20 Delicious Heart Healthy Pasta Recipes Nutritious

Oh, pasta lovers, rejoice! If you’re on the hunt for meals that are as kind to your heart as they are to your taste buds, you’ve hit the jackpot. Our roundup of 20 Delicious Heart Healthy Pasta Recipes is packed with nutritious, mouthwatering dishes that prove healthy eating doesn’t mean sacrificing flavor. From quick weeknight dinners to cozy comfort food, these recipes are sure to inspire your next meal. Let’s dig in!

Whole Wheat Spaghetti with Garlic and Olive Oil

Nothing beats the simplicity of whole wheat spaghetti tossed in garlic-infused olive oil. It’s a quick, healthy meal that’s packed with flavor.

Ingredients

• 8 oz whole wheat spaghetti (I love the nutty flavor it adds)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves, thinly sliced (the thinner, the better for even cooking)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)
• Salt, to taste (I use sea salt for its clean flavor)
• Fresh parsley, chopped (for a bright finish)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the whole wheat spaghetti and cook for 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large pan over medium heat.
4. Add the sliced garlic and red pepper flakes to the pan. Cook for 1-2 minutes, until the garlic is golden but not burnt. Tip: Keep the heat medium to avoid burning the garlic.
5. Drain the pasta, reserving 1/2 cup of the pasta water.
6. Add the drained pasta to the pan with the garlic oil. Toss to coat evenly.
7. If the pasta seems dry, add a splash of the reserved pasta water to loosen it up. Tip: The starch in the water helps the sauce cling to the pasta.
8. Season with salt to taste and toss again.
9. Garnish with chopped fresh parsley before serving.

Mouthwatering and perfectly balanced, this dish offers a delightful chew from the spaghetti and a gentle heat from the red pepper flakes. Serve it with a sprinkle of Parmesan for an extra layer of flavor.

Lentil and Spinach Pasta Salad

Just when you thought pasta salads couldn’t get any healthier, this Lentil and Spinach Pasta Salad proves otherwise. Packed with protein and greens, it’s a meal that satisfies without weighing you down.

Ingredients

• 1 cup dried lentils (I love the earthy flavor of green lentils here)
• 8 oz whole wheat pasta (rotini works great for holding onto the dressing)
• 2 cups fresh spinach, roughly chopped (baby spinach is tender and sweet)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp lemon juice (freshly squeezed makes all the difference)
• 1 garlic clove, minced (for a punch of flavor)
• 1/2 tsp salt (I find this amount perfectly balances the dish)
• 1/4 tsp black pepper (freshly ground adds a nice kick)

Instructions

1. Rinse 1 cup dried lentils under cold water until the water runs clear.
2. In a medium pot, cover lentils with 2 inches of water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes or until lentils are tender but not mushy. Tip: Check at 15 minutes to avoid overcooking.
4. While lentils cook, bring a large pot of salted water to boil for the pasta.
5. Add 8 oz whole wheat pasta to boiling water. Cook according to package instructions until al dente, about 8-10 minutes.
6. Drain pasta and rinse under cold water to stop the cooking process. Tip: This keeps the pasta from sticking together.
7. In a large bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp lemon juice, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper.
8. Add cooked lentils, pasta, and 2 cups chopped spinach to the bowl. Toss gently to combine. Tip: Letting it sit for 10 minutes before serving allows flavors to meld.

Unbelievably fresh and hearty, this salad boasts a delightful contrast of textures—chewy lentils, tender pasta, and crisp spinach. Serve it chilled for a refreshing summer lunch or warm it slightly for a cozy dinner.

Avocado and Tomato Whole Grain Pasta

Just when you thought pasta couldn’t get any healthier, this Avocado and Tomato Whole Grain Pasta proves otherwise. It’s a quick, nutritious meal that doesn’t skimp on flavor.

Ingredients

• 8 oz whole grain pasta (I love the nutty flavor of whole grain, but any pasta works)
• 1 ripe avocado, pitted and peeled (go for one that’s just soft to the touch)
• 1 cup cherry tomatoes, halved (they’re sweeter and juicier this time of year)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 garlic clove, minced (fresh is best here)
• 1/4 tsp red pepper flakes (adjust if you’re sensitive to heat)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 cup fresh basil leaves, torn (adds a bright, herby punch)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the whole grain pasta and cook according to package instructions until al dente, about 9 minutes.
3. While the pasta cooks, mash the avocado in a large bowl until smooth but slightly chunky.
4. Heat olive oil in a small pan over medium heat. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
5. Drain the pasta, reserving 1/4 cup of pasta water.
6. Add the cooked pasta to the bowl with mashed avocado. Pour in the garlic oil and toss to combine.
7. Stir in the cherry tomatoes, salt, and reserved pasta water as needed to loosen the sauce.
8. Garnish with torn basil leaves before serving.

Creamy avocado coats each strand of pasta, while the tomatoes add a juicy burst. Serve it with a sprinkle of Parmesan or a squeeze of lemon for an extra zing.

Quinoa Pasta with Roasted Vegetables

Cooking quinoa pasta with roasted vegetables is a straightforward way to pack flavor and nutrition into one dish. This recipe balances the nuttiness of quinoa pasta with the sweetness of roasted veggies for a satisfying meal.

Ingredients

– 8 oz quinoa pasta (I love the texture of quinoa pasta for its slight chewiness)
– 2 cups mixed vegetables (bell peppers, zucchini, and cherry tomatoes are my go-to for color and taste)
– 2 tbsp extra virgin olive oil (the fruitier, the better for roasting)
– 1/2 tsp salt (I find this amount perfect for enhancing the vegetables’ natural flavors)
– 1/4 tsp black pepper (freshly ground adds a nice kick)
– 2 cloves garlic, minced (for that essential aroma and depth)

Instructions

1. Preheat your oven to 400°F to ensure it’s hot enough for roasting.
2. Toss the mixed vegetables with 1 tbsp olive oil, salt, and black pepper on a baking sheet. Tip: Spread them out to avoid steaming.
3. Roast the vegetables for 20 minutes, or until they’re tender and slightly charred at the edges.
4. While the vegetables roast, bring a large pot of salted water to a boil for the pasta.
5. Cook the quinoa pasta according to package instructions, usually about 8-10 minutes, for al dente texture. Tip: Reserve 1/4 cup of pasta water before draining.
6. In a large pan, heat the remaining 1 tbsp olive oil over medium heat and sauté the minced garlic until fragrant, about 30 seconds.
7. Add the drained pasta and roasted vegetables to the pan, tossing to combine. Tip: Use the reserved pasta water to loosen the mixture if needed.
Packing a punch of flavors and textures, this dish is as versatile as it is delicious. Serve it with a sprinkle of Parmesan or a handful of fresh basil leaves for an extra layer of flavor.

Mediterranean Chickpea Pasta

Kickstart your meal prep with this Mediterranean Chickpea Pasta, a dish that’s as nutritious as it is delicious. Perfect for busy weeknights, it combines hearty chickpeas with al dente pasta in a vibrant, herb-infused sauce.

Ingredients

• 8 oz whole wheat pasta (I love the nutty flavor it adds)
• 1 can (15 oz) chickpeas, drained and rinsed (for that perfect bite)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (fresh is best here)
• 1 tsp dried oregano (crush it between your fingers to wake up the flavors)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• 1/2 cup cherry tomatoes, halved (they burst beautifully when cooked)
• 1/4 cup Kalamata olives, pitted and sliced (for a salty punch)
• 2 tbsp fresh parsley, chopped (adds a bright finish)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic, oregano, and red pepper flakes, sautéing for 30 seconds until fragrant. Tip: Don’t let the garlic brown to avoid bitterness.
3. Add chickpeas and cherry tomatoes to the skillet. Cook for 3-4 minutes, stirring occasionally, until tomatoes start to soften.
4. Stir in the olives and cooked pasta, tossing to combine. If the mixture seems dry, add reserved pasta water a tablespoon at a time. Tip: The starch in the pasta water helps create a silky sauce.
5. Remove from heat and sprinkle with fresh parsley and salt to taste. Toss once more before serving.

Al dente pasta and creamy chickpeas make each forkful satisfying, while the olives and tomatoes add bursts of flavor. Serve it with a sprinkle of feta cheese or a side of crusty bread to soak up the sauce.

Zucchini Noodles with Lemon and Basil

Out of all the summer dishes, zucchini noodles stand out for their freshness and ease. This version, brightened with lemon and basil, is a no-cook wonder that’s ready in minutes.

Ingredients

– 4 medium zucchinis, spiralized (I find thinner noodles hold the dressing better)
– 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
– 2 tbsp fresh lemon juice (about 1 large lemon, zest it first for extra flavor)
– 1/4 cup fresh basil leaves, torn (hand-torn releases more aroma)
– 1/2 tsp salt (I like sea salt for its crunch)
– 1/4 tsp black pepper (freshly ground packs a punch)

Instructions

1. Spiralize the zucchinis into noodles, aiming for uniform thickness to ensure even dressing coverage.
2. In a large bowl, whisk together the olive oil, lemon juice, salt, and pepper until emulsified.
3. Add the zucchini noodles to the bowl, tossing gently to coat every strand with the dressing.
4. Let the noodles sit for 5 minutes to soften slightly and absorb the flavors.
5. Fold in the torn basil leaves just before serving to maintain their vibrant color and freshness.

You’ll love the crisp-tender texture of the noodles against the creamy dressing. For a twist, top with grilled shrimp or a sprinkle of Parmesan for extra umami.

Black Bean and Corn Pasta Salad

Here’s a refreshing twist on pasta salad that’s perfect for summer gatherings. Black beans and sweet corn bring a hearty, sweet contrast to the al dente pasta.

Ingredients

• 8 oz rotini pasta – I love how the spirals hold the dressing.
• 1 can (15 oz) black beans, rinsed and drained – for that creamy texture.
• 1 cup sweet corn kernels – fresh off the cob is best, but frozen works in a pinch.
• 1/4 cup extra virgin olive oil – my go-to for its fruity notes.
• 2 tbsp lime juice – freshly squeezed, please.
• 1 tsp cumin – toasty and warm.
• 1/2 tsp salt – just enough to enhance the flavors.
• 1/4 cup chopped cilantro – adds a fresh pop.

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the rotini pasta and cook for 8 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. Drain the pasta and rinse under cold water to stop the cooking process. Tip: This also removes excess starch, preventing clumping.
4. In a large bowl, whisk together the olive oil, lime juice, cumin, and salt.
5. Add the cooled pasta, black beans, corn, and cilantro to the bowl. Toss gently to coat. Tip: Let it sit for 10 minutes before serving to meld the flavors.

Perfect for picnics, this salad boasts a delightful mix of textures and a zesty, smoky flavor. Try serving it in halved bell peppers for a fun, edible bowl.

Broccoli and Almond Pesto Pasta

Deliciously simple, this Broccoli and Almond Pesto Pasta brings a fresh twist to your weeknight dinner. Ditch the store-bought pesto for this homemade version that’s packed with nutrients.

