20 Delicious Healthy Pasta Recipes Lose Weight Fast

Who says pasta can’t be healthy and delicious? If you’re craving cozy, satisfying meals without the guilt, you’re in the right place! We’ve rounded up 20 mouthwatering pasta recipes packed with fresh ingredients, lean proteins, and smart swaps to help you stay on track. From creamy avocado pesto to zesty lemon shrimp linguine, these dishes prove you can enjoy every bite while reaching your goals. Dig in!

Zucchini Noodles with Avocado Pesto

This light yet creamy dish swaps pasta for fresh zucchini noodles, tossed in a vibrant avocado pesto that comes together in minutes.

Ingredients:

• 3 medium zucchinis, spiralized (about 4 cups noodles)
• 1 ripe avocado, pitted and peeled
• 1/2 cup fresh basil leaves, packed
• 1/4 cup grated Parmesan cheese
• 2 tbsp pine nuts
• 1 clove garlic, minced
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: Cherry tomatoes, halved, for garnish

Instructions:

1. In a food processor, combine avocado, basil, Parmesan, pine nuts, garlic, lemon juice, olive oil, salt, and black pepper. Blend until smooth, scraping down the sides as needed.
2. Place zucchini noodles in a large bowl and gently toss with the avocado pesto until evenly coated. Let sit for 5 minutes to soften slightly.
3. Divide into bowls and top with cherry tomatoes (if using). Serve immediately.

The creamy pesto clings beautifully to the zucchini noodles, offering a rich texture without heaviness—perfect for a quick lunch or light dinner.

Tip: For extra crunch, toast the pine nuts in a dry skillet over medium heat for 2–3 minutes before blending.

Spaghetti Squash with Garlic and Olive Oil

This simple, garlicky spaghetti squash is a low-carb dream—light yet satisfying, with a buttery finish that’ll make you forget it’s not pasta.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs)
• 3 tbsp extra-virgin olive oil, divided
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F. Halve spaghetti squash lengthwise and scoop out seeds. Drizzle cut sides with 1 tbsp olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes until tender when pierced with a fork.
2. Let squash cool slightly, then use a fork to scrape flesh into strands. Set aside.
3. In a large skillet over medium heat, warm remaining 2 tbsp olive oil. Add garlic and red pepper flakes (if using); sauté 30 seconds until fragrant but not browned. Add squash strands and toss gently to coat. Cook 2–3 minutes to warm through.
4. Remove from heat, stir in parsley, and adjust salt to taste.

The magic here? Roasting the squash cut-side down traps steam, yielding extra-tender strands that soak up the garlic oil beautifully.

Tip: For a richer finish, swap half the olive oil with butter when sautéing the garlic.

Whole Wheat Pasta with Spinach and Cherry Tomatoes

This bright, veggie-packed pasta comes together in under 30 minutes—perfect for busy weeknights when you want something wholesome but fuss-free.

Ingredients:

• 8 oz whole wheat pasta (like penne or fusilli)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 4 cups fresh baby spinach
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (plus extra for serving)

Instructions:

1. Cook the pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 30 seconds until fragrant.
3. Add cherry tomatoes and cook for 3–4 minutes, stirring occasionally, until they soften and release juices.
4. Stir in spinach, salt, and black pepper; cook for 1–2 minutes until wilted.
5. Add drained pasta to the skillet along with Parmesan and 1/4 cup reserved pasta water. Toss for 1 minute until creamy (add more pasta water if needed).

The juicy tomatoes and wilted spinach cling to every nook of the whole wheat pasta, while the garlic and red pepper flakes add just the right kick. Serve with extra Parmesan!

Tip: For extra richness, stir in a tablespoon of butter with the Parmesan.

Lentil Pasta with Kale and Lemon Zest

This bright and hearty lentil pasta comes together in under 30 minutes, with earthy kale and zesty lemon adding a fresh punch to every bite.

