Oh, the joy of a comforting bowl of pasta that’s both delicious and nourishing! Whether you’re craving a quick weeknight dinner, a cozy seasonal favorite, or a wholesome twist on classic comfort food, we’ve gathered 31 healthy pasta recipes to inspire your next meal. Dive in and discover how easy it is to enjoy pasta that fuels your body and delights your taste buds.
Zucchini Noodles with Avocado Pesto
Yikes, it’s zucchini season again—time to spiralize those green giants into something that doesn’t scream “health food punishment”! This zucchini noodles with avocado pesto dish is here to rescue your taste buds with creamy, herby goodness that’ll make you forget you’re eating veggies (almost).
Ingredients
– A couple of medium zucchinis, spiralized into noodles
– One ripe avocado, pitted and scooped
– A big handful of fresh basil leaves
– A quarter cup of pine nuts
– Two cloves of garlic, peeled
– A squeeze of lemon juice (about a tablespoon)
– A quarter cup of olive oil
– A pinch of salt and black pepper
Instructions
1. Spiralize the zucchinis into noodle shapes using a spiralizer, then set them aside in a bowl. Tip: If your zucchinis are watery, pat them dry with a paper towel to avoid soggy noodles.
2. In a food processor, combine the avocado, basil leaves, pine nuts, garlic cloves, lemon juice, olive oil, salt, and black pepper.
3. Pulse the mixture for about 30 seconds until it forms a smooth, creamy pesto sauce. Tip: Scrape down the sides of the processor once to ensure everything blends evenly.
4. Pour the avocado pesto over the zucchini noodles in the bowl.
5. Toss everything together gently with tongs or two forks until the noodles are evenly coated with the pesto. Tip: Serve immediately to keep the noodles from releasing too much liquid and getting mushy.
6. Divide the dressed zucchini noodles into serving bowls.
Effortlessly fresh and satisfying, this dish boasts a velvety texture from the avocado pesto clinging to each crisp noodle, with a bright, garlicky kick that perks up any meal. Try topping it with grilled shrimp or cherry tomatoes for a pop of color and extra flavor—it’s a no-cook wonder that’s as fun to eat as it is to make!
Whole Wheat Spaghetti with Grilled Vegetables
Eureka! We’ve cracked the code to turning your basic pasta night into a veggie-packed fiesta that even your picky eater might side-eye approvingly. Whole wheat spaghetti meets smoky grilled veggies in a dish that’s as wholesome as it is Instagram-worthy—because let’s be real, if it didn’t happen on camera, did it even happen?
Ingredients
– 8 ounces of whole wheat spaghetti
– 1 red bell pepper, sliced into strips
– 1 zucchini, cut into half-moons
– 1 yellow squash, sliced into rounds
– 1 red onion, chopped into wedges
– 2 cloves of garlic, minced
– 3 tablespoons of olive oil
– A splash of balsamic vinegar
– A couple of fresh basil leaves, torn
– Salt and black pepper to season
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the whole wheat spaghetti and cook for 8-10 minutes, stirring occasionally, until al dente (tip: taste a strand at 8 minutes to avoid mushiness).
3. While the pasta cooks, preheat your grill or grill pan to medium-high heat, around 400°F.
4. In a large bowl, toss the sliced red bell pepper, zucchini, yellow squash, and red onion with 2 tablespoons of olive oil, salt, and black pepper until evenly coated.
5. Place the vegetables on the preheated grill and cook for 4-5 minutes per side, until they have nice char marks and are tender (tip: don’t overcrowd the grill for even cooking).
6. Remove the grilled vegetables from the heat and set aside.
7. Drain the cooked spaghetti, reserving 1/4 cup of pasta water.
8. In the same pot, heat the remaining 1 tablespoon of olive oil over medium heat.
9. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it (tip: burnt garlic tastes bitter, so keep an eye on it!).
10. Add the drained spaghetti, grilled vegetables, reserved pasta water, and a splash of balsamic vinegar to the pot.
11. Toss everything together for 2-3 minutes until well combined and heated through.
12. Stir in the torn basil leaves just before serving.
Heavenly! The al dente whole wheat spaghetti provides a satisfying chew, while the smoky, charred veggies add a burst of sweetness and depth. Serve it topped with extra basil and a drizzle of olive oil for a dish that’s as vibrant on the plate as it is on the palate—perfect for a quick weeknight dinner or impressing your foodie friends.
