20 Delicious Skinny Pasta Recipes Healthy

Who says comfort food can’t be both delicious and light? Dive into our roundup of 20 Delicious Skinny Pasta Recipes that prove you don’t have to sacrifice flavor for health. Perfect for busy weeknights or cozy weekends, these dishes are packed with fresh ingredients and simple steps. Get ready to twirl your fork into something spectacular—your taste buds (and waistline) will thank you!

Zucchini Noodles with Avocado Pesto

Looking for a light, refreshing meal that’s packed with flavor? These Zucchini Noodles with Avocado Pesto are a game-changer for your weeknight dinner rotation.

Ingredients

• 4 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

Instructions

1. In a food processor, combine the avocado, basil, pine nuts, garlic, lemon juice, olive oil, salt, and black pepper. Blend until smooth.
2. Toss the zucchini noodles with the avocado pesto until evenly coated.
3. Sprinkle with grated Parmesan cheese before serving.

The creamy avocado pesto clings beautifully to the zucchini noodles, offering a rich texture without the heaviness of traditional pasta. It’s a vibrant dish that brings a pop of color and freshness to your table.

Tip: For an extra crunch, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes before adding them to the pesto.

Spaghetti Squash with Garlic and Olive Oil

Spaghetti squash transforms into tender, noodle-like strands when roasted, making it a perfect low-carb base for this garlicky, olive oil-infused dish.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and place them cut-side down on a baking sheet.
2. Roast for 35-40 minutes until the squash is tender and the strands easily separate with a fork.
3. While the squash roasts, heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned. Remove from heat.
4. Once the squash is done, use a fork to scrape the flesh into strands. Transfer to a bowl and toss with the garlic oil, salt, and black pepper.
5. Sprinkle with Parmesan cheese and chopped parsley before serving.

The magic of this dish lies in the contrast between the sweet, nutty squash and the sharp, aromatic garlic oil—simple ingredients that create a surprisingly complex flavor profile.

Tip: For an extra crunch, toast some breadcrumbs in a dry pan and sprinkle them on top before serving.

Whole Wheat Spaghetti with Tomato and Basil

Nothing beats the classic combination of tomato and basil, especially when tossed with wholesome whole wheat spaghetti for a hearty, flavorful meal.

Ingredients

• 8 oz whole wheat spaghetti
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the whole wheat spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Stir in the diced tomatoes with their juices, salt, and black pepper. Simmer the sauce for 5-7 minutes, allowing it to thicken slightly.
4. Add the cooked spaghetti to the skillet, tossing to coat evenly with the tomato sauce. Remove from heat and stir in the chopped basil.
5. Serve immediately, garnished with grated Parmesan cheese.

The slight nuttiness of whole wheat pasta pairs beautifully with the bright acidity of tomatoes and the fresh punch of basil, creating a dish that’s both satisfying and light.

Tip: For an extra burst of flavor, reserve a little pasta water to add to the sauce if it seems too thick.

Skinny Fettuccine Alfredo

Who says you can’t enjoy a creamy Alfredo without the guilt? This Skinny Fettuccine Alfredo lightens up the classic with a few clever swaps, delivering all the comfort with none of the compromise.

Ingredients

• 8 oz whole wheat fettuccine
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup low-fat milk
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 2 tbsp fresh parsley, chopped

Instructions

1. Cook the fettuccine 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. Pour in the low-fat milk, stirring constantly. Bring to a gentle simmer.
4. Reduce the heat to low and stir in the Parmesan cheese until melted and the sauce begins to thicken, about 2 minutes.
5. Season the sauce with salt, black pepper, and nutmeg, stirring to combine.
6. Add the cooked fettuccine to the skillet, tossing to coat evenly with the sauce.
7. Garnish with fresh parsley before serving.

The secret to this dish’s velvety texture lies in the nutmeg, which adds a subtle depth that complements the Parmesan beautifully.

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

Lemon Garlic Shrimp with Angel Hair Pasta

Brighten up your dinner routine with this zesty Lemon Garlic Shrimp with Angel Hair Pasta, a dish that’s as quick to make as it is delicious.

Ingredients

• 8 ounces angel hair pasta
• 1 pound large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions

1. Bring a large pot of salted water to a boil. Cook the angel hair pasta 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 the shrimp, garlic, and red pepper flakes. Cook for 2-3 minutes per side until the shrimp are pink and opaque.
3. Stir in the lemon juice and chopped parsley, then season with salt and pepper to taste. Toss the cooked pasta in the skillet until well coated with the sauce.
4. Serve immediately with lemon wedges on the side for an extra burst of citrus flavor.

The magic of this dish lies in the balance of spicy, garlicky shrimp with the bright acidity of lemon, all tangled up in delicate angel hair pasta.

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

Spaghetti with Turkey Meatballs

Nothing says comfort like a plate of spaghetti and meatballs, and this turkey version is a lighter twist that doesn’t skimp on flavor.

Ingredients

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 (24 oz) jar 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 until just combined.
2. Form the mixture into 1-inch meatballs. You should get about 20 meatballs.
3. Heat olive oil in a large skillet over medium heat. Add meatballs and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
4. Pour marinara sauce over the meatballs, reduce heat to low, and simmer for 10 minutes to let the flavors meld.
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 tender turkey meatballs is the Parmesan cheese, which adds a savory depth without overpowering the dish.

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

Pasta Primavera with Light Cream Sauce

Spring into the season with this vibrant Pasta Primavera, a dish that’s as colorful as it is comforting, featuring a light cream sauce that perfectly coats every bite.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 1 cup broccoli florets
• 1 cup sliced bell peppers (mixed colors)
• 1 cup sliced zucchini
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh basil

Instructions

1. Cook the fettuccine 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 broccoli, bell peppers, and zucchini. Sauté for 5 minutes until vegetables are tender-crisp.
3. Add cherry tomatoes and 2 cloves minced garlic to the skillet. Cook for another 2 minutes until fragrant.
4. Pour in 1 cup heavy cream, stirring gently. Bring to a simmer and let it cook for 3 minutes until the sauce slightly thickens.
5. Stir in 1/2 cup grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using. Mix until the cheese is melted and the sauce is smooth.
6. Add the cooked fettuccine to the skillet, tossing to coat evenly with the sauce and vegetables. Garnish with 2 tbsp chopped fresh basil before serving.

The magic of this Pasta Primavera lies in the light cream sauce’s ability to hug each noodle and vegetable, creating a dish that’s rich yet refreshingly light.

Tip: For an extra burst of freshness, squeeze a little lemon juice over the top just before serving.

Skinny Mac and Cheese with Cauliflower

Who says comfort food can’t be light? This Skinny Mac and Cheese with Cauliflower swaps out some of the pasta for cauliflower, cutting calories without sacrificing that creamy, cheesy goodness we all crave.

Ingredients

• 2 cups elbow macaroni
• 3 cups cauliflower florets
• 1 tbsp olive oil
• 1 tbsp all-purpose flour
• 1 cup skim milk
• 1 cup shredded reduced-fat cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Cook the macaroni according to package instructions, adding the cauliflower florets during the last 5 minutes of cooking. Drain and set aside.
3. In a saucepan, heat the olive oil over medium heat. Whisk in the flour until smooth, then gradually add the skim milk, stirring constantly until the mixture thickens.
4. Reduce the heat to low and stir in the cheddar cheese, salt, black pepper, and garlic powder until the cheese is melted and the sauce is smooth.
5. Combine the cheese sauce with the drained macaroni and cauliflower, then transfer to the prepared baking dish.
6. Bake for 20 minutes, or until the top is lightly golden and the sauce is bubbly.

The cauliflower blends seamlessly into this dish, offering a sneaky veggie boost while keeping the texture irresistibly creamy. It’s a guilt-free twist on a classic that’ll have everyone asking for seconds.

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

Penne with Roasted Vegetables

Nothing beats the comforting hug of a pasta dish, especially when it’s packed with the vibrant flavors of roasted vegetables. This Penne with Roasted Vegetables is a colorful, hearty meal that’s as nutritious as it is delicious.