• 8 oz lentil pasta (or regular pasta)
• 3 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 4 cups chopped kale, stems removed
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon zest (from 1 lemon)
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Cook pasta according to package instructions. Reserve 1/4 cup pasta water, then drain.
2. Heat 2 tbsp olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté 1 minute until fragrant.
3. Add kale and cook 3–4 minutes, stirring, until slightly wilted.
4. Add drained pasta to the skillet along with remaining 1 tbsp olive oil, Parmesan, lemon zest, lemon juice, salt, and black pepper. Toss well, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.

The lemon zest and Parmesan create a tangy, savory coating that clings perfectly to the nutty lentil pasta—no heavy sauce required!

Tip: For extra protein, stir in white beans or chickpeas with the kale.

Chickpea Pasta with Roasted Vegetables

This hearty, veggie-packed pasta is a weeknight hero—nutritious, flavorful, and ready in under 30 minutes!

Ingredients:

• 8 oz chickpea pasta (rotini or penne)
• 1 medium zucchini, chopped into ½-inch pieces
• 1 red bell pepper, chopped into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 3 tbsp olive oil, divided
• ½ tsp garlic powder
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp grated Parmesan cheese (optional)
• Handful of fresh basil, torn

Instructions:

1. Preheat oven to 425°F. Toss zucchini, bell pepper, and cherry tomatoes with 2 tbsp olive oil, ½ tsp garlic powder, ½ tsp oregano, ½ tsp salt, and ¼ tsp black pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until veggies are caramelized.
2. Meanwhile, cook chickpea pasta according to package directions. Drain, reserving ¼ cup pasta water, and toss with remaining 1 tbsp olive oil.
3. Combine roasted vegetables with pasta, adding reserved pasta water as needed to loosen the sauce. Top with Parmesan (if using) and fresh basil.

The roasted veggies add a smoky sweetness that balances the nutty pasta perfectly—plus, it’s gluten-free without sacrificing flavor!

Tip: For extra protein, fold in a can of rinsed chickpeas with the roasted veggies.

Shirataki Noodles with Spicy Peanut Sauce

This low-carb, flavor-packed dish is ready in under 20 minutes—perfect for busy weeknights when you’re craving something bold and satisfying.

Ingredients:

• 2 (8-oz) packages shirataki noodles, rinsed and drained
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sriracha (or more to taste)
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• 2 tbsp water
• 1 tbsp sesame oil
• 2 tbsp chopped peanuts (for garnish)
• 1/4 cup sliced scallions (for garnish)

Instructions:

1. Prep the noodles: Bring a pot of water to a boil. Add shirataki noodles and cook for 2 minutes to remove any lingering aroma. Drain well and pat dry with a paper towel.
2. Make the sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha, garlic, ginger, and water until smooth.
3. Toss it all together: Heat sesame oil in a large skillet over medium-high. Add the noodles and stir-fry for 2 minutes. Pour in the sauce and toss until evenly coated, about 1 minute.
4. Serve: Top with chopped peanuts and scallions. Enjoy immediately!

The magic here? The chewy noodles cling to that creamy-spicy peanut sauce like a dream, while the crunchy toppings add just the right contrast.

Tip: For extra veggie power, toss in a handful of shredded carrots or bell peppers when stir-frying the noodles.

Cauliflower Alfredo with Whole Grain Pasta

This lighter take on Alfredo swaps heavy cream for blended cauliflower, creating a velvety sauce that clings perfectly to nutty whole grain pasta.

Ingredients

• 8 oz whole grain fettuccine or linguine
• 4 cups small cauliflower florets (about 1/2 medium head)
• 2 cups low-sodium vegetable broth
• 3 garlic cloves, smashed
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• Pinch of nutmeg
• Chopped parsley for garnish

Instructions

1. Cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, combine cauliflower, broth, and garlic in a saucepan. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12 minutes until cauliflower crumbles easily with a fork.
3. Transfer cauliflower mixture (including liquid) to a blender. Add Parmesan, butter, lemon juice, 1/2 tsp salt, 1/4 tsp pepper, and nutmeg. Blend until ultra-smooth, about 1 minute.
4. Toss drained pasta with sauce in the empty pot, adding reserved pasta water 1 tbsp at a time until sauce coats noodles evenly.
5. Garnish with parsley and serve immediately.

