18 Delicious Healthy Pasta Recipes for Weight Loss

Nothing says comfort like a warm bowl of pasta, but who says it can’t be part of your weight loss journey? We’ve gathered 18 delicious, healthy pasta recipes that are packed with flavor and nutrients, perfect for satisfying those cravings while keeping you on track. Get ready to discover quick dinners and wholesome meals that prove eating well never has to mean sacrificing taste—let’s dig in!

Whole Wheat Spaghetti with Garlic and Olive Oil

Viral-worthy pasta perfection is just minutes away with this elevated whole wheat spaghetti. Forget complicated sauces—this garlic-forward dish delivers restaurant-quality flavor with minimal effort. Transform simple ingredients into something spectacular tonight.

Ingredients

• 8 ounces whole wheat spaghetti
• 1/3 cup extra-virgin olive oil
• 6 large garlic cloves, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup finely chopped fresh Italian parsley
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1 tablespoon kosher salt
• 1/4 cup reserved pasta water

Instructions

1. Bring 4 quarts of water to a rolling boil in a large stockpot over high heat.
2. Add 1 tablespoon kosher salt to the boiling water and stir to dissolve completely.
3. Add 8 ounces whole wheat spaghetti to the salted water, stirring immediately to prevent sticking.
4. Cook spaghetti for 8-9 minutes until al dente, testing for doneness at 8 minutes.
5. Reserve 1/4 cup pasta water before draining, then drain spaghetti in a colander.
6. Heat 1/3 cup extra-virgin olive oil in a large skillet over medium-low heat for 2 minutes.
7. Add 6 thinly sliced garlic cloves and cook for 90 seconds until pale golden, stirring constantly.
8. Add 1/2 teaspoon crushed red pepper flakes and cook for 30 seconds until fragrant.
9. Immediately add drained spaghetti to the skillet, tossing to coat evenly with the infused oil.
10. Add reserved 1/4 cup pasta water and toss vigorously to create an emulsified sauce.
11. Remove skillet from heat and stir in 1/4 cup finely chopped fresh Italian parsley.
12. Sprinkle 1/2 cup freshly grated Parmigiano-Reggiano cheese over the pasta and toss to combine.
13. Divide between warmed pasta bowls and serve immediately.

Buttery-soft garlic slices melt into the nutty whole wheat spaghetti, creating a sophisticated yet comforting texture. The gentle heat from red pepper flakes builds gradually while Parmigiano-Reggiano adds salty complexity. For an elegant twist, top with lemon zest or serve alongside grilled shrimp for a complete meal that feels restaurant-worthy.

Quinoa Pasta with Spinach and Cherry Tomatoes

Y’all need this vibrant quinoa pasta in your life. It’s the perfect 30-minute meal that delivers both comfort and nutrition. Get ready to impress with minimal effort and maximum flavor.

Ingredients

– 8 ounces quinoa pasta
– 3 tablespoons extra-virgin olive oil
– 4 garlic cloves, thinly sliced
– 1 pint cherry tomatoes, halved
– 5 ounces fresh baby spinach
– 1/4 cup freshly grated Parmigiano-Reggiano
– 2 tablespoons unsalted butter
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon crushed red pepper flakes

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add quinoa pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Meanwhile, heat extra-virgin olive oil in a large skillet over medium heat until shimmering.
4. Add thinly sliced garlic and sauté for 1 minute until fragrant but not browned.
5. Incorporate halved cherry tomatoes and cook for 4-5 minutes until skins begin to wrinkle and release juices.
6. Season the tomato mixture with fine sea salt, freshly cracked black pepper, and crushed red pepper flakes.
7. Drain the cooked pasta, reserving 1/2 cup of starchy pasta water.
8. Add drained pasta directly to the skillet with the tomato mixture.
9. Toss the pasta with the sauce, adding 1/4 cup of reserved pasta water to create a silky emulsion.
10. Gradually incorporate fresh baby spinach, wilting it into the pasta in batches.
11. Stir in unsalted butter and freshly grated Parmigiano-Reggiano until melted and creamy.
12. Adjust consistency with remaining pasta water if needed for a glossy finish.
Vibrant and satisfying, this dish offers a perfect balance of tender pasta, burst tomatoes, and wilted spinach. The creamy cheese emulsion clings beautifully to each strand, while the subtle heat from red pepper flakes adds depth. Serve immediately in shallow bowls, perhaps topped with additional Parmigiano-Reggiano and a drizzle of high-quality olive oil for extra richness.

