In this blog post I’m gonna share my favorite healthy pasta recipes including zucchini noodle pesto pasta, avocado spinach fusilli, sweet potato penne primavera, beetroot whole wheat spaghetti, cauliflower alfredo fettuccine, quinoa and kale orzo, lentil-infused barley macaroni, and roasted red pepper chickpea rigatoni. I love trying these out everyday.

The 16 Best healthy pasta recipes

1. Zucchini Noodle Pesto Pasta

I recently made zucchini noodle pesto pasta using spiralized zucchinis, fresh basil leaves, pine nuts, olive oil, garlic, salt and pepper. The dish got a refreshing green pesto that coats every ingredient perfectly well.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (you can substitute walnuts)
• 1/2 cup olive oil
• 2 cloves garlic
• Salt and pepper to taste

Instructions

1. In a food processor, combine the basil, pine nuts, garlic, a pinch of salt, and a splash of olive oil then blend until smooth. You may need to scrape down the sides a couple of times.

2. Gradually add the remaining olive oil while blending to get a nice, smooth pesto consistency.

3. Toss the zucchini noodles in a bowl with the pesto sauce ensuring all the noodles are well coated. If you want it warm, give the noodles a quick saute in a pan for just a minute.

4. Serve immediately and enjoy. If you want, sprinkle some extra pine nuts or grated parmesan on top for added flavor.

2. Avocado Spinach Fusilli

I prepared Avocado Spinach Fusilli using 8 oz fusilli, ripe avocado, 2 cups fresh spinach, minced garlic, olive oil and lemon juice. It turned out creamy and quick even though it wasnt my best work.

Ingredients

• 8 oz fusilli pasta
• 1 ripe avocado, pitted and cubed
• 2 cups fresh spinach, roughly chopped
• 1 garlic clove, minced
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Cook the fusilli in salted water until al dente then drain and let it cool for a minute.

2. Blend the avocado, spinach, garlic, olive oil, lemon juice, salt and pepper until smooth. If its too thick, add a splash of water.

3. Toss the pasta with the avocado spinach sauce really good and mix well.

4. Taste it, adjust seasoning if needed and serve immediately Enjoy!

3. Sweet Potato Penne Primavera

I made this Sweet Potato Penne Primavera with diced sweet potato, penne pasta, cherry tomatoes, fresh spinach and minced garlic tossed in olive oil. Its a simple healthy dish thats filled with flavor and texture.

Ingredients

• 1 medium sweet potato, diced
• 8 oz penne pasta
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F then toss the diced sweet potato with olive oil, salt, and pepper on a baking sheet. Roast for about 20-25 minutes until they are soft and a little browned.

2. While the sweet potatoes are roasting, boil the penne pasta in salted water according to the package directions until al dente. Drain and set aside.

3. In a large mixing bowl, combine the cooked penne, roasted sweet potatoes, cherry tomatoes, spinach, and minced garlic. Give it a good toss and adjust the salt and pepper if needed.

4. Serve warm and enjoy youre healthy twist on a classic pasta dish even if its simple its super tasty!

4. Beetroot Whole Wheat Spaghetti

I made Beetroot Whole Wheat Spaghetti using whole wheat pasta and beetroot puree with olive oil, garlic, salt, pepper and lemon juice. Its a simple, colorful meal that offers a healthy dinner option.

Ingredients

• 200g Whole Wheat Spaghetti
• 1 cup Beetroot Puree (from boiled or roasted beetroot)
• 2 tbsp Olive Oil
• 2 Minced Garlic Cloves
• Salt and Pepper to taste
• 1 tbsp Lemon Juice (optional but recommended)

Instructions

1. Boil a large pot of water, add a pinch of salt then put in the spaghetti and cook until al dente, usually around 8-10 minutes.

2. While the pasta cooks, heat the olive oil in a pan and saute the garlic until lightly golden, then stir in the beetroot puree with salt and pepper.

3. Drain the spaghetti and mix it into the pan with the beetroot sauce, toss well so every strand is coated.

4. Finish with a squeeze of lemon juice if you like, serve warm and enjoy your healthy, colorful meal even if it ain’t perfect.

5. Cauliflower Alfredo Fettuccine

I made a Cauliflower Alfredo Fettuccine using cauliflower, almond milk, and whole wheat pasta. Its a creamy dish with garlic and nutritional yeast, seasoned with salt, pepper and a drizzle of olive oil.

Ingredients

• 1 medium head cauliflower, cut into florets
• 8 oz fettuccine pasta (preferably whole wheat)
• 2 garlic cloves, minced
• 1 cup unsweetened almond milk
• 2 tbsp nutritional yeast or grated Parmesan cheese
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Boil the fettuccine according to the package instructions untill al dente then drain, set aside.

2. Steam or boil the cauliflower florets until they are soft then blend it with the almond milk, garlic, salt, and pepper. If the sauce is too thick, add a bit of water.

3. Heat oil in a large pan add the blended cauliflower sauce and let it simmer for around 2 minutes.

4. Mix in the pasta well and serve immediatly with a sprinkle of nutritional yeast or Parmesan cheese on top.

6. Quinoa & Kale Orzo

I made this Quinoa & Kale Orzo using orzo pasta, quinoa, chopped kale, diced onion and minced garlic all cooked in olive oil then finished with salt, pepper and a lemon squeeze. Its a quick meal.