The magic here? Silky cauliflower mimics the richness of traditional Alfredo while letting the nutty whole grain pasta shine.

Tip: For extra depth, roast the cauliflower instead of boiling – just add 1/4 cup extra broth to the blender.

Spaghetti with Marinara and Turkey Meatballs

Nothing beats a classic spaghetti dinner—especially when tender turkey meatballs and rich marinara come together for a lighter twist on the Italian favorite.

Ingredients

• 1 lb ground turkey (93% lean)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, divided
• 1 (24 oz) jar marinara sauce
• 12 oz spaghetti
• Fresh basil, for garnish

Instructions

1. In a bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Mix gently with hands, then roll into 1-inch meatballs (about 20).
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Brown meatballs in batches, turning occasionally, for 5–6 minutes total. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil. Pour in marinara sauce, scraping up browned bits. Simmer for 5 minutes, then return meatballs to the skillet. Cover and cook 10 minutes, or until meatballs reach 165°F internally.
4. Meanwhile, cook spaghetti according to package directions. Drain, reserving 1/2 cup pasta water.
5. Toss spaghetti with sauce and meatballs, adding pasta water as needed to loosen. Garnish with fresh basil.

The secret here? Simmering the meatballs right in the marinara infuses the sauce with savory depth while keeping the turkey juicy. A weeknight win!

Tip: For extra flavor, toast the breadcrumbs in a dry skillet for 2 minutes before mixing them into the meatball blend.

Pesto Zoodles with Grilled Chicken

This pesto zoodles with grilled chicken is a light yet satisfying meal that lets summer flavors shine—ready in under 30 minutes!

• 2 medium zucchini, spiralized (about 4 cups zoodles)
• 2 boneless, skinless chicken breasts (about 1 lb total)
• 3 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/3 cup prepared basil pesto
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan cheese
• 2 tbsp toasted pine nuts

1. Grill the chicken: Heat a grill or grill pan over medium-high. Brush chicken with 1 tbsp olive oil and season with 1/4 tsp salt and black pepper. Grill for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
2. Toss zoodles: In a large bowl, combine zoodles, pesto, lemon juice, remaining 2 tbsp olive oil, and remaining 1/4 tsp salt. Gently toss until evenly coated.
3. Assemble: Divide zoodles among plates, top with sliced chicken, and sprinkle with Parmesan and pine nuts.

The raw zoodles stay crisp against the smoky grilled chicken, while the pesto adds a herby punch without weighing things down. Tip: For extra flavor, marinate the chicken in 2 tbsp pesto for 30 minutes before grilling.

Quinoa Pasta with Broccoli and Parmesan

This light yet satisfying dish combines nutty quinoa pasta with tender broccoli and a sharp Parmesan finish—perfect for a quick weeknight meal that doesn’t skimp on flavor.

Ingredients:

• 8 oz quinoa pasta (fusilli or penne work well)
• 3 cups broccoli florets (about 1 small head)
• 3 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1 tbsp lemon juice

Instructions:

1. Cook the quinoa pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the broccoli florets and sauté for 4–5 minutes until bright green and slightly tender.
3. Push the broccoli to one side of the skillet. Add the remaining 1 tbsp olive oil, minced garlic, red pepper flakes, salt, and black pepper. Sauté for 30 seconds until fragrant, then toss with the broccoli.
4. Add the drained pasta to the skillet along with the reserved pasta water, Parmesan cheese, and lemon juice. Toss for 1–2 minutes until the sauce clings to the pasta.
5. Serve immediately with extra Parmesan on top.

The magic here? The starchy pasta water and Parmesan create a creamy sauce without any heavy cream—just wholesome, bold flavors.

Tip: For extra crunch, toast the broccoli in the skillet undisturbed for 1–2 minutes before tossing.

