Healthy pasta recipes

Healthy Pasta Recipes

Carbohydrates from pasta can be good and healthy for you. Just reduce the portion of pasta and add more vegetables and proteins to it. Instead of the “regular” use whole grained pasta.

Sesame Noodles

For this recipe use a pound of whole wheat spaghetti and cook it in a pot of boiling salty water. Drain and rinse under some cold water and set aside.

Mix a ½ of a cup of soy sauce, 2 tablespoons of each canola, sesame oil, cilantro and lime juice, 1 and a half of a teaspoon of crushed red pepper, and ¼ of a cup of sliced scallions. Add the noodles to the mixture, add 4 cups of snow peas and one sliced red bell pepper. Toss the noodles, sprinkle with some sesame seeds and garnish with scallions and cilantro.

Quick Pasta

Take a pound of whole wheat pasta and cook it al dente.

Heat a tablespoon of olive oil in the skillet and fry one sliced onion. Add 1. 14 ounce of canned tomatoes and leave to simmer for 10 minutes. Add a pound of frozen spinach and warm up. Drain the pasta, add the sauce and 1/3 of a cup of crumbled feta cheese and season it according to your taste.

Different Lasagna

For this inside-out lasagna use rotini or fusilli pasta. You will need 8 ounces whole wheat pasta. Cook it, drain it and leave in a bowl.

Heat a tablespoon of olive oil in a skillet, add 1 chopped onion and 3 cloves of garlic and stir for 2 to 3 minutes. Add 3 and half cups of sliced mushrooms, season with some salt and pepper and cook for another 5 minutes. Then add 1. 14 ounce of diced tomatoes, crushed red pepper and 8 cups of baby spinach and cook for another 5 minutes, until the spinach is done. Mix the sauce with prepared pasta, and add 3/4 of a cup of part-skim ricotta cheese, 3 tablespoons to each portion of the lasagna.

Pasta Salad

Use 12 ounces of whole wheat bow-tie pasta and cook it in boiling salted water. Follow the directions on the package and cook it for about 10 minutes. Rinse the pasta with cold water and leave aside.

Put 2 teaspoons of olive oil in the wok, add 12 ounces of thinly sliced chicken breast, season with some salt and pepper and fry until the chicken is done. Remove the chicken, and add a teaspoon of olive oil again. Put the wok to the heat and then add 2 sliced red peppers, 2 minced shallots and 2 cloves of minced garlic. Fry for 3 minutes, add the chicken and pour cup of broth into the wok. Add ¼ of a cup of balsamic vinegar, a tablespoon of chopped rosemary and then add 19-ounce package of artichoke hearts and cooked pasta. Warm up for couple of minutes, sprinkle with 2 tablespoons of pine nuts and serve while it’s still warm.

Pesto Pasta

Cook 12 ounces of whole wheat penne or fusilli pasta, drain and leave in a bowl aside.

Make some bread crumbs out of the 2 slices of whole wheat bread in the food processor, add a cup of fresh parsley, a clove of chopped garlic and 2 tablespoons of toasted walnuts. Pulse until the mixture is finely chopped, add 2 tablespoons of non-fat yogurt and 2 tablespoons of olive oil and pulse again. Season the mixture with some salt and pepper.

Mix the pasta with the prepared pesto and sprinkle with 2 tablespoons of freshly grated Parmesan.