Spinach and Tomato Farfalle with Almonds
Oh, the joy of a pasta dish that’s both vibrant and nutty—this Spinach and Tomato Farfalle with Almonds is like a party in your mouth, ready to banish bland dinners forever! It’s quick, fresh, and packed with flavor that’ll make you feel like a kitchen rockstar without the fuss.
Ingredients
– A box of farfalle pasta (about 12 ounces)
– A couple of cups of fresh spinach
– A pint of cherry tomatoes
– A handful of sliced almonds (around 1/2 cup)
– A glug of olive oil (about 2 tablespoons)
– A splash of lemon juice (roughly 1 tablespoon)
– A pinch of salt and black pepper
– A sprinkle of red pepper flakes (optional, for a kick)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the farfalle pasta and cook for 10-12 minutes, stirring occasionally, until al dente (tip: taste a piece to avoid mushiness).
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the cherry tomatoes and cook for 5-7 minutes, until they start to burst and release their juices.
5. Toss in the sliced almonds and toast for 2-3 minutes, stirring frequently, until golden and fragrant (tip: watch closely to prevent burning).
6. Add the fresh spinach to the skillet and cook for 1-2 minutes, just until wilted.
7. Drain the cooked pasta, reserving 1/4 cup of pasta water.
8. Combine the pasta with the skillet mixture, adding the reserved pasta water to create a light sauce.
9. Stir in the lemon juice, salt, black pepper, and red pepper flakes if using, and toss everything together for 1 minute to coat evenly (tip: do this off the heat to keep the spinach bright green).
10. Serve immediately while warm.
Just imagine the tender farfalle hugging the juicy tomatoes and crisp almonds, with a zesty lemon kick that makes every bite pop. Try topping it with extra almonds for crunch or pairing it with a chilled white wine to elevate your weeknight dinner into something special!
Lentil and Brown Rice Pasta Primavera
Noodle-loving friends, gather ’round! This Lentil and Brown Rice Pasta Primavera is about to become your new spring fling—packed with protein, bursting with color, and so easy you’ll wonder why you ever ordered takeout. Let’s get cooking!
Ingredients
– 8 ounces of lentil and brown rice pasta
– a glug of olive oil (about 2 tablespoons)
– 2 cloves of garlic, minced
– a couple of cups of mixed veggies (think bell peppers, zucchini, and cherry tomatoes)
– a splash of vegetable broth (around 1/2 cup)
– a handful of fresh basil, chopped
– a pinch of salt and black pepper
– a sprinkle of red pepper flakes (if you like a kick)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the lentil and brown rice pasta and cook for 8-10 minutes, stirring occasionally, until al dente (tip: taste a piece at 8 minutes to avoid mushiness).
3. Drain the pasta in a colander and set it aside.
4. Heat the olive oil in a large skillet over medium heat until it shimmers.
5. Add the minced garlic and sauté for 1-2 minutes until fragrant and golden (tip: don’t let it burn or it’ll turn bitter).
6. Toss in the mixed veggies and cook for 5-7 minutes, stirring often, until they’re tender-crisp.
7. Pour in the vegetable broth and let it simmer for 2-3 minutes to create a light sauce.
8. Add the drained pasta to the skillet and toss everything together to coat evenly.
9. Stir in the chopped basil, salt, black pepper, and red pepper flakes (if using), and cook for another minute to meld the flavors (tip: fresh herbs at the end keep them bright and vibrant).
10. Remove from heat and serve immediately.
Lusciously tender pasta meets crisp-tender veggies in a light, brothy embrace—each bite is a flavor party! Try topping it with a squeeze of lemon or a dusting of nutritional yeast for an extra zing that’ll make your taste buds dance.
Quinoa Pasta with Lemon and Garlic Shrimp
Just when you thought pasta couldn’t get any better, quinoa pasta swoops in with its protein-packed swagger, ready to tango with zesty lemon and garlicky shrimp in a dish that’ll make your taste buds do the cha-cha.
