17 Delicious Healthy Vegetable Pasta Recipes Nutritious

Kickstart your journey to a healthier lifestyle without sacrificing flavor with our roundup of 17 Delicious Healthy Vegetable Pasta Recipes. Perfect for busy weeknights or cozy weekends, these dishes blend the comfort of pasta with the freshness of veggies for meals that are as nutritious as they are satisfying. Whether you’re a pasta lover or a veggie enthusiast, there’s something here to inspire your next kitchen adventure. Let’s dig in!

Spinach and Ricotta Stuffed Shells

Zesty, creamy, and utterly comforting, these stuffed shells are your next weeknight hero. Packed with spinach and ricotta, they’re a veggie-loaded twist on classic pasta night.

Ingredients

• 12 oz jumbo pasta shells
• A couple of cups of ricotta cheese
• A handful of grated Parmesan
• 2 cups of fresh spinach, chopped
• 1 egg
• A splash of olive oil
• 2 cloves of garlic, minced
• A pinch of salt and pepper
• 2 cups of marinara sauce
• A sprinkle of mozzarella cheese

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. Boil the jumbo shells according to the package, but pull them out a minute early for that perfect al dente bite.
3. While the shells cook, mix ricotta, Parmesan, spinach, egg, garlic, salt, and pepper in a bowl. Pro tip: squeeze the spinach dry to avoid a watery filling.
4. Drain the shells and let them cool just enough to handle. Stuff each shell with the ricotta mix—don’t be shy, pack it in.
5. Spread a thin layer of marinara in a baking dish, then nestle the stuffed shells in snugly. Top with more sauce and a generous sprinkle of mozzarella.
6. Bake for 25 minutes, or until the cheese is bubbly and golden. Let it sit for 5 minutes before serving—patience pays off with the perfect texture.

The shells come out creamy inside with a slight bite, while the top gets irresistibly crispy. Serve with a side of garlic bread to scoop up any extra sauce.

Zucchini Noodles with Avocado Pesto

Let’s twist up your pasta game with zucchini noodles smothered in creamy avocado pesto—no cooking required, just pure, fresh vibes.

Ingredients

• 2 medium zucchinis, spiralized
• 1 ripe avocado, pitted and scooped
• a handful of fresh basil leaves
• a couple of garlic cloves
• a splash of lemon juice
• 1/4 cup of olive oil
• a pinch of salt
• a handful of pine nuts
• 1/4 cup of grated Parmesan cheese

Instructions

1. Grab your spiralizer and turn those zucchinis into noodles. No spiralizer? A peeler works for wide ribbons.
2. Toss the avocado, basil, garlic, lemon juice, olive oil, salt, pine nuts, and Parmesan into a blender. Blend until smooth—tip: scrape down the sides for even blending.
3. Pour the avocado pesto over the zucchini noodles. Use tongs to coat every strand evenly. Tip: Let it sit for 5 minutes to soften the noodles slightly.
4. Top with extra pine nuts and Parmesan for crunch. Serve immediately. Tip: For a protein boost, add grilled chicken or shrimp on top.

Here’s the deal: the noodles stay crisp, the pesto is luxuriously creamy, and the lemon zing cuts through it all. Try serving it in a hollowed-out avocado for that Instagram-worthy touch.

Whole Wheat Pasta with Roasted Vegetables

Zesty, wholesome, and packed with flavor—this dish is your go-to for a quick, nutritious meal that doesn’t skimp on taste. Roast those veggies to perfection and toss them with whole wheat pasta for a meal that’s as satisfying as it is simple.

Ingredients

• 8 oz whole wheat pasta
• 2 cups of chopped mixed veggies (think bell peppers, zucchini, and cherry tomatoes)
• A couple of tbsp olive oil
• A splash of balsamic vinegar
• 2 cloves garlic, minced
• A pinch of salt and pepper
• A handful of fresh basil, torn

Instructions

1. Preheat your oven to 400°F—this ensures your veggies get that perfect roast.
2. Toss the chopped veggies with olive oil, balsamic vinegar, minced garlic, salt, and pepper on a baking sheet. Spread them out so they’re not crowded.
3. Roast for 20-25 minutes, flipping halfway, until they’re caramelized and tender. Tip: Don’t skip the flip for even cooking.
4. While the veggies roast, cook the pasta according to package directions until al dente. Drain, but save a cup of pasta water—it’s gold for sauces.
5. Toss the pasta with the roasted veggies, adding splashes of pasta water as needed to bring it all together.
6. Finish with torn basil for a fresh pop. Tip: Tear, don’t chop, to keep the basil from bruising.

