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25 Healthy Pasta Recipes: Delicious and Nutritious Meals

Categories Dinner

Are you tired of feeling guilty after indulging in a plate of pasta? Good news! You don’t have to give up your favorite comfort food to maintain a healthy diet. With a few tweaks and smart ingredient choices, you can enjoy delicious and nutritious pasta dishes any day of the week.

25 Healthy Pasta Recipes

Imagine savoring a creamy, flavor-packed pasta without worrying about excessive calories or unhealthy fats. From light Mediterranean pasta with fresh tomatoes and artichokes to protein-rich chicken and spinach pasta, there are endless possibilities for creating meals that are both good for you and satisfying.

Ready to transform your pasta night? Keep reading to discover a variety of healthy pasta recipes that are easy to make and sure to please everyone at your table.

Greek Orzo Salad

Ingredients

  • 1 cup orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1 lemon (juice and zest)
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions


  1. Cook the Orzo:
    Cook the orzo according to the package instructions. Drain and rinse with cold water to stop the cooking process.



  2. Prepare the Dressing:
    In a small bowl, whisk together the lemon juice, lemon zest, extra virgin olive oil, minced garlic, and dried oregano. Add salt and black pepper to taste.



  3. Combine Ingredients:
    In a large bowl, put the cooked orzo, cherry tomatoes, cucumber, red onion, olives, feta cheese, and fresh parsley.



  4. Mix Everything:
    Pour the dressing over the salad and toss to coat all ingredients evenly.



  5. Serve:
    Garnish with extra parsley or feta if desired, and enjoy!


Chicken Pasta Primavera

Ingredients:

  • 2 chicken breasts
  • 8 oz high-protein pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup bell peppers, sliced
  • 1 cup broccoli florets
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh basil, chopped (optional)

Instructions:

  1. Cook the pasta according to the package directions until al dente. Drain and set aside.
  2. Season the chicken breasts with salt and pepper.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  4. Add the chicken breasts to the skillet and cook for 4-5 minutes on each side, until fully cooked. Remove and let them rest.
  5. In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté for 1 minute.
  6. Add the cherry tomatoes, bell peppers, and broccoli florets. Cook for 5-7 minutes until vegetables are tender.
  7. Slice the cooked chicken breasts into strips and return them to the skillet.
  8. Add the pasta to the skillet and toss everything together.
  9. Sprinkle with grated Parmesan cheese and fresh basil, if using.
  10. Serve warm and enjoy your healthy Chicken Pasta Primavera!

One Pot Chicken and Orzo

Ingredients:

  • Chicken breasts (4 pieces)
  • Salt and pepper
  • 1 teaspoon Italian seasoning
  • Olive oil (2 tablespoons)
  • 1 onion, diced
  • 2-3 cloves of garlic, minced
  • 1 cup orzo pasta
  • 2 tablespoons tomato paste
  • 4 cups chicken broth
  • 1 cup cherry tomatoes, halved
  • Fresh parsley, chopped (optional for garnish)

Instructions:


  1. Season the chicken with salt, pepper, and Italian seasoning.



  2. Heat the olive oil in a large pan over medium-high heat. Add the chicken to the pan and cook for 5-6 minutes on each side, until browned and cooked through. Remove chicken from the pan and set aside.



  3. In the same pan, add the diced onion and cook until it becomes translucent, about 4-5 minutes.



  4. Add the garlic and cook for another minute until fragrant.



  5. Stir in the orzo pasta, toasting it for 4-5 minutes until lightly golden.



  6. Mix in the tomato paste and cook for an additional 2-3 minutes.



  7. Add the chicken broth and bring to a boil. Reduce the heat and let it simmer for 10 minutes, stirring occasionally.



  8. Add the cherry tomatoes and cook for another 5 minutes until the orzo is tender and the liquid is mostly absorbed.



  9. Place the chicken back into the pan and let it warm through for a couple of minutes.



  10. Garnish with fresh parsley if desired. Serve hot and enjoy!


Lentil Bolognese

Lentil Bolognese is a tasty and healthy twist on the classic meat sauce. It’s packed with protein and fiber thanks to the lentils. Perfect for a hearty pasta dish!

