21 Skinny Low Calorie Pasta Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Tandoori Pasta

Creamy Tandoori Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This tandoori pasta is creamy, hearty, and bold in flavor! A perfect quick lunch or dinner that is ready in 30 minutes. This recipe also happens vegan and can be made gluten-free.

Ingredients

• 2 cups dried pasta ((regular, wholemeal or gluten-free))
• 1 medium yellow onion (diced)
• 3 cloves garlic (minced)
• 2 teaspoons minced ginger
• 1/2-1 teaspoon chili powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/4 teaspoon turmeric powder
• 1 can diced tomatoes ((14.5oz/410g) )
• 1/2 tablespoon lemon juice
• 1/4 cup unsweetened vegan yogurt (or regular dairy yogurt )
• 1 teaspoon maple syrup
• salt (to taste)

Instructions

1. Start by bringing a pot of water to a boil, and cook pasta until al dente. Reserve some of the pasta water, then drain and rinse cooked pasta under cold water.
2. While cooking pasta, heat up a tablespoon of neutral-tasting oil in a cast-iron skillet/non-stick pan over medium-high heat. Add onion in and saute until translucent, about 2-3 minutes.
3. Stir garlic and ginger in, and fry for a minute.
4. Add in all spices and fry for another minute, or until fragrant.
5. Next, pour in diced tomato, and bring mixture to a boil. Lower the heat to a gentle simmer, and let it cook, covered, or 15 minutes, stirring occasionally.
6. Pour in some of the reserved pasta water to desired thickness. Then, add maple syrup, lemon juice, yogurt, and salt to taste.
7. Lastly, toss in pasta, and cook until everything is hot. Remove from heat, serve, and enjoy!

2. Light Asparagus Pasta with Fresh Basil

Light Asparagus Pasta with Fresh Basil is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘2’, ‘2-3’]

This Light Asparagus Pasta with Fresh Basil is the perfect meal to make when you want to impress but still want to keep things simple. This pasta is delicious on its own or with a choice of protein.

Ingredients

• ¼ cup raw pine nuts
• 1 tbsp avocado oil (or another cooking oil)
• 1 small yellow onion, finely chopped (or 2 small shallots)
• ¼ tsp sea salt
• 3-4 cloves garlic, finely sliced
• 20 asparagus spears, wooden ends removed, chopped into bite-sized pieces
• ¼ cup dry white wine (or broth)
• 1 tsp dried oregano (or 1 tbsp fresh, chopped)
• ½ tsp dried parsley (or 1 tsp fresh, chopped)
• ½ tsp dried rosemary (or 1 tsp fresh, finely chopped)
• ¼ – ½ tsp red pepper flakes (optional)
• 250g brown rice pasta (or pasta of your choice)
• 1 tbsp freshly squeezed lemon juice
• 2 tbsp fresh basil, chopped
• ½ cup grated Pecorino cheese, divided*
• Black pepper to taste

Instructions

1. Start by toasting the pine nuts. Heat a medium pan over medium-high heat. Add the pine nuts and toast tossing frequently for a few minutes until they’re evenly golden brown. Take off heat and set aside until ready to serve.
2. In a large pan, heat up the avocado oil over medium-high heat. Add the chopped yellow onion and the sea salt, and sautee for about 5 minutes on medium until translucent.
3. Add the garlic and cook for another 1-2 minutes.
4. Add the chopped asparagus, toss, and slowly pour in the wine.
5. Add the dried oregano, parsley, and rosemary. Add the red pepper flakes if using.
6. Cover and cook for about 10 minutes on medium-low heat, stirring occasionally.
7. While that’s cooking, cook the pasta according to package instructions. Save ½ cup of the starchy cooking water.
8. When the asparagus is dark green and tender but not mushy, squeeze in the lemon juice, add the basil, and the pasta. Sprinkle in ¼ of the pecorino cheese. Toss everything together and season with more sea salt and black pepper if desired.
9. Serve dusted with more Pecorino cheese and sprinkled with the toasted pine nuts.

3. Vegan Puttanesca

Puttanesca Sauce Without Anchovies Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘6’]

This vegan puttanesca pasta sauce without anchovies is a plant-based version of a classic, Italian-inspired dish. This sauce is quick, easy to make, and perfect for entertaining.

Ingredients

• 4 cups strained tomatoes ((or substitute crushed tomatoes))
• 3/4 cup olives ((pitted and cut in quarters))
• 1/4 cup capers ((drained))
• 1 tablespoon extra virgin olive oil
• 1 teaspoon dried oregano
• 2 teaspoons fresh chopped garlic
• 1/4 teaspoon dried chilli flakes
• Optional garnish: fresh basil or parsley

Instructions

1. Add the extra virgin olive oil and garlic to a large pot on the stove and sauté on low heat for approximately one minute to cook the garlic.
2. Add the strained tomatoes, oregano, and dried chilli flakes, then simmer on low heat, uncovered, for 25 minutes.
3. Add the olives and capers and simmer for an additional 5 minutes.
4. Optional: garnish with fresh basil or parsley.

4. Tahini Pasta

Tahini Pasta Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT17M · Yield: [‘6’]

This tahini pasta is creamy, delicious, and so easy to make for a quick dinner or lunch. This simple pasta dish is a must-try if you’re craving a nutritious, flavor-packed meal.

Ingredients

• 3/4 pounds pasta ((approximately 340 grams))
• 1/2 cup tahini
• the juice and zest of 1 lemon
• 1 chopped garlic clove
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cooking water from the pasta
• Optional garnish: chopped fresh basil or parsley

Instructions

1. Begin cooking 3/4 pounds pasta according to the package instructions.
2. While the pasta is cooking, add 1/2 cup tahini, the juice and zest of 1 lemon, 1 chopped garlic clove, 3/4 teaspoon salt, and 1/4 teaspoon black pepper to a large mixing bowl and mix well.
3. When the pasta is almost done cooking, remove 1/2 cup cooking water from the pasta (plus a little extra if your tahini is on the drier side).
4. Gradually whisk the cooking water into the tahini mixture until the sauce is smooth and creamy.
5. Once the pasta is cooked and drained, toss it with the tahini sauce until evenly coated.
6. Garnish with chopped fresh basil or parsley (optional).

5. Instant Pot Minestrone Soup

Instant Pot Minestrone Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 2 garlic cloves, minced
• 1 medium potato, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 1 can cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup small pasta (ditalini or rotini)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups spinach or kale (optional)

Instructions

1. 1. Set Instant Pot to Sauté and heat oil; cook onion, celery, and carrot until softened.
2. 2. Add garlic and cook 1 minute more.
3. 3. Add potato, zucchini, tomatoes, beans, broth, oregano, and basil; season with salt and pepper.
4. 4. Seal lid; cook on high pressure 5 minutes; quick release.
5. 5. Open and stir in pasta; set to Sauté and simmer 6–8 minutes until pasta is al dente.
6. 6. Stir in greