30 Delicious and Nutritious Pasta Recipes for One

Cooking for one doesn’t have to be boring or unhealthy! These 30 healthy pasta recipes offer quick, tasty options that are perfect for solo dining. Each recipe is designed to be nutritious and satisfying, so you can enjoy delicious meals without the hassle of big portions or complicated prep. Let’s get cooking!

Whole Wheat Pesto Pasta

Whole wheat pesto pasta is a vibrant dish that brings together the nutty flavor of whole wheat spaghetti and the aromatic freshness of basil pesto. This meal is not only satisfying but also packed with nutrients, making it a great option for a healthy lunch or dinner. With juicy cherry tomatoes and a sprinkle of parmesan, each bite bursts with flavor.

The best part? This recipe is quick and easy to whip up, taking just about 15 minutes from start to finish. Perfect for busy weeknights, it’s a delightful way to enjoy a wholesome meal without much fuss. Let’s get cooking!

Ingredients

2 ounces whole wheat spaghetti
1/4 cup basil pesto
1/2 cup cherry tomatoes, halved
1 tablespoon olive oil
Salt and pepper to taste
Parmesan cheese, for serving
Fresh basil leaves, for garnish

Instructions

Cook the Pasta: Bring a pot of salted water to a boil. Add the whole wheat spaghetti and cook according to package instructions until al dente. Drain and set aside.
Combine Ingredients: In a large bowl, combine the cooked pasta, basil pesto, and olive oil. Toss gently to ensure the pasta is evenly coated.
Add Tomatoes: Fold in the halved cherry tomatoes and season with salt and pepper to taste.
Serve: Plate the pasta and sprinkle with parmesan cheese. Garnish with fresh basil leaves before serving.

Garlic Shrimp Linguine

Garlic shrimp linguine is a delightful dish that combines tender pasta with juicy shrimp infused with the rich flavor of garlic. This recipe is simple and quick, making it perfect for a weeknight dinner or a special occasion.

The taste is a wonderful blend of savory and slightly sweet from the shrimp, paired with the aromatic garlic and fresh herbs. It’s a satisfying meal that comes together in just a few steps, allowing you to enjoy a restaurant-quality dish at home.

Ingredients

4 ounces linguine pasta
1 tablespoon olive oil
2 cloves garlic, minced
8 ounces shrimp, peeled and deveined
1/4 teaspoon red pepper flakes
Salt and pepper to taste
2 tablespoons lemon juice
Fresh parsley, chopped

Instructions

Cook the Pasta: In a pot of boiling salted water, cook the linguine according to package instructions until al dente. Drain and set aside.
Sauté the Garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the Shrimp: Add the shrimp to the skillet along with red pepper flakes, salt, and pepper. Cook until the shrimp turn pink and opaque, about 3-4 minutes.
Combine: Stir in the cooked linguine and lemon juice, tossing everything together to combine well.
Serve: Plate the pasta, garnishing with fresh parsley before serving.

Chickpea Pasta Salad with Lemon

This Chickpea Pasta Salad with Lemon is a refreshing and nutritious dish that’s perfect for a quick meal. The zesty lemon dressing brightens up the hearty chickpeas, making each bite flavorful and satisfying. Plus, it’s incredibly simple to whip up, making it an ideal choice for busy days or a light lunch.

Ingredients

1 cup chickpea pasta
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup olive oil
Juice of 1 lemon
Salt and pepper to taste

Instructions

Cook the Pasta: In a pot of salted boiling water, cook the chickpea pasta according to package instructions. Drain and rinse under cold water.
Mix the Salad: In a large bowl, combine the cooked pasta, chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Toss Everything: Pour the dressing over the salad and toss until everything is well coated.
Serve: Let the salad sit for a few minutes to allow the flavors to meld before serving.

Zucchini Noodle Primavera

Zucchini Noodle Primavera is a fresh and vibrant dish that brings the flavors of spring right to your table. With light, spiralized zucchini noodles and a mix of colorful vegetables, it’s not only low in carbs but also bursting with taste. This dish is simple to whip up, making it ideal for a quick weeknight dinner or a leisurely weekend meal.

The combination of zucchini, cherry tomatoes, bell peppers, and fresh herbs creates a delightful medley that is both satisfying and nutritious. Tossed in a light olive oil and lemon dressing, this recipe keeps the focus on the fresh ingredients. Get ready to enjoy a delicious bowl of Zucchini Noodle Primavera!

Ingredients

2 medium zucchinis, spiralized
1 cup cherry tomatoes, halved
1 bell pepper, diced
1 cup broccoli florets
1/4 cup red onion, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Fresh basil for garnish

Instructions

Prepare the Zucchini: Spiralize the zucchinis and set aside. Make sure to gently squeeze out any excess moisture to avoid a watery dish.
Sauté the Vegetables: In a large skillet over medium heat, add olive oil. Sauté the garlic and red onion until fragrant, about 2 minutes. Add broccoli and bell pepper, cooking for an additional 3-4 minutes until tender.
Add Zucchini Noodles: Stir in the spiralized zucchini and cherry tomatoes. Cook for 2-3 minutes until heated through and slightly softened.
Dress the Dish: Drizzle lemon juice over the vegetables, adding salt and pepper to taste. Toss everything together to combine.
Serve: Remove from heat, garnish with fresh basil, and enjoy your Zucchini Noodle Primavera warm!

Spaghetti with Spinach and Feta

This spaghetti with spinach and feta is a delightful and nutritious dish that’s super easy to whip up. The combination of fresh spinach and creamy feta creates a wonderful balance of flavors, making each bite refreshing and satisfying.

Perfect for a quick lunch or dinner, this recipe highlights the simplicity of healthy ingredients. It’s light yet filling, and you can easily customize it by adding your favorite herbs or proteins.

Ingredients

100g spaghetti
2 cups fresh spinach
50g feta cheese, crumbled
2 tablespoons olive oil
1 garlic clove, minced
Salt and pepper to taste

Instructions

Cook the Spaghetti: Boil water in a pot and add a pinch of salt. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
Sauté the Spinach: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about a minute until fragrant. Add the fresh spinach and cook until it wilts, about 2-3 minutes.
Combine: Add the cooked spaghetti to the skillet with the spinach. Toss everything together and season with salt and pepper.
Finish with Feta: Remove from heat and sprinkle crumbled feta on top. Serve warm and enjoy!

Quinoa Penne Arrabbiata

Quinoa Penne Arrabbiata is a delightful twist on a classic Italian dish that packs a spicy punch. With its zesty tomato sauce and hearty quinoa penne, this recipe is not only healthy but also quick and easy to prepare. Perfect for a solo meal, it combines the comforting essence of pasta with the nutritional benefits of quinoa, making it a satisfying choice for any time of day.

The dish features a vibrant tomato sauce infused with garlic and red pepper flakes, giving it a warm kick. It’s a fantastic option for those looking for a nutritious meal without sacrificing flavor. Plus, it’s ready in just about 30 minutes!

Ingredients

1 cup quinoa penne
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (adjust to taste)
1 can (15 oz) crushed tomatoes
1/2 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, for garnish

Instructions

Cook the Pasta: In a large pot of boiling salted water, cook quinoa penne according to package instructions. Drain and set aside.
Prepare the Sauce: In a skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
Add Tomatoes: Pour in the crushed tomatoes and add oregano. Season with salt and pepper. Let the sauce simmer for about 10 minutes, allowing the flavors to meld.
Combine: Toss the cooked quinoa penne into the sauce, stirring to coat evenly.
Serve: Plate the pasta and garnish with fresh parsley before enjoying your healthy, spicy meal!

Cauliflower Mac and Cheese

Cauliflower Mac and Cheese is a delightful twist on the classic comfort food. This recipe replaces traditional pasta with tender cauliflower, creating a creamy and cheesy dish that’s both comforting and healthy. It’s rich in flavor and has a satisfying texture, making it a perfect choice for a quick weeknight dinner.

Simple to make, this dish combines roasted cauliflower and a creamy cheese sauce, topped with a crunchy breadcrumb layer. It’s a great way to enjoy the cheesy goodness you love while sneaking in some veggies!

Ingredients

1 medium head cauliflower, cut into florets
8 ounces elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 1/2 cups shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup breadcrumbs
2 tablespoons olive oil
1/2 teaspoon paprika (optional)

Instructions

Preheat your oven to 400°F (200°C).
Steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
Cook the macaroni according to package instructions until al dente. Drain and set aside.
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to create a roux. Gradually whisk in milk, cooking until thickened.
Add in the cheddar cheese, garlic powder, onion powder, salt, and pepper, stirring until smooth.
Combine the cooked macaroni, cauliflower, and cheese sauce in a large bowl, mixing well.
Transfer to a greased baking dish. In a small bowl, mix breadcrumbs with olive oil and paprika, then sprinkle over the top of the macaroni mixture.
Bake for 20-25 minutes until the top is golden and crispy. Let cool slightly before serving.

Lentil Bolognese on Spaghetti

Lentil Bolognese on spaghetti is a fantastic vegetarian twist on the classic meat sauce. This dish combines hearty lentils with rich tomatoes and aromatic herbs, creating a satisfying meal that’s packed with flavor. It’s easy to whip up, making it perfect for a quick weeknight dinner or a comforting solo meal.

The lentils provide a wonderful texture and absorb the delicious sauce beautifully. You’ll love the way the savory notes complement the spaghetti, making each bite comforting and delicious.

Ingredients

1 cup lentils (green or brown)
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 carrot, diced
1 celery stalk, diced
1 can (14 oz) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
Spaghetti (enough for one serving)
Parmesan cheese, for serving (optional)
Fresh parsley, for garnish (optional)

Instructions

Cook the Lentils: Rinse the lentils and place them in a saucepan with 2 cups of water. Bring to a boil, then reduce heat and let simmer for about 20-25 minutes until tender. Drain and set aside.
Sauté the Vegetables: In a skillet, heat olive oil over medium heat. Add onion, garlic, carrot, and celery. Cook until softened, about 5-7 minutes.
Add the Sauce: Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let it simmer for about 10 minutes.
Combine: Add the cooked lentils to the sauce and stir well. Allow it to cook together for another 5 minutes to blend the flavors.
Cook the Spaghetti: While the sauce simmers, cook the spaghetti according to package instructions. Drain and plate.
Serve: Top the spaghetti with the lentil Bolognese sauce, sprinkle with Parmesan cheese, and garnish with fresh parsley if desired.

Ratatouille Spaghetti

Ratatouille spaghetti brings a delightful twist to traditional pasta dishes. Packed with fresh vegetables, it’s light, flavorful, and perfect for a quick weeknight dinner. The combination of roasted zucchini, bell peppers, and tomatoes creates a bright and satisfying meal that’s both nutritious and comforting.

This recipe is not only easy to prepare but also allows for flexibility with the veggies you have on hand. Whether you’re a pasta lover or just looking for a healthy option, this dish is sure to please your taste buds.

Ingredients

2 cups spaghetti
1 medium zucchini, sliced
1 bell pepper, chopped
1 cup cherry tomatoes, halved
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil for garnish

Instructions

Cook the Spaghetti: In a large pot, boil water and add the spaghetti. Cook according to package instructions until al dente. Drain and set aside.
Prepare the Vegetables: In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Then, add zucchini, bell pepper, and cherry tomatoes.
Season and Stir: Sprinkle in the oregano, salt, and pepper. Cook the vegetables for about 5-7 minutes until tender.
Combine: Add the cooked spaghetti to the skillet and toss everything together until well mixed.
Serve: Plate the spaghetti and garnish with fresh basil before serving.

Tuna Pasta Salad with Veggies

This Tuna Pasta Salad is a delightful mix of flavors and textures, making it a perfect, healthy meal for one. Packed with fresh veggies and tender pasta, it’s light yet satisfying. The combination of tuna and fresh produce creates a refreshing dish that’s both nutritious and tasty.

Not only is this recipe simple to put together, but it also comes together quickly. With just a few ingredients, you can whip up a meal in no time. This salad is great for lunch or dinner and can even be made ahead for a quick grab-and-go option.

Ingredients

2 cups rotini pasta
1 can (5 oz) tuna, drained
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup bell pepper, diced
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Cook the Pasta: In a pot of boiling salted water, cook the rotini pasta according to package directions. Drain and cool under cold water.
Combine Ingredients: In a large bowl, combine the cooled pasta, tuna, cherry tomatoes, cucumber, red onion, and bell pepper.
Dress the Salad: Drizzle the olive oil and lemon juice over the salad. Season with salt and pepper. Toss gently to combine.
Serve: Garnish with fresh parsley and enjoy your Tuna Pasta Salad right away, or chill it in the fridge for 30 minutes for a cooler taste.

Oven-Baked Vegetable Lasagna

This oven-baked vegetable lasagna is a delicious and healthy twist on the classic dish. Packed with layers of fresh vegetables, creamy ricotta, and savory marinara sauce, it’s a comfort food that doesn’t compromise on taste or nutrition. The melty cheese on top adds a delightful richness, making every bite satisfying.

What’s great about this recipe is how simple it is to prepare. You can easily customize the vegetables based on what you have on hand, making it a versatile option for any occasion. Perfect for a cozy dinner or a meal prep idea for the week ahead!

Ingredients

9 lasagna noodles
2 cups marinara sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 cup spinach, chopped
1 zucchini, sliced
1 bell pepper, diced
1 carrot, grated
1 teaspoon dried Italian herbs
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
In a mixing bowl, combine ricotta cheese, spinach, zucchini, bell pepper, carrot, Italian herbs, salt, and pepper.
Spread a layer of marinara sauce on the bottom of a baking dish. Place three lasagna noodles on top.
Add half of the ricotta mixture over the noodles, followed by a layer of marinara sauce. Repeat this process with another layer of noodles, ricotta mixture, and sauce.
Top with the remaining noodles, cover with marinara sauce, and sprinkle shredded mozzarella cheese on top.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
Let it cool for a few minutes before slicing and serving.

Mushroom and Spinach Farfalle

This Mushroom and Spinach Farfalle is a delightful dish that’s both satisfying and nutritious. With the earthy flavors of mushrooms paired with fresh spinach, it’s not just healthy but also bursting with taste. The farfalle pasta adds a fun twist, making it perfect for a cozy meal.

It’s simple to whip up, making it ideal for a quick lunch or dinner. Just a handful of ingredients come together in no time, ensuring you spend less time in the kitchen and more enjoying your meal!

Ingredients

2 cups farfalle pasta
1 cup fresh spinach, chopped
1 cup mushrooms, sliced
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup heavy cream
Salt and pepper to taste
Parmesan cheese, grated (optional)

Instructions

Cook the Pasta: In a pot of salted boiling water, cook the farfalle pasta according to package instructions. Drain and set aside.
Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Then, add sliced mushrooms and cook until they’re soft, about 5 minutes.
Add Spinach: Stir in the chopped spinach and cook until wilted. Season with salt and pepper.
Combine: Pour in the heavy cream and bring to a gentle simmer. Add the cooked farfalle and mix well to combine all ingredients.
Serve: Top with grated Parmesan cheese if desired and enjoy your delicious Mushroom and Spinach Farfalle!