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely diced
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, minced
  • 1 cup dried lentils, rinsed
  • 1 can (28 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 cup vegetable broth or water
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/4 teaspoon chili flakes (optional)

Instructions


  1. Heat the olive oil in a large skillet over medium heat.



  2. Add the onion and cook for 2-3 minutes until it starts to soften.



  3. Stir in the carrots and celery. Cook for another 5 minutes.



  4. Add the garlic and cook for 1-2 minutes until fragrant.



  5. Stir in the tomato paste, diced tomatoes, and vegetable broth.



  6. Add the lentils and seasonings. Stir well to combine.



  7. Bring to a simmer and cook for about 45 minutes, until the lentils are tender. Stir occasionally.



  8. Adjust seasoning with salt, pepper, and chili flakes.


Serve your Lentil Bolognese over your favorite pasta and enjoy!

The Best Lasagna Recipe

Ingredients:

  • 1 lb ground beef
  • 1 onion, chopped
  • 2 zucchinis, diced
  • 1 summer squash, diced
  • 1 can crushed tomatoes
  • 1 can tomato sauce
  • 2 eggs
  • 1 1/2 containers cottage cheese
  • 1/2 cup mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 9 lasagna noodles
  • Salt and black pepper to taste
  • Olive oil

Instructions:


  1. Preheat your oven to 350°F.



  2. In a large skillet, cook the ground beef and chopped onion over medium heat until the beef is browned. Drain the excess fat.



  3. Add the diced zucchinis and summer squash to the skillet, cooking for about 10 minutes until they are tender.



  4. Pour in the crushed tomatoes and tomato sauce, season with salt and black pepper, and let it simmer for 20 minutes, stirring occasionally.



  5. Cook the lasagna noodles in a large pot of boiling salted water according to the package instructions. Drain them once they are cooked through.



  6. In a mixing bowl, beat the eggs and combine them with the cottage cheese, half of the mozzarella cheese, Parmesan cheese, and Italian seasoning.



  7. Lightly oil a 9×13 baking dish or coat it with nonstick spray.



  8. Spread 1/3 of the meat sauce on the bottom of the baking dish.



  9. Arrange 3 noodles lengthwise over the sauce. Spread half of the cottage cheese mixture over the noodles.



  10. Repeat layers, ending with meat sauce and topping with the remaining mozzarella cheese.



  11. Bake in the preheated oven for about 25-30 minutes until the cheese is melted and bubbly.


Enjoy your tasty and healthy lasagna!

Stuffed Shells with Meat Sauce

Stuffed shells with meat sauce make a delicious and nutritious meal. It’s perfect for a cozy dinner.

Ingredients:

  • Jumbo pasta shells
  • Ground beef
  • Onion
  • Ricotta cheese
  • Spinach (optional)
  • Mozzarella cheese
  • Parmesan cheese
  • Egg
  • Basil
  • Salt and pepper
  • Tomato sauce or spaghetti sauce

Instructions:


  1. Cook Pasta Shells
    Boil jumbo pasta shells in a large pot of salted water. Drain and rinse under cold water.



  2. Prepare Meat Sauce
    Brown ground beef and diced onion in a skillet. Season with salt and pepper. Add tomato sauce and basil. Let it simmer on low for 15 minutes to blend the flavors.



  3. Mix Cheese Filling
    In a large bowl, combine ricotta cheese, cooked spinach (if using), mozzarella, parmesan, and an egg. Mix well until creamy and smooth.



  4. Stuff the Shells
    Fill each cooked shell with the cheese mixture using a spoon or piping bag.



  5. Assemble and Bake
    Spread half of the meat sauce on the bottom of a 13×9-inch baking dish. Place stuffed shells on top, then cover them with the remaining sauce. Sprinkle more mozzarella cheese on top.



  6. Bake
    Cover the dish with foil and bake in a preheated oven at 375°F for 15 minutes. Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden. Enjoy your flavorful stuffed shells with meat sauce!