Get ready for a dish that’s all about contrasts—chewy pasta, soft veggies, and a bright finish from the basil. Serve it straight from the skillet for that rustic, family-style vibe.

Mushroom and Spinach Whole Grain Pasta

Viral-worthy and veggie-packed, this dish turns simple ingredients into a creamy, dreamy pasta night hero. No fuss, all flavor—let’s dive in.

Ingredients

• 8 oz whole grain pasta (like penne or fusilli)
• A couple of tbsp olive oil
• 3 cloves garlic, minced
• A splash of white wine (optional, but hey, why not?)
• 8 oz mushrooms, sliced
• A couple of handfuls of fresh spinach
• 1/2 cup heavy cream
• A pinch of salt and pepper
• 1/4 cup grated Parmesan, plus extra for serving

Instructions

1. Boil the pasta in salted water until al dente, about 9 minutes. Save a cup of pasta water before draining.
2. Heat olive oil in a large pan over medium. Add garlic, stir for 30 seconds until fragrant—don’t let it burn!
3. Toss in mushrooms, cook until they’re golden and have released their juices, about 5 minutes. Tip: Don’t crowd the pan, or they’ll steam instead of brown.
4. Pour in a splash of white wine, let it bubble away for a minute. This adds depth, but skip if you’re not into it.
5. Add spinach, stir until just wilted, about 1 minute. It’ll look like a lot at first, but it shrinks down.
6. Lower heat, stir in cream and Parmesan until creamy. If it’s too thick, loosen with a bit of reserved pasta water.
7. Mix in the drained pasta, toss to coat evenly. Season with salt and pepper. Tip: Taste as you go—Parmesan is salty, so you might not need much extra salt.
8. Serve hot, with extra Parmesan on top. For a twist, add a sprinkle of red pepper flakes for heat.

Hearty yet fresh, this pasta balances earthy mushrooms with creamy richness. Try it with a side of crusty bread to scoop up every last bit of sauce.

Butternut Squash and Sage Pasta

Alright, let’s dive straight into this cozy, creamy butternut squash and sage pasta that’s about to become your fall obsession.

Ingredients

• 1 butternut squash, peeled and cubed (about 2 cups)
• 8 oz pasta (your favorite shape)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• A handful of fresh sage leaves
• A splash of heavy cream
• 1/2 cup grated Parmesan
• Salt and pepper, just enough to season

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes until they’re fork-tender and slightly caramelized.
2. While the squash roasts, cook the pasta according to the package instructions. Save a cup of pasta water before draining.
3. Heat the remaining 1 tbsp olive oil in a pan over medium heat. Add the garlic and sage, frying until the sage is crispy and the garlic is golden—about 2 minutes.
4. Reduce the heat to low. Add the roasted squash to the pan, mashing it slightly with a spoon. Stir in the heavy cream and Parmesan until creamy.
5. Toss in the cooked pasta, adding splashes of the reserved pasta water until the sauce coats the noodles perfectly.
6. Season with salt and pepper, give it one final stir, and you’re ready to serve.

Velvety squash blends with crispy sage for a pasta that’s rich yet light. Try topping with extra Parmesan and a drizzle of olive oil for that Instagram-worthy finish.

Kale and Walnut Pesto Pasta

Forget everything you know about pesto—this kale and walnut version is a game-changer. Packed with greens and crunch, it’s the pasta upgrade you didn’t know you needed.

Ingredients

• 2 cups of kale, stems removed
• 1/2 cup of walnuts
• 1/2 cup of grated parmesan
• 1/2 cup of olive oil
• 2 garlic cloves
• A squeeze of lemon juice
• Salt, just a pinch
• 12 oz of your favorite pasta

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Tip: Save a cup of pasta water for later.
2. While the pasta cooks, toast the walnuts in a dry pan over medium heat for 3-5 minutes until fragrant. Tip: Keep an eye on them to prevent burning.
3. In a food processor, combine kale, toasted walnuts, parmesan, garlic, and a pinch of salt. Pulse until finely chopped.
4. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Tip: Add a splash of pasta water if it’s too thick.
5. Toss the cooked pasta with the pesto, adding a squeeze of lemon juice to brighten it up.