Sautéed Kale and Pasta

This sautéed kale and pasta dish is a delightful mix of flavors and textures, offering a nutritious meal that’s both easy to prepare and satisfying. The earthy taste of kale pairs wonderfully with the pasta, creating a light yet hearty dish that can be enjoyed any day of the week.

With just a few ingredients and minimal cooking time, this recipe makes for a quick, healthy option without sacrificing taste. Perfect for lunch or dinner, it’s a go-to for anyone looking to enjoy a nourishing meal in under 30 minutes!

Ingredients

2 cups pasta of your choice
2 cups kale, chopped
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
Salt and pepper to taste
Parmesan cheese for serving (optional)

Instructions

Cook the Pasta: In a large pot, bring water to a boil and cook the pasta according to package instructions. Drain and set aside.
Sauté the Kale: In the same pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add chopped kale and red pepper flakes, cooking for an additional 3-5 minutes until the kale is wilted.
Combine: Add the cooked pasta to the pot with the sautéed kale. Toss to combine and season with salt and pepper.
Serve: Dish onto plates and sprinkle with Parmesan cheese if desired. Enjoy your healthy meal!

Butternut Squash Fettuccine

This Butternut Squash Fettuccine is a delightful blend of creamy, savory, and subtly sweet flavors. The fettuccine pairs perfectly with the rich texture of the roasted butternut squash, making it an ideal cozy meal for one. Plus, it’s simple to whip up, so you can enjoy a satisfying dish without a lot of fuss.

The combination of herbs and spices brings out the natural sweetness of the squash, while the creamy sauce ties it all together. You’ll love how easy it is to create a comforting pasta dish that feels both indulgent and healthy!

Ingredients

4 oz fettuccine pasta
1 cup butternut squash, peeled and diced
1 tablespoon olive oil
1/4 cup heavy cream or coconut milk
1 clove garlic, minced
Salt and pepper to taste
Fresh basil or parsley for garnish

Instructions

Preheat your oven to 400°F (200°C). Toss the diced butternut squash in olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 25 minutes, or until tender.
While the squash is roasting, cook the fettuccine according to package instructions in salted water until al dente. Drain and set aside.
In a pan, heat the minced garlic over medium heat until fragrant. Add the roasted butternut squash and mash it slightly with a fork.
Stir in the heavy cream or coconut milk and mix well. Combine the fettuccine with the sauce, adding salt and pepper to taste.
Serve hot, garnished with fresh basil or parsley.

Pasta with Roasted Red Pepper Sauce

Pasta with roasted red pepper sauce is a delightful and simple dish that bursts with flavor. The creamy sauce made from roasted red peppers is both sweet and savory, perfectly complementing the pasta. It’s a great go-to recipe for a quick weeknight dinner or a leisurely weekend meal.

This recipe is easy to prepare, taking just about 20-30 minutes from start to finish. The vibrant colors and rich taste will impress anyone at your table while keeping things light and healthy. Let’s dive into the delicious details!

Ingredients

8 oz pasta (spaghetti or linguine)
2 large roasted red peppers (jarred or homemade)
1/4 cup heavy cream or Greek yogurt
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh basil leaves, for garnish
Grated Parmesan cheese (optional)

Instructions

Cook the Pasta: Boil water in a large pot and cook the pasta according to package instructions until al dente. Drain and set aside.
Make the Sauce: In a blender, combine roasted red peppers, heavy cream (or Greek yogurt), olive oil, minced garlic, salt, and pepper. Blend until smooth.
Combine: In a large skillet over medium heat, pour the sauce and let it simmer for about 5 minutes. Add the cooked pasta and toss to coat.
Serve: Plate the pasta, garnish with fresh basil leaves and grated Parmesan cheese if desired. Enjoy your delicious meal!

Avocado Pasta with Cherry Tomatoes

Avocado pasta is a creamy, delicious dish that packs a healthy punch. The avocado creates a velvety sauce that coats the pasta perfectly, giving it a rich flavor without the heaviness of traditional cream sauces. Toss in some cherry tomatoes for a burst of freshness, and you have a meal that feels indulgent but is simple to prepare.

This dish is quick to make, taking only about 20 minutes from start to finish. It’s perfect for a busy weeknight or a leisurely weekend lunch. With its vibrant colors and fresh ingredients, this avocado pasta is sure to brighten up your plate!

Ingredients

8 oz spaghetti or your favorite pasta
1 ripe avocado
1 cup cherry tomatoes, halved
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions

Cook the Pasta: Boil a pot of salted water and cook the spaghetti according to package instructions until al dente. Drain and set aside.
Make the Sauce: In a blender or food processor, combine the avocado, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy.
Combine: In a large bowl, toss the cooked pasta with the avocado sauce until well coated. Add the cherry tomatoes and mix gently.
Serve: Plate the pasta and garnish with fresh basil leaves. Enjoy your vibrant and healthy avocado pasta!