Pasta with Creamy Zucchini Sauce

Ingredients

  • 2 medium zucchinis
  • 2 cloves garlic
  • 1 small onion
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup grated Pecorino cheese
  • 1 teaspoon lemon zest
  • 8 ounces pasta (your choice)
  • 1/4 cup milk (optional)

Instructions


  1. Prep the Vegetables: Chop the zucchini, mince the garlic, and dice the onion.



  2. Roast the Zucchini: Preheat your oven to 425°F. Toss the zucchini with olive oil, garlic, onion, salt, and pepper. Spread on a sheet pan and roast for about 25 minutes, tossing halfway through.



  3. Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook following the package instructions until al dente.



  4. Make the Sauce: While the pasta is cooking, heat olive oil in a skillet over medium heat. Add the sautéed zucchini, roasted vegetables, and cook until softened, about 8-10 minutes. Add the parmesan cheese, pecorino cheese, and lemon zest.



  5. Combine: Add the cooked pasta to your skillet with the zucchini mixture. Stir well. If the sauce is too thick, add a splash of milk to make it creamy.



  6. Season and Serve: Taste the sauce and add salt and pepper as needed. Serve warm and enjoy!


Cajun Chicken Pasta

Cajun Chicken Pasta is a flavorful and healthy dish that’s easy to make. The combination of tender chicken with spicy Cajun seasoning and creamy pasta is perfect for a weeknight dinner.

Ingredients

  • 2 chicken breasts
  • 1 ½ tablespoons Cajun seasoning
  • 1 tablespoon olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup mushrooms, sliced
  • 2 cloves garlic, minced
  • 8 ounces whole wheat pasta
  • 1 cup low-sodium chicken broth
  • ½ cup milk (or dairy-free alternative)
  • Salt to taste
  • Fresh parsley for garnish, chopped

Instructions


  1. Prepare the Chicken: Pound the chicken breasts to even thickness. Rub them with 1 ½ tablespoons of Cajun seasoning.



  2. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes on each side or until fully cooked. Remove and set aside.



  3. Sauté the Veggies: In the same skillet, add the red and yellow bell peppers, mushrooms, and garlic. Sauté for about 3 minutes until they are tender.



  4. Cook the Pasta: In a separate pot, cook the pasta according to package instructions until al dente. Drain and set aside.



  5. Combine Ingredients: Add the chicken broth and milk to the skillet with the veggies. Stir well. Add the pasta to the skillet, mixing until well combined. Season with salt to taste.



  6. Serve: Slice the cooked chicken and place it on top of the pasta. Garnish with fresh parsley. Enjoy!


Chicken Stroganoff

Enjoy this healthy and tasty Chicken Stroganoff. It’s easy to make and perfect for a nutritious meal.

Ingredients:

  • 2 cups pasta (whole grain or gluten-free, if preferred)
  • 1 pound chicken breasts, cut into chunks
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon paprika
  • 1 cup mushrooms, sliced
  • 1/2 cup Greek yogurt
  • 1/2 cup chicken broth
  • 1/4 cup flour
  • 1 tablespoon thyme
  • 2 cloves garlic, minced

Instructions:

  1. Boil the pasta in a pot of salted water until almost al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium-high heat.
  3. Add the chicken, salt, pepper, paprika, and thyme. Cook, stirring and breaking up the chicken, until browned.
  4. Add the mushrooms and garlic to the skillet. Cook until mushrooms are tender.
  5. Combine the chicken broth and flour in a small bowl; stir until smooth.
  6. Pour the broth mixture into the skillet and stir to combine. Bring to a simmer.
  7. Add the Greek yogurt and cooked pasta to the skillet. Stir well.
  8. Let it simmer for 2-3 minutes until the sauce thickens and the pasta is fully cooked.
  9. Adjust seasoning if necessary, and your Chicken Stroganoff is ready to serve.

Zucchini Gnocchi

Making Zucchini Gnocchi at home is simple and delicious. This dish is both healthy and satisfying, making it a great choice for a nutritious meal.