Ingredients

• 2 cups broccoli florets (small florets cook faster and blend smoother)
• 1/2 cup raw almonds (toasting them first brings out a deeper flavor)
• 1/3 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 garlic cloves (fresh is best, no substitutes here)
• 1/2 tsp salt (I like sea salt for its mild flavor)
• 1 lb pasta (fusilli holds the pesto well)
• 1/4 cup grated Parmesan (freshly grated melts better)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While pasta cooks, toast almonds in a dry skillet over medium heat for 3-4 minutes, until fragrant. Tip: Shake the pan frequently to avoid burning.
4. In a food processor, combine toasted almonds, broccoli, garlic, and salt. Pulse until finely chopped.
5. With the processor running, slowly drizzle in olive oil until the mixture is smooth. Tip: Scrape down the sides as needed for even blending.
6. Drain pasta, reserving 1/2 cup of pasta water.
7. Return pasta to the pot and mix in the pesto, adding reserved pasta water as needed to loosen the sauce.
8. Stir in Parmesan until well combined. Tip: The heat from the pasta will melt the cheese perfectly.

You’ll love the creamy texture and nutty flavor of this pesto. Try serving it with a sprinkle of red pepper flakes for a spicy kick.

Tomato and Kale Whole Wheat Penne

Savor the simplicity of this Tomato and Kale Whole Wheat Penne, a dish that balances nutrition with comfort in every bite. Perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Ingredients

• 8 oz whole wheat penne (I love the nutty flavor it adds)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (fresh is best here)
• 1 bunch kale, stems removed and leaves chopped (about 4 cups packed)
• 1 pint cherry tomatoes, halved (they burst beautifully when cooked)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• 1/2 cup grated Parmesan cheese (plus more for serving)
• Salt to taste (I use sea salt for its clean flavor)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the whole wheat penne and cook according to package instructions until al dente, about 9 minutes.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
5. Toss in the cherry tomatoes and cook for 3 minutes, until they start to soften.
6. Add the chopped kale to the skillet, stirring until wilted, about 2 minutes.
7. Drain the pasta, reserving 1/2 cup of pasta water.
8. Add the drained penne to the skillet with the vegetables.
9. Pour in the reserved pasta water and sprinkle with Parmesan cheese, tossing to combine.
10. Season with salt to taste and serve immediately.

Plate this vibrant dish with an extra sprinkle of Parmesan for a salty finish. The kale adds a slight crunch, while the tomatoes offer a juicy contrast to the hearty penne.

Artichoke and White Bean Pasta

Perfect for a quick weeknight dinner, this Artichoke and White Bean Pasta brings together creamy textures and bold flavors in under 30 minutes.

Ingredients

• 8 oz pasta (I love using fusilli for its ability to hold onto the sauce)
• 1 can (15 oz) artichoke hearts, drained and chopped (go for the marinated ones for extra flavor)
• 1 can (15 oz) white beans, drained and rinsed (cannellini beans are my favorite here)
• 3 tbsp extra virgin olive oil (the good stuff makes a difference)
• 2 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• Salt (I use sea salt for a cleaner taste)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Fresh parsley, chopped (for garnish, it adds a nice pop of color)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add chopped artichoke hearts and white beans to the skillet. Cook for 3-4 minutes, stirring occasionally, until heated through.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the artichoke and bean mixture.
5. Pour in the reserved pasta water gradually, stirring to combine, until the sauce reaches your desired consistency. Tip: The starch in the pasta water helps thicken the sauce naturally.
6. Remove from heat and stir in the Parmesan cheese. Season with salt to taste. Tip: Letting the pasta sit for a minute off the heat allows the flavors to meld.
7. Garnish with fresh parsley and extra Parmesan before serving. Tip: A squeeze of lemon juice can brighten up the dish if you’re feeling adventurous.

Just like that, you’ve got a dish that’s creamy, hearty, and packed with flavor. Serve it with a side of crusty bread to soak up any leftover sauce, or add a handful of arugula for a peppery contrast.

Roasted Red Pepper and Lentil Pasta

Whipping up a hearty meal doesn’t have to be complicated. This Roasted Red Pepper and Lentil Pasta is a testament to that—simple, flavorful, and satisfying.