Lentil Pasta with Mushroom Ragu

Elevate your pasta night with this earthy, umami-packed lentil pasta that transforms humble ingredients into restaurant-worthy comfort. Every bite delivers deep mushroom flavor clinging to tender pasta with a texture that’s both hearty and refined.

Ingredients

• 8 ounces dried brown lentil pasta
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 12 ounces mixed wild mushrooms (cremini, shiitake, oyster), sliced ¼-inch thick
• 1 tablespoon tomato paste
• ½ cup dry red wine
• 1 cup vegetable stock
• 1 tablespoon fresh thyme leaves
• 2 tablespoons unsalted butter
• ¼ cup freshly grated Parmigiano-Reggiano
• Kosher salt and freshly cracked black pepper

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion and cook for 5-7 minutes until translucent and lightly caramelized.
3. Stir in minced garlic and cook for 60 seconds until fragrant but not browned.
4. Add sliced mushrooms in a single layer and cook undisturbed for 4 minutes to develop a golden sear.
5. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper, then stir and continue cooking for 6-8 minutes until mushrooms have released their liquid and edges are crisped.
6. Push mushroom mixture to the sides, add tomato paste to the center, and cook for 2 minutes until darkened and caramelized.
7. Deglaze with red wine, scraping any browned bits from the bottom, and reduce by half over medium-high heat (about 3 minutes).
8. Pour in vegetable stock and add thyme leaves, then simmer uncovered for 15 minutes until sauce coats the back of a spoon.
9. Meanwhile, cook lentil pasta in heavily salted boiling water for 7-9 minutes until al dente, reserving ½ cup pasta water before draining.
10. Whisk butter into the mushroom ragu until emulsified and glossy.
11. Toss drained pasta directly into the ragu with ¼ cup reserved pasta water, stirring vigorously to coat every strand.
12. Finish by folding in grated Parmigiano-Reggiano until the sauce clings to the pasta.

Silky sauce clings to each noodle with meaty mushroom texture and earthy depth from the wine reduction. Serve immediately in shallow bowls with extra cheese for grating, or top with crispy sage leaves for aromatic crunch that contrasts the rich ragu beautifully.

Chickpea Pasta with Lemon and Kale

Ready to revolutionize your weeknight dinner game? This chickpea pasta with lemon and kale delivers restaurant-quality flavor in under 30 minutes. Forget boring pasta—we’re talking vibrant, nutrient-packed perfection that’ll have everyone asking for seconds.

Ingredients

– 8 ounces dried chickpea rotini pasta
– 3 tablespoons extra-virgin olive oil, divided
– 4 garlic cloves, thinly sliced
– 1 large lemon, zested and juiced
– 1 bunch lacinato kale, stems removed and leaves torn
– ½ cup vegetable broth
– ¼ cup toasted pine nuts
– 2 ounces Pecorino Romano cheese, freshly grated
– 1 teaspoon red pepper flakes
– Kosher salt to season

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add chickpea rotini and cook for 7-9 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
4. Add thinly sliced garlic and cook for 60-90 seconds until fragrant but not browned.
5. Stir in torn kale leaves and cook for 2-3 minutes until slightly wilted.
6. Pour in vegetable broth and simmer for 4-5 minutes until kale is tender but still vibrant green.
7. Drain pasta, reserving ½ cup of starchy cooking water.
8. Transfer drained pasta directly to the skillet with kale mixture.
9. Add lemon zest, lemon juice, remaining olive oil, and ¼ cup pasta water.
10. Toss vigorously for 1-2 minutes until sauce emulsifies and coats each strand.
11. Fold in toasted pine nuts, grated Pecorino Romano, and red pepper flakes.
12. Season with kosher salt and toss once more to combine.

Dive into this vibrant bowl where the chickpea pasta provides satisfying chew against the silky kale. The bright lemon cuts through the rich Pecorino, while toasted pine nuts add crucial crunch. For an elegant twist, serve it chilled the next day with extra lemon wedges and a drizzle of high-quality olive oil.