Ingredients
- 8 ounces of quinoa pasta (because we’re fancy like that)
- 1 pound of raw shrimp, peeled and deveined (no lazy shrimp allowed)
- 3 cloves of garlic, minced (the more, the merrier)
- 2 tablespoons of olive oil (a good glug)
- Juice of 1 lemon (freshly squeezed, none of that bottled nonsense)
- A pinch of red pepper flakes (for a little kick)
- Salt and black pepper to taste (season like you mean it)
- A handful of fresh parsley, chopped (for that pop of green)
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the quinoa pasta and cook according to package directions, usually 8-10 minutes, until al dente (tip: taste a piece to avoid mushiness).
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant (don’t let it burn—nobody likes bitter garlic).
- Toss in the shrimp, seasoning with salt and black pepper, and cook for 2-3 minutes per side until pink and opaque.
- Squeeze the lemon juice over the shrimp, stirring to coat everything evenly.
- Drain the cooked pasta, reserving 1/4 cup of pasta water (tip: this starchy liquid helps create a silky sauce).
- Add the drained pasta to the skillet with the shrimp, tossing to combine and adding a splash of reserved pasta water if needed to loosen things up.
- Stir in the chopped parsley and serve immediately (tip: garnish with extra lemon wedges for a bright finish).
Unbelievably light yet satisfying, this dish boasts a tender pasta bite with juicy shrimp, all wrapped in a zesty, garlicky embrace that’s perfect for a quick weeknight dinner or a fancy-ish date night—just don’t forget the napkins!
Chickpea Pasta with Kale and Sun-Dried Tomatoes
Let’s be real—sometimes you want a meal that’s both ridiculously healthy and secretly indulgent. This chickpea pasta situation is here to deliver exactly that, with a wink and a flavor-packed punch.
Ingredients
– 8 ounces of chickpea pasta (because regular pasta is so last season)
– A big bunch of kale, stems removed and leaves chopped
– A half-cup of sun-dried tomatoes, roughly chopped (the oil-packed ones are chefs-kiss worthy)
– 3 cloves of garlic, minced (don’t skimp—this is flavor town)
– A quarter-cup of olive oil
– A splash of lemon juice (about 1 tablespoon)
– A pinch of red pepper flakes for a little kick
– Salt and black pepper to make it all sing
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the chickpea pasta and cook for 8-10 minutes, stirring occasionally, until al dente (tip: taste a piece at 8 minutes to avoid mushiness).
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned (tip: keep an eye on it—garlic burns faster than your motivation on a Monday).
5. Toss in the chopped kale and cook for 3-4 minutes, stirring, until wilted and bright green.
6. Stir in the sun-dried tomatoes and red pepper flakes, cooking for another 2 minutes to meld flavors.
7. Drain the pasta, reserving a half-cup of pasta water.
8. Add the drained pasta to the skillet with the kale mixture.
9. Pour in the reserved pasta water and lemon juice, tossing everything together for 1-2 minutes until well combined (tip: the starchy water helps create a light sauce that clings to every strand).
10. Season with salt and black pepper, then remove from heat.
Every bite of this dish is a textural dream—chewy pasta, tender kale, and bursts of sweet-tangy tomatoes. Serve it topped with extra red pepper flakes for heat lovers, or pair with a crisp white wine to feel fancy without the effort.
Buckwheat Soba Noodles with Sesame Tofu
Who knew that buckwheat soba noodles and sesame-crusted tofu could have such a delicious meet-cute in your bowl? This dish is the culinary equivalent of finding money in your pocket—unexpected, delightful, and totally satisfying. Get ready to whip up something that’ll make your taste buds do a happy dance!
Ingredients
– 8 ounces of dried buckwheat soba noodles
– 1 block (14 ounces) of extra-firm tofu, pressed and cubed
– 2 tablespoons of sesame oil
– 3 tablespoons of soy sauce
– 2 cloves of garlic, minced
– 1 tablespoon of grated fresh ginger
– 2 tablespoons of rice vinegar
– 1 tablespoon of honey
– A couple of tablespoons of sesame seeds
– A splash of water
– A handful of chopped green onions for garnish
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add the soba noodles and cook for 5-7 minutes, stirring occasionally, until they are tender but still have a slight bite (al dente). Tip: Don’t overcook them, or they’ll turn mushy—nobody wants that!
3. Drain the noodles in a colander and rinse under cold water to stop the cooking process; set aside.
4. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat until it shimmers.