Ingredients

• 1 cup dried lentils (I love the earthy taste of green lentils here)
• 8 oz pasta (whole wheat for a nuttier flavor)
• 2 large red bell peppers (roasted until sweet and charred)
• 3 tbsp extra virgin olive oil (my go-to for richness)
• 2 cloves garlic (minced, because fresh is best)
• 1 tsp smoked paprika (for that deep, smoky kick)
• Salt (just enough to elevate the flavors)
• Fresh basil (a handful, torn, for a bright finish)

Instructions

1. Preheat your oven to 425°F. Place whole red peppers on a baking sheet and roast for 25 minutes, turning once, until skins are blistered.
2. Meanwhile, cook lentils in boiling water for 20 minutes until tender but firm. Drain and set aside.
3. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
4. Peel and chop roasted peppers. Heat olive oil in a pan over medium, sauté garlic until fragrant, about 30 seconds.
5. Add chopped peppers, lentils, smoked paprika, and salt to the pan. Stir to combine, cooking for 2 minutes.
6. Toss in the cooked pasta, adding reserved pasta water as needed to loosen the sauce.
7. Finish with torn basil leaves, stirring gently to incorporate.

Velvety roasted peppers meld with hearty lentils and pasta for a dish that’s both comforting and vibrant. Serve with a sprinkle of red pepper flakes for an extra punch or a drizzle of olive oil for silkiness.

Spinach and Mushroom Whole Grain Fusilli

Nothing beats a hearty, healthy pasta dish that comes together in a flash. Spinach and Mushroom Whole Grain Fusilli is a weeknight hero, packed with flavor and nutrients.

Ingredients

• 8 oz whole grain fusilli (I love the nutty texture of whole grain pasta)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cups sliced cremini mushrooms (they have a deeper flavor than white mushrooms)
• 3 cups fresh spinach (packed, it wilts down a lot)
• 2 cloves garlic, minced (fresh is best here)
• 1/2 tsp red pepper flakes (adjust if you’re sensitive to heat)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt to taste (I use sea salt for its clean flavor)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for the best pasta flavor.
2. Add the fusilli and cook according to package instructions until al dente, about 10 minutes. Reserve 1/2 cup of pasta water before draining.
3. While pasta cooks, heat olive oil in a large skillet over medium heat. Add mushrooms and cook until golden, about 5 minutes. Tip: Don’t stir too much to get a good sear.
4. Add garlic and red pepper flakes to the skillet, cooking for 30 seconds until fragrant.
5. Stir in spinach and cook until just wilted, about 1 minute. Tip: Spinach cooks quickly, so keep an eye on it.
6. Add the drained pasta to the skillet with the vegetables. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
7. Remove from heat and stir in Parmesan cheese until melted and creamy.

Zesty and satisfying, this dish has a perfect balance of earthy mushrooms and fresh spinach. Serve with an extra sprinkle of Parmesan and a side of crusty bread for a complete meal.

Greek Yogurt and Cucumber Pasta Salad

Grab your forks for a refreshing twist on pasta salad that’s as easy to make as it is delicious. Greek Yogurt and Cucumber Pasta Salad brings a creamy, tangy flavor to your table in no time.

Ingredients

• 8 oz pasta (I love using fusilli for its spiral shape that holds the dressing well)
• 1 cup Greek yogurt (go for full-fat for extra creaminess)
• 1 large cucumber, diced (English cucumbers are my pick for fewer seeds)
• 2 tbsp extra virgin olive oil (the good stuff makes a difference)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1 garlic clove, minced (because everything’s better with garlic)
• 1/2 tsp salt (I prefer sea salt for its mild flavor)
• 1/4 tsp black pepper (freshly ground adds a nice kick)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, salt, and pepper in a large bowl.
4. Drain the pasta and rinse under cold water to stop the cooking process.
5. Add the cooled pasta and diced cucumber to the yogurt mixture, tossing gently to coat evenly.
6. Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld.

