18 Flavorful Weight Watchers Pasta Recipes Healthy

Craving pasta but watching your points? You’re in luck! These 18 Flavorful Weight Watchers Pasta Recipes prove that healthy eating doesn’t mean sacrificing taste. From creamy Alfredo to zesty lemon garlic, we’ve got quick, satisfying dinners that’ll keep you on track without skimping on comfort. Ready to twirl your fork into something delicious? Let’s dive in!

Zucchini Noodles with Turkey Bolognese

This lighter take on Bolognese swaps pasta for fresh zucchini noodles but keeps all the rich, savory flavor you crave—perfect for a quick, veggie-packed weeknight dinner.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 lb ground turkey (93% lean)
• 1 (15-oz) can crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 4 medium zucchini, spiralized (about 6 cups)
• 1/4 cup grated Parmesan cheese, plus extra for serving
• Fresh basil leaves, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add ground turkey, breaking it up with a spoon, and cook for 5–6 minutes until no pink remains. Stir in crushed tomatoes, 1 tsp oregano, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Simmer for 10 minutes, stirring occasionally.
3. Add zucchini noodles and toss to coat. Cook for 2–3 minutes just until tender but still slightly crisp. Remove from heat and stir in 1/4 cup Parmesan.
4. Garnish with fresh basil and extra Parmesan. Serve immediately.

The zucchini noodles stay perfectly al dente, soaking up the robust turkey sauce without turning soggy—a win for texture lovers!

Tip: For extra richness, stir in a splash of heavy cream or a pat of butter with the Parmesan.

Spinach and Ricotta Stuffed Shells

These cheesy, herb-filled shells are a crowd-pleaser—perfect for cozy dinners or impressing guests without the fuss.

Ingredients:

• 20 jumbo pasta shells
• 1 (15 oz) container whole-milk ricotta
• 1 cup shredded mozzarella, divided
• 1/4 cup grated Parmesan
• 1 large egg, lightly beaten
• 2 cups fresh spinach, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain and rinse under cold water to stop cooking.
2. In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, spinach, garlic, basil, 1/2 tsp salt, and 1/4 tsp pepper until combined.
3. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Stuff each shell with 1 heaping tbsp of the ricotta mixture and arrange seam-side up in the dish.
4. Pour remaining 1 cup marinara over shells and sprinkle with remaining 1/2 cup mozzarella. Cover with foil and bake for 20 minutes. Uncover and bake 5 more minutes until bubbly.

The creamy filling stays lush thanks to the ricotta-egg blend, while the spinach adds just enough freshness to balance the richness.

Tip: For extra flavor, sauté the spinach and garlic in 1 tbsp olive oil before mixing into the filling.

Lemon Garlic Shrimp Pasta

Bright, zesty, and ready in 20 minutes, this pasta dish is a weeknight hero with restaurant-worthy flavor.

Ingredients:

• 8 oz linguine (or spaghetti)
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup chicken or vegetable broth
• 1/4 cup heavy cream
• Zest and juice of 1 lemon
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, melt 2 tbsp butter in a large skillet over medium heat. Add shrimp, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 2 minutes per side until pink, then transfer to a plate.
3. In the same skillet, melt remaining 1 tbsp butter. Add garlic and 1/4 tsp red pepper flakes; sauté 30 seconds until fragrant.
4. Pour in broth and scrape up browned bits. Simmer 2 minutes, then stir in heavy cream, lemon zest, and juice. Cook 1 minute until slightly thickened.
5. Return shrimp and pasta to skillet, tossing with sauce. Add reserved pasta water 1 tbsp at a time if needed. Stir in parsley.

The magic here? The creamy sauce clings to every noodle without feeling heavy, thanks to that punchy lemon finish.

Tip: For extra depth, add a splash of white wine with the broth in step 4.

Whole Wheat Spaghetti with Marinara Sauce

This hearty, wholesome pasta dish proves that simple ingredients can create big flavor—perfect for a quick weeknight dinner that feels homemade.

Ingredients:

• 8 oz whole wheat spaghetti
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1 (28 oz) can crushed tomatoes
• 1 tsp dried oregano
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 cup fresh basil, chopped
• Grated Parmesan cheese (for serving)

Instructions:

1. Cook spaghetti according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; sauté 1 minute until fragrant but not browned.
3. Stir in crushed tomatoes, oregano, sugar, and salt. Simmer uncovered for 10 minutes, stirring occasionally.
4. Toss cooked spaghetti with sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen. Fold in fresh basil.
5. Serve topped with Parmesan.

The red pepper flakes add just enough warmth to balance the bright tomatoes, while whole wheat pasta gives satisfying chew. Tip: For extra richness, stir in a splash of reserved pasta water just before serving—it helps the sauce cling to every strand!