Black Bean Pasta with Roasted Vegetables

Hear this: Black bean pasta with roasted vegetables is your new weeknight hero. Transform basic ingredients into a vibrant, protein-packed masterpiece that eats like a dream. Skip the takeout and create this colorful bowl of goodness instead.

Ingredients

– 8 ounces black bean pasta
– 2 cups rainbow carrots, bias-cut into ½-inch pieces
– 1 large red bell pepper, julienned
– 1 medium zucchini, sliced into ¼-inch rounds
– 3 tablespoons extra virgin olive oil, divided
– 4 garlic cloves, minced
– 1 teaspoon smoked paprika
– ½ teaspoon crushed red pepper flakes
– ¼ cup freshly chopped basil
– 2 ounces aged Parmesan cheese, shaved
– 1 tablespoon toasted pine nuts
– 1½ teaspoons Maldon sea salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss rainbow carrots, red bell pepper, and zucchini with 2 tablespoons extra virgin olive oil, 1 teaspoon Maldon sea salt, and ¼ teaspoon freshly cracked black pepper.
3. Arrange vegetables in a single layer on the prepared baking sheet.
4. Roast vegetables at 425°F for 18-22 minutes until edges are caramelized and tender-crisp.
5. Bring 4 quarts of water to a rolling boil in a large stockpot while vegetables roast.
6. Add black bean pasta to boiling water and cook for 6-8 minutes until al dente.
7. Reserve ½ cup pasta cooking water before draining.
8. Heat remaining 1 tablespoon extra virgin olive oil in a large skillet over medium heat.
9. Sauté minced garlic for 45-60 seconds until fragrant but not browned.
10. Stir in smoked paprika and crushed red pepper flakes, toasting for 30 seconds to bloom flavors.
11. Add drained black bean pasta to the skillet, tossing to coat with spiced oil.
12. Incorporate roasted vegetables, gently folding to distribute evenly.
13. Add reserved pasta water 2 tablespoons at a time until sauce lightly coats the pasta.
14. Fold in freshly chopped basil just before serving.
15. Garnish with shaved aged Parmesan cheese and toasted pine nuts.
16. Finish with remaining ½ teaspoon Maldon sea salt and ¼ teaspoon freshly cracked black pepper.

Perfectly al dente black bean pasta provides a satisfying chew against the sweet, caramelized vegetables. The smoked paprika adds depth while the Parmesan brings salty umami notes that balance the dish beautifully. For an elegant presentation, serve in shallow bowls with extra basil scattered over the top.

Avocado and Tomato Whole Grain Pasta

Never settle for boring pasta again. Nail this vibrant, nutrient-packed avocado and tomato whole grain pasta that comes together in under 20 minutes. Your taste buds will thank you.

Ingredients

– 8 ounces whole grain linguine
– 2 ripe Hass avocados, halved and pitted
– 1 pint cherry tomatoes, halved
– 3 cloves garlic, minced
– ¼ cup extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– ¼ cup fresh basil leaves, chiffonade-cut
– 1 teaspoon flaky sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon red pepper flakes

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add whole grain linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, scoop avocado flesh into a medium mixing bowl.
4. Mash avocados with a fork until smooth but slightly textured.
5. Whisk in minced garlic, extra-virgin olive oil, and freshly squeezed lemon juice until fully emulsified.
6. Fold in halved cherry tomatoes, chiffonade-cut basil, flaky sea salt, freshly cracked black pepper, and red pepper flakes.
7. Reserve ½ cup of starchy pasta water before draining cooked linguine.
8. Immediately transfer hot pasta to the avocado-tomato mixture.
9. Toss vigorously, adding reserved pasta water 1 tablespoon at a time until sauce reaches creamy consistency.
10. Serve immediately in warmed pasta bowls.

Decadently creamy avocado creates a lush sauce that clings perfectly to nutty whole grain pasta. The burst cherry tomatoes provide bright acidity while red pepper flakes deliver subtle heat. For an elegant presentation, garnish with extra basil leaves and serve alongside grilled shrimp or roasted chicken.

Shirataki Noodles with Tofu and Peanut Sauce

Craving something that’s both indulgent and light? Combine shirataki noodles with crispy tofu and a rich peanut sauce. This dish delivers maximum flavor with minimal guilt—perfect for busy weeknights.