5. Add the tofu cubes and cook for 5-7 minutes, flipping occasionally, until they are golden brown and crispy on all sides.
6. In a small bowl, whisk together the soy sauce, minced garlic, grated ginger, rice vinegar, honey, and a splash of water until well combined.
7. Pour the sauce over the tofu in the skillet and stir to coat evenly; cook for another 2-3 minutes until the sauce thickens slightly. Tip: Keep an eye on it to prevent burning—this sauce is flavor gold!
8. Sprinkle the sesame seeds over the tofu and toss to coat, cooking for 1 more minute to toast them lightly.
9. Divide the rinsed soba noodles between two bowls.
10. Top the noodles with the sesame tofu and any remaining sauce from the skillet.
11. Garnish with chopped green onions. Tip: For an extra crunch, add a sprinkle of more sesame seeds right before serving.
Yum, you’ve just created a bowl of chewy, nutty noodles paired with crispy, savory tofu that’s downright addictive. The contrast in textures—soft noodles against firm tofu—is pure magic. Serve it up with a side of steamed veggies or enjoy it solo for a quick, satisfying meal that’ll have you coming back for seconds!
Cauliflower Alfredo with Whole Grain Linguine
Tired of the same old pasta routine? Let’s shake things up with a creamy, dreamy cauliflower Alfredo that’ll have you ditching the dairy without missing a beat—because who needs guilt when you’ve got flavor?
Ingredients
– A whole head of cauliflower, chopped into florets
– A couple of cloves of garlic, minced
– A splash of olive oil
– A cup of vegetable broth
– A half cup of unsweetened almond milk
– A quarter cup of nutritional yeast
– A pinch of salt and black pepper
– 8 ounces of whole grain linguine
– A handful of fresh parsley, chopped
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cauliflower florets with a splash of olive oil and a pinch of salt on the baking sheet.
3. Roast the cauliflower for 20–25 minutes, until it’s tender and lightly browned at the edges—this deepens the flavor, so don’t skip it!
4. While the cauliflower roasts, bring a large pot of salted water to a boil and cook the whole grain linguine according to the package directions, usually about 8–10 minutes, until al dente.
5. In a blender, combine the roasted cauliflower, minced garlic, vegetable broth, almond milk, nutritional yeast, and another pinch of salt and pepper.
6. Blend on high for 1–2 minutes until the sauce is smooth and creamy—if it’s too thick, add a tablespoon more broth at a time.
7. Drain the cooked linguine and return it to the pot off the heat.
8. Pour the cauliflower Alfredo sauce over the pasta and toss gently to coat everything evenly.
9. Stir in the chopped fresh parsley for a pop of color and freshness.
Kick back and dig into this velvety, nutty delight that’s surprisingly rich without the heaviness—top it with extra black pepper or a sprinkle of red pepper flakes for a spicy twist that’ll make your taste buds dance!
Spelt Pasta with Basil Walnut Pesto
Ready to upgrade your pasta night from basic to brilliant? This spelt pasta with basil walnut pesto is the kind of dish that makes you feel fancy without the fuss—think gourmet vibes with zero pretentiousness. Seriously, it’s so good you might just start bowing to your own cooking skills.
Ingredients
– 8 ounces of spelt pasta (because whole grains are having a moment)
– a big handful of fresh basil leaves (about 2 cups, loosely packed)
– a half cup of walnuts (toasted for extra oomph)
– a couple of garlic cloves (because vampires are overrated)
– a quarter cup of olive oil (the good stuff, please)
– a squeeze of lemon juice (about 1 tablespoon)
– a pinch of salt and black pepper (to keep things balanced)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spelt pasta and cook for 8-10 minutes, stirring occasionally, until al dente (tip: taste a piece at 8 minutes to avoid mushiness).
3. While the pasta cooks, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, shaking the pan until fragrant and lightly browned (tip: watch closely—they burn faster than your last dating app match).
4. In a food processor, combine the toasted walnuts, basil leaves, garlic cloves, olive oil, lemon juice, salt, and black pepper.
5. Pulse the mixture for 30-60 seconds until smooth but slightly chunky (tip: scrape down the sides halfway through for even blending).
6. Drain the cooked pasta, reserving a quarter cup of the pasta water.
7. Return the pasta to the pot and toss with the pesto, adding splashes of the reserved pasta water as needed to create a creamy sauce.