Broccoli and Chicken Alfredo

This creamy, comforting pasta dish comes together in under 30 minutes, making it a weeknight hero with just the right balance of tender chicken, crisp broccoli, and rich sauce.

Ingredients:

• 8 oz fettuccine
• 2 cups broccoli florets (about 1 small head)
• 1 lb boneless, skinless chicken breasts, sliced into 1/2-inch strips
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions:

1. Cook fettuccine according to package directions. Add broccoli florets to the boiling pasta water during the last 3 minutes of cooking. Drain and set aside.
2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink, stirring occasionally. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant. Pour in heavy cream, Parmesan, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp nutmeg. Simmer for 3–4 minutes, stirring constantly, until slightly thickened.
4. Return chicken to the skillet along with the drained pasta and broccoli. Toss gently to coat everything in sauce and heat through for 1–2 minutes.

The nutmeg adds a subtle warmth that makes this Alfredo stand out, while the broccoli keeps it fresh and vibrant. Tip: For extra flavor, sear the chicken in a mix of olive oil and 1 tbsp butter.

Tomato Basil Pasta Salad

This bright and herby pasta salad is a summer staple—bursting with juicy tomatoes, fresh basil, and a tangy balsamic dressing that clings to every bite.

Ingredients:

• 8 oz (about 2 cups) dried fusilli or penne pasta
• 2 cups cherry tomatoes, halved
• 1/2 cup fresh basil leaves, thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese (optional)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until smooth.
3. Add the cooled pasta, cherry tomatoes, and basil to the bowl. Toss gently to coat everything in the dressing.
4. If using, sprinkle the feta cheese over the top and toss lightly once more.
5. Chill for at least 30 minutes before serving to let the flavors meld.

The honey in the dressing balances the acidity of the tomatoes and vinegar, making this salad irresistibly bright without being too sharp.

Tip: For extra depth, add a minced garlic clove to the dressing—just let it sit for 10 minutes before tossing to mellow the raw bite.

Roasted Red Pepper Pasta

This creamy, smoky pasta comes together in under 30 minutes, thanks to jarred roasted red peppers—your secret shortcut to big flavor.

Ingredients

• 12 oz dried penne pasta
• 1 (12 oz) jar roasted red peppers, drained
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh basil leaves, for garnish

Instructions

1. Cook the pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, blend the roasted red peppers, garlic, heavy cream, 1/4 cup Parmesan, 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper in a food processor until smooth.
3. Heat the sauce in a large skillet over medium-low heat for 3–4 minutes until warmed through. Toss with the cooked pasta, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
4. Serve topped with extra Parmesan and fresh basil leaves.

The blended peppers create a luxuriously velvety sauce that clings to every noodle—no roux or hours of simmering required.

Tip: For extra depth, char the drained peppers in a dry skillet for 2–3 minutes before blending.

Spaghetti Squash with Pesto

This spaghetti squash gets a fresh, herby upgrade with homemade pesto—perfect for a light yet satisfying meal that feels fancy without the fuss.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs)
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup fresh basil leaves, packed
• 2 tbsp grated Parmesan cheese
• 1 tbsp pine nuts
• 1 small garlic clove
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tbsp olive oil, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes, until tender when pierced with a fork.
2. While the squash cooks, make the pesto: In a food processor, combine basil, Parmesan, pine nuts, garlic, and lemon juice. Pulse until finely chopped. With the processor running, slowly drizzle in the remaining 1 tbsp olive oil until smooth.
3. Use a fork to scrape the squash into strands. Toss with the pesto until evenly coated. Taste and add an extra pinch of salt if needed.

The natural sweetness of the squash balances the bright, garlicky pesto beautifully—plus, those golden toasted pine nuts add just the right crunch.

Tip: For extra flavor, sprinkle with red pepper flakes or extra Parmesan before serving.

One-Pot Greek Pasta

This vibrant pasta dish is a weeknight hero—packed with Mediterranean flavors and ready in just 30 minutes, all in one pot!

Ingredients:

• 8 oz penne pasta
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup vegetable broth
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced Kalamata olives
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 3 minutes until softened, then stir in 3 garlic cloves and cook for 30 seconds until fragrant.
2. Add the pasta, 1 can diced tomatoes, 1 cup vegetable broth, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes, stirring occasionally.
3. Uncover and cook for 3 more minutes until the pasta is al dente and the sauce thickens slightly. Remove from heat and stir in 1/2 cup feta and 1/4 cup olives.
4. Garnish with 2 tbsp parsley before serving.