Ingredients

– 2 (8-ounce) packages shirataki noodles, thoroughly rinsed
– 1 (14-ounce) block extra-firm tofu, pressed and cubed
– 2 tablespoons toasted sesame oil
– 3 cloves garlic, finely minced
– 1 tablespoon freshly grated ginger
– ½ cup creamy natural peanut butter
– 3 tablespoons reduced-sodium tamari
– 2 tablespoons pure maple syrup
– 1 tablespoon rice vinegar
– ¼ cup full-fat coconut milk
– 2 tablespoons Sriracha sauce
– ¼ cup filtered water
– 2 scallions, thinly sliced on the bias
– 1 tablespoon toasted sesame seeds

Instructions

1. Drain shirataki noodles and rinse under cold running water for 1 minute to remove any residual odor.
2. Bring a medium saucepan of water to a rolling boil and blanch noodles for 2 minutes to improve texture.
3. Drain noodles thoroughly and pat dry with paper towels to remove excess moisture.
4. Heat a large skillet over medium-high heat and add 1 tablespoon toasted sesame oil.
5. Add pressed tofu cubes in a single layer and cook for 4-5 minutes per side until golden brown and crisp.
6. Transfer tofu to a plate and reduce heat to medium.
7. Add remaining 1 tablespoon toasted sesame oil to the same skillet.
8. Sauté minced garlic and grated ginger for 45 seconds until fragrant but not browned.
9. Whisk together peanut butter, tamari, maple syrup, rice vinegar, coconut milk, Sriracha, and filtered water in a medium bowl until smooth.
10. Pour peanut sauce into the skillet and simmer for 3 minutes, stirring constantly, until slightly thickened.
11. Add blanched shirataki noodles to the sauce and toss to coat completely.
12. Fold in crispy tofu cubes and heat through for 1 minute.
13. Garnish with sliced scallions and toasted sesame seeds before serving.

A symphony of textures awaits—the chewy noodles contrast beautifully with crisp tofu, all enveloped in that creamy, spicy peanut sauce. Try serving it chilled the next day for a completely different experience, or top with quick-pickled vegetables for extra crunch.

Spelt Pasta with Broccoli and Almonds

Venture beyond basic pasta night with this nutty, nutrient-packed dish that transforms simple ingredients into something spectacular. Vibrant broccoli florets and toasted almonds create texture contrast against tender spelt pasta, while garlic-infused olive oil ties everything together with aromatic flair.

Ingredients

– 8 ounces spelt pasta
– 1 large head broccoli, cut into 1-inch florets
– 1/2 cup raw almonds, roughly chopped
– 3 tablespoons extra-virgin olive oil
– 3 garlic cloves, thinly sliced
– 1/4 teaspoon crushed red pepper flakes
– 1/2 cup freshly grated Pecorino Romano cheese
– 2 tablespoons unsalted butter
– 1 lemon, zested and juiced
– Kosher salt and freshly ground black pepper

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add spelt pasta and cook for 8-10 minutes until al dente, checking at 8 minutes for doneness.
3. During the final 3 minutes of pasta cooking, add broccoli florets directly to the boiling water.
4. While pasta cooks, toast chopped almonds in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden.
5. Heat olive oil in a large sauté pan over medium-low heat until shimmering but not smoking.
6. Add sliced garlic and red pepper flakes, cooking for 1-2 minutes until garlic is pale gold and aromatic.
7. Reserve 1/2 cup pasta water before draining pasta and broccoli together.
8. Transfer drained pasta and broccoli directly into the garlic oil mixture.
9. Add 1/4 cup reserved pasta water, butter, and half the Pecorino Romano cheese.
10. Toss vigorously for 1-2 minutes until a creamy emulsion forms, adding more pasta water if needed.
11. Fold in toasted almonds, lemon zest, and lemon juice until evenly distributed.
12. Season with kosher salt and freshly ground black pepper to finish.
Keep this dish vibrant by blanching the broccoli with the pasta—it preserves that bright green color and perfect crunch. Toasting the almonds unlocks their nutty depth, so don’t skip this flavor-building step. When emulsifying the sauce, toss aggressively to create that restaurant-quality creamy texture without actual cream. Kind of magical how the starchy pasta water transforms into silky sauce, isn’t it? The spelt pasta offers earthy notes that play beautifully against the sharp Pecorino and bright lemon, while those toasted almonds provide satisfying crunch in every bite. Try serving it family-style with extra almonds scattered over top for dramatic presentation.