Ingredients

• 8 oz penne pasta
• 2 cups mixed vegetables (bell peppers, zucchini, and cherry tomatoes), chopped
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped

Instructions

1. Preheat your oven to 400°F. Toss the mixed vegetables with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Spread them on a baking sheet and roast for 20 minutes until tender and slightly charred.
2. Meanwhile, cook the penne according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine the cooked penne, roasted vegetables, remaining 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently to mix.
4. Serve warm, garnished with grated Parmesan cheese and fresh basil.

The magic of this dish lies in the caramelized edges of the roasted vegetables, adding a smoky depth to every bite. It’s a simple yet sophisticated way to bring out the best in your veggies.

Tip: For an extra flavor boost, drizzle with balsamic glaze before serving.

Skinny Pasta Carbonara with Peas

Who says you can’t enjoy a creamy pasta carbonara without the guilt? This Skinny Pasta Carbonara with Peas lightens up the classic with a few smart swaps, delivering all the comfort with none of the compromise.

Ingredients

• 8 oz whole wheat spaghetti
• 1 cup frozen peas, thawed
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, 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. During the last 2 minutes of cooking, add the thawed peas to the pot. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a small bowl, whisk together the eggs, grated Parmesan cheese, minced garlic, salt, and black pepper.
3. Heat the olive oil in a large skillet over medium heat. Add the drained spaghetti and peas, tossing to coat in the oil. Remove the skillet from heat.
4. Quickly stir in the egg mixture, tossing continuously to coat the pasta without scrambling the eggs. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
5. Garnish with fresh parsley before serving.

The secret to this dish’s creamy texture without heavy cream? A perfectly tempered egg and Parmesan sauce that clings to every strand of pasta, with sweet peas adding a pop of color and freshness.

Tip: For an extra protein boost, toss in some grilled chicken or turkey bacon bits just before serving.

Whole Grain Pasta with Spinach and Feta

Looking for a quick, nutritious meal that doesn’t skimp on flavor? This Whole Grain Pasta with Spinach and Feta is a vibrant dish that comes together in no time.

Ingredients

• 8 ounces whole grain pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 4 cups fresh spinach
• 1/2 cup crumbled feta cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1 tablespoon lemon juice

Instructions

1. Bring a large pot of salted water to a boil. Add the whole grain pasta and cook 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 about 1 minute, until fragrant.
3. Add the fresh spinach to the skillet and cook until just wilted, about 2 minutes.
4. Return the cooked pasta to the pot. Add the sautéed spinach and garlic, crumbled feta cheese, salt, black pepper, red pepper flakes, and lemon juice. Toss everything together until well combined and heated through.
5. Serve immediately, garnished with extra feta if desired.

The combination of tangy feta and bright lemon juice with the earthy whole grain pasta creates a dish that’s both satisfying and refreshing.

Tip: For an extra protein boost, add a can of drained and rinsed chickpeas when you toss the pasta with the spinach and feta.

Skinny Lasagna with Ground Turkey

This Skinny Lasagna with Ground Turkey is a lighter take on the classic, packed with flavor but without the guilt. Perfect for a cozy family dinner that feels indulgent yet is surprisingly healthy.

Ingredients

• 9 lasagna noodles, whole wheat
• 1 lb lean ground turkey
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (24 oz) jar marinara sauce
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (15 oz) container part-skim ricotta cheese
• 1 large egg
• 2 cups shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package directions; drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 6 minutes. Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 5 minutes.
3. In a bowl, mix ricotta cheese and egg until well combined.
4. Spread a thin layer of turkey sauce in the bottom of a 9×13 inch baking dish. Layer with 3 noodles, half the ricotta mixture, a third of the mozzarella, and a third of the sauce. Repeat layers, ending with noodles, sauce, and remaining mozzarella and Parmesan.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, until cheese is bubbly and golden.

The secret to this lasagna’s rich flavor is the blend of herbs and the perfect cheese pull from the mozzarella and Parmesan topping.

Tip: Let the lasagna sit for 10 minutes before slicing to ensure clean cuts.

Spaghetti with Clams and White Wine Sauce

There’s something undeniably luxurious about twirling forkfuls of spaghetti coated in a briny, white wine sauce with tender clams. This dish is a celebration of simplicity and flavor.