Ingredients

  • 2 medium zucchinis
  • 1 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • Salt and pepper, to taste

Instructions


  1. Cook the Zucchini: Grate the zucchinis and place them in a large skillet over medium heat. Cook until tender, about 8-12 minutes. Allow them to cool.



  2. Squeeze Out Excess Liquid: Use a clean dish towel to squeeze the cooked zucchini, removing as much liquid as possible.



  3. Mix Ingredients: In a bowl, combine the zucchini, flour, Parmesan cheese, and egg. Add salt and pepper to taste. Mix until a dough forms.



  4. Form Gnocchi: On a floured surface, roll the dough into long ropes, about 1/2 inch thick. Cut the ropes into 1-inch pieces.



  5. Cook Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 3-5 minutes. Drain and serve with your favorite sauce.


Enjoy your homemade Zucchini Gnocchi!

Italian Pasta Salad

For a light and refreshing meal, try making this Italian Pasta Salad. It’s easy to prepare and packed with flavor. Below, you’ll find the list of ingredients and the steps to make this delicious dish.

Ingredients:

  • 12 oz pasta (rotini or penne)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumbers, diced
  • 1/2 cup black olives, sliced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, chopped
  • 1 cup mozzarella cheese, cubed or mini balls
  • 1/4 cup fresh basil, chopped
  • Salt and pepper, to taste

Dressing:

  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp garlic, minced
  • 1 tsp Italian seasoning
  • Salt and pepper, to taste

Instructions:


  1. Cook the pasta according to package instructions until al dente. Drain and rinse with cold water. Let it cool.



  2. In a large bowl, combine cherry tomatoes, cucumbers, black olives, red bell pepper, red onion, mozzarella, and basil.



  3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, Italian seasoning, salt, and pepper.



  4. Add the cooled pasta to the large bowl with the vegetables and cheese. Pour the dressing over the pasta salad.



  5. Toss everything well to combine. Cover and refrigerate for at least 1 hour before serving.


Enjoy your Italian Pasta Salad as a meal on its own or as a tasty side dish!

Macaroni Salad with Tomatoes

Ingredients

  • 1 pound elbow macaroni
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, diced
  • 1/2 cup black olives, sliced
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions. Drain and rinse under cold water.
  2. In a large bowl, mix together the mayonnaise, apple cider vinegar, garlic powder, oregano, salt, and pepper.
  3. Add the cooked and cooled macaroni, cherry tomatoes, red onion, and black olives to the bowl. Toss everything together until evenly coated with the dressing.
  4. Cover the salad and refrigerate for at least one hour before serving. For best results, chill for 24 hours to let the flavors meld.
  5. Serve cold and enjoy your delicious macaroni salad with tomatoes.

Creamy Orzo with Asparagus and Peas

Ingredients:

  • 1 cup orzo pasta
  • 1 cup frozen or fresh peas
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 3 ½ cups vegetable stock
  • 1 cup grated parmesan cheese
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 1 lemon, zested and juiced
  • Salt and ground black pepper to taste

Instructions:


  1. Cook the Orzo: In a large pot, bring the vegetable stock to a boil. Add the orzo and cook for 8-10 minutes, stirring occasionally, until the orzo is al dente.



  2. Add Vegetables: About 5 minutes before the orzo finishes cooking, add the asparagus and peas to the pot. Continue to cook until the vegetables are tender.



  3. Drain and Combine: Drain any excess liquid from the pot and return the orzo, asparagus, and peas to the pot.



  4. Add Cheese and Butter: Quickly add the parmesan cheese and butter. Stir thoroughly to combine and melt the cheese and butter.



  5. Incorporate Cream: Slowly add the heavy cream to the mixture while stirring. Continue to stir until you reach your desired creamy consistency.



  6. Season: Add the lemon zest and juice. Season with salt and ground black pepper to taste.



  7. Serve: Serve hot and enjoy a healthy, creamy pasta dish!


Lasagna Roll Ups With Cottage Cheese

Lasagna Roll Ups with cottage cheese are a delicious and healthy twist on a classic dish. These easy-to-make roll-ups are perfect for a family dinner.