Kale and walnut pesto pasta is creamy with a nutty crunch, and the lemon adds a zesty kick. Serve it with extra parmesan and a sprinkle of crushed walnuts for texture.

Tomato Basil Spaghetti with Grilled Vegetables

Feast your eyes on this vibrant, veggie-packed pasta that’s as easy to whip up as it is delicious. Perfect for those nights when you want something fresh, fast, and full of flavor.

Ingredients

• 8 oz spaghetti
• A couple of ripe tomatoes, diced
• A handful of fresh basil leaves, torn
• A splash of olive oil
• 2 cloves garlic, minced
• A pinch of red pepper flakes
• 1 zucchini, sliced
• 1 bell pepper, sliced
• Salt, just enough to season

Instructions

1. Boil a large pot of salted water and cook the spaghetti according to package instructions until al dente. Tip: Save a cup of pasta water for later.
2. While the pasta cooks, heat a grill pan over medium-high heat and brush with olive oil.
3. Grill the zucchini and bell pepper slices for 3-4 minutes on each side until they have nice char marks. Tip: Don’t overcrowd the pan to get that perfect grill.
4. In a large skillet, heat a splash of olive oil over medium heat. Add the garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
5. Toss in the diced tomatoes and cook for 2-3 minutes until they start to soften. Tip: A little mash helps create a saucy texture.
6. Drain the spaghetti and add it to the skillet with the tomatoes. Stir well, adding a splash of pasta water if needed to bring it all together.
7. Fold in the grilled vegetables and torn basil leaves, mixing gently to combine.
8. Season with salt to taste and serve immediately.

Relish the contrast of the smoky grilled veggies against the bright, herby tomato sauce. Serve it up with a sprinkle of parmesan or enjoy as is for a light, summery meal.

Lentil and Vegetable Pasta Soup

Raid your pantry for this Lentil and Vegetable Pasta Soup—it’s hearty, healthy, and happens in one pot. Perfect for those ‘what’s for dinner’ panic moments.

Ingredients

• 1 cup dried lentils, rinsed
• 2 cups pasta (whatever shape you’ve got)
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• A splash of olive oil
• A couple of bay leaves
• Salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the diced onion, chopped carrots, and sliced celery. Cook until the onion is translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Pour in the rinsed lentils, diced tomatoes, vegetable broth, and add the bay leaves. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 15 minutes.
6. Add the pasta to the pot and cook according to the package instructions, usually about 8-10 minutes.
7. Remove the bay leaves, season with salt and pepper, and give it a good stir.
8. Tip: If the soup is too thick, add a bit more broth or water until it’s just right.
9. Tip: For extra flavor, sprinkle some grated Parmesan on top before serving.
10. Tip: Leftovers? This soup thickens overnight, so thin it with a little broth when reheating.

Out of the pot, this soup is a cozy hug with a spoon—creamy lentils, tender pasta, and veggies in every bite. Serve it with crusty bread for dipping, or keep it light with a side salad.

Eggplant and Tomato Whole Wheat Penne

Hungry for a dish that’s as vibrant as your feed? This eggplant and tomato whole wheat penne packs a punch with its rustic charm and bold flavors—no filter needed.

Ingredients

• 2 cups of whole wheat penne
• 1 medium eggplant, diced
• A couple of ripe tomatoes, chopped
• 2 cloves of garlic, minced
• A splash of olive oil
• A pinch of red pepper flakes
• 1/2 cup of fresh basil, torn
• Salt, just enough to season

Instructions

1. Preheat your oven to 400°F—this is where the magic starts.
2. Toss the diced eggplant with a splash of olive oil and a pinch of salt on a baking sheet. Roast for 20 minutes until golden. Tip: Don’t crowd the pan; give those cubes space to crisp up.
3. While the eggplant roasts, cook the penne according to the package instructions, but stop 1 minute short for al dente perfection.
4. Heat another splash of olive oil in a pan over medium. Sauté the garlic and red pepper flakes for 30 seconds until fragrant—just don’t let them burn.
5. Add the chopped tomatoes to the pan, cooking for 5 minutes until they start to break down. Tip: A little mash helps create a saucy texture.
6. Stir in the roasted eggplant and cooked penne, tossing everything together. Tip: A splash of pasta water can loosen things up if needed.
7. Finish with torn basil and another pinch of salt, tossing once more.