Cauliflower Alfredo with Whole Wheat Penne

Craving creamy pasta without the dairy overload? This cauliflower Alfredo transforms humble veggies into velvety luxury. Get ready to redefine comfort food with zero compromise on flavor.

Ingredients

– 1 large head cauliflower, cut into 1-inch florets
– 3 cloves garlic, smashed
– 2 tablespoons extra-virgin olive oil
– 1 cup heavy cream
– 1/2 cup freshly grated Parmigiano-Reggiano
– 1/4 teaspoon freshly grated nutmeg
– 8 ounces whole wheat penne
– 2 tablespoons unsalted butter
– 1/4 cup reserved pasta water
– Freshly cracked black pepper
– Flaky sea salt

Instructions

1. Preheat oven to 425°F.
2. Toss cauliflower florets and smashed garlic with olive oil on a rimmed baking sheet.
3. Roast for 25 minutes until edges are deeply caramelized and tender when pierced with a fork.
4. Cook whole wheat penne in heavily salted boiling water for 9 minutes until al dente.
5. Reserve 1/4 cup pasta water before draining.
6. Transfer roasted cauliflower and garlic to a high-speed blender.
7. Add heavy cream, Parmigiano-Reggiano, and nutmeg to the blender.
8. Blend on high for 90 seconds until completely smooth and silky.
9. Melt unsalted butter in the empty pasta pot over medium heat.
10. Pour cauliflower sauce into the pot and simmer for 3 minutes until slightly thickened.
11. Add cooked penne and reserved pasta water to the sauce.
12. Toss vigorously for 2 minutes until sauce emulsifies and coats every noodle.
13. Season with freshly cracked black pepper and flaky sea salt.
14. Plate immediately while hot. Revel in the silken texture that clings perfectly to each penne ridge, with nutty undertones from the roasted cauliflower balancing the rich Parmigiano. For an elegant twist, top with toasted pine nuts and lemon zest before serving.

Greek Yogurt Mac and Cheese with Peas

Grab your favorite pasta pot because this creamy Greek yogurt mac and cheese with peas is about to become your new comfort food obsession. Get ready for the creamiest, dreamiest mac that’s surprisingly light yet packed with protein. Forget heavy cream sauces—this version delivers that nostalgic flavor with a modern, wholesome twist.

Ingredients

– 8 ounces elbow macaroni
– 1 tablespoon kosher salt
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 1 cup whole milk, warmed to 110°F
– 1 cup plain full-fat Greek yogurt
– 8 ounces sharp white cheddar cheese, freshly grated
– 4 ounces Gruyère cheese, freshly grated
– 1/2 teaspoon freshly grated nutmeg
– 1/4 teaspoon cayenne pepper
– 1 cup frozen petite peas
– 1/4 cup panko breadcrumbs
– 1 tablespoon extra virgin olive oil

Instructions

1. Bring 4 quarts of water to a rolling boil in a large stockpot.
2. Add 1 tablespoon kosher salt to the boiling water.
3. Add 8 ounces elbow macaroni and cook for 7 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain the pasta in a colander, reserving 1/2 cup of pasta water.
5. Preheat your oven to 375°F and position the rack in the center.
6. Melt 2 tablespoons unsalted butter in the same pot over medium heat.
7. Whisk in 2 tablespoons all-purpose flour and cook for 90 seconds until golden and fragrant, creating a roux.
8. Gradually whisk in 1 cup warmed whole milk until the mixture is smooth and thickened, about 2-3 minutes.
9. Remove the pot from heat and stir in 1 cup full-fat Greek yogurt until fully incorporated.
10. Add 8 ounces grated sharp white cheddar and 4 ounces grated Gruyère, stirring until the cheese melts completely into the sauce.
11. Season the sauce with 1/2 teaspoon freshly grated nutmeg and 1/4 teaspoon cayenne pepper.
12. Fold in the drained pasta and 1 cup frozen petite peas until evenly coated.
13. If the sauce appears too thick, gradually add reserved pasta water 2 tablespoons at a time until desired consistency is reached.
14. Transfer the mixture to a 2-quart baking dish and spread evenly.
15. Combine 1/4 cup panko breadcrumbs with 1 tablespoon extra virgin olive oil in a small bowl.
16. Sprinkle the breadcrumb mixture evenly over the pasta surface.
17. Bake at 375°F for 18-20 minutes until the topping is golden brown and the edges are bubbly.
18. Let the dish rest for 5 minutes before serving to allow the sauce to set properly.

