Healthy Pasta Recipes You Will Love To Try

I am a pasta lover and can have all kinds of Pastas available under the sun( given its vegetarian). The creamy Alfredo sauce pasta, or the spicy penne pasta, nutty pesto or the elegant pasta salad for smooth taste, they can pamper your taste buds on all times.

However, when you are on low calorie diet or weight loss diet, pastas are needed to be skipped for the sake of health and your weight. For all the pasta lover girls like me, I have compiled these 5 Healthy Pasta recipes which are not only easy to make but are also low on calorie, high on taste and full of freshness. 

Pssst... they are all vegetarian!

Let's get started...

Caprese Pasta Salad

We'll eat anything topped with balsamic drizzle, but especially this.

PREP: 0:15



1 lb. fusilli, cooked
8 oz. ciligini, halved
2 pt. grape tomatoes, halved
1/4 c. thinly sliced basil, plus more for garnish
Balsamic glaze, for drizzling


1/2 c. extra-virgin olive oil
3 tbsp. red wine vinegar
1 tsp. Italian seasoning
1 clove garlic, minced
kosher salt
Freshly ground black pepper


1. In a large bowl, combine fusilli, ciligini, tomatoes and basil.
2. In a medium bowl, combine oil, vinegar, Italian seasoning and garlic. Season with salt and pepper and whisk until combined.
3. Pour dressing over pasta salad and toss to combine. Garnish with sliced basil, drizzle with balsamic glaze and serve.

Greek Yogurt Pasta

This is a very easy delicious recipe with fresh vegetables and greek Yogurt. We use 2% Fat Yogurt and the veggies are raw in order to have them keep their vitamins and enzymes. If you want to reduce fat use 0% Yogurt BUT keep the Extra Virgin Olive oil as it adds loads of nutritional benefits to the recipe. Enjoy!!

INGREDIENTS 1/2 pack of Penne Pasta 200 gr. Greek Strained Yogurt 2% 1 green pepper 1 yellow bell pepper 10 cherry tomatoes 1/2 red onion 1 tsp soya sauce 1/4 tbsp fresh ginger 2 tbsp extra virgin olive oil white pepper salt


Spinach Pesto Pasta

The spinach pesto has a more mild flavor than traditional Basil pesto, so some people may even like it better.You can also use the pesto for a spread on sandwiches or a flavorful pizza sauce. Serves 4-6

12 oz Thin Spaghetti 4 Cups lightly packed Spinach Leaves 1/4 Cup Sliced Almonds 1 Tbls Lemon Juice 1 Garlic Clove, roughly chopped 1/2 Cup Fresh Parmesan Cheese 1/4 Cup Sun Dried Tomatoes in Olive Oil 4 Tbls Extra Virgin Olive Oil 1/4 tsp each Salt and Pepper


1. Cook Pasta according to package directions, drain, and reserve 1 cup of the water pasta was cooked in. 2. Place Spinach, Almonds, Parmesan, Garlic, Lemon Juice, Sun Dried Tomatoes, Salt, and Pepper in a food processor and pulse until everything is finely chopped. 3. Turn on food processor again, and drizzle in the oil until sauce comes to together. 4. Toss pesto sauce with hot noodles and pasta water until all of the noodles are coated. Serve warm or room temperature.

Pasta with Tomato, Pesto and Broccoli

Organic pasta mixed with blistered grape tomatoes, broccoli, sun dried tomatoes, all natural pesto and topped with freshly grated Parmesan cheese. 

Total time = 30 minutes, including the prep and clean up. This was delicious and healthy pasta!


2 cups small shape pasta (ancient grain, quinoa or brown rice), uncooked
1 cup pasta water
2 large garlic cloves, minced
1 tbsp extra virgin olive oil
1/4 cup + 2 tbsp pesto, divided
2 cups grape tomatoes, cut in halves
4 cups small broccoli florets
1/3 cup sun dried tomatoes, thinly sliced
1/2 cup (2 oz) Parmesan cheese, shredded
1/2 tsp salt
1/2 tsp ground black pepper
1/8 tsp red pepper flakes


1. Cook pasta as per package instructions, reserve 1 cup of pasta water, drain and set aside.
2. While pasta is cooking, get all ingredients ready. Preheat large deep skillet on medium heat and add olive oil and garlic. Saute for 30 seconds, stirring frequently. Add 1 tbsp pesto, tomatoes and stir.
3. Cook for 1 - 2 minutes and stir again. Cook another 1 - 2 minutes. Move to one side of the skillet and make sure the empty side of is positioned directly over heat. Add 1 tbsp pesto and broccoli, stir and cook for 4 minutes, stirring once.
4. Remove skillet from heat and add remaining 1/4 cup pesto, sun dried tomatoes, salt, black pepper, red pepper flakes, pasta and pasta water. Stir gently and let flavours marinate for a few minutes. 
5. Do not cover because broccoli will become a mushy mess. I also like to add half Parmesan cheese in this step and the other half right before serving. Serve hot.

Garlic Asparagus & Pasta with Lemon Cream


8 ounces dried mafalda or rotini pasta

2 cups asparagus spears cut into 2-inch pieces

8 baby sunburst squash and/or pattypan squash, halved (4 ounces)

2 cloves garlic, minced

1 tablespoon margarine or butter

1/2 cup whipping cream

2 teaspoons finely shredded lemon peel


1. Cook pasta according to package directions; drain. Return pasta to saucepan.
2. Meanwhile, in a large skillet cook asparagus, squash, and garlic in hot margarine for 2 to 3 minutes or until vegetables are crisp-tender, stirring frequently. Remove with a slotted spoon and add to pasta.
3. Combine whipping cream and lemon peel in skillet. Bring to boiling. Boil for 2 to 3 minutes or until mixture is reduced to 1/3 cup. 
4. To serve, pour cream mixture over pasta mixture; toss gently to coat.


If you cant find baby sunburst squash or pattypan squash, substitute 1 medium zucchini or yellow summer squash, cut into 8 pieces.

Nutrition Information

Servings Per Recipe: 4

PER SERVING: 370 cal., 15 g total fat (8 g sat. fat), 41 mg chol., 49 mg sodium, 49 g carb. (4 g fiber), 10 g pro.

Hope you loved all these yummy recipes and will try them soon!

Lots of Love!!!


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