Ingredients

• 12 ounces spaghetti
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1/2 cup dry white wine
• 2 pounds littleneck clams, scrubbed
• 1/4 cup chopped fresh parsley
• 1 tablespoon unsalted butter
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and 1/4 teaspoon red pepper flakes, sautéing until fragrant, about 1 minute.
3. Pour in 1/2 cup white wine, bringing to a simmer. Add clams, cover, and cook until clams open, about 6-8 minutes. Discard any clams that don’t open.
4. Stir in cooked spaghetti, 1/4 cup chopped parsley, 1 tablespoon butter, and salt to taste. Toss well, adding reserved pasta water as needed to loosen the sauce.

The magic of this dish lies in the clams’ liquor mingling with the wine and garlic, creating a sauce that’s deeply flavorful yet light. It’s a perfect weeknight dinner that feels anything but ordinary.

Tip: Serve with crusty bread to soak up every last drop of that delicious sauce.

Skinny Pasta Puttanesca

Craving a bold, flavorful pasta that’s light on calories but heavy on taste? This Skinny Pasta Puttanesca is your weeknight hero, combining tangy, briny, and spicy flavors in one satisfying dish.

Ingredients

• 8 oz whole wheat spaghetti
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/4 cup pitted Kalamata olives, sliced
• 2 tbsp capers, drained
• 1/4 cup fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

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 red pepper flakes, sautéing for 1 minute until fragrant.
3. Stir in the diced tomatoes with their juice, Kalamata olives, and capers. Simmer for 5 minutes, allowing the flavors to meld.
4. Add the cooked spaghetti to the skillet, tossing to coat evenly with the sauce. Season with salt and black pepper, then sprinkle with fresh parsley before serving.

This dish stands out with its perfect balance of heat from the red pepper flakes and brininess from the olives and capers, creating a depth of flavor that’s surprisingly light.

Tip: For an extra kick, add a splash of the pasta cooking water to the sauce to help it cling better to the noodles.

Linguine with Light Lemon Cream Sauce

Brighten up your dinner table with this Linguine with Light Lemon Cream Sauce, a dish that combines the zest of lemon with the richness of cream for a perfectly balanced pasta.

Ingredients

• 8 oz linguine
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• Zest and juice of 1 lemon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet over medium heat, melt butter. Add garlic and sauté for 1 minute until fragrant.
3. Pour in heavy cream, bring to a simmer, and cook for 2 minutes, stirring occasionally.
4. Stir in Parmesan cheese, lemon zest, lemon juice, salt, and pepper. Cook for another 2 minutes until the sauce thickens slightly.
5. Add the cooked linguine to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a little at a time to loosen the sauce.
6. Garnish with chopped parsley before serving.

The magic of this dish lies in the lemon’s ability to cut through the cream, offering a refreshing twist on a classic pasta sauce.

Tip: For an extra burst of flavor, add a pinch of red pepper flakes with the garlic.

Skinny Spaghetti with Mushrooms and Garlic

Looking for a light yet flavorful pasta dish that comes together in a flash? This Skinny Spaghetti with Mushrooms and Garlic is your weeknight hero, offering a deliciously earthy and garlicky bite without the heaviness.

Ingredients

• 8 oz whole wheat spaghetti
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add sliced mushrooms to the skillet, seasoning with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until mushrooms are golden and tender.
4. Toss the cooked spaghetti into the skillet with the mushrooms. If needed, add reserved pasta water a little at a time to loosen the pasta.
5. Remove from heat and stir in grated Parmesan cheese and chopped parsley until well combined.

The magic of this dish lies in the caramelized mushrooms mingling with the spicy garlic and red pepper flakes, creating a depth of flavor that belies its simplicity.

Tip: For an extra nutty flavor, toast the whole wheat spaghetti in a dry pan before boiling. It adds an unexpected crunch that contrasts beautifully with the tender mushrooms.

Pasta with Light Pesto and Cherry Tomatoes

Brighten up your weeknight dinner with this vibrant Pasta with Light Pesto and Cherry Tomatoes, a dish that’s as delightful to look at as it is to eat.

Ingredients

• 8 oz pasta (your choice of shape)
• 2 cups cherry tomatoes, halved
• 1/4 cup light pesto
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the cherry tomatoes, salt, and black pepper. Cook for 3-4 minutes, until the tomatoes start to soften.
3. Add the cooked pasta to the skillet with the tomatoes. Stir in the light pesto and a splash of the reserved pasta water, tossing until the pasta is evenly coated. Add more pasta water if needed to reach your desired sauce consistency.
4. Remove from heat and sprinkle with grated Parmesan cheese before serving.