Eggplant Lasagna with Ricotta and Marinara

This veggie-packed lasagna swaps noodles for tender roasted eggplant, making it a lighter but just-as-satisfying twist on the classic.

Ingredients:

• 2 large eggplants, sliced lengthwise into 1/4-inch planks
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1 (15 oz) container whole-milk ricotta
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F. Brush eggplant planks with 1 tbsp olive oil on both sides and arrange on baking sheets in a single layer. Sprinkle with 1/2 tsp salt. Roast for 20 minutes, flipping halfway, until tender.
2. In a bowl, mix ricotta, egg, Parmesan, remaining 1/2 tsp salt, black pepper, and garlic powder until combined.
3. Spread 1/2 cup marinara in the bottom of a 9×13-inch baking dish. Layer half the eggplant, then dollop with half the ricotta mixture. Repeat layers, ending with remaining marinara. Top with mozzarella.
4. Bake at 375°F for 30 minutes until bubbly and golden. Let rest 10 minutes before slicing. Garnish with basil if desired.

The ricotta filling stays luxuriously creamy against the smoky eggplant, while a double layer of marinara ties everything together. Tip: Salting the eggplant before roasting draws out bitterness—don’t skip this step!

Black Bean Pasta with Cilantro Lime Dressing

This vibrant black bean pasta gets a fresh kick from a zesty cilantro-lime dressing—it’s a protein-packed twist on pasta night that comes together in under 30 minutes!

• 8 oz black bean pasta (or regular pasta)
• 1/4 cup olive oil
• 3 tbsp fresh lime juice (about 2 limes)
• 1/2 cup packed cilantro leaves, finely chopped
• 1 small garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp honey
• 1 avocado, diced
• 1/4 cup crumbled cotija cheese (optional)

1. Cook the pasta according to package instructions until al dente. Drain and rinse under cool water to stop cooking.
2. While the pasta cooks, whisk together the olive oil, lime juice, cilantro, garlic, salt, black pepper, and honey in a large bowl.
3. Toss the cooled pasta with the dressing until evenly coated. Gently fold in the avocado and cotija cheese (if using).
4. Serve immediately or chill for 15 minutes to let flavors meld.

The creamy avocado and tangy lime dressing cling to every noodle, making this dish feel indulgent yet light—perfect for warm-weather lunches or fuss-free dinners.

Tip: For extra crunch, top with toasted pepitas or crushed tortilla chips!

Whole Wheat Penne with Roasted Red Pepper Sauce

This vibrant pasta dish is a weeknight hero—sweet roasted peppers, garlic, and a touch of cream come together for a sauce that’s luxuriously smooth yet light.

Ingredients:

• 12 oz whole wheat penne
• 2 large red bell peppers, halved and seeded
• 3 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup vegetable broth
• 1/4 cup heavy cream
• 1 tbsp tomato paste
• 1 tsp salt
• 1/4 cup fresh basil, thinly sliced
• 1/4 cup grated Parmesan (optional)

Instructions:

1. Roast the peppers: Preheat oven to 425°F. Toss bell peppers with 1 tbsp olive oil and place cut-side down on a baking sheet. Roast for 25 minutes until blistered. Transfer to a bowl, cover with a towel, and let steam for 10 minutes. Peel skins and roughly chop.
2. Cook the pasta: Boil penne in salted water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
3. Make the sauce: Heat remaining 2 tbsp olive oil in a skillet over medium. Add garlic and red pepper flakes; cook 30 seconds until fragrant. Add roasted peppers, vegetable broth, heavy cream, tomato paste, and salt. Simmer 5 minutes, then blend until smooth (immersion blender or regular blender).
4. Toss together: Return sauce to skillet, add cooked pasta, and toss, adding reserved pasta water as needed to loosen. Stir in basil.

The magic here? Blending the roasted peppers creates a velvety sauce that clings to every nook of the penne—no flour or roux required. Serve with extra Parmesan for a savory finish.

