10+ Healthy Pasta Recipes You’ll Love for Quick and Tasty Meals

Pasta’s just one of those meals that never really goes out of style—it’s quick, cozy, and honestly, who doesn’t love it? If you’re trying to eat healthier, you don’t have to skip the noodles.

Healthy pasta recipes let you enjoy tasty dishes while sneaking in more veggies and good stuff. These ideas fit different lifestyles and come together fast, so you’re not stuck in the kitchen all night.

1) One-Pot Brown Rice Fusilli with Broccoli and Mushrooms

This one-pot pasta is a real time-saver. Brown rice fusilli gives you a gluten-free twist, and broccoli brings a nice crunch.

Mushrooms add an earthy bite. You toss everything into one pot, which means less mess to clean up later.

The sauce is light—just garlic and tomatoes, nothing too heavy. It’s a solid weeknight dinner that won’t weigh you down.

Ingredients

• 8 oz brown rice fusilli pasta
• 1 large head of broccoli, cut into florets
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups water or vegetable broth

Cooking Instructions

1. Dump pasta, broccoli, mushrooms, garlic, tomatoes, oregano, salt, pepper, and water or broth into a big pot.
2. Bring it to a boil, then drop the heat to medium.
3. Simmer for 10-12 minutes, stirring here and there, until the pasta’s cooked and most of the liquid’s gone.
4. Taste and tweak the seasoning before you dig in.

2) Creamy Tuscan Chicken Pasta with Spinach

This creamy Tuscan chicken pasta feels fancy but doesn’t take much effort. You’ll brown up chicken, toss in penne, spinach, and sun-dried tomatoes.

The sauce is creamy but not too much—just enough garlic and cheese for a good hit of flavor. Spinach gives it a little extra green and keeps things light.

Ready in about half an hour, so it’s great when you want something a bit special without a big fuss.

Ingredients

• 2 chicken breasts, cut into bite-sized pieces
• 8 ounces penne pasta
• 2 cups fresh spinach
• ½ cup sun-dried tomatoes, chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Boil penne pasta as directed, drain, and set aside.
2. Heat olive oil over medium, then cook chicken until it’s browned and done.
3. Add garlic and sun-dried tomatoes, cooking for another minute or two.
4. Pour in heavy cream and let it simmer. Stir in Parmesan until melted.
5. Add spinach and cooked pasta. Stir until spinach wilts and everything’s coated.
6. Season and serve while it’s warm.

For more details, see this Creamy Tuscan Chicken Pasta recipe.

3) Mediterranean Veggie Pasta with Olive Oil and Tomatoes

This one’s all about fresh, simple flavors. You’ll make a quick sauce from olive oil, garlic, and juicy grape tomatoes.

Throw in some olives and parsley to give it that Mediterranean vibe. It’s colorful, healthy, and you can use whatever pasta you have.

It comes together fast—perfect for when you’re hungry and don’t want to wait.

Ingredients

• 8 oz spaghetti
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 2 cups grape tomatoes, halved
• 1/2 cup Kalamata olives, sliced
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste

Cooking Instructions

1. Cook pasta as the package says.
2. Warm olive oil in a pan over medium heat.
3. Add garlic and sauté for a minute or two.
4. Toss in tomatoes and cook until they soften, about five minutes.
5. Add olives and cooked pasta, tossing everything together.
6. Sprinkle with salt, pepper, and parsley before serving.

4) Whole Wheat Spaghetti with Garlic and Yellow Onion

This whole wheat spaghetti recipe is a go-to when you want something filling but easy. Garlic and yellow onion make it super fragrant.

Cook the onions until they’re soft, then add garlic for a richer aroma. The whole wheat pasta brings extra fiber, so you’ll feel good about eating it.

Serve it as a main or just as a simple side. If you’re feeling fancy, add some Parmesan or a handful of fresh herbs.

Ingredients

• 8 ounces whole wheat spaghetti
• 2 tablespoons olive oil
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions

1. Cook spaghetti according to the box, then drain.
2. Heat olive oil in a pan on medium.
3. Add onion and cook until soft, about 5-7 minutes.
4. Stir in garlic and cook for another minute or two.
5. Toss in the cooked spaghetti and mix until coated.
6. Add salt and pepper to taste.
7. Serve while it’s warm.

5) Baked Ziti with Lean Ground Turkey and Spinach

Here’s a lighter baked ziti that skips the beef for lean ground turkey. Spinach gives it a fresh boost.

You’ll mix the pasta with a simple tomato sauce and layer it with mozzarella and parmesan. When it bakes, the cheese melts into everything.

It’s hearty, easy, and packs in protein. Perfect for a weeknight or when you want leftovers for lunch.

Ingredients

• 1 pound (450g) ziti pasta
• 1 pound (450g) lean ground turkey
• 3 cups fresh spinach, chopped
• 3 cups marinara or homemade tomato sauce
• 2 cups shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Cook pasta until just al dente, then drain.
3. Heat olive oil in a skillet on medium. Add garlic and turkey, cooking until browned.
4. Stir in spinach and cook until wilted.
5. In a big bowl, mix turkey, spinach, pasta, and tomato sauce together.
6. Layer half in a baking dish, sprinkle with half the cheese, then repeat.
7. Bake for 25-30 minutes, until the cheese is melted and bubbly.
8. Let it cool for a few minutes before serving.

For more details, check baked ziti recipes with ground turkey and spinach for healthy options.

