20 Delicious Low Calorie Pasta Recipes Healthy

Who says comfort food can’t be healthy? Dive into our roundup of 20 Delicious Low Calorie Pasta Recipes that prove you don’t have to sacrifice flavor for fitness. Perfect for busy weeknights or cozy weekends, these dishes are packed with taste, not calories. Get ready to twirl your fork into meals that’ll keep you coming back for more—guilt-free!

Zucchini Noodles with Avocado Pesto

Looking for a light, refreshing dish that packs a punch of flavor? These Zucchini Noodles with Avocado Pesto are your go-to for a quick, healthy meal that doesn’t skimp on taste.

Ingredients

• 2 medium zucchinis, spiralized
• 1 ripe avocado, pitted and peeled
• 1/4 cup fresh basil leaves
• 2 tbsp pine nuts
• 1 garlic clove
• 2 tbsp lemon juice
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. In a food processor, combine the avocado, basil, pine nuts, garlic, lemon juice, olive oil, salt, and black pepper. Blend until smooth to create the pesto.
2. In a large bowl, toss the zucchini noodles with the avocado pesto until evenly coated.
3. If using, sprinkle the grated Parmesan cheese over the noodles and give it one final toss.
4. Serve immediately for the best texture and flavor.

The creamy avocado pesto clings beautifully to the zucchini noodles, offering a rich texture without the heaviness of traditional pesto. It’s a dish that feels indulgent yet is incredibly nourishing.

Tip: For an extra crunch, toast the pine nuts lightly before adding them to the food processor.

Spaghetti Squash with Tomato Basil Sauce

Spaghetti squash gets a fresh twist with a vibrant tomato basil sauce, making it a light yet satisfying meal that’s as fun to make as it is to eat.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1/4 cup fresh basil leaves, chopped
• 1/2 teaspoon sugar
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place cut side down on a baking sheet and roast for 30 minutes until tender.
2. While the squash roasts, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in diced tomatoes, basil, sugar, red pepper flakes (if using), remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Simmer for 10 minutes, stirring occasionally.
3. Use a fork to scrape the spaghetti squash into strands. Divide between plates, top with the tomato basil sauce, and sprinkle with Parmesan cheese.

The natural sweetness of the spaghetti squash pairs beautifully with the tangy tomato basil sauce, creating a dish that’s both nutritious and bursting with flavor.

Tip: For an extra flavor boost, toast the spaghetti squash seeds with a little olive oil and salt for a crunchy garnish.

Whole Wheat Pasta with Lemon Garlic Shrimp

Brighten up your dinner routine with this Whole Wheat Pasta with Lemon Garlic Shrimp, a dish that’s as refreshing as it is satisfying.

Ingredients

• 8 oz whole wheat pasta
• 1 lb shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 lemon, zested and juiced
• 1/4 cup fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 3 tbsp olive oil over medium heat. Add 4 cloves minced garlic and 1/2 tsp red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the shrimp to the skillet, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2-3 minutes per side until pink and opaque.
4. Remove the skillet from heat. Stir in the cooked pasta, zest and juice of 1 lemon, and 1/4 cup chopped fresh parsley, tossing everything together until well combined.

The zestiness of the lemon paired with the warmth of garlic and a hint of spice makes this dish a standout. It’s a perfect balance of flavors that feels both light and indulgent.

Tip: For an extra burst of freshness, add a handful of arugula right before serving.

Cauliflower Alfredo Pasta

Dive into the creamy, dreamy world of Cauliflower Alfredo Pasta, where comfort meets nutrition in every forkful.

Ingredients

• 1 medium head cauliflower, cut into florets
• 12 oz fettuccine pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 cloves minced garlic and sauté for 1 minute until fragrant.
3. Add the cauliflower florets and 1 cup vegetable broth to the skillet. Cover and simmer for 10 minutes, or until the cauliflower is very tender.
4. Transfer the cauliflower mixture to a blender. Add 1/2 cup heavy cream, 1/2 cup grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp nutmeg. Blend until smooth and creamy.
5. Toss the cooked fettuccine with the cauliflower Alfredo sauce until well coated. Garnish with fresh parsley before serving.

The secret to this dish’s velvety sauce? Blending steamed cauliflower into the mix for a lighter, yet equally indulgent, Alfredo experience.