Ingredients

• 1 cup orzo pasta
• 1/2 cup quinoa (rinsed)
• 2 cups chopped kale, stems removed
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste, plus a squeeze of lemon

Instructions

1. Heat the olive oil in a large skillet over medium heat and sauté the diced onion and minced garlic until they get soft and a bit golden.

2. Add the quinoa into the skillet and let it cook for about 2 minutes then stir in the orzo and chopped kale.

3. Pour in 2 cups of water or broth to boost the flavor, season with salt, pepper and a squeeze of lemon, and let it simmer until the pasta and quinoa are tender.

4. Remove from the heat and let it sit for a couple minutes so the flavors can settle before serving. Enjoy it warm!

7. Lentil-Infused Barley Macaroni

I created Lentil-Infused Barley Macaroni using barley macaroni, pre-cooked lentils, diced tomatoes, garlic and olive oil all simmered in vegetable broth. Its a hearty, simple dish thats great on chilly days.

Ingredients

• 1 cup barley macaroni
• 1 cup dried lentils (rinsed and pre-cooked)
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup diced tomatoes (fresh or canned)
• Salt and pepper to taste

Instructions

1. First, cook the barley macaroni and lentils together in the vegetable broth, making sure you dont overcook them so the texture stays firm but tender.

2. In a separate pan, heat the olive oil and then toss in the minced garlic; cook it for a minute until its soft, being careful not to let it burn.

3. Add the diced tomatoes to the garlic and let them simmer for a couple of minutes to bring out the flavor, then mix in the cooked lentils and macaroni.

4. Finally, season with salt and pepper to taste, stir well, and serve warm enjoy your healthy, lentil infused pasta dish.

8. Roasted Red Pepper Chickpea Rigatoni

I prepared roasted red pepper chickpea rigatoni combining cooked rigatoni with roasted red peppers, chickpeas, garlic, onion and olive oil seasoned with salt and pepper. Its a simple, hearty dish that really warms you up.

Ingredients

• 12 oz rigatoni pasta
• 2 large roasted red peppers (peeled and chopped)
• 1 can chickpeas, drained and rinsed
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 tbsp extra virgin olive oil, salt and pepper to taste

Instructions

1. Preheat your oven to 400°F and roast the red peppers if they arent already roasted; once done, let them cool then peel and chop them.

2. Boil the rigatoni in a large pot of salted water until its al dente, drain it, and set aside.

3. In a big pan, heat the olive oil over medium heat, then add the garlic and onion till they get soft and translucent, next add the chickpeas and chopped red peppers. Season with salt and pepper.

4. Toss the pasta with the veggie mix and stir it up well. Serve warm and enjoy, you can add a pinch of fresh basil on top if you want a bit extra flavour.

9. Turmeric Infused Rice Noodle Linguine

I recently cooked Turmeric Infused Rice Noodle Linguine using 250g rice noodles, 1 tsp turmeric, 2 minced garlic clove, and 1 sliced onion. 2 tbsp coconut oil, salt, and 1/2 cup vegetable broth complete it.

Ingredients

• 250g rice noodles
• 1 tsp turmeric powder
• 2 minced garlic cloves
• 1 medium onion sliced thinly
• 2 tbsp coconut oil
• Salt to taste
• 1/2 cup vegetable broth

Instructions

1. Start by cooking the rice noodles in boiling water with a pinch of salt for about 3 to 4 minutes untill they are al dente then drain them.

2. Heat the coconut oil in a pan and add the minced garlic and sliced onion, cook untill they start to soften.

3. Stir in the turmeric powder and then mix in the drained noodles along with the broth and salt, toss them well so every noodle gets the flavour.

4. Let it simmer for a minute or two then serve warm, you can add a squeeze of lime if you want extra tang.

10. Butternut Squash Soba Pasta

I threw oven roasted butternut squash cubes, soba pasta and garlic sauteed in olive oil with salt and pepper. Some Parmesan cheese on top adds a nice twist Its a simple meal to put together.

Ingredients

• 1 small butternut squash, diced into cubes
• 8 oz soba pasta
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Preheat your oven to 400°F. Toss the diced squash with the olive oil, salt and pepper then spread them out on a baking sheet and roast for 20-25 minutes til they’re tender.

2. While the squash is roastin, boil the soba pasta in a large pot according to the package instructions then drain.

3. In a skillet, lightly sauté the garlic in a bit of olive oil until it smells great then stir in the roasted squash and pasta. Mix it all together well.

4. Serve hot and if you want, sprinkle the Parmesan cheese on top for extra flavor. Enjoy!

11. Broccoli Basil Farfalle

I whipped up Broccoli Basil Farfalle with farfalle pasta, broccoli florets, chopped basil and garlic lightly sauteed in olive oil with a splash of lemon juice, seasoned with salt and pepper. Its simple and nutritious.