The briny olives and creamy feta melt into the tangy tomato sauce, creating a crave-worthy balance of flavors without any fuss. Tip: For extra richness, drizzle with a little more olive oil just before serving.

Mushroom Stroganoff with Whole Wheat Pasta

This cozy vegetarian twist on stroganoff delivers rich, earthy flavors and a luxuriously creamy sauce—no meat required!

Ingredients:

• 8 oz whole wheat pasta (like fusilli or fettuccine)
• 2 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, minced
• 12 oz cremini mushrooms, sliced
• 1 tsp smoked paprika
• 1 tbsp all-purpose flour
• 1 cup vegetable broth
• 1 tbsp Worcestershire sauce (or soy sauce for vegan)
• 1/2 cup sour cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
3. Add mushrooms and cook for 6–8 minutes, stirring occasionally, until browned and tender. Sprinkle with smoked paprika, flour, salt, and black pepper; stir to coat.
4. Pour in vegetable broth and Worcestershire sauce, scraping up any browned bits. Simmer for 3–4 minutes until slightly thickened.
5. Remove from heat and stir in sour cream until smooth. Toss with cooked pasta and garnish with parsley.

The flour thickens the sauce just enough to cling to every noodle, while the smoked paprika adds a subtle smoky depth. Tip: For extra richness, stir in a handful of grated Parmesan right before serving!

Caprese Pasta with Balsamic Glaze

This vibrant Caprese Pasta is summer on a plate—juicy tomatoes, fresh basil, and creamy mozzarella tossed with al dente noodles and a sweet-tangy balsamic glaze.

Ingredients:

• 8 oz penne or fusilli pasta
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella pearls (or diced)
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze, plus extra for drizzling
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook pasta in salted boiling water according to package instructions until al dente. Drain, reserving 1/4 cup pasta water.
2. In a large bowl, combine cooked pasta, cherry tomatoes, mozzarella, and basil. Drizzle with olive oil and 1 tbsp balsamic glaze, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Toss gently, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
3. Divide into bowls and drizzle with extra balsamic glaze. Serve immediately.

The magic here? The warm pasta slightly softens the mozzarella, creating little pockets of creamy goodness in every bite.

Tip: For extra depth, toast the pasta in the dry pot for 1 minute after draining—it amps up the nutty flavor!

Lentil and Vegetable Pasta

This hearty, veggie-packed pasta is a weeknight hero—earthy lentils, tender veggies, and al dente noodles come together in one satisfying bowl.

Ingredients:

• 8 oz whole wheat penne pasta
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 medium carrot, diced
• 1 cup chopped kale
• 1 (15 oz) can brown lentils, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until translucent. Stir in garlic and carrot; cook for 4 more minutes.
3. Add kale, lentils, diced tomatoes (with juices), oregano, salt, and black pepper. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly.
4. Toss the cooked pasta into the skillet until evenly coated. Serve warm with a sprinkle of Parmesan if desired.

The lentils add a meaty texture without overpowering the dish, while the kale keeps it fresh and vibrant—perfect for when you want something wholesome but far from boring.

Tip: For extra depth, stir in a splash of balsamic vinegar just before serving.

Garlic Parmesan Pasta with Spinach

This creamy, garlicky pasta comes together in under 20 minutes—perfect for busy weeknights when you crave something indulgent but effortless.

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 cups fresh baby spinach, packed
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. In a large skillet, melt the 3 tbsp butter over medium heat. Add the 4 minced garlic cloves and 1/2 tsp red pepper flakes; sauté for 1 minute until fragrant.
3. Pour in the 1/2 cup heavy cream and simmer for 2 minutes, stirring occasionally. Reduce heat to low, then stir in the 1/2 cup Parmesan cheese until melted.
4. Add the drained pasta and 2 cups spinach to the skillet. Toss for 1–2 minutes until the spinach wilts, adding reserved pasta water 1 tbsp at a time if needed. Season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Serve immediately with extra Parmesan.

The magic here? The red pepper flakes add just enough warmth to balance the rich, cheesy sauce—no bland pasta in sight!

Tip: For extra depth, toast the garlic lightly in the butter until golden (but not browned) before adding the cream.

Pasta Primavera with Light Cream Sauce

This vibrant pasta dish celebrates spring veggies in a silky, light cream sauce—perfect for weeknights when you want something fresh but comforting.

Ingredients:

• 8 oz fettuccine or linguine
• 2 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 cup broccoli florets
• 1 medium zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Cook pasta according to package instructions. Reserve 1/2 cup pasta water before draining.
2. Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
3. Add broccoli and zucchini; cook for 4 minutes, stirring occasionally. Toss in cherry tomatoes and cook for 1 minute more.
4. Pour in heavy cream, Parmesan, salt, black pepper, and red pepper flakes (if using). Simmer for 2 minutes until slightly thickened.
5. Add drained pasta and toss, adding reserved pasta water 1 tbsp at a time to loosen the sauce if needed.

