Quick & Healthy Pasta with Veggies
Orecchiette with Ricotta and Chard Pan Sauce
Because orecchiette pasta (“little ears”) is shaped like tiny scoops, it’s great for soaking up the buttery sauce in this recipe. Cooking Swiss chard in oil before adding it to the pasta helps release some of its juices, making this simple recipe extra tasty. Of course, stirring in plenty of ricotta salata cheese helps, too.
One-Pot Ham and Greens Pasta
If you’re pressed for time on a weeknight and need dinner fast, be sure to keep this recipe handy. This one-pot wonder is a total lifesaver when things start to get hectic—it’s ready in just 20 minutes, and cleanup is a breeze, too. It’s hard to beat how tasty ham, kale, and pasta can be when served together in a garlicky, buttery sauce.
Noodles and "Zoodles" with Saffron and Cream
If you’ve never tried “zoodles” (aka zucchini noodles) before, this is a great dish to give them a try. They’re mixed in with regular spaghetti so you don’t have to commit to an entire bowl of veggie noodles, and they’re covered with a delicious creamy sauce. Once you add pancetta to your bowl, you might never notice you’re eating veggies!
Chickpea Alfredo with Spring Veggies
If you’re hosting vegan friends for dinner or exploring a vegan diet yourself, this chickpea Alfredo sauce is a surefire winner every time. The Alfredo sauce starts with cashews and chickpea flour rather than cream or milk. Trust us: Once you pour the sauce over fettuccine, fresh asparagus, spinach, and peas, you’ll never be able to tell the difference.
Gnocchi and Sausage
Making gnocchi is a great way to cook a filling meal in a hurry that won’t have your stomach growling a few hours later. When it’s paired with lighter ingredients like fresh tomatoes, sweet peppers, and arugula, this dish hits a delicious balance between hearty and fresh. And thanks to chicken sausage, this dish isn’t lacking in protein, either.
Grilled Veggie Pasta Salad
Give plain pasta a smoky edge by stirring in a variety of veggies fresh off the grill. Red peppers, zucchini, asparagus, and red onion make this unique pasta salad as healthy as it is tasty. Since the veggies are the real star of the show, it only makes sense to let them shine on their own—the only sauce this dish needs is a drizzle of olive oil and balsamic vinegar.
Spaghetti with Seared Asparagus
You might be used to seeing green asparagus on your plate, but white asparagus is just as tasty and healthy. Shake up your plate by swapping this green veggie for its white counterpart and searing it in a skillet with butter and garlic. Serve over spaghetti with bread crumbs and hazelnuts for crunch, and you’ll be making this healthy, delicious dinner over and over again.
Macaroni Alfredo with Pumpkin and Kale
When pumpkin goes savory instead of sweet, the result is utterly delicious—and a great comfort food for chilly nights. While pumpkin makes this mac and cheese creamy and dreamy, it also makes it a little healthier, too. For a full dose of veggies, stir in plenty of fresh kale, which goes great with the light pumpkin flavor and will make your macaroni taste brighter and fresher!
Italian-Style Turkey and Penne Toss
This dish has a lot going on, and we love everything about it. Ground turkey is a healthful swap for beef in this mouthwatering dish, and it tastes great mixed with penne pasta and a rich tomato sauce. Stirring in spinach at the last minute keeps it from getting too wilty—it’ll be tender and delicious but still give the dish a little bit of crunch!
Roasted Tomato and Artichoke Pasta
Think roasting veggies is too time-consuming for a busy night? Think again. To make a juicy, delicious sauce for this pasta, you only need to roast cherry tomatoes, Kalamata olives, and artichoke hearts for under 10 minutes. Be sure you have your fork ready—all you need to do after roasting the veggies is pour them over pasta and dig in.
Garden Veggie Linguine with Cilantro Pesto
Why limit yourself to basil pesto when there are so many other herbs out there? When you’re making homemade pesto, cilantro is a great alternative to basil to bring new flavors to your dinner. In this case, it’s great for coating slippery linguine noodles, fresh zucchini, and baby carrots.
Linguine with Fresh Veggies
If you’re looking to spice up your usual dinner routine, add fresh asparagus and Roma tomatoes to perk up a plain plate of pasta. This recipe lets the veggies shine in a simple white wine sauce to keep the dish tasting light and fresh.
Whole Grain Farfalle with Walnuts and Arugula
Put a healthy twist on your pasta dish with whole grain farfalle. When you mix it with fresh arugula and a garlicky, creamy walnut sauce, this dish becomes a super-flavorful (and super-healthy) dinner. To add a little crunch, sprinkle toasted walnuts over your plateful of pasta just before serving.
Chicken and Vegetable Spaghetti
This definitely isn’t your typical spaghetti dinner. Branch out from spaghetti and meatballs with this one-of-a-kind spaghetti served with chicken, pearl onions, and broccolini. And leave that canned pasta sauce on the shelf—these noodles are coated with chicken broth and juicy cherry tomatoes.
Skillet Bucatini with Spring Vegetables
Bucatini is a type of thick spaghetti that’s hollow in the center, making it great for soaking up the juices of the fresh veggies in this recipe. Since it’s thicker than regular spaghetti, it also won’t get lost among all the other standout ingredients in this dish like fresh asparagus, cherry tomatoes, and Kalamata olives. To bring out the bright flavors, add a squeeze of lemon juice just before you dig in.
Fettuccine Alfredo with Sun-Dried Tomatoes and Veggies
You can make a healthy version of fettuccine Alfredo, and it only takes 15 minutes! Instead of using cream, make this dish a little lighter by using butter, milk, and Parmesan cheese for the creamy Alfredo sauce. Fresh veggies like asparagus, Brussels sprouts, broccoli, and mushrooms help set this Alfredo recipe apart from the rest.
There are actually six different veggies in this triple-veggie dish! Instead of using regular pasta, we used a trio of spiralized veggies—zucchini, summer squash, and carrots—to act as the noodles in this dish. Even though this recipe is packed with veggies of all kinds, it’s still a little decadent thanks to a creamy Alfredo sauce.
Beef and Vegetables with Spaghetti
Just because you’re adding veggies to your pasta doesn’t mean you can’t add meat, too. This recipe goes above and beyond normal spaghetti and meatballs by mixing in sirloin steak, roasted red peppers, and fresh arugula with the noodles.