A velvety, tangy cheese sauce clings perfectly to each pasta tube, while the petite peas add sweet bursts and vibrant color. The crispy panko topping provides satisfying crunch against the creamy base. Serve it straight from the baking dish for maximum comfort, or portion into individual ramekins for an elegant presentation that still feels wonderfully indulgent.

Edamame Pasta with Sesame Ginger Dressing

Nailing that perfect weeknight dinner just got easier. This vibrant edamame pasta with sesame ginger dressing delivers restaurant-quality flavors in under 30 minutes—your taste buds won’t believe the transformation.

Ingredients

– 8 ounces dried edamame pasta
– 2 tablespoons toasted sesame oil
– 1 tablespoon freshly grated ginger root
– 2 cloves garlic, microplaned
– 3 tablespoons rice vinegar
– 1 tablespoon tamari
– 1 teaspoon maple syrup
– 1 teaspoon gochujang paste
– 2 tablespoons toasted sesame seeds
– 2 scallions, thinly sliced on bias
– 1 tablespoon black sesame seeds

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add edamame pasta and cook for 7-9 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, combine toasted sesame oil, freshly grated ginger root, and microplaned garlic in a small skillet over medium-low heat.
4. Gently warm the aromatics for 90 seconds until fragrant but not browned, stirring constantly.
5. Transfer the warmed oil mixture to a medium mixing bowl and whisk in rice vinegar, tamari, maple syrup, and gochujang paste until fully emulsified.
6. Drain cooked pasta thoroughly, reserving ¼ cup of pasta water before discarding the remainder.
7. Immediately toss hot pasta with the prepared dressing in the mixing bowl, adding reserved pasta water 1 tablespoon at a time until desired consistency is achieved.
8. Fold in toasted sesame seeds and bias-cut scallions until evenly distributed throughout the pasta.
9. Garnish finished dish with a final sprinkle of black sesame seeds for visual contrast.

Heavenly textures meet in every forkful—the toothsome edamame pasta provides satisfying chew against the silky, pungent dressing. Serve chilled for a refreshing lunch or warm with seared scallops for an elegant dinner upgrade. The nutty sesame and spicy ginger create layers that develop beautifully overnight, making this even better as leftovers.

Roasted Red Pepper and Lentil Pasta

Oven-roasted red peppers and protein-packed lentils transform ordinary pasta into a vibrant, satisfying meal that comes together in under 30 minutes. Bold flavors meld together while you achieve that perfect al dente texture everyone craves.

Ingredients

• 8 ounces dried penne pasta
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 cup cooked brown lentils
• 1 cup jarred roasted red peppers, drained and thinly sliced
• 1/2 cup heavy cream
• 1/4 cup grated Parmigiano-Reggiano cheese
• 2 tablespoons fresh basil leaves, chiffonade-cut
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt to season
• Freshly ground black pepper to season

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add penne pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Meanwhile, heat extra-virgin olive oil in a large skillet over medium heat until shimmering.
4. Sauté finely diced yellow onion for 4-5 minutes until translucent and lightly golden.
5. Add minced garlic and cook for 45-60 seconds until fragrant but not browned.
6. Stir in cooked brown lentils and thinly sliced roasted red peppers, cooking for 2-3 minutes to warm through.
7. Pour in heavy cream and bring to a gentle simmer, reducing heat to medium-low.
8. Stir in grated Parmigiano-Reggiano until fully incorporated and sauce slightly thickens.
9. Season with smoked paprika, crushed red pepper flakes, kosher salt, and freshly ground black pepper.
10. Reserve 1/2 cup pasta cooking water before draining penne.
11. Add drained pasta directly to the skillet with the sauce.
12. Toss vigorously, adding reserved pasta water 1 tablespoon at a time until sauce coats pasta evenly.
13. Fold in chiffonade-cut fresh basil just before serving.