Tip: For an extra protein boost, add grilled chicken or shrimp to your pasta.

Spinach and Ricotta Stuffed Shells

These Spinach and Ricotta Stuffed Shells are a cozy, crowd-pleasing dish that combines creamy ricotta with fresh spinach, all tucked into tender pasta shells.

Ingredients

• 12 oz jumbo pasta shells
• 15 oz ricotta cheese
• 10 oz frozen spinach, thawed and drained
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 24 oz marinara sauce

Instructions

1. Preheat your oven to 375°F. Cook the pasta shells according to package instructions until al dente, then drain and set aside.
2. In a large bowl, mix together the ricotta cheese, spinach, 1/2 cup mozzarella cheese, Parmesan cheese, egg, minced garlic, 1 tsp salt, and 1/2 tsp black pepper until well combined.
3. Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Fill each pasta shell with the ricotta mixture and place them seam side up in the dish.
4. Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining 1/2 cup mozzarella cheese.
5. Bake at 375°F for 25 minutes, or until the cheese is bubbly and golden. Let stand for 5 minutes before serving.

The combination of creamy ricotta and fresh spinach stuffed into pasta shells creates a delightful texture contrast that’s both satisfying and elegant.

Tip: For an extra flavor boost, try adding a pinch of nutmeg to the ricotta mixture.

Lentil Pasta with Mushroom Ragu

Warm up your kitchen with this hearty Lentil Pasta topped with a rich Mushroom Ragu, a dish that brings together earthy flavors and comforting textures in every bite.

Ingredients

• 8 oz lentil pasta
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup vegetable broth
• 1 tbsp tomato paste
• 1/4 cup fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Cook the lentil pasta according to package instructions until al dente, then drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 3 minutes until softened.
3. Add the mushrooms, thyme, salt, and black pepper to the skillet. Cook for 5 minutes, stirring occasionally, until the mushrooms are golden.
4. Stir in the vegetable broth and tomato paste, bringing the mixture to a simmer. Cook for 10 minutes, allowing the ragu to thicken slightly.
5. Toss the cooked pasta with the mushroom ragu. Garnish with fresh parsley before serving.

This dish stands out with its umami-packed mushroom ragu clinging to each strand of protein-rich lentil pasta, offering a satisfying meal that’s both nourishing and indulgent.

Tip: For an extra depth of flavor, try adding a splash of red wine to the ragu as it simmers.

Tomato and Basil Whole Grain Penne

There’s something incredibly comforting about a bowl of whole grain penne tossed with ripe tomatoes and fresh basil, a dish that’s as nourishing as it is flavorful.

Ingredients

• 8 oz whole grain penne
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the whole grain penne and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the cherry tomatoes, salt, black pepper, and red pepper flakes to the skillet. Cook for 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
4. Toss the cooked penne with the tomato mixture in the skillet. Stir in the fresh basil and grated Parmesan cheese until everything is well combined and the cheese melts slightly.
5. Serve immediately, garnished with additional basil and Parmesan if desired.

The magic of this dish lies in the simplicity of its ingredients, allowing the natural sweetness of the tomatoes and the aromatic freshness of the basil to shine through.

Tip: For an extra burst of flavor, try roasting the cherry tomatoes with a drizzle of olive oil and a pinch of salt at 400°F for 20 minutes before adding them to the pasta.

Greek Yogurt Mac and Cheese

Who says mac and cheese can’t be both indulgent and wholesome? This Greek Yogurt Mac and Cheese swaps out heavy cream for protein-packed Greek yogurt, creating a creamy, tangy twist on the classic comfort food.

Ingredients

• 8 oz elbow macaroni
• 1 cup plain Greek yogurt
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and grease a baking dish with olive oil.
2. Cook the elbow macaroni according to package instructions until al dente, then drain and return to the pot.
3. Stir in the Greek yogurt, sharp cheddar, mozzarella, Parmesan, garlic powder, onion powder, salt, and black pepper until the macaroni is evenly coated.
4. Transfer the mixture to the prepared baking dish and bake for 20 minutes, or until the top is bubbly and lightly golden.

The Greek yogurt not only adds a delightful tang but also keeps the dish incredibly creamy without the need for heavy cream. It’s a game-changer for those who love their mac and cheese rich yet slightly lighter.

