A light drizzle of olive oil can also elevate the dish without adding too many calories. This recipe is not just healthy; it’s also quick and easy to prepare, perfect for a weeknight dinner.

Ingredients

• 8 oz lentil pasta
• 1 cup cherry tomatoes
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 yellow squash, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the cherry tomatoes, zucchini, bell pepper, and yellow squash with olive oil, thyme, salt, and pepper.
3. Roast the vegetables for about 20-25 minutes, or until they are tender and slightly caramelized.
4. Meanwhile, cook the lentil pasta according to package instructions. Drain and set aside.
5. Once the vegetables are done, combine them with the cooked lentil pasta in a large bowl. Toss gently to mix.
6. Serve warm, garnished with additional herbs if desired.

Zucchini Noodles with Pesto and Cherry Tomatoes

Looking for a light and fresh dinner option? Zucchini noodles, also known as zoodles, are a fantastic alternative to traditional pasta. They’re low in carbs and packed with nutrients. Tossed with vibrant pesto and juicy cherry tomatoes, this dish is both satisfying and healthy.

Making zucchini noodles is easy. You can spiralize fresh zucchini to create noodle-like strands. The pesto adds a burst of flavor, while the cherry tomatoes provide a sweet contrast. This meal is perfect for a quick weeknight dinner or a cozy weekend meal.

Ingredients

• 4 medium zucchinis
• 1 cup basil pesto
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Spiralize the Zucchini: Use a spiralizer to turn the zucchinis into noodles. If you don’t have one, you can use a vegetable peeler to create thin strips.
2. Sauté the Zoodles: In a large skillet, heat olive oil over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes until slightly tender. Season with salt and pepper.
3. Add Pesto: Remove the skillet from heat and stir in the basil pesto until the zoodles are well coated.
4. Mix in Tomatoes: Gently fold in the halved cherry tomatoes, allowing them to warm slightly.
5. Serve: Plate the zucchini noodles and garnish with fresh basil leaves. Enjoy your healthy pasta dinner!

Spaghetti Squash with Marinara and Turkey Meatballs

Spaghetti squash is a fantastic alternative to traditional pasta. It’s low in carbs and packed with nutrients. When paired with marinara sauce and turkey meatballs, it creates a hearty meal that feels indulgent without the guilt.

The squash itself has a mild flavor and a unique texture that mimics spaghetti when cooked. This dish is not only healthy but also very satisfying. The turkey meatballs add protein, making it a balanced option for dinner.

To make this dish, start by roasting the spaghetti squash until tender. While it cooks, prepare the turkey meatballs using ground turkey, breadcrumbs, and your favorite herbs. Once everything is ready, combine the squash with marinara sauce and top it with the meatballs. A sprinkle of fresh basil adds a nice touch.

Ingredients

• 1 medium spaghetti squash
• 1 pound ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 teaspoons Italian seasoning
• 2 cups marinara sauce
• Fresh basil for garnish
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
2. In a bowl, mix ground turkey, breadcrumbs, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Form into meatballs.
3. In a skillet, cook the meatballs over medium heat until browned and cooked through, about 10-12 minutes.
4. Heat the marinara sauce in a separate pot. Once the squash is done, use a fork to scrape the insides into strands.
5. Serve the spaghetti squash topped with marinara sauce and meatballs. Garnish with fresh basil before serving.

Chickpea Pasta with Avocado Sauce

Chickpea pasta is a fantastic alternative to traditional pasta. It’s packed with protein and fiber, making it a filling choice for dinner. Pairing it with a creamy avocado sauce takes this dish to another level. The sauce is light yet satisfying, perfect for a healthy meal.

To make this dish, you will need ripe avocados, chickpea pasta, lime juice, garlic, and fresh herbs. The combination of flavors is refreshing and vibrant. Plus, it’s quick to prepare, making it ideal for busy weeknights.

Start by cooking the chickpea pasta according to the package instructions. While it cooks, blend ripe avocados, garlic, lime juice, and herbs in a food processor until smooth. Once the pasta is ready, mix it with the avocado sauce and enjoy a nutritious meal that’s both delicious and easy to make.

Ingredients

• 8 oz chickpea pasta
• 2 ripe avocados
• 2 cloves garlic
• 2 tablespoons lime juice
• 1/4 cup fresh cilantro or parsley
• Salt and pepper to taste
• Chickpeas (optional, for added protein)

Instructions

1. Cook the chickpea pasta according to package instructions. Drain and set aside.
2. In a food processor, combine avocados, garlic, lime juice, and herbs. Blend until smooth.
3. Mix the avocado sauce with the cooked pasta. Add salt and pepper to taste.
4. If using, stir in chickpeas for extra protein.
5. Serve immediately, garnished with additional herbs if desired.

Quinoa Pasta Salad with Feta and Olives

This quinoa pasta salad is a delightful blend of flavors and textures. It features whole grain pasta, which is a great source of fiber and nutrients. The addition of feta cheese adds a creamy touch, while olives bring a salty kick. Colorful bell peppers not only enhance the visual appeal but also provide crunch and freshness.

This dish is perfect for a light dinner or as a side at gatherings. It’s easy to prepare and can be made ahead of time, making it a convenient option for busy days. The light dressing keeps it refreshing, allowing the ingredients to shine.

