What is the healthiest pasta to make?

The healthiest pasta to make depends on your nutritional goals. Whole wheat pasta offers more fiber and B-vitamins than white pasta, while lentil and chickpea pastas pack in protein and are naturally gluten-free. For low-carb eaters, spiralized veggies like zucchini noodles are excellent in any healthy pasta recipe .

Is any pasta healthy for weight loss?

Yes—especially when eaten in moderation and combined with lean proteins and vegetables. A healthy pasta recipe with high-fiber pasta, a tomato-based sauce, and added greens can be both filling and low in calories. Chickpea or lentil pastas are particularly good for weight loss because they’re more satiating.

What’s the healthiest way to cook pasta?

The healthiest way to cook pasta is to boil it al dente, which helps maintain its texture and keeps blood sugar spikes in check. Avoid heavy oil or cream-based sauces, and instead use olive oil, herbs, and veggie-based sauces to keep your healthy pasta recipe light and nourishing.

What is a healthier option for pasta?

Healthier options include whole wheat, quinoa, brown rice, or legume-based pastas like those made from lentils or chickpeas. You can also mix traditional pasta with spiralized vegetables to lighten your healthy pasta recipe without losing that satisfying bite.

Healthy Pasta Recipe: 9 Smart Ways to Eat Guilt-Free

Description

A flavorful 30-minute healthy pasta recipe made with lean chicken, fresh spinach, and a light almond milk sauce.

Ingredients

Scale

8 oz whole wheat or chickpea pasta
1 lb boneless, skinless chicken breast, diced
1 tbsp olive oil
3 garlic cloves, minced
1/2 cup sun-dried tomatoes (in oil), drained and chopped
2 tbsp all-purpose flour (or gluten-free flour)
1 1/2 cups unsweetened almond milk
1 tsp Italian seasoning
Salt and black pepper to taste
2 cups fresh baby spinach
1/4 cup grated parmesan cheese (optional, or use dairy-free version)

Instructions

Cook the pasta according to package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chicken in a single layer, season with salt and pepper, and cook for 2–3 minutes without stirring until browned.
Add garlic and sun-dried tomatoes, stir, and cook for another 5–6 minutes until chicken is fully cooked.
In a separate bowl, whisk together almond milk and flour until smooth. Pour into the skillet with chicken. Let the sauce bubble for 2–3 minutes until slightly thickened.
Stir in spinach, cook for 2–3 minutes until wilted.
Add cooked pasta and grated parmesan. Toss to combine and coat with sauce.
Serve immediately and enjoy your creamy, healthy Tuscan pasta!

Notes

Use chickpea or lentil pasta for a gluten-free version.
Swap chicken for shrimp or tofu for variation.
For a vegetarian version, omit chicken and add mushrooms or white beans.
Sauce can be made ahead and stored separately for meal prep.
Avoid overcooking the spinach to retain color and nutrients.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Calories: 420 kcal
Sugar: 4 g
Sodium: 490 mg
Fat: 18 g
Carbohydrates: 36 g
Fiber: 7 g
Protein: 34 g