A silky cream sauce clings to every ridge of the penne, while the lentils provide satisfying texture against the tender roasted peppers. The subtle smokiness from paprika balances the sweet peppers beautifully—try topping with extra basil and a drizzle of olive oil for restaurant-worthy presentation.

Spicy Garlic Shrimp with Buckwheat Noodles

Let’s revolutionize your weeknight dinner game with this umami-packed dish that delivers restaurant-quality flavors in under 30 minutes. Loaded with aromatic garlic heat and perfectly al dente noodles, this recipe transforms simple ingredients into an unforgettable meal that’ll have everyone begging for seconds.

Ingredients

– 1 lb wild-caught shrimp, peeled and deveined
– 8 oz buckwheat soba noodles
– 3 tbsp cold-pressed avocado oil
– 6 garlic cloves, microplaned
– 2 tbsp gochujang paste
– 1 tbsp tamari
– 1 tsp toasted sesame oil
– ½ cup homemade shrimp stock
– 2 scallions, bias-cut
– 1 tbsp toasted sesame seeds

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Cook buckwheat soba noodles for precisely 6 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain noodles immediately and rinse under cold running water to stop the cooking process, preserving their firm texture.
4. Pat shrimp completely dry with paper towels to ensure proper searing.
5. Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
6. Arrange shrimp in a single layer and sear for 90 seconds per side until shells turn opaque pink with golden edges.
7. Transfer shrimp to a clean plate, leaving residual oil in the skillet.
8. Reduce heat to medium and sauté microplaned garlic for 45 seconds until fragrant but not browned.
9. Whisk in gochujang paste, tamari, and sesame oil until fully incorporated into a smooth paste.
10. Deglaze the skillet with shrimp stock, scraping up any fond from the bottom with a wooden spatula.
11. Simmer the sauce for 3 minutes until slightly reduced and glossy.
12. Return cooked shrimp to the skillet and toss to coat evenly in the spicy garlic sauce.
13. Add drained buckwheat noodles to the skillet and toss vigorously until every strand is coated.
14. Garnish with bias-cut scallions and toasted sesame seeds just before serving.
Masterfully balancing textures and flavors, this dish delivers chewy buckwheat noodles against plump, juicy shrimp in a sauce that builds from garlicky warmth to lingering heat. The nutty sesame finish complements the complex umami layers, making it perfect for serving family-style with quick-pickled vegetables or wrapped in crisp butter lettuce cups for a handheld twist.

Pumpkin Sage Pasta with Walnuts

Y’all need this pumpkin sage pasta in your life. Creamy roasted pumpkin puree clings to al dente pasta while crispy sage and toasted walnuts add texture. This autumnal dish comes together faster than you can say “pumpkin spice.”

Ingredients

– 1 pound fresh pumpkin, peeled and cubed
– 12 ounces dried fettuccine pasta
– 1/2 cup heavy cream
– 1/4 cup extra virgin olive oil
– 1/4 cup unsalted butter
– 1/3 cup freshly grated Parmigiano-Reggiano
– 1/2 cup raw walnut halves
– 1/4 cup fresh sage leaves
– 2 cloves garlic, minced
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon freshly grated nutmeg

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss cubed pumpkin with 2 tablespoons olive oil and roast for 25 minutes until fork-tender and lightly caramelized.
3. While pumpkin roasts, bring 4 quarts salted water to a rolling boil in a large stockpot.
4. Add fettuccine to boiling water and cook for 8-9 minutes until al dente, reserving 1 cup pasta water before draining.
5. Toast walnut halves in a dry skillet over medium heat for 4-5 minutes until fragrant, then roughly chop.
6. Heat remaining olive oil and butter in a large sauté pan over medium heat until butter foams.
7. Fry sage leaves for 45 seconds until crisp, then transfer to paper towels using a slotted spoon.
8. Sauté minced garlic in the same pan for 30 seconds until fragrant but not browned.
9. Puree roasted pumpkin with heavy cream and nutmeg until completely smooth using a blender or immersion blender.
10. Combine pumpkin puree with the garlic-infused oil in the sauté pan, stirring over low heat.
11. Gradually incorporate reserved pasta water until sauce reaches a silky, coating consistency.
12. Toss drained pasta with the pumpkin sauce until every strand is evenly coated.
13. Fold in grated Parmigiano-Reggiano off the heat to prevent clumping.
14. Season with kosher salt and freshly cracked black pepper, adjusting to your preference.
15. Garnish with crispy sage leaves and toasted walnuts just before serving.