Ingredients

• 2 cups quinoa pasta
• 1 cup cherry tomatoes, halved
• 1 cup bell peppers, diced (red, yellow, green)
• 1/2 cup black olives, sliced
• 1/2 cup green olives, sliced
• 1 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Cook the quinoa pasta according to package instructions. Drain and let it cool.
2. In a large bowl, combine the cooled pasta, cherry tomatoes, bell peppers, black olives, green olives, and feta cheese.
3. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
4. Pour the dressing over the pasta salad and toss gently to combine.
5. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Brown Rice Pasta Primavera

Brown rice pasta primavera is a delightful dish that combines the goodness of whole grains with fresh vegetables. This recipe is perfect for a healthy dinner, offering a colorful and nutritious meal that everyone will enjoy.

The star of this dish is the brown rice pasta, which provides a nutty flavor and a satisfying texture. Tossed with a variety of seasonal vegetables, it creates a light yet filling meal. You can customize the veggies based on what you have on hand or what’s in season.

Let’s get cooking! Here’s how to make this tasty pasta primavera.

Ingredients

• 8 ounces brown rice pasta
• 1 tablespoon olive oil
• 1 cup cherry tomatoes, halved
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 cup asparagus, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the brown rice pasta and cook according to package instructions until al dente. Drain and set aside.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for about 30 seconds until fragrant. Then, add the cherry tomatoes, zucchini, bell pepper, and asparagus. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
3. Combine: Add the cooked pasta to the skillet with the sautéed vegetables. Sprinkle in the Italian seasoning, salt, and pepper. Toss everything together until well combined and heated through.
4. Serve: Plate the pasta primavera and garnish with fresh basil. Enjoy your healthy and colorful dinner!

Pasta with Lemon, Garlic, and Asparagus

Pasta with lemon, garlic, and asparagus is a delightful dish that combines fresh flavors and healthy ingredients. Using whole grain or veggie-based pasta makes this meal lighter and more nutritious. The bright lemon and garlic create a refreshing sauce that perfectly complements the tender asparagus.

This recipe is simple to prepare and perfect for a weeknight dinner. The combination of ingredients not only tastes great but also provides essential nutrients. It’s a great way to enjoy pasta without the heaviness of cream-based sauces.

Ingredients

• 8 oz whole grain spaghetti
• 1 bunch asparagus, trimmed
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Pasta: In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. In the last 3 minutes of cooking, add the asparagus to the pot. Drain and set aside.
2. Sauté the Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add Pasta and Asparagus: Add the drained pasta and asparagus to the skillet. Toss to combine.
4. Season: Pour in the lemon juice and zest. Season with salt and pepper. Toss everything together until well mixed.
5. Serve: Plate the pasta and garnish with fresh parsley. Enjoy your healthy pasta dinner!

Soba Noodles with Sesame and Broccoli

Soba noodles are a fantastic choice for a healthy pasta dinner. They are made from buckwheat, which is a whole grain packed with nutrients. Pairing them with broccoli not only adds a pop of color but also boosts the dish’s health benefits. Broccoli is rich in vitamins and minerals, making this meal both nutritious and satisfying.

The sesame sauce brings everything together with its nutty flavor. It’s light yet full of taste, perfect for those who want to enjoy a delicious meal without feeling heavy afterward. This dish is quick to prepare, making it ideal for busy weeknights.

Ingredients

• 8 oz soba noodles
• 2 cups broccoli florets
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated ginger
• 2 green onions, sliced
• 1 tablespoon sesame seeds

Instructions

1. Cook the Soba Noodles: Bring a pot of water to a boil. Add the soba noodles and cook according to package instructions, usually about 4-5 minutes. Drain and rinse under cold water to stop the cooking process.
2. Blanch the Broccoli: In the same pot, add the broccoli florets to boiling water for about 2-3 minutes until bright green and tender-crisp. Drain and rinse with cold water.
3. Make the Sauce: In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey or maple syrup, and grated ginger until well combined.
4. Combine: In a large bowl, toss the cooked soba noodles and broccoli with the sauce. Add sliced green onions and sesame seeds, mixing gently to combine.
5. Serve: Enjoy warm or at room temperature. This dish can also be stored in the fridge for a quick lunch the next day!

Eggplant Lasagna with Spinach and Ricotta

Eggplant lasagna is a fantastic twist on the traditional dish. It swaps out pasta for layers of tender eggplant, making it a lighter option. This recipe is packed with flavor and nutrients, thanks to the spinach and ricotta cheese. It’s perfect for a cozy dinner or a gathering with friends.

The eggplant is sliced thin and roasted until golden. This brings out its natural sweetness and adds a lovely texture. The spinach and ricotta mixture adds creaminess and a boost of protein. Topped with a simple marinara sauce, this dish is both satisfying and healthy.

For a complete meal, serve it with a side salad or some whole grain bread. Enjoy this delicious and nutritious eggplant lasagna!

Ingredients

• 2 large eggplants, sliced lengthwise
• 2 cups fresh spinach
• 1 cup ricotta cheese
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the eggplant slices on the baking sheet. Brush with olive oil and season with salt and pepper. Roast for 20-25 minutes until tender and slightly golden.
3. In a bowl, mix the ricotta cheese with the fresh spinach. Season with salt and pepper.
4. In a baking dish, spread a layer of marinara sauce on the bottom. Layer half of the roasted eggplant slices, followed by half of the ricotta mixture, and a sprinkle of mozzarella cheese.
5. Repeat the layers, finishing with a layer of marinara sauce and mozzarella cheese on top. Sprinkle with Parmesan cheese.
6. Bake in the oven for 30 minutes until bubbly and golden on top. Let it cool for a few minutes before serving. Garnish with fresh basil if desired.