6) Shrimp and Sun-Dried Tomato Pasta in Dijon Cream Sauce

This shrimp pasta is creamy, tangy, and comes together in a flash. You’ll cook shrimp until just pink, then add sun-dried tomatoes and spinach.

Dijon mustard gives the sauce a little kick. Cream and parmesan make it rich, but not too heavy.

The sun-dried tomatoes add a sweet-tart flavor that works so well with shrimp. You can use linguine or whatever pasta you like.

Ingredients:

• 8 oz linguine or pasta of choice
• 1 lb shrimp, peeled and deveined
• ½ cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1 cup heavy cream
• 2 tsp Dijon mustard
• 2 cloves garlic, minced
• ¼ cup grated parmesan cheese
• Salt and pepper to taste
• 2 tbsp olive oil

Cooking Instructions:

1. Cook pasta as the package says, drain, and set aside.
2. Heat olive oil in a pan over medium. Add garlic and cook for a minute.
3. Toss in shrimp, season, and cook until pink, about 3-4 minutes. Remove shrimp.
4. Add sun-dried tomatoes and spinach, cook until spinach wilts.
5. Pour in cream and Dijon, simmer for about 3 minutes.
6. Stir in parmesan and put the shrimp back in.
7. Toss pasta into the sauce and coat well. Serve warm.

7) Vegetarian Creamy Avocado and Basil Pasta

This avocado and basil pasta is creamy, bright, and surprisingly quick. Blend ripe avocados with basil, garlic, and lemon for a smooth, green sauce.

No need for cream or cheese—avocado does the trick. It’s light, healthy, and still feels kind of decadent.

You can toss in crispy kale or spinach for more greens. Customize with your favorite veggies and spices.

Ingredients

• 2 ripe avocados
• 2 cups fresh basil leaves
• 2 cloves garlic, crushed
• ½ lemon, juiced
• ¼ cup olive oil
• ½ cup cooked pasta
• Salt and pepper to taste
• Optional: crispy kale or spinach

Cooking Instructions

1. Cook pasta as usual.
2. Blend avocados, basil, garlic, lemon juice, and olive oil until smooth.
3. Season the sauce with salt and pepper.
4. Toss pasta with the avocado sauce.
5. Add crispy kale or spinach if you want. Eat right away.

You can find more details on this recipe on The First Mess.

8) Pasta Salad with Cherry Tomatoes, Cucumber, and Feta

This pasta salad is fresh and easy—just cherry tomatoes, cucumber, and creamy feta. It’s light, colorful, and makes a great lunch or side.

The Greek-style dressing gives it a nice tang. You can make this ahead and keep it in the fridge for a busy week.

Pick a pasta shape like fusilli or rotini so the dressing clings to every bite. Gently toss everything so the feta stays chunky and the veggies stay crisp.

Ingredients

• 8 oz fusilli pasta
• 2 cups cherry tomatoes, halved
• 1-2 cucumbers, diced
• 1 cup feta cheese, crumbled
• 1/2 cup olives (optional)
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Cooking Instructions

1. Cook pasta according to package instructions. Drain and let it cool.

2. In a large bowl, toss together tomatoes, cucumbers, feta, and olives.

3. Whisk olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl.

4. Pour the dressing over the salad and toss gently.

5. Chill for 30 minutes before serving—trust me, the flavor gets even better.

9) Gluten-Free Brown Rice Pasta with Roasted Vegetables

Grab some gluten-free brown rice pasta and a bunch of your favorite veggies. Roasting butternut squash, broccoli, carrots, and cauliflower really brings out their sweetness.

Toss everything together with the pasta, and you’ve got a hearty, colorful dinner. It’s a solid pick if you’re skipping gluten but still want that pasta comfort.

If you’re feeling adventurous, swap in quinoa pasta for a different texture. The veggies keep things light but still satisfying.

Roast your vegetables for about 25-30 minutes at 400°F (200°C). After they’re golden and a little crispy, mix them into the cooked pasta.

A quick olive oil drizzle or a splash of tomato sauce ties it all together.

Ingredients

• 8 oz brown rice pasta
• 1 cup butternut squash, diced
• 1 cup broccoli florets
• 1 cup carrots, sliced
• 1 cup cauliflower florets
• 2 tbsp olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).

2. Toss the vegetables with olive oil, salt, and pepper.

3. Spread veggies on a baking sheet and roast for 25-30 minutes.

4. Cook brown rice pasta as the package says, then drain.

5. Mix the roasted veggies with pasta and serve warm.

Need more ideas? Check out this roasted vegetable pasta recipe.

10) Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini noodles with pesto and cherry tomatoes? Honestly, it’s hard to beat how fresh and quick this dish is.

It’s light, low carb, and the flavors just pop. Those cherry tomatoes add a sweet, juicy bite that works so well with the basil pesto.

If you want, use store-bought pesto—or make your own if you’re feeling ambitious. The zucchini noodles stay crisp, so every bite feels refreshing.

This one’s perfect for lunch or when you want dinner on the table fast. Not much fuss, just a handful of ingredients and you’re set.

Ingredients

• 2 zucchinis
• 2 tablespoons basil pesto
• 1/2 cup cherry tomatoes
• 1 tablespoon olive oil

Cooking Instructions

1. Spiralize the zucchinis to make noodles.

2. Heat olive oil in a pan over medium heat (about 350°F / 175°C).

3. Toss in the zucchini noodles. Sauté them for 2-3 minutes, just until they start to soften.

4. Add cherry tomatoes. Let them cook for about a minute.

5. Take the pan off the heat. Toss everything with pesto.

6. Serve right away.