Eggplant Parmesan Pasta Bake

This Eggplant Parmesan Pasta Bake is a delightful twist on classic comfort food, combining the rich flavors of eggplant with hearty pasta and a zesty marinara sauce. The layers of tender eggplant, gooey cheese, and perfectly cooked pasta create a satisfying dish that is both healthy and filling. It’s simple to whip up, making it a fantastic option for a cozy dinner night or meal prep.

The combination of roasted eggplant and melted mozzarella offers a savory experience, while a sprinkle of fresh herbs adds a burst of freshness. Whether you’re a lifelong eggplant lover or trying it for the first time, this dish is sure to impress.

Ingredients

1 medium eggplant, sliced into rounds
2 cups cooked pasta (penne or rigatoni work well)
2 cups marinara sauce
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil for garnish

Instructions

Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
Brush the eggplant slices with olive oil and season with salt, pepper, and oregano. Arrange them on a baking sheet and roast for about 20 minutes, until tender.
In the prepared baking dish, layer half of the cooked pasta, half of the marinara sauce, half of the roasted eggplant, and half of the mozzarella cheese. Repeat the layers with the remaining ingredients.
Sprinkle the grated Parmesan on top. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
Let cool for a few minutes, then garnish with fresh basil before serving.

Cabbage and Sausage Pasta

Cabbage and sausage pasta is a delicious and comforting dish that’s quick to whip up, making it perfect for a busy weeknight. The rich flavors of savory sausage combined with tender cabbage create a satisfying meal that is both hearty and healthy.

This recipe is simple to make, requiring just a handful of ingredients and minimal prep time. You can enjoy a flavorful bowl of pasta that feels like a warm hug on a plate without spending hours in the kitchen!

Ingredients

2 cups pasta (your choice)
1 cup chopped cabbage
1 cup sliced sausage (your choice)
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper, to taste
Fresh parsley, for garnish

Instructions

Cook the Pasta: In a large pot, bring salted water to a boil and cook the pasta according to the package instructions. Drain and set aside.
Sauté the Sausage: In a large skillet, heat olive oil over medium heat. Add the sausage slices and cook until browned.
Add Garlic and Cabbage: Stir in the minced garlic and chopped cabbage, and cook until the cabbage is tender, about 5 minutes.
Combine Everything: Add the cooked pasta to the skillet, season with salt and pepper, and toss everything together until well combined.
Serve: Garnish with fresh parsley before serving and enjoy your hearty, healthy meal!

Pea and Mint Fettuccine

Pea and Mint Fettuccine is a light and refreshing dish that perfectly combines the sweetness of peas with the coolness of mint. This pasta recipe is simple to make and ideal for a quick weeknight dinner or a casual gathering. The bright flavors come together beautifully, making each bite a delightful experience.

This dish is not only tasty but also packed with nutrients from the peas and fresh herbs. It’s an excellent option for anyone looking for a healthy pasta recipe that doesn’t skimp on flavor. Plus, it’s ready in under 30 minutes!

Ingredients

1 cup fettuccine pasta
1 cup fresh or frozen peas
2 tablespoons olive oil
1 clove garlic, minced
1/4 cup fresh mint leaves, chopped
Salt and pepper to taste
Grated Parmesan cheese (optional)

Instructions

Cook the Fettuccine: Boil a pot of salted water and cook the fettuccine according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.
Prepare the Peas: If using fresh peas, blanch them in boiling water for 2-3 minutes until bright green. If using frozen peas, simply thaw them.
Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Combine: Add the cooked fettuccine and peas to the skillet, tossing them with the garlic oil. If the pasta seems dry, add some reserved pasta water to loosen it up.
Finish: Stir in the chopped mint, and season with salt and pepper to taste. Serve warm, topped with grated Parmesan cheese if desired.

Cilantro Lime Shrimp Pasta

Cilantro Lime Shrimp Pasta is a refreshing dish bursting with zesty flavors and delightful textures. The combination of tender shrimp, al dente pasta, and a tangy lime-cilantro sauce creates a light yet satisfying meal. It’s perfect for a quick weeknight dinner or a laid-back weekend treat.

This recipe is not only easy to make but also incredibly delicious. The bright notes of lime and the freshness of cilantro elevate the dish, making it feel special without requiring hours in the kitchen. Whether you’re a seasoned cook or a kitchen novice, you’ll find this pasta dish a breeze to whip up!

Ingredients

8 oz spaghetti or linguine
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
Juice and zest of 2 limes
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
Optional: red pepper flakes for heat

Instructions

Cook the Pasta: In a large pot of salted boiling water, cook the spaghetti or linguine according to package instructions until al dente. Drain and set aside.
Sauté the Shrimp: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque.
Add Flavor: Stir in the lime juice, lime zest, and chopped cilantro. Mix well and season with salt, pepper, and red pepper flakes if using.
Combine: Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the sauce.
Serve: Plate the pasta and garnish with extra cilantro and lime wedges if desired. Enjoy your delicious Cilantro Lime Shrimp Pasta!