The magic of this dish lies in the light pesto’s ability to coat each pasta strand without overpowering the sweet burst of cherry tomatoes.

Tip: For an extra layer of flavor, toast the pasta in the skillet for a minute before adding the pesto and tomatoes.

Skinny Ravioli with Spinach and Ricotta

Looking for a lighter take on classic ravioli? This Skinny Ravioli with Spinach and Ricotta is packed with flavor but keeps things on the healthier side, perfect for a cozy dinner that doesn’t weigh you down.

Ingredients

• 1 package (9 oz) whole wheat ravioli
• 2 cups fresh spinach, roughly chopped
• 1 cup part-skim ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add the whole wheat ravioli and cook according to package instructions, usually about 4-5 minutes, 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 about 1 minute, until fragrant.
3. Add the chopped spinach to the skillet and cook for 2-3 minutes, until wilted. Stir in the ricotta cheese, Parmesan cheese, salt, black pepper, and red pepper flakes if using. Cook for another 2 minutes, until everything is well combined and heated through.
4. Add the cooked ravioli to the skillet and gently toss to coat with the spinach and ricotta mixture. Cook for an additional 1-2 minutes to ensure everything is heated through.

The magic of this dish lies in the creamy ricotta and fresh spinach combo, which clings perfectly to each ravioli for a bite that’s both light and satisfying.

Tip: For an extra touch of freshness, garnish with a sprinkle of lemon zest before serving.

Farfalle with Asparagus and Lemon

Brighten up your dinner table with this light and zesty Farfalle with Asparagus and Lemon, a perfect dish that brings a touch of spring to any meal.

Ingredients

• 8 oz farfalle pasta
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Add the farfalle and cook according to package instructions until al dente, about 10 minutes. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
3. Add asparagus to the skillet and cook for 3-4 minutes, until bright green and slightly tender.
4. Stir in the cooked farfalle, lemon zest, lemon juice, salt, and black pepper. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
5. Remove from heat and sprinkle with Parmesan cheese and parsley before serving.

The combination of crisp asparagus and fresh lemon zest gives this pasta a vibrant flavor and texture that’s irresistibly fresh. It’s a dish that proves simple ingredients can create the most memorable meals.

Tip: For an extra burst of flavor, toast the farfalle in the skillet for a minute before adding the other ingredients.

Skinny Pasta with Sun-Dried Tomatoes and Artichokes

Looking for a light yet flavorful pasta dish that comes together in no time? This Skinny Pasta with Sun-Dried Tomatoes and Artichokes is your weeknight hero, bursting with Mediterranean flavors.

Ingredients

• 8 oz whole wheat spaghetti
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup marinated artichoke hearts, drained and chopped
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil, thinly sliced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Cook the whole wheat 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 2 tbsp olive oil over medium heat. Add 3 cloves minced garlic and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the sun-dried tomatoes and artichoke hearts to the skillet, cooking for 2-3 minutes until heated through.
4. Toss the cooked spaghetti into the skillet with the vegetables. If needed, add the reserved pasta water a little at a time to loosen the pasta.
5. Stir in 1/4 cup fresh basil and 1/4 cup grated Parmesan cheese. Season with salt and pepper to taste.
6. Serve immediately, garnished with extra basil and Parmesan if desired.

The magic of this dish lies in the tangy sun-dried tomatoes and tender artichokes, perfectly balanced with a hint of spice and fresh basil. It’s a simple yet sophisticated flavor profile that feels indulgent without the guilt.

Tip: For an extra protein boost, add grilled chicken or shrimp to make it a hearty meal.

Conclusion

We hope you’ve enjoyed exploring these 20 delicious skinny pasta recipes that prove healthy eating doesn’t mean sacrificing flavor. Whether you’re meal prepping or cooking for a crowd, there’s something here for everyone. Don’t forget to try your favorites, leave a comment sharing which ones you loved, and pin this article on Pinterest to keep these tasty ideas handy. Happy cooking!