8. Serve immediately while warm.
Effortlessly elegant, this dish boasts a nutty crunch from the walnuts and a bright, herby kick from the basil. Try topping it with extra toasted walnuts or a sprinkle of red pepper flakes for a spicy twist—it’s basically a hug in a bowl, but way more delicious.
Mushroom and Spinach Quinoa Rotini
Yikes, who knew healthy could taste this good? This mushroom and spinach quinoa rotini is the weeknight hero you never knew you needed—packed with flavor and ready to rescue your dinner routine from boredom!
Ingredients
– 8 ounces of quinoa rotini pasta
– 2 tablespoons of olive oil
– 2 cloves of garlic, minced
– A couple of cups of sliced cremini mushrooms
– A big handful of fresh spinach
– A splash of lemon juice (about 1 tablespoon)
– A pinch of salt and black pepper
– A sprinkle of grated Parmesan cheese (optional, but oh-so-good)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the quinoa rotini pasta and cook for 8–10 minutes, stirring occasionally, until al dente (tip: taste a piece at 8 minutes to avoid mushiness).
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.
5. Toss in the sliced cremini mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their juices and turn golden brown.
6. Stir in the fresh spinach and cook for another 2–3 minutes until wilted (tip: work in batches if your skillet is small to avoid overcrowding).
7. Drain the cooked pasta, reserving 1/4 cup of pasta water.
8. Add the drained pasta to the skillet with the mushroom and spinach mixture.
9. Pour in the reserved pasta water and lemon juice, then toss everything together over low heat for 1–2 minutes until well combined (tip: the starchy pasta water helps create a light sauce).
10. Season with a pinch of salt and black pepper to your liking.
11. Serve immediately, topped with a sprinkle of grated Parmesan cheese if desired.
Every bite of this dish delivers a delightful mix of earthy mushrooms, vibrant spinach, and nutty quinoa pasta, with a zesty lemon kick that keeps things exciting. Try serving it alongside grilled chicken or enjoy it solo for a satisfying meatless meal that’s anything but boring!
Butternut Squash and Sage Penne
Zesty autumn vibes are calling, and this butternut squash and sage penne is here to answer with a cozy, flavor-packed hug that’ll make your taste buds do a happy dance—no fancy chef skills required, promise!
Ingredients
– 1 butternut squash, peeled and cubed into 1-inch pieces
– 8 ounces of penne pasta
– a couple of tablespoons of olive oil
– a handful of fresh sage leaves
– 2 cloves of garlic, minced
– a splash of heavy cream (about 1/4 cup)
– a pinch of salt and black pepper
– a sprinkle of grated Parmesan cheese (about 1/4 cup)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, a pinch of salt, and black pepper on the prepared baking sheet.
3. Roast the squash in the preheated oven for 25–30 minutes, until tender and lightly browned, stirring halfway through for even cooking (tip: don’t overcrowd the pan to get that perfect caramelization!).
4. While the squash roasts, bring a large pot of salted water to a boil and cook the penne according to package directions until al dente, then drain and set aside.
5. In a large skillet, heat the remaining tablespoon of olive oil over medium heat and add the sage leaves, frying for 1–2 minutes until crisp, then remove and set aside (tip: save these for garnish—they add a crunchy, herby punch!).
6. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
7. Add the roasted butternut squash to the skillet and mash lightly with a fork to create a chunky sauce.
8. Pour in the heavy cream and stir to combine, heating for 2–3 minutes until warmed through.
9. Add the cooked penne to the skillet and toss everything together until well coated.
10. Stir in the grated Parmesan cheese until melted and creamy.
11. Crumble the fried sage leaves over the top before serving.
Oh, the creamy squash melds with the al dente pasta for a velvety yet toothsome bite, while the crispy sage and Parmesan add a savory kick—try serving it with a side of garlic bread to sop up every last bit of that delicious sauce!
Sweet Potato Noodles with Black Bean Sauce
Darlings, get ready to twirl your forks because we’re diving into a bowl of pure comfort that’ll make your taste buds do a happy dance! This isn’t your average noodle situation—it’s a sweet, savory, and slightly sassy masterpiece that’ll have you coming back for seconds (and thirds, no judgment here).