Ingredients

• 250g farfalle pasta
• 2 cups broccoli florets
• 1 cup fresh basil leaves, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp lemon juice (optional)
• Salt and pepper to taste

Instructions

1. Boil the pasta in a large pot until it’s al dente, adding the broccoli florets during the last 3-4 minutes of cooking so they dont overcook.

2. While the pasta is cooking, heat the olive oil in a pan and lightly saute the garlic for about 30 secs until it’s fragrant, be careful not to burn it.

3. Once the pasta and broccoli are drained, mix them with the garlic oil and toss in the chopped basil along with the lemon juice, salt and pepper.

4. Taste the dish and adjust seasonings if needed, then serve warmed up and enjoy your healthy meal!

12. Carrot Ginger Spaghetti Squash

I made a roasted spaghetti squash dish with julienned carrots, grated ginger and olive oil. Its seasoned with salt and pepper, and sometimes i add cilantro as a final touch.

Ingredients

• 1 medium spaghetti squash
• 2 large carrots, julienned
• 2 tbsp fresh grated ginger
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: 1/4 cup chopped cilantro

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half, scoop out the seeds and drizzle each half with olive oil then season with salt and pepper.

2. Place the squash halves on a baking sheet and roast them for about 35 minutes until they are tender. Meanwhile, heat a little olive oil in a skillet.

3. Add the julienned carrots and grated ginger to the skillet, cooking for about 8 to 10 minutes until the carrots are soft.

4. When the squash is done, use a fork to scrape out the strands and toss them with the cooked carrots and ginger. If you want, sprinkle the chopped cilantro on top before serving.

13. Mediterranean Lentil Tagliatelle

I made Mediterranean Lentil Tagliatelle with whole wheat tagliatelle, green lentils, cherry tomatoes, Kalamata olives, garlic, spinach and olive oil. Its a simple dish thats quick to cook and perfect for a light, filling meal.

Ingredients

• 8 oz whole wheat tagliatelle pasta
• 1 cup cooked green lentils
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 2 garlic cloves, chopped
• 2 cups fresh spinach
• 2 tbsp olive oil

Instructions

1. Boil a big pot of salted water and cook the tagliatelle till al dente then drain.

2. In a pan, heat olive oil over medium heat then add chopped garlic and cook 1-2 minutes until it smells good.

3. Add the cherry tomatoes and cook for about 3 minutes, then toss in the spinach, olives and lentils letting it all simmer for another 2 minutes.

4. Mix the pasta in the pan, season with salt and pepper, and serve warm. Enjoy!

14. Spinach & Edamame Angel Hair

I whipt up angel hair pasta with fresh spinach, shelled edamame, minced garlic, olive oil, red pepper flakes and lemon juice. This quick dish comes together in minutes and is a healthy meal.

Ingredients

• 8 oz angel hair pasta
• 2 cups fresh spinach
• 1 cup shelled edamame
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp red pepper flakes (with salt and pepper to taste)
• 1 tbsp lemon juice

Instructions

1. Bring a pot of salted water to a boil then add the angel hair pasta, cooking it for around 3 minutes until its al dente.

2. While the pasta cooks, heat the olive oil in a pan over medium heat and saute the garlic with the red pepper flakes for about a minute until you can smell the aroma.

3. Add the spinach and edamame to the pan and stir until the spinach starts to wilt and the edamame heats through, about 2 minutes.

4. Drain the pasta and toss it in with the veggies, then stir in the lemon juice and adjust the salt and pepper. Enjoy your dish!

15. Avocado Cilantro Rice Pasta

I made a dish with rice pasta, ripe avocado, fresh cilantro and garlic along with lime juice that creates a creamy, simple meal thats quick to prepare and enjoy.

Ingredients

• 8 oz rice pasta
• 1 ripe avocado, pitted and peeled
• 1 cup fresh cilantro leaves, loosely packed
• 2 garlic cloves, minced
• Juice of 1 lime
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook the rice pasta in salted boiling water until its al dente then drain reserving about 1/4 cup pasta water.

2. In a blender, combine the avocado, cilantro, minced garlic, lime juice, olive oil, salt and pepper, and blend until it gets smooth. If its too thick, add a bit of the reserved pasta water.

3. Toss the warm pasta with the sauce until its well coated, tasting and adjusting seasoning as needed.

4. Serve immediately while its still fresh and enjoy your healthy meal.

16. Miso Kale Udon Fusion

I made miso kale udon fusion with fresh kale, udon noodles, white miso paste, sesame oil, minced garlic and grated ginger simmered in vegetable broth for a warm satisfying dish thats great on chilly days.

Ingredients

• Udon noodles (fresh or dried)
• Fresh kale, washed and chopped
• White miso paste
• Sesame oil
• Minced garlic cloves
• Grated ginger
• Vegetable broth

Instructions

1. Cook the udon noodles as per the package instructions, drain them and set aside.

2. In a large pot, warm some sesame oil and toss in the garlic and ginger until they start smelling really good.

3. Add the chopped kale and pour in the vegetable broth; let it simmer for a few minutes until the kale softens.

4. Stir in the miso paste until it fully melts into the broth, then mix in the noodles. Serve warm and enjoy the mix of flavors.