Tip: For an extra crispy top, broil the mac and cheese for the last 2-3 minutes of baking.

Eggplant Lasagna with Low-Fat Cheese

Who says lasagna has to be heavy? This eggplant lasagna swaps out pasta for slices of roasted eggplant, keeping it light yet satisfying with a layer of low-fat cheese that melts beautifully.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick pieces
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups low-fat ricotta cheese
• 1 cup shredded low-fat mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 2 cups marinara sauce
• 1 tsp dried basil
• 1 tsp dried oregano

Instructions

1. Preheat oven to 400°F. Brush eggplant slices with olive oil and sprinkle with salt and black pepper. Arrange on a baking sheet and roast for 20 minutes, flipping halfway, until tender and lightly browned.
2. In a bowl, mix ricotta, mozzarella, Parmesan, egg, basil, and oregano until well combined.
3. Spread 1/2 cup marinara sauce in the bottom of a 9×13 inch baking dish. Layer half the eggplant slices over the sauce, then spread half the cheese mixture on top. Repeat layers, ending with marinara sauce.
4. Bake at 375°F for 25 minutes, until bubbly and golden. Let stand for 10 minutes before serving.

The roasted eggplant adds a meaty texture without the heaviness, making this lasagna a guilt-free comfort food favorite.

Tip: For extra flavor, sprinkle a little extra Parmesan on top before baking.

Pumpkin Sage Whole Wheat Pasta

Embrace the cozy flavors of fall with this Pumpkin Sage Whole Wheat Pasta, a dish that marries the earthy sweetness of pumpkin with the aromatic punch of fresh sage.

Ingredients

• 8 oz whole wheat pasta
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 1/2 cup vegetable broth
• 1/4 cup heavy cream
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 10 fresh sage leaves, thinly sliced
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Stir in the pumpkin puree, vegetable broth, heavy cream, ground nutmeg, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
4. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Cook for an additional 2 minutes to allow the flavors to meld.
5. Remove from heat and stir in the sliced sage leaves and grated Parmesan cheese.

The creamy pumpkin sauce clings beautifully to the nutty whole wheat pasta, while the sage adds a burst of freshness that elevates the entire dish.

Tip: For an extra crispy texture, fry a few sage leaves in olive oil until crisp and use them as a garnish.

Black Bean Pasta with Cilantro Lime Dressing

This Black Bean Pasta with Cilantro Lime Dressing is a vibrant, flavor-packed dish that comes together in no time, perfect for those busy weeknights when you crave something fresh and satisfying.

Ingredients

• 8 oz black bean pasta
• 1/4 cup olive oil
• 2 tbsp lime juice
• 1/4 cup chopped fresh cilantro
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 clove garlic, minced
• 1 avocado, diced
• 1/4 cup crumbled feta cheese

Instructions

1. Cook the black bean pasta according to package instructions, then drain and set aside.
2. In a small bowl, whisk together the olive oil, lime juice, chopped cilantro, honey, salt, black pepper, and minced garlic to make the dressing.
3. Toss the cooked pasta with the dressing until evenly coated.
4. Gently fold in the diced avocado and crumbled feta cheese.
5. Serve immediately, garnished with extra cilantro if desired.

The magic of this dish lies in the creamy avocado and tangy feta cheese, which perfectly complement the zesty cilantro lime dressing for a burst of flavors in every bite.

Tip: For an extra kick, add a pinch of red pepper flakes to the dressing.

Avocado and Pea Pesto Pasta

Looking for a fresh twist on classic pesto? This Avocado and Pea Pesto Pasta is creamy, vibrant, and packed with spring flavors.

Ingredients

• 8 oz pasta of your choice
• 1 ripe avocado, pitted and peeled
• 1 cup frozen peas, thawed
• 1/4 cup fresh basil leaves
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp lemon juice
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a food processor, combine the avocado, peas, basil, garlic, Parmesan cheese, lemon juice, olive oil, salt, and black pepper. Blend until smooth, scraping down the sides as needed.
3. Toss the cooked pasta with the avocado and pea pesto, adding reserved pasta water a tablespoon at a time until the desired consistency is reached.
4. Serve immediately, garnished with extra Parmesan cheese and basil leaves if desired.

The creamy avocado and sweet peas create a pesto that’s unexpectedly rich yet light, perfect for those evenings when you crave something comforting but fresh.