Ingredients

  • 8 lasagna noodles
  • 1 cup cottage cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 large egg
  • 1/4 cup chopped parsley
  • 2 cups marinara sauce
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cook the lasagna noodles in a large pot of salted boiling water according to package directions. Drain and set aside.
  3. Mix together the cottage cheese, Parmesan cheese, mozzarella cheese, egg, parsley, salt, and pepper in a large bowl.
  4. Spread 1 cup of marinara sauce on the bottom of a 9” x 13” baking dish.
  5. Lay the cooked lasagna noodles out on a clean surface. Pat them dry with paper towels if needed.
  6. Spread about 2 tablespoons of the cheese mixture evenly over each noodle.
  7. Roll up each noodle and place it seam-side down in the baking dish.
  8. Pour the remaining marinara sauce over the roll-ups.
  9. Sprinkle a bit of extra mozzarella on top if desired.
  10. Bake in the preheated oven for 20-25 minutes until the sauce is bubbly and the cheese is melted.

Enjoy your healthy and tasty lasagna roll-ups!

Healthy Salmon Pasta

Ingredients

  • 2 Tbsp extra virgin olive oil
  • 1 pound salmon, skin removed, cut into fillets
  • Sea salt & black pepper to taste
  • 3 cloves garlic, minced
  • 1 small onion, chopped
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 cup crème fraiche or Greek yogurt
  • Juice of 1 lemon
  • 3/4 cup grated Parmesan cheese
  • 12 oz tagliatelle or your favorite pasta

Instructions


  1. Cook the Pasta: Boil tagliatelle in salted water until al dente. Drain and set aside.



  2. Prepare the Salmon: Heat 2 Tbsp of oil in a non-stick skillet over medium heat. Season salmon with sea salt and black pepper. Cook for 3-5 minutes on each side until flaky. Set aside.



  3. Sauté Veggies: In the same skillet, sauté chopped onion and garlic until fragrant.



  4. Add Tomatoes: Stir in sun-dried tomatoes and cook for another minute.



  5. Create the Sauce: Mix in crème fraiche or Greek yogurt, lemon juice, and Parmesan cheese. Stir until combined and creamy.



  6. Combine: Add cooked tagliatelle and salmon back to the skillet. Gently mix to coat the pasta with the sauce.


Enjoy your Healthy Salmon Pasta!

Healthy Spaghetti Bolognese

Making a hearty, healthy Spaghetti Bolognese at home is simple and delicious. This recipe includes hidden veggies for extra nutrition.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 1 zucchini, finely diced
  • 1 pound ground beef
  • Salt and pepper to taste
  • 1 can crushed tomatoes (14 oz)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 cup red wine (optional)
  • 1/4 cup heavy cream (optional)
  • Whole grain spaghetti or your favorite noodles

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and garlic; sauté until softened.
  3. Stir in carrots, celery, and zucchini; cook for about 5 minutes.
  4. Add the ground beef, season with salt and pepper, and cook until it’s no longer pink.
  5. Stir in the crushed tomatoes, tomato paste, oregano, and basil.
  6. Pour in the red wine if using, and let it cook until it’s almost evaporated.
  7. Lower the heat, cover, and let the sauce simmer for 10-15 minutes.
  8. If desired, stir in the heavy cream.
  9. Cook the pasta according to package directions.
  10. Serve the Bolognese sauce over the cooked pasta. Enjoy!

Tuna Pasta Bake

Ingredients:

  • 200g pasta
  • 1 can of tuna, drained
  • 1 can of diced tomatoes
  • 1 cup broccoli, chopped
  • 1 cup spinach
  • 1/2 cup scallions, chopped
  • 2 tsp olive oil
  • Salt and pepper, to taste
  • 1/2 cup shredded cheese

Instructions:


  1. Preheat your oven to 180°C (350°F).



  2. Boil the pasta in a large pot of salted water according to the package instructions. Add the broccoli in the last 4 minutes of cooking.