Heavenly creamy texture meets earthy autumn flavors in every bite. The crispy sage provides aromatic bursts while walnuts add essential crunch. Serve this immediately with extra Parmigiano-Reggiano for maximum indulgence.

Sun-Dried Tomato and Spinach Farfalle

A vibrant pasta dish that transforms simple ingredients into restaurant-worthy elegance. Sun-dried tomatoes lend intense umami depth while fresh spinach adds bright color and delicate texture. Farfalle’s bow-tie shape perfectly captures every drop of the luxurious garlic-infused cream sauce.

Ingredients

• 12 ounces farfalle pasta
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 cup oil-packed sun-dried tomatoes, julienned
• 1 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano
• 5 ounces fresh baby spinach
• 1/4 teaspoon crushed red pepper flakes
• Kosher salt to season
• Freshly cracked black pepper to finish

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add farfalle and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1 cup of pasta cooking water before draining.
4. Heat olive oil in a large skillet over medium heat until shimmering.
5. Add sliced garlic and sauté for 60-90 seconds until fragrant but not browned.
6. Stir in sun-dried tomatoes and red pepper flakes, toasting for 2 minutes to deepen flavors.
7. Pour in heavy cream and bring to a gentle simmer, reducing heat to medium-low.
8. Whisk in Parmigiano-Reggiano until completely incorporated and sauce thickens slightly.
9. Add spinach in batches, wilting each addition before adding more.
10. Transfer drained pasta to the skillet, tossing to coat thoroughly with sauce.
11. Add reserved pasta water 1/4 cup at a time until desired sauce consistency is achieved.
12. Season with kosher salt and finish with freshly cracked black pepper.

Zesty sun-dried tomatoes create pockets of intense flavor against the creamy, garlic-infused sauce. The farfalle’s ridges capture every drop while wilted spinach adds subtle earthiness. For an elegant presentation, garnish with extra Parmigiano-Reggiano shavings and serve alongside crusty artisan bread to soak up the remaining sauce.

Turmeric Coconut Milk Pasta with Chickpeas

Tired of basic pasta nights? Transform your weeknight dinner with this golden-hued wonder that marries creamy coconut milk with earthy turmeric. Grab your skillet—this vibrant dish comes together faster than your next TikTok scroll.

Ingredients

• 8 ounces dried linguine pasta
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 tablespoon freshly grated turmeric root
• 1 teaspoon ground turmeric
• 1/4 teaspoon crushed red pepper flakes
• 1 (13.5-ounce) can full-fat coconut milk
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/2 cup reserved pasta water
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup chopped fresh cilantro
• Kosher salt
• Freshly cracked black pepper

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add linguine and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/2 cup pasta water, then drain pasta completely.
4. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
5. Sauté garlic slices for 45-60 seconds until fragrant but not browned.
6. Stir in grated turmeric root, ground turmeric, and red pepper flakes, toasting for 30 seconds to release oils.
7. Pour in coconut milk, whisking continuously to emulsify with spices.
8. Simmer sauce uncovered for 4-5 minutes until slightly thickened, stirring occasionally.
9. Fold in chickpeas and cook for 2 minutes until heated through.
10. Add drained pasta to skillet, tossing to coat thoroughly with sauce.
11. Drizzle in reserved pasta water 1 tablespoon at a time, tossing until sauce clings to pasta.
12. Remove from heat and stir in lemon juice.
13. Season with kosher salt and freshly cracked black pepper.
14. Garnish with chopped cilantro before serving.

Rich golden sauce clings to every strand, while chickpeas add satisfying texture. The turmeric provides earthy depth that balances the coconut milk’s creaminess. For an elevated presentation, top with toasted coconut flakes and serve alongside roasted broccoli.

Summary

Embrace these 18 delicious pasta recipes that prove healthy eating can be satisfying and flavorful! Perfect for your weight loss journey without sacrificing taste. We’d love to hear which recipes become your favorites—leave a comment below and share this roundup on Pinterest to inspire fellow home cooks. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.