Dive into this dish where the eggplant turns creamy against the tangy tomatoes and al dente penne. Serve it straight from the pan for that family-style vibe, or top with extra basil for a pop of color.

Broccoli and Cauliflower Pasta Alfredo

Never underestimate the power of a creamy, dreamy pasta dish to turn your weeknight dinner into a celebration. This Broccoli and Cauliflower Pasta Alfredo is your ticket to a veggie-packed, comfort food heaven—ready in the time it takes to boil water.

Ingredients

• 8 oz of your favorite pasta (we’re fans of fettuccine here)
• A couple of cups of broccoli florets
• A couple of cups of cauliflower florets
• 2 tbsp of butter
• A splash of heavy cream
• 1 cup of grated Parmesan cheese
• A pinch of salt
• A crack of black pepper
• A clove of garlic, minced

Instructions

1. Bring a large pot of salted water to a boil. Toss in the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, steam the broccoli and cauliflower florets until just tender, about 5 minutes. Tip: Don’t overcook; you want a bit of crunch.
3. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
4. Pour in the heavy cream, then stir in the Parmesan cheese until the sauce is smooth. Tip: Keep the heat low to prevent the sauce from separating.
5. Drain the pasta and add it to the skillet with the sauce. Toss to coat evenly.
6. Gently fold in the steamed broccoli and cauliflower. Season with salt and pepper. Tip: Add a squeeze of lemon juice for a bright finish.
7. Serve immediately, garnished with extra Parmesan if you’re feeling fancy.

Fluffy pasta coated in a velvety Alfredo sauce, with bites of crisp-tender veggies—this dish is a textural dream. Try topping with toasted breadcrumbs for an irresistible crunch.

Sweet Potato and Kale Pasta

Transform your dinner game with this Sweet Potato and Kale Pasta—bold flavors, vibrant colors, and zero fuss. Toss it together for a weeknight win or meal prep like a boss.

Ingredients

• 8 oz whole wheat pasta
• 1 medium sweet potato, diced into 1/2-inch cubes
• A couple of handfuls of kale, stems removed and leaves torn
• 2 tbsp olive oil
• 3 cloves garlic, minced
• A splash of balsamic vinegar
• 1/2 tsp red pepper flakes
• Salt, just a pinch
• 1/4 cup grated Parmesan

Instructions

1. Preheat your oven to 400°F. Toss the sweet potato cubes with 1 tbsp olive oil and a pinch of salt. Roast for 20 minutes until tender and slightly caramelized.
2. While the sweet potatoes roast, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
4. Add the kale to the skillet, tossing until just wilted, about 2 minutes. Tip: A splash of balsamic vinegar here adds a nice tang.
5. Combine the drained pasta, roasted sweet potatoes, and kale mixture in the skillet. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
6. Finish with grated Parmesan, tossing once more to combine. Tip: Let it sit for a minute off the heat to let flavors meld.

Who knew healthy could taste this good? The sweet potatoes add a creamy texture against the al dente pasta, while the kale brings a slight crunch. Serve it up in bowls with extra Parmesan for a cozy, colorful meal that’s as Instagrammable as it is delicious.

Artichoke and Spinach Whole Wheat Pasta

Ready to dive into a dish that’s as nutritious as it is delicious? This Artichoke and Spinach Whole Wheat Pasta packs a flavorful punch with minimal fuss—perfect for those busy weeknights.