Ingredients
– A couple of medium sweet potatoes, spiralized into noodles
– A generous glug of vegetable oil
– 2 cloves of garlic, minced (because fresh is best, folks!)
– A heaping tablespoon of black bean sauce
– A splash of soy sauce
– A pinch of red pepper flakes for that subtle kick
– A handful of chopped scallions for garnish
Instructions
1. Spiralize your sweet potatoes into noodles, aiming for a uniform thickness to ensure even cooking—trust me, nobody wants half-mushy, half-crunchy noodles!
2. Heat a large skillet over medium-high heat and add a generous glug of vegetable oil, swirling to coat the pan evenly.
3. Add the minced garlic to the skillet and sauté for exactly 1 minute until fragrant but not browned, stirring constantly to prevent burning.
4. Toss in the sweet potato noodles and cook for 5-7 minutes, stirring occasionally, until they start to soften but still have a slight bite.
5. Stir in the heaping tablespoon of black bean sauce and a splash of soy sauce, mixing thoroughly to coat every noodle.
6. Sprinkle in a pinch of red pepper flakes and continue cooking for another 2-3 minutes until the noodles are tender and the sauce is heated through.
7. Remove from heat and garnish with a handful of chopped scallions for a fresh, colorful finish.
Seriously, the texture is a dream—firm yet tender noodles coated in that rich, umami-packed sauce. Serve it up with a side of crispy tofu or just devour it straight from the skillet (we won’t tell!). This dish is so good, it might just become your new weeknight hero.
Edamame Linguine with Roasted Garlic and Peppers
Ready to twirl your way to pasta paradise? This edamame linguine isn’t just another noodle dish—it’s a vibrant, protein-packed party in a bowl that’ll make your taste buds do a happy dance. Roasted garlic and sweet peppers come together in a symphony of flavors that even your pickiest eater will devour.
Ingredients
– 8 ounces of edamame linguine (because regular pasta needs a green makeover)
– 1 whole head of garlic (trust me, you want all those cloves)
– 2 large bell peppers, any color you fancy
– A generous glug of olive oil, about 3 tablespoons
– A big pinch of salt and a few cracks of black pepper
– A handful of fresh basil leaves for that herby freshness
– A squeeze of lemon juice, about 1 tablespoon
– A sprinkle of red pepper flakes if you like it spicy
Instructions
1. Preheat your oven to 400°F—get it nice and toasty.
2. Slice the top off the whole head of garlic to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap it in foil, and roast for 30 minutes until soft and golden. (Tip: Roasting garlic mellows its sharpness into sweet, buttery goodness.)
3. While the garlic roasts, chop the bell peppers into 1-inch strips.
4. Toss the pepper strips with 1 tablespoon of olive oil, a big pinch of salt, and a few cracks of black pepper on a baking sheet.
5. Roast the peppers in the oven at 400°F for 20 minutes, stirring halfway, until they’re tender and slightly charred.
6. Bring a large pot of salted water to a rolling boil—salty like the sea for perfect pasta.
7. Cook the edamame linguine according to the package directions, usually about 4-5 minutes, until al dente. (Tip: Don’t overcook it; edamame pasta can get mushy fast.)
8. Drain the pasta, reserving 1/4 cup of the starchy pasta water for later.
9. Squeeze the roasted garlic cloves out of their skins into a large bowl—they should pop out easily.
10. Mash the roasted garlic with a fork to form a paste.
11. Add the roasted peppers, remaining 1 tablespoon of olive oil, lemon juice, and red pepper flakes (if using) to the bowl with the garlic paste.
12. Toss everything together, adding the reserved pasta water a splash at a time to create a silky sauce. (Tip: The starchy water helps the sauce cling to the pasta beautifully.)
13. Chop the fresh basil leaves and stir them in just before serving.
Gloriously green and packed with flavor, this dish boasts a tender-yet-firm texture from the edamame linguine, complemented by the creamy garlic and sweet, smoky peppers. Serve it up with an extra sprinkle of red pepper flakes for heat or top with grated Parmesan if you’re feeling fancy—it’s a weeknight winner that feels gourmet without the fuss.
Conclusion
Savor these 31 nourishing pasta dishes that prove healthy eating can be delicious and satisfying! We hope you find new favorites to add to your weekly rotation. Share which recipes you loved in the comments below, and don’t forget to pin this article on Pinterest to save for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