  3. Drain the pasta and broccoli, then return them to the pot. Stir in the spinach until it wilts.



  4. In a large bowl, combine the cooked pasta, broccoli, spinach, tuna, diced tomatoes, and scallions. Mix well.



  5. Transfer the mixture to a 9-inch square casserole dish. Drizzle with olive oil and season with salt and pepper.



  6. Top with shredded cheese and bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.


Enjoy your healthy tuna pasta bake!

Vegan Bolognese

Ingredients

  • 1 cup brown lentils, dried
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 cup mushrooms, chopped
  • 2 tbsp tomato paste
  • 1 can (14 oz) crushed tomatoes
  • 2 cups vegetable broth
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • Optional: crushed red pepper flakes

Instructions


  1. Rinse the lentils under cold water and set aside.



  2. In a large pan, heat olive oil over medium heat.



  3. Add the diced onion, carrots, and celery. Cook until the onion is translucent, about 5 minutes.



  4. Stir in the garlic and mushrooms. Cook for another 3-4 minutes until the mushrooms start to brown.



  5. Add the tomato paste, stirring constantly for about 1 minute.



  6. Pour in the crushed tomatoes and vegetable broth.



  7. Stir in the lentils and Italian seasoning. Season with salt, pepper, and optional red pepper flakes.



  8. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 15-20 minutes, or until the lentils are tender and the sauce has thickened.



  9. Serve over your favorite pasta and enjoy!


Tomato, Spinach, and Mascarpone Gnocchi

Ingredients:

  • 1 package of gnocchi
  • 2 cups tomato sauce
  • 2 cups fresh spinach
  • 1 cup mascarpone cheese
  • 1/2 cup grated cheese (Parmesan or mozzarella)
  • Salt and pepper to taste

Instructions:


  1. Cook the gnocchi in a pan of boiling water following the package instructions, then drain.



  2. While the gnocchi is cooking, heat the tomato sauce in a pan over medium heat.



  3. Add the fresh spinach to the tomato sauce and stir until the spinach is wilted.



  4. Add the cooked gnocchi to the sauce and mix well.



  5. Season with salt and pepper to taste.



  6. Pour the mixture into a heatproof dish.



  7. Spoon blobs of mascarpone cheese over the top of the gnocchi.



  8. Scatter the grated cheese over everything.



  9. Place the dish under a medium grill and cook until the cheese is melted and bubbly.


Enjoy your creamy, delicious, and healthy Tomato, Spinach, and Mascarpone Gnocchi!

Green Linguine

Ingredients

  • 12 ounces linguine
  • 3 tablespoons olive oil
  • 3 cloves garlic, finely minced
  • 4 cups fresh spinach, washed
  • 1 cup kale, chopped
  • Salt to taste
  • Juice of 1 lemon
  • 1/4 cup grated Parmesan cheese (optional)
  • Red pepper flakes (optional)

Instructions


  1. Boil the pasta: Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Drain and set aside.



  2. Prepare the greens: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn it.



  3. Cook the greens: Add the spinach and kale to the skillet. Stir constantly until the greens are wilted and bright green, about 2-3 minutes. Season with salt to taste.



  4. Combine ingredients: Add the cooked linguine to the skillet with the greens. Mix well to coat the pasta with the olive oil and greens. Add lemon juice and toss to combine.



  5. Serve: Divide the green linguine into plates. Sprinkle with Parmesan cheese and red pepper flakes if desired. Enjoy your healthy meal!


Make sure to enjoy your Green Linguine right away for the best flavor and texture. This dish is perfect for a quick, nutritious dinner.

Rigatoni with Courgette, Lemon, and Parmesan

To make this delicious and healthy pasta dish, you will need the following ingredients:

  • 200g rigatoni
  • 2 courgettes, sliced
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 red chili, chopped
  • 1 lemon (juice and zest)
  • 50g grated Parmesan cheese
  • Salt and pepper to taste

Instructions


  1. Cook the Rigatoni: Boil a large pot of salted water. Cook the rigatoni according to the package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.



  2. Prepare the Courgettes: Heat 2 tbsp of olive oil in a frying pan over medium heat. Add the minced garlic and chopped chili, and cook for about a minute. Add sliced courgettes and fry for 5-6 minutes until softened.