Tip: For an extra burst of flavor, toast some pine nuts and sprinkle them on top before serving.

Chickpea Pasta with Roasted Vegetables

This Chickpea Pasta with Roasted Vegetables is a hearty, flavorful dish that brings together the nuttiness of chickpeas and the sweetness of roasted veggies in one satisfying bowl.

Ingredients

• 8 oz chickpea pasta
• 2 cups cherry tomatoes, halved
• 1 medium zucchini, sliced into half-moons
• 1 red bell pepper, diced
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 400°F. On a large baking sheet, toss the cherry tomatoes, zucchini, and red bell pepper with 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer and roast for 25 minutes until the vegetables are tender and slightly caramelized.
2. While the vegetables roast, cook the chickpea pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat the remaining 2 tbsp olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Add the roasted vegetables and cooked pasta to the skillet. Drizzle with the remaining 1 tbsp balsamic vinegar, 1/2 tsp salt, and 1/4 tsp black pepper. Toss everything together gently to combine.
5. Remove from heat and stir in the fresh basil before serving.

The combination of roasted vegetables and chickpea pasta creates a dish that’s not only packed with protein and fiber but also bursts with vibrant flavors and textures.

Tip: For an extra touch of richness, sprinkle with grated Parmesan cheese before serving.

Light Fettuccine Alfredo with Broccoli

Craving something creamy yet light? This Light Fettuccine Alfredo with Broccoli is your go-to for a comforting meal that doesn’t weigh you down.

Ingredients

• 8 oz fettuccine
• 2 cups broccoli florets
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 cup low-fat milk
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp nutmeg

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, steam the broccoli florets for 3-4 minutes until bright green and tender. Set aside.
3. In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Pour in the low-fat milk, stirring constantly. Bring to a gentle simmer and cook for 2 minutes.
5. Reduce the heat to low and stir in the grated Parmesan cheese, salt, black pepper, and nutmeg until the sauce is smooth and creamy.
6. Add the cooked fettuccine and steamed broccoli to the skillet, tossing gently to coat in the sauce. If needed, add reserved pasta water a little at a time to reach desired consistency.
7. Serve immediately, garnished with extra Parmesan if desired.

The nutmeg adds a subtle warmth that elevates the creamy sauce, making this dish a standout. Plus, the broccoli adds a perfect crunch and color contrast.

Tip: For an extra protein boost, toss in some grilled chicken or shrimp.

Spicy Garlic Edamame Pasta

Spice up your pasta night with this Spicy Garlic Edamame Pasta, a dish that packs a punch with its bold flavors and satisfying crunch.

Ingredients

• 8 oz spaghetti
• 1 cup shelled edamame
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp soy sauce
• 1 tbsp honey
• 1/4 cup chopped green onions

Instructions

1. Cook spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add edamame to the skillet, stirring to combine with the garlic and pepper flakes. Cook for 2 minutes.
4. Stir in the cooked spaghetti, salt, black pepper, soy sauce, and honey. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
5. Cook for another 2 minutes, then remove from heat. Garnish with chopped green onions before serving.

The combination of spicy, sweet, and savory flavors with the crunch of edamame makes this pasta dish a standout. It’s a quick fix for those nights when you crave something hearty yet healthy.

Tip: For an extra kick, add an additional 1/2 tsp of red pepper flakes.

Roasted Red Pepper and Spinach Pasta

This Roasted Red Pepper and Spinach Pasta is a vibrant, flavor-packed dish that comes together in just about 30 minutes, making it perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 8 oz pasta (your choice of shape)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 cup roasted red peppers, sliced
• 2 cups fresh spinach
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 cloves minced garlic and 1/2 tsp red pepper flakes, sautéing for about 1 minute until fragrant.
3. Add the roasted red peppers and spinach to the skillet, cooking until the spinach is wilted, about 2 minutes.
4. Pour in 1/2 cup heavy cream and 1/2 cup grated Parmesan cheese, stirring until the cheese is melted and the sauce is smooth. If the sauce is too thick, add the reserved pasta water a little at a time until desired consistency is reached.
5. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Season with salt and pepper to taste.

The magic of this dish lies in the smoky sweetness of the roasted peppers paired with the creamy, spicy sauce—a combination that’s sure to impress. Serve with an extra sprinkle of Parmesan for that perfect finish.