Keep this salad chilled until serving to maintain its refreshing quality. The creamy yogurt dressing clings beautifully to the pasta, while the cucumber adds a crisp contrast. Try serving it alongside grilled chicken or fish for a complete meal.

Garlic Shrimp and Asparagus Pasta

Unbelievably simple yet packed with flavor, this dish combines succulent shrimp and crisp asparagus with al dente pasta. Perfect for a quick weeknight dinner that feels gourmet.

Ingredients

– 8 oz linguine (I love the texture of linguine, but any pasta works)
– 1 lb large shrimp, peeled and deveined (fresh is best, but frozen works in a pinch)
– 1 bunch asparagus, trimmed and cut into 2-inch pieces (look for bright green, firm stalks)
– 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 4 garlic cloves, minced (freshly minced makes all the difference)
– 1/2 tsp red pepper flakes (adjust based on your heat preference)
– Salt to taste (I use sea salt for its clean flavor)
– 1/4 cup grated Parmesan cheese (plus extra for serving)
– 1 tbsp lemon juice (freshly squeezed for that zesty kick)

Instructions

1. Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp, season with salt, and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add asparagus and cook until bright green and slightly tender, about 3 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Add minced garlic and red pepper flakes to the skillet, sautéing until fragrant, about 30 seconds. Tip: Keep the heat medium to avoid burning the garlic.
5. Return shrimp to the skillet, add cooked linguine, and toss to combine. Stir in reserved pasta water a little at a time to create a light sauce.
6. Remove from heat, stir in Parmesan cheese and lemon juice. Tip: The lemon juice brightens the dish, so don’t skip it.
7. Serve immediately, garnished with extra Parmesan if desired. You’ll love the contrast of the tender shrimp, crisp asparagus, and the slight heat from the pepper flakes. Try serving with a side of crusty bread to soak up the delicious sauce.

Carrot and Ginger Spaghetti

Carrot and ginger spaghetti brings a vibrant twist to your pasta night. Combine fresh flavors with simple techniques for a standout dish.

Ingredients

• 8 oz spaghetti (I like whole wheat for extra fiber)
• 2 large carrots, peeled and julienned (about 1.5 cups)
• 1 tbsp fresh ginger, minced (trust me, fresh makes a difference)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 garlic cloves, minced (because garlic is life)
• 1/4 tsp red pepper flakes (adjust if you’re sensitive to heat)
• Salt, to taste (I use sea salt for its clean flavor)
• 1/4 cup reserved pasta water (don’t skip this; it’s key for the sauce)
• 1/4 cup chopped parsley (for that fresh finish)

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add ginger, garlic, and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add julienned carrots to the skillet. Cook for 3-4 minutes, stirring occasionally, until slightly softened but still crisp.
4. Reserve 1/4 cup of pasta water, then drain spaghetti and add it directly to the skillet with the carrots.
5. Pour reserved pasta water into the skillet. Toss everything together for 2 minutes, allowing the sauce to thicken slightly.
6. Season with salt to taste and garnish with chopped parsley before serving.

Keep the texture al dente for the best bite. The ginger adds a warm kick, balanced by the sweetness of carrots. Serve with a sprinkle of Parmesan for an extra layer of flavor.

Edamame and Sesame Soba Noodles

Dive into a bowl of Edamame and Sesame Soba Noodles for a quick, nutritious meal that’s packed with flavor and texture.

Ingredients

• 8 oz soba noodles – I love the nutty flavor of 100% buckwheat soba.
• 1 cup shelled edamame – Thawed if frozen, for that perfect bite.
• 2 tbsp sesame oil – Extra virgin for its rich aroma.
• 1 tbsp soy sauce – Low sodium to control the saltiness.
• 1 tsp honey – Just a hint of sweetness to balance the flavors.
• 1 clove garlic, minced – Freshly minced for that sharp kick.
• 1 tbsp sesame seeds – Toasted, because they bring out a deeper flavor.
• 2 green onions, thinly sliced – For a fresh, crisp finish.