  3. Add Lemon: Stir in the lemon juice and zest with the courgettes. Mix well.



  4. Combine Ingredients: Toss the cooked rigatoni with the courgette mixture. Add the reserved pasta water to help create a sauce.



  5. Finish with Parmesan: Stir in the grated Parmesan cheese. Add salt and pepper to taste.


Enjoy your meal!

Spicy Prawn Linguine

Ingredients:

  • 200g linguine
  • 200g prawns, peeled and deveined
  • 2 tablespoons olive oil
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon red pepper flakes
  • 1 can chopped tomatoes (400g)
  • Salt and pepper to taste
  • 1 tablespoon chopped parsley
  • 1 tablespoon lemon juice
  • Grated Parmesan cheese (optional)

Instructions:


  1. Cook the linguine in boiling salted water until al dente. Drain and set aside.



  2. Heat olive oil in a large pan over medium heat. Add the chopped shallot and sauté for 1-2 minutes until soft.



  3. Add the minced garlic and red pepper flakes. Cook for another 30 seconds until fragrant.



  4. Add the prawns to the pan. Cook for 2-3 minutes per side until they turn pink.



  5. Stir in the chopped tomatoes, season with salt and pepper, and simmer for about 10 minutes until the sauce thickens.



  6. Add the lemon juice and cooked linguine to the pan. Toss everything together.



  7. Sprinkle with chopped parsley and, if desired, grated Parmesan cheese.


Enjoy your delicious and healthy spicy prawn linguine!

Chicken Pasta Salad

Ingredients:

  • 2 cups cooked pasta
  • 1 cup shredded chicken
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh basil, chopped
  • 1/4 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions:


  1. In a large bowl, combine the cooked pasta, shredded chicken, avocado, cherry tomatoes, red onion, and basil.



  2. In a small bowl, mix together Greek yogurt, mayonnaise, and lemon juice. Add salt and pepper to taste.



  3. Pour the dressing over the pasta mixture.



  4. Toss gently until all ingredients are well combined.



  5. Adjust seasoning if needed. Serve chilled.


Avocado Fusilli Pasta

Making Avocado Fusilli Pasta is simple and healthy. The creamy avocado sauce is flavorful and adds a delightful twist to your regular pasta dish.

Ingredients

  • 8 oz fusilli pasta
  • 2 ripe avocados, peeled and pitted
  • 1/4 cup water
  • 2 cloves garlic
  • 1/4 cup fresh basil leaves
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 1 tablespoon olive oil (optional)
  • Cherry tomatoes (optional)
  • Grated parmesan cheese (optional)

Instructions


  1. Cook the fusilli pasta in salted boiling water according to the package instructions. This usually takes about 10-12 minutes.



  2. While the pasta is cooking, make the avocado sauce. In a blender, add the avocados, water, garlic, basil leaves, lemon juice, salt, and pepper. Blend until smooth.



  3. Reserve 1 cup of the pasta water, then drain the pasta and set it aside.



  4. Mix the avocado sauce with the cooked pasta. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.



  5. For added flavor and texture, mix in cherry tomatoes and sprinkle with grated parmesan cheese.


Enjoy your creamy and healthy Avocado Fusilli Pasta!

Orzo Deli Salad

Ingredients

  • 1 cup orzo pasta
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup kalamata olives, pitted and sliced

Instructions


  1. Cook orzo: Bring a pot of salted water to a boil. Add the orzo and cook until tender, about 8-10 minutes. Drain and rinse with cold water.



  2. Prepare dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper.



  3. Combine ingredients: In a large serving bowl, combine the cooked orzo, cherry tomatoes, red onion, and kalamata olives.



  4. Add dressing: Pour the dressing over the salad and toss well to coat evenly.



  5. Top with feta: Gently mix in the feta cheese. Serve immediately or refrigerate until ready to eat.


Enjoy your refreshing and healthy Orzo Deli Salad!

Benjamin Happy Muncher
Benjamin
CEO at Happy Muncher | benjamin@happymuncher.com | Website

Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.