Ingredients

• 8 oz whole wheat pasta
• A couple of cups of fresh spinach
• 1 can of artichoke hearts, drained and chopped
• A splash of olive oil
• 2 cloves of garlic, minced
• A pinch of red pepper flakes
• 1/2 cup of grated Parmesan cheese
• Salt, just enough to season

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 a splash of olive oil in a large skillet over medium heat.
4. Add the minced garlic and a pinch of red pepper flakes, sautéing for about 1 minute until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
5. Toss in the chopped artichoke hearts and fresh spinach, cooking until the spinach wilts, about 2-3 minutes.
6. Drain the pasta, reserving a 1/4 cup of the pasta water.
7. Add the drained pasta to the skillet with the veggies, tossing to combine. Tip: The pasta water helps create a silky sauce that coats every strand.
8. Sprinkle in the grated Parmesan cheese, stirring until everything is evenly mixed and the cheese melts into the dish.
9. Season with salt to taste, give it one final toss, and remove from heat.

Artichoke and Spinach Whole Wheat Pasta is creamy, with a slight kick from the red pepper flakes. Serve it straight from the skillet for a rustic touch, or top with extra Parmesan for cheese lovers.

Roasted Red Pepper and Spinach Pasta

Now, let’s dive into a dish that’s as vibrant as your feed—Roasted Red Pepper and Spinach Pasta. It’s creamy, it’s dreamy, and it’s packed with flavors that’ll make your taste buds dance.

Ingredients

• 8 oz pasta (whatever shape you’re feeling)
• 2 cups fresh spinach, roughly chopped
• 1 cup roasted red peppers, sliced
• 3 cloves garlic, minced
• A splash of olive oil
• 1/2 cup heavy cream
• A couple of tbsp grated Parmesan
• Salt and pepper, just enough to season

Instructions

1. Boil the pasta in salted water until al dente, about 8-10 minutes. Save a cup of pasta water before draining.
2. Heat a splash of olive oil in a pan over medium heat. Add the garlic, sauté until fragrant, about 30 seconds.
3. Toss in the roasted red peppers and spinach, cook until the spinach wilts, about 2 minutes.
4. Pour in the heavy cream, let it simmer for a minute to thicken slightly.
5. Add the drained pasta to the pan, sprinkle with Parmesan, and toss to coat. If it’s too thick, loosen with a bit of the saved pasta water.
6. Season with salt and pepper, give it one final toss, and you’re golden.

Tip: For extra flavor, toast the garlic lightly before adding the other ingredients. Tip: Reserve more pasta water than you think you’ll need—it’s a lifesaver for adjusting consistency. Tip: Freshly grated Parmesan melts better and tastes richer than pre-shredded.

You’ll love the creamy texture with just the right bite from the pasta, and the roasted peppers add a sweet, smoky depth. Serve it straight from the pan for that rustic, no-fuss vibe, or plate it up with a sprinkle of extra Parmesan and a few basil leaves for the ‘gram.

Asparagus and Pea Whole Wheat Linguine

Perfect for those nights when you’re craving something light yet satisfying, this Asparagus and Pea Whole Wheat Linguine is a game-changer. Packed with fresh flavors and ready in a flash, it’s your new go-to.

Ingredients

• 8 oz whole wheat linguine
• A couple of handfuls of fresh asparagus, trimmed and cut into 1-inch pieces
• A cup of frozen peas
• A splash of olive oil
• 2 cloves of garlic, minced
• A pinch of red pepper flakes
• Half a lemon, zested and juiced
• A handful of grated Parmesan cheese
• Salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
3. Toss in the asparagus pieces, cooking for 3-4 minutes until bright green and slightly tender. Tip: Don’t overcook to keep that crisp bite.
4. Stir in the frozen peas, cooking for another 2 minutes until warmed through. Tip: Frozen peas are a time-saver and just as nutritious as fresh.
5. Drain the pasta, reserving a cup of pasta water. Add the linguine to the skillet with the veggies.
6. Drizzle with lemon juice, sprinkle the zest, and toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
7. Season with salt and pepper to taste, then finish with a generous sprinkle of Parmesan cheese.

Al dente linguine meets crisp-tender asparagus and sweet peas in this vibrant dish, with a kick of heat and a bright lemon finish. Serve it straight from the skillet for that rustic, family-style vibe.

Carrot and Ginger Spaghetti

Viral alert: This Carrot and Ginger Spaghetti is your next kitchen obsession. Bold flavors meet in a dish that’s as easy to make as it is to devour.