Instructions

1. Bring a large pot of water to a boil. Add soba noodles and cook for 4-5 minutes until al dente. Tip: Stir occasionally to prevent sticking.
2. Drain noodles and rinse under cold water to stop the cooking process. Tip: This also removes excess starch for a better texture.
3. In a large bowl, whisk together sesame oil, soy sauce, honey, and minced garlic.
4. Add the cooked soba noodles and edamame to the bowl. Toss well to coat evenly with the dressing.
5. Sprinkle with toasted sesame seeds and sliced green onions before serving. Tip: Toasting sesame seeds in a dry pan over medium heat for 2-3 minutes enhances their flavor.

Vibrant and satisfying, these noodles offer a delightful mix of chewy, crunchy, and creamy textures. Serve chilled for a refreshing summer dish or at room temperature to savor the nuanced flavors.

Pumpkin and Sage Whole Wheat Pasta

Kickstart your autumn cooking with this hearty pumpkin and sage whole wheat pasta. It’s a cozy, flavorful dish that’s surprisingly simple to make.

Ingredients

• 1 cup pumpkin puree (homemade or canned, but I swear by homemade for its freshness)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup heavy cream (for that luxurious texture)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp fresh sage, chopped (dried just doesn’t compare here)
• 8 oz whole wheat pasta (I love the nutty flavor it adds)
• Salt to taste (I use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, please)
• 1/4 cup grated Parmesan cheese (plus extra for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the whole wheat pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add minced garlic and sauté until fragrant, about 30 seconds. Tip: Don’t let it brown to avoid bitterness.
5. Stir in pumpkin puree, heavy cream, and chopped sage. Cook for 3-4 minutes until heated through.
6. Season with salt and black pepper to taste.
7. Drain the pasta, reserving 1/2 cup of pasta water.
8. Add the drained pasta to the skillet with the pumpkin sauce. Toss to combine, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling better.
9. Stir in grated Parmesan cheese until melted and well incorporated.
10. Serve immediately, garnished with extra Parmesan and sage leaves if desired.

Creamy with a hint of earthiness from the sage, this pasta is a fall favorite. Try topping it with toasted walnuts for an extra crunch.

Sun-Dried Tomato and Chickpea Linguine

Sun-dried tomato and chickpea linguine brings a hearty, Mediterranean twist to your weeknight dinner. Simple ingredients create bold flavors.

Ingredients

• 8 oz linguine (I always go for bronze-die pasta for better sauce cling)
• 1/4 cup sun-dried tomatoes in oil, chopped (reserve 1 tbsp oil)
• 1 can (15 oz) chickpeas, drained and rinsed (for extra crunch, roast them)
• 3 garlic cloves, minced (fresh is key here)
• 1/4 tsp red pepper flakes (adjust if you’re sensitive to heat)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 1/2 cup pasta water (save it right before draining)
• 1/4 cup grated Parmesan (plus more for serving)
• Salt to taste (I use sea salt for a cleaner taste)
• Fresh basil leaves for garnish (tear, don’t chop, to preserve flavor)

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil and reserved sun-dried tomato oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté for 30 seconds until fragrant.
3. Add chickpeas and sun-dried tomatoes to the skillet. Cook for 3 minutes, stirring occasionally, until chickpeas are slightly golden.
4. Add drained linguine to the skillet. Toss to combine, gradually adding reserved pasta water until the sauce coats the pasta nicely.
5. Remove from heat. Stir in Parmesan until melted. Season with salt if needed.
6. Garnish with torn basil leaves and extra Parmesan before serving.

Opt for a dish that’s both creamy and textured, with the chickpeas adding a satisfying bite. Serve with a crisp white wine to complement the sun-dried tomatoes’ tanginess.

Summary

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