Roasted Beet Pasta Salad

Roasted beet pasta salad is a delightful dish that combines earthy beets with tender pasta for a meal that’s both nutritious and satisfying. The sweetness of the roasted beets balances perfectly with tangy cheese and crunchy walnuts, creating a variety of textures and flavors in every bite. Plus, it’s super easy to whip up, making it a fantastic choice for a quick lunch or dinner.

This salad is not just beautiful to look at; it’s packed with vitamins and minerals, thanks to the beets and fresh greens. The addition of creamy goat cheese or feta adds a savory layer, while a simple dressing pulls everything together. Serve it warm or cold, and you’ve got a dish that’s versatile enough for any occasion!

Ingredients

8 ounces spaghetti or your favorite pasta
2 medium roasted beets, diced
1/2 cup goat cheese or feta, crumbled
1/4 cup walnuts, chopped
2 cups arugula or spinach
3 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper, to taste

Instructions

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
Combine Ingredients: In a large bowl, combine the cooked pasta, roasted beets, arugula, and walnuts. Drizzle with dressing and toss gently.
Serve: Top with crumbled goat cheese or feta. Enjoy warm or refrigerate for a refreshing cold salad!

Spaghetti Squash with Marinara

Spaghetti squash with marinara sauce is a delightful twist on traditional pasta. This dish offers a light and nutritious alternative that doesn’t skimp on flavor. The squash, when cooked, has a texture that mimics spaghetti, and it’s perfect for soaking up your favorite marinara sauce. It’s a simple recipe that can be whipped up in no time, making it ideal for a quick lunch or dinner.

The combination of roasted spaghetti squash and a rich marinara sauce creates a satisfying meal that’s both healthy and delicious. With fresh ingredients and a sprinkle of herbs, you’ll enjoy every bite. Plus, it’s easy to customize with your favorite toppings!

Ingredients

1 medium spaghetti squash
2 cups marinara sauce
1 tablespoon olive oil
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions

Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle the inside of the squash with olive oil, and sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet.
Bake for about 30-40 minutes, or until the flesh is tender and easily shreds with a fork.
While the squash is baking, heat the marinara sauce in a saucepan over medium heat.
Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
Serve the spaghetti squash topped with warm marinara sauce and garnish with fresh basil leaves.

Lemon Garlic Chicken Pasta

Lemon Garlic Chicken Pasta is a bright and flavorful dish that combines tender chicken pieces with perfectly cooked spaghetti, all tossed in a zesty lemon-garlic sauce. This recipe is not only delicious but also simple to prepare, making it a fantastic choice for a quick weeknight dinner.

The combination of garlic, lemon, and herbs delivers a fresh taste that pairs wonderfully with the chicken and pasta. You’ll love how easy it is to whip up this healthy meal that feels indulgent while keeping it light and satisfying.

Ingredients

1 cup spaghetti
1 cup cooked chicken, diced
2 tablespoons olive oil
3 cloves garlic, minced
1 lemon, juiced and zested
1/4 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
Fresh parsley, chopped, for garnish

Instructions

Cook the Spaghetti: In a pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
Sauté the Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Add Chicken and Lemon: Stir in the diced chicken, lemon juice, and lemon zest. Cook for an additional 2-3 minutes until heated through.
Combine Pasta: Add the cooked spaghetti to the skillet, tossing to combine everything. Season with red pepper flakes, salt, and pepper to taste.
Serve: Garnish with chopped parsley and serve immediately, enjoying your light and tasty lemon garlic chicken pasta!

Pumpkin and Sage Ravioli

Pumpkin and Sage Ravioli is a delightful dish that brings the cozy flavors of fall to your plate. The creamy pumpkin filling, infused with aromatic sage, offers a comforting taste that feels both indulgent and healthy. This recipe is relatively simple, making it perfect for a quick weeknight dinner or a special occasion.

The combination of soft ravioli and the warmth of sage creates a satisfying meal, topped off with a drizzle of olive oil or a sprinkle of cheese. It’s a great option for those looking to enjoy a seasonal dish that’s packed with flavor and nutrition.

Ingredients

1 cup all-purpose flour
1 large egg
1/2 cup pumpkin puree
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon finely chopped fresh sage
1 tablespoon olive oil
Parmesan cheese, for serving

Instructions

Make the Dough: In a bowl, mix flour and salt. Create a well in the center and add the egg. Gradually mix until a dough forms. Knead for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Prepare the Filling: In a separate bowl, combine pumpkin puree, ground nutmeg, and chopped sage. Mix well.
Roll Out the Dough: Divide the dough into two parts. Roll each part out thinly on a floured surface.
Form the Ravioli: Place small spoonfuls of the filling on one sheet of dough, leaving space in between. Cover with the second sheet, pressing to seal around the filling. Cut into squares.
Cook the Ravioli: Bring a pot of salted water to a boil. Cook the ravioli for 3-4 minutes until they float. Drain and drizzle with olive oil.
Serve: Top with grated Parmesan cheese and a few fresh sage leaves.

Wild Mushroom Risotto

Wild Mushroom Risotto is a creamy and comforting dish that captures the earthy flavors of fresh mushrooms. This recipe is simple enough for a weeknight meal, yet elegant enough to impress guests. With just a few key ingredients, you can create a satisfying meal that’s both healthy and delicious.