The magic here? The cream sauce clings to every noodle without feeling heavy, letting the crisp-tender veggies shine.

Tip: Swap in asparagus or peas for seasonal flair—just adjust cook time to keep them bright and snappy!

Avocado Pesto Pasta

This vibrant pasta swaps traditional basil pesto for a creamy avocado version—rich, herby, and ready in 15 minutes flat.

Ingredients

• 8 oz spaghetti or linguine
• 1 ripe avocado, pitted and peeled
• 1/2 cup fresh basil leaves, packed
• 1/4 cup grated Parmesan cheese
• 2 tbsp pine nuts (or walnuts)
• 2 garlic cloves, peeled
• 2 tbsp lemon juice
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup reserved pasta water

Instructions

1. Cook pasta according to package instructions. Before draining, reserve 1/4 cup pasta water.
2. While pasta cooks, blend avocado, basil, Parmesan, pine nuts, garlic, lemon juice, olive oil, salt, and black pepper in a food processor until smooth.
3. Toss hot pasta with avocado pesto, adding reserved pasta water 1 tbsp at a time until creamy.

The avocado adds a velvety texture that clings to every noodle, while the lemon keeps it bright—no cooking required for the sauce!

Tip: For extra richness, stir in a handful of halved cherry tomatoes or toasted pine nuts before serving.

Chicken and Asparagus Pasta

This creamy, garlicky pasta comes together in under 30 minutes, making it a perfect weeknight dinner that feels a little fancy.

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1 bunch asparagus (about 1 lb), trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 5-6 minutes until no longer pink. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil. Add asparagus and cook 3-4 minutes until bright green but crisp-tender. Stir in garlic and red pepper flakes (if using); cook 30 seconds until fragrant.
4. Reduce heat to low. Pour in heavy cream, Parmesan, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Add cooked pasta, chicken, and splash of reserved pasta water. Toss until creamy (add more pasta water if needed).

The magic here? The asparagus stays perfectly crisp while the cream sauce clings to every noodle for restaurant-worthy bites.

Tip: For extra flavor, sear the chicken in a mix of olive oil and 1 tbsp butter.

Tomato and Basil Whole Wheat Penne

This hearty yet fresh pasta dish is a weeknight lifesaver—packed with bright flavors and ready in under 30 minutes.

Ingredients:

• 8 oz whole wheat penne
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves, thinly sliced
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook the penne according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 1 minute until fragrant.
3. Stir in diced tomatoes (with juices), salt, and black pepper. Simmer for 5 minutes, mashing tomatoes slightly with a spoon.
4. Toss cooked penne into the skillet, adding reserved pasta water 2 tbsp at a time to loosen the sauce.
5. Remove from heat and fold in basil and Parmesan. Serve immediately.

The nutty whole wheat pasta balances the tangy tomatoes beautifully, while the basil adds a pop of freshness—no heavy cream needed!

Tip: For extra richness, stir in a splash of starchy pasta water just before serving—it helps the sauce cling to every bite.

Low-Calorie Mac and Cheese

Who says comfort food can’t be guilt-free? This creamy, cheesy mac skimps on calories—not flavor—thanks to a sneaky veggie boost.

Ingredients:

• 8 oz whole wheat elbow pasta
• 2 cups cauliflower florets (steamed until very tender)
• 1 cup shredded reduced-fat sharp cheddar cheese
• 1/2 cup plain Greek yogurt
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/4 cup unsweetened almond milk (or skim milk)

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. In a blender, puree steamed cauliflower, Greek yogurt, almond milk, garlic powder, onion powder, smoked paprika, salt, and black pepper until completely smooth.
3. Pour cauliflower mixture into a pot over medium heat. Stir in cheddar and Parmesan until melted and creamy, about 3 minutes.
4. Fold in cooked pasta until evenly coated. Heat for 2 more minutes, then serve immediately.

The secret? Blending cauliflower into the sauce adds velvety richness without a drop of heavy cream. Even picky eaters won’t guess it’s veggie-packed!

Tip: For extra crunch, broil individual portions for 2–3 minutes with a sprinkle of whole-wheat panko.

Conclusion

With these 18 Flavorful Weight Watchers Pasta Recipes, eating healthy doesn’t mean sacrificing taste! Whether you’re craving creamy Alfredo or zesty marinara, there’s something here for everyone. Give these dishes a try, and let us know which ones are your favorites in the comments below. Don’t forget to share this roundup with fellow pasta lovers on Pinterest—happy cooking!