Ingredients

• 8 oz of spaghetti
• 2 large carrots, peeled
• a thumb-sized piece of ginger
• 2 tbsp olive oil
• a splash of soy sauce
• a couple of garlic cloves, minced
• a pinch of red pepper flakes
• salt, just enough to season

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, use a vegetable peeler to shave the carrots into ribbons. Grate the ginger finely.
3. Heat olive oil in a large pan over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
4. Toss in the carrot ribbons and grated ginger, stirring for 2-3 minutes until the carrots soften slightly.
5. Drain the spaghetti, reserving a cup of pasta water. Add the spaghetti to the pan with the carrots.
6. Pour in a splash of soy sauce and a bit of the reserved pasta water to create a light sauce. Toss everything together for another minute.
7. Season with salt to taste, give it one final toss, and remove from heat.

Outstanding in every bite, this dish offers a crunchy texture from the carrots with a spicy kick from the ginger. Serve it topped with extra red pepper flakes for those who dare or a sprinkle of Parmesan for a creamy contrast.

Beetroot and Goat Cheese Pasta

Unleash a burst of color and flavor on your plate with this vibrant Beetroot and Goat Cheese Pasta. It’s a creamy, tangy, and utterly Instagram-worthy dish that’s as easy to make as it is delicious.

Ingredients

• 8 oz pasta (whatever shape you love)
• 2 medium beetroots, peeled and diced
• A couple of garlic cloves, minced
• A splash of olive oil
• 4 oz goat cheese, crumbled
• A handful of fresh basil, chopped
• Salt and pepper, just enough to season
• A squeeze of lemon juice

Instructions

1. Preheat your oven to 400°F. Toss the diced beetroots with a splash of olive oil, salt, and pepper. Roast for 25 minutes until tender.
2. While the beets roast, cook the pasta according to package instructions until al dente. Reserve a cup of pasta water before draining.
3. In a pan, heat a splash of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
4. Add the roasted beetroots to the pan with the garlic. Mash them slightly with the back of a spoon for a rustic texture.
5. Stir in the cooked pasta, a splash of the reserved pasta water, and the crumbled goat cheese. Mix until the cheese melts into a creamy sauce.
6. Finish with a squeeze of lemon juice, the chopped basil, and adjust the seasoning with salt and pepper if needed.

Dive into this dish where the earthy sweetness of beets meets the creamy tang of goat cheese. Serve it with an extra sprinkle of goat cheese and basil on top for a pop of color and flavor.

Spaghetti with Garlicky Greens and Lemon

Viral recipes don’t always mean complicated. This one’s a weeknight hero—quick, vibrant, and packed with flavor. Let’s get straight to it.

Ingredients

• 8 oz spaghetti
• A couple of big handfuls of greens (spinach or kale works great)
• 3 garlic cloves, thinly sliced
• A splash of olive oil (about 2 tbsp)
• The zest and juice of 1 lemon
• A pinch of red pepper flakes
• Salt, just enough to season
• Parmesan cheese for serving

Instructions

1. Boil a large pot of salted water. Cook spaghetti according to package instructions until al dente. Tip: Save a cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large pan over medium heat. Add garlic and red pepper flakes, sauté until garlic is golden—about 1 minute. Tip: Don’t let the garlic burn or it’ll turn bitter.
3. Toss in the greens, stirring until just wilted—about 2 minutes. Tip: If using kale, give it an extra minute to soften.
4. Add the drained spaghetti to the pan. Squeeze in lemon juice and add zest, tossing everything together. If it’s too dry, splash in some reserved pasta water.
5. Season with salt, give it one final toss, and serve immediately with a generous sprinkle of parmesan.

Outrageously simple, right? The spaghetti comes out with a perfect bite, the greens add a fresh crunch, and the lemon gives it a bright kick. Try topping with toasted breadcrumbs for an extra crunch.

Conclusion

Savory, satisfying, and packed with nutrients, these 17 vegetable pasta recipes are a game-changer for any home cook looking to eat healthier without sacrificing flavor. We hope you’re inspired to whip up one (or more!) of these dishes. Don’t forget to share your favorites in the comments and pin this roundup to your Pinterest board for easy access to these delicious meals. Happy cooking!