The combination of arborio rice and savory mushrooms results in a rich, creamy texture that’s incredibly comforting. It’s the perfect dish for anyone craving a warm bowl of goodness that’s not only filling but also packed with nutrients.

Thai Curry Noodle Bowl

This Thai Curry Noodle Bowl is a delightful blend of flavors and textures that will brighten up your meal. With creamy coconut milk, fresh vegetables, and a hint of spice, it’s a comforting dish that feels indulgent yet healthy. Plus, it’s super easy to whip up in just a few simple steps, making it perfect for a quick lunch or dinner.

The combination of tender noodles soaked in rich curry sauce, paired with crunchy veggies, creates a satisfying and nutritious dish. Whether you’re a seasoned cook or just starting in the kitchen, this recipe will have you enjoying vibrant Thai flavors in no time.

Spicy Peanut Noodles

Spicy peanut noodles are a delicious and satisfying dish that packs a punch of flavor. With a delightful mix of spicy and nutty notes, this recipe is not only easy to prepare but also perfect for a quick meal. You can whip it up in under 30 minutes, making it ideal for busy weeknights or a comforting solo lunch.

This recipe blends cooked noodles with a rich, creamy peanut sauce, enhanced by a hint of spice. Garnish with fresh veggies like green onions or bell peppers for an extra crunch. Enjoy this nutty delight as a stand-alone meal or pair it with your favorite protein for an added boost!

Ingredients

8 oz noodles (preferably rice noodles or spaghetti)
1/4 cup peanut butter
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon chili paste (adjust to taste)
1 teaspoon sesame oil
2 green onions, chopped
1/2 red bell pepper, sliced
1 tablespoon sesame seeds (optional)

Instructions

Cook the Noodles: Boil water in a large pot, then cook the noodles according to package instructions. Drain and set aside.
Make the Sauce: In a bowl, whisk together peanut butter, soy sauce, rice vinegar, chili paste, and sesame oil until smooth.
Combine: Toss the cooked noodles in the peanut sauce until well coated. Adjust seasoning as needed.
Serve: Plate the noodles and top with chopped green onions, sliced bell pepper, and sesame seeds if desired. Enjoy warm!

Broccoli and Cheddar Pasta

If you’re looking for a quick, tasty, and healthy meal, broccoli and cheddar pasta is a perfect choice. This dish combines tender pasta with vibrant broccoli and rich cheddar cheese, creating a comforting and satisfying meal that’s easy to whip up on a busy weeknight.

With its creamy texture and cheesy goodness, this recipe is sure to please both kids and adults alike. Plus, it’s simple to prepare, making it an excellent go-to for solo dining. Let’s get started on this delightful bowl of pasta!

Ingredients

2 cups pasta (any type you prefer)
1 cup broccoli florets
1 cup shredded cheddar cheese
2 tablespoons olive oil
1 clove garlic, minced
Salt and pepper to taste
1/2 teaspoon red pepper flakes (optional)

Instructions

Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. In the last 2 minutes of cooking, add the broccoli florets to the pot.
Drain and Sauté: Drain the pasta and broccoli, and return them to the pot. Heat olive oil in a skillet over medium heat and sauté the minced garlic until fragrant.
Combine and Cheese: Pour the sautéed garlic over the pasta and broccoli, then add the shredded cheddar cheese. Toss everything together until the cheese melts and coats the pasta evenly.
Season and Serve: Season with salt, pepper, and red pepper flakes if desired. Serve warm and enjoy your delicious broccoli and cheddar pasta!

Pasta with White Bean Sauce

Pasta with white bean sauce is a delightful and creamy dish that’s not only tasty but also simple to whip up. The combination of pasta and white beans creates a satisfying meal that’s packed with protein and fiber, making it a healthy choice for any day of the week.

This dish features a rich sauce made by blending white beans with herbs and spices, giving it a smooth texture and a wonderful flavor. It’s perfect for a quick solo dinner or a comforting lunch. You can easily prepare it in about 20 minutes, making it an ideal option for busy days.

Ingredients

8 oz spaghetti or your favorite pasta
1 can (15 oz) white beans, rinsed and drained
2 cloves garlic, minced
1 cup vegetable broth
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Make the Sauce: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add Beans and Broth: Stir in the white beans and vegetable broth. Use a fork to mash some of the beans while mixing, creating a creamy consistency.
Season: Add dried oregano, salt, and pepper. Let simmer for 5 minutes, allowing the flavors to meld.
Combine: Toss the cooked pasta in the sauce, ensuring every strand is coated. Serve warm, garnished with fresh parsley.

Mediterranean Orzo Salad

Mediterranean Orzo Salad is a fresh and vibrant dish that perfectly combines the flavors of the Mediterranean. The orzo pasta, with its small and rice-like shape, provides a delightful base, while the mix of vegetables, olives, and feta cheese adds a wonderful creaminess and tang. This salad is not only tasty but also easy to whip up, making it a fantastic option for a quick lunch or dinner.

With its refreshing taste and colorful presentation, this salad makes healthy eating enjoyable. You can customize it with your favorite vegetables or protein, ensuring every bite is satisfying. Plus, it can be made ahead and stored in the fridge, perfect for meal prep.

Ingredients

1 cup orzo pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup black olives, pitted and sliced
1/2 cup feta cheese, cubed
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
3 tablespoons olive oil
2 tablespoons red wine vinegar
Salt and pepper, to taste

Instructions

Cook the Orzo: In a pot of boiling salted water, add the orzo and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
Prepare the Vegetables: In a large bowl, combine the cherry tomatoes, cucumber, black olives, feta cheese, red onion, and parsley.
Mix the Salad: Add the cooled orzo to the bowl with the vegetables. Drizzle with olive oil and red wine vinegar, then season with salt and pepper. Toss everything gently to combine.
Chill and Serve: Let the salad chill in the fridge for about 30 minutes before serving to allow the flavors to meld.

Balsamic Glazed Brussels Sprout Pasta

This Balsamic Glazed Brussels Sprout Pasta is a delightful dish that combines the rich flavors of roasted Brussels sprouts with a tangy balsamic glaze, creating a comforting yet healthy meal. The sweetness of the glaze complements the nuttiness of the sprouts, making every bite a treat. Plus, it’s quick to prepare, making it perfect for busy weeknights.

Each plate is a vibrant mix of textures and tastes, featuring al dente pasta paired with caramelized Brussels sprouts. This recipe is not only simple but also packs a nutritional punch, as Brussels sprouts are high in vitamins and fiber. Give this dish a try for a satisfying solo dinner that feels indulgent without the guilt!

Ingredients

2 cups Brussels sprouts, halved
2 tablespoons olive oil
Salt and pepper to taste
8 oz spaghetti or any pasta of choice
1/4 cup balsamic vinegar
1 tablespoon honey or maple syrup
Parmesan cheese, for serving (optional)
Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until golden and crispy.
While the sprouts are roasting, cook the pasta according to package instructions. Drain and set aside.
In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer and cook for 5-7 minutes until slightly thickened.
In a large bowl, mix together the roasted Brussels sprouts and cooked pasta. Drizzle the balsamic glaze over the top and toss until well combined.
Serve warm, topped with Parmesan cheese and fresh parsley if desired.

Carrot and Ginger Noodles

Carrot and ginger noodles are a vibrant and refreshing dish that’s both healthy and easy to whip up. The natural sweetness of the carrots combined with the zing of fresh ginger creates a delightful flavor profile that’s sure to please your palate. This recipe is perfect for a quick lunch or a light dinner, and it can be made in under 30 minutes!

With the added crunch of fresh vegetables and a sprinkle of sesame seeds, this dish not only tastes great but also looks beautiful on the plate. It’s a fantastic way to enjoy a hearty bowl of noodles while keeping things light and nutritious. Plus, it’s versatile—feel free to add your favorite proteins or veggies.

Ingredients

150g whole wheat noodles
2 medium carrots, julienned
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce
1 tablespoon sesame oil
1 red bell pepper, thinly sliced
2 green onions, chopped
1 tablespoon sesame seeds
Fresh cilantro for garnish

Instructions

Cook the Noodles: Boil the whole wheat noodles according to package instructions. Drain and set aside.
Sauté Vegetables: In a large pan, heat the sesame oil over medium heat. Add the ginger and cook for about 1 minute until fragrant. Then add the carrots and red bell pepper, sautéing for another 3-4 minutes until just tender.
Combine: Add the cooked noodles to the pan along with the soy sauce. Toss everything together until well mixed and heated through.
Garnish and Serve: Remove from heat, sprinkle with sesame seeds and green onions, and top with fresh cilantro before serving.

Creamy Garlic Mushroom Pasta

Creamy garlic mushroom pasta is a delightful dish that’s both comforting and easy to whip up. This recipe features tender spaghetti coated in a rich, creamy sauce, complemented by earthy mushrooms and a hint of garlic. It’s perfect for a quick weeknight dinner or a special treat when you’re craving something indulgent yet healthy.

The combination of garlic and cream creates a luscious flavor, while the mushrooms add a nice texture and depth. This dish is not only simple to make but also incredibly satisfying, making it ideal for one when you want a solo dinner that feels like a restaurant experience at home.

Ingredients

100g spaghetti
1 tablespoon olive oil
2 cloves garlic, minced
150g mushrooms, sliced
1/2 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley, chopped (for garnish)

Instructions

Cook the Spaghetti: In a pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
Sauté the Garlic and Mushrooms: In a pan, heat olive oil over medium heat. Add minced garlic and sliced mushrooms. Cook until the mushrooms are tender and golden, about 5-7 minutes.
Add Cream: Pour in the heavy cream. Stir well, and season with salt and black pepper. Let it simmer for about 2-3 minutes until slightly thickened.
Combine: Add the cooked spaghetti to the pan, tossing to coat the noodles in the creamy sauce.
Serve: Transfer to a bowl and garnish with fresh parsley before enjoying your creamy garlic mushroom pasta!