Tip: For an extra layer of flavor, try roasting your own red peppers instead of using jarred ones.

Butternut Squash Macaroni

This Butternut Squash Macaroni is a creamy, dreamy twist on the classic, blending the sweetness of squash with the comfort of pasta for a dish that’s as nutritious as it is indulgent.

Ingredients

• 2 cups diced butternut squash
• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg

Instructions

1. Preheat oven to 375°F. Boil macaroni according to package instructions until al dente; drain and set aside.
2. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until golden. Gradually whisk in milk, then add butternut squash. Simmer for 10 minutes until squash is tender.
3. Remove from heat; blend until smooth. Stir in cheddar cheese, salt, pepper, and nutmeg until cheese melts.
4. Toss sauce with macaroni, transfer to a baking dish, and bake for 20 minutes until bubbly and slightly crispy on top.

The secret to this dish’s velvety texture? Blending the squash right into the cheese sauce, creating a silky smoothness that clings to every noodle.

Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Carrot and Ginger Pasta Salad

Brighten up your meal with this Carrot and Ginger Pasta Salad, a refreshing twist on the classic that brings a zesty kick to your table.

Ingredients

• 8 oz fusilli pasta
• 2 cups grated carrots
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tbsp grated fresh ginger
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Cook the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together the olive oil, apple cider vinegar, honey, grated ginger, salt, and black pepper until well combined.
3. Add the cooled pasta and grated carrots to the bowl with the dressing. Toss until everything is evenly coated.
4. Stir in the chopped fresh parsley just before serving for a fresh, herby finish.

The grated ginger not only adds a warm, spicy note but also helps to meld the flavors together, making this pasta salad a standout dish that’s as flavorful as it is colorful.

Tip: For an extra crunch, sprinkle some toasted sunflower seeds on top before serving.

Low-Calorie Pasta Primavera

Spring into lighter meals with this vibrant Low-Calorie Pasta Primavera, packed with fresh veggies and tossed in a light garlic-infused olive oil sauce.

Ingredients

• 8 oz whole wheat spaghetti
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1 bell pepper, thinly sliced
• 1 zucchini, sliced into half-moons
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped

Instructions

1. Bring a large pot of salted water to a boil. Cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add cherry tomatoes, broccoli florets, bell pepper, and zucchini to the skillet. Sauté for 5-7 minutes, until the vegetables are tender-crisp.
4. Season the vegetables with salt, black pepper, and red pepper flakes, stirring to combine.
5. Add the cooked spaghetti to the skillet with the vegetables. Toss everything together to coat the pasta evenly with the garlic-infused oil and seasonings.
6. Remove from heat and sprinkle with grated Parmesan cheese and fresh basil before serving.

The magic of this dish lies in the crisp-tender vegetables and the way the Parmesan melts slightly into the warm pasta, creating a creamy texture without heavy sauces.

Tip: For an extra protein boost, add grilled chicken breast or shrimp to this dish.

Turkey Meatball Spaghetti

These Turkey Meatball Spaghetti are a lighter take on the classic, packed with flavor and perfect for a cozy weeknight dinner.

Ingredients

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 24 oz marinara sauce
• 8 oz spaghetti
• Fresh basil leaves for garnish

Instructions

1. In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, salt, and black pepper. Mix gently until just combined.
2. Shape the mixture into 1-inch meatballs, placing them on a plate as you go.
3. Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until browned on all sides, about 8 minutes.
4. Pour marinara sauce over the meatballs, reduce heat to low, and simmer for 15 minutes, until meatballs are cooked through.
5. Meanwhile, cook spaghetti according to package instructions until al dente. Drain and return to the pot.
6. Add the meatballs and sauce to the spaghetti, tossing gently to combine. Serve garnished with fresh basil leaves.

The secret to these meatballs’ tenderness? A mix of breadcrumbs and Parmesan keeps them juicy without the need for heavy cream or excess oil.

Tip: For an extra flavor boost, toast the breadcrumbs in a dry skillet before adding them to the meat mixture.

Conclusion

We hope this roundup of 20 delicious low-calorie pasta recipes inspires your next healthy meal! Each dish proves you don’t have to sacrifice flavor for nutrition. Try them out, share your favorites in the comments, and don’t forget to pin this article on Pinterest for your next pasta night. Happy cooking!