Tip: For smokier flavor, char the peppers directly over a gas burner before roasting.

Spaghetti with Garlic Shrimp and Cherry Tomatoes

This vibrant pasta dish comes together in under 30 minutes, with plump shrimp, sweet tomatoes, and a garlicky white wine sauce that clings perfectly to every strand.

Ingredients:

• 8 oz spaghetti
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 1/4 tsp red pepper flakes
• 1/2 tsp salt, plus more for pasta water
• 1/4 cup dry white wine (or chicken broth)
• 2 tbsp unsalted butter
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice

Instructions:

1. Cook spaghetti in salted boiling water according to package instructions. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high. Add shrimp and cook 2 minutes per side until pink. Transfer to a plate.
3. In same skillet, heat remaining 1 tbsp olive oil. Add garlic, cherry tomatoes, red pepper flakes, and 1/2 tsp salt. Cook 3 minutes until tomatoes soften.
4. Pour in white wine, scraping up browned bits. Simmer 1 minute, then stir in butter until melted.
5. Add drained spaghetti, shrimp, and parsley to skillet. Toss, adding reserved pasta water 1 tbsp at a time until saucy. Finish with lemon juice.

The magic here? The tomatoes burst just enough to create a light sauce, while the shrimp stay juicy and tender. Tip: For extra richness, swap the butter for 1/4 cup heavy cream in step 4.

Chicken Alfredo Spaghetti Squash Boats

These cheesy, creamy spaghetti squash boats are a lighter twist on classic chicken Alfredo—packed with flavor but without the heavy pasta!

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeds removed
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 cup shredded cooked chicken
• 1/2 cup Alfredo sauce (store-bought or homemade)
• 1/2 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 1 tsp garlic powder
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Preheat oven to 400°F. Brush the cut sides of the spaghetti squash with olive oil and sprinkle with 1/4 tsp salt and black pepper. Place cut-side down on a baking sheet and roast for 30 minutes until tender.
2. Flip squash over and use a fork to scrape the flesh into “noodles,” keeping the shells intact. Mix the shredded chicken, Alfredo sauce, mozzarella, Parmesan, garlic powder, and remaining 1/4 tsp salt into the squash strands.
3. Divide the mixture back into the shells, top with extra cheese if desired, and bake for 10–12 minutes until bubbly and golden.
4. Garnish with fresh parsley before serving.

The Alfredo soaks into the squash strands, making every bite rich and satisfying—no one will miss the pasta! Tip: For extra crunch, broil for the last 2 minutes.

Avocado Pasta with Cherry Tomatoes and Basil

This vibrant, no-cook sauce comes together in minutes, coating pasta in a lush avocado cream with pops of sweet tomatoes and fresh basil.

Ingredients

• 8 oz dried spaghetti or linguine
• 1 large ripe avocado, pitted and peeled
• 1/4 cup fresh basil leaves, packed, plus extra for garnish
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, blend avocado, 1/4 cup basil, lemon juice, olive oil, garlic, 1/2 tsp salt, and 1/4 tsp black pepper in a food processor until smooth, scraping down sides as needed.
3. Toss hot pasta with avocado sauce, adding reserved pasta water 1 tbsp at a time until creamy. Gently fold in cherry tomatoes.
4. Serve immediately topped with Parmesan (if using) and extra basil leaves.

The magic here? The avocado stays bright green and silky when blended with lemon and tossed with hot pasta—no reheating required.

Tip: For extra richness, stir in a spoonful of mascarpone or Greek yogurt with the avocado sauce.

Lemon Garlic Spaghetti with Asparagus

Bright, zesty, and ready in under 30 minutes, this pasta dish is a weeknight hero with a restaurant-worthy flair.

Ingredients:

• 8 oz spaghetti
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp red pepper flakes
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. Cook spaghetti in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add asparagus and sauté for 3–4 minutes until crisp-tender.
3. Add garlic and red pepper flakes to the skillet; cook for 1 minute until fragrant. Stir in lemon juice and 1/4 cup pasta water, scraping up any browned bits.
4. Toss drained spaghetti into the skillet with asparagus mixture. Add Parmesan, salt, and black pepper, tossing to coat. Add more pasta water if needed to loosen the sauce.
5. Garnish with parsley and extra Parmesan before serving.

The magic here? The starchy pasta water emulsifies with lemon and cheese into a glossy, clingy sauce that coats every strand.

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

Pasta Primavera with Light Cream Sauce

This vibrant pasta dish is a celebration of spring veggies, tossed in a silky, light cream sauce that feels indulgent without weighing you down.

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1 cup sliced bell peppers (mixed colors)
• 1 cup halved cherry tomatoes
• 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)
• 2 tbsp chopped fresh basil

Instructions:

1. Cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add broccoli and bell peppers; cook for 4–5 minutes until crisp-tender.
3. Stir in cherry tomatoes and cook for 1–2 minutes until slightly softened. Reduce heat to low, then pour in heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Simmer for 2 minutes.
4. Add cooked pasta and toss to coat, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce. Stir in Parmesan cheese and fresh basil.

The magic here? The cream sauce clings perfectly to the pasta without drowning the veggies, letting their freshness shine. A sprinkle of basil adds the final pop of color and flavor.

Tip: Swap in seasonal veggies like asparagus or zucchini—just adjust cooking time to keep them crisp!

Mediterranean Pasta Salad with Feta and Olives

Bright, tangy, and packed with fresh flavors, this pasta salad is a crowd-pleaser that comes together in minutes—perfect for picnics or weeknight dinners.

Ingredients:

• 8 oz (about 2 cups) small pasta, like fusilli or penne
• 1 cup cherry tomatoes, halved
• 1/2 English cucumber, diced
• 1/3 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, finely diced
• 1/2 cup crumbled feta cheese
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and black pepper.
3. Add the cooled pasta, cherry tomatoes, cucumber, olives, and red onion to the bowl. Toss gently to coat everything in the dressing.
4. Fold in the feta cheese just before serving to keep it creamy and intact.

The briny olives and tangy feta balance perfectly with the crisp veggies, while the oregano-infused dressing ties it all together with a Mediterranean flair.

Tip: For extra freshness, stir in a handful of chopped parsley or basil right before serving.

Vegan Mac and Cheese with Nutritional Yeast

This plant-based mac and cheese is so rich and cheesy, you won’t believe it’s dairy-free—thanks to a secret umami boost from nutritional yeast!

Ingredients

• 8 oz elbow macaroni (or gluten-free pasta)
• 1 cup raw cashews, soaked in hot water for 15 minutes
• 1 ½ cups unsweetened almond milk
• ½ cup nutritional yeast
• 2 tbsp lemon juice
• 1 tbsp white miso paste
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp turmeric (for color)

Instructions

1. Cook the macaroni according to package instructions. Drain and set aside.
2. Drain the soaked cashews and blend them with almond milk, nutritional yeast, lemon juice, miso paste, garlic powder, onion powder, smoked paprika, salt, and turmeric until completely smooth (about 2 minutes).
3. Pour the sauce into a saucepan and warm over medium heat, stirring constantly, until thickened slightly (3–4 minutes).
4. Toss the cooked macaroni with the sauce until evenly coated. Serve immediately.

The miso and nutritional yeast create a deep, savory flavor that mimics sharp cheddar—without any dairy! For extra indulgence, top with crispy breadcrumbs or roasted veggies.

Tip: Soaking the cashews ensures the creamiest texture, but if you’re short on time, boil them for 10 minutes instead.

Conclusion

With these 20 delicious and healthy pasta recipes, eating well and losing weight has never been easier—or tastier! Whether you’re craving creamy sauces, zesty veggies, or protein-packed noodles, there’s something here for everyone. Give these recipes a try, and let us know which ones are your favorites in the comments below. Don’t forget to share this roundup on Pinterest to inspire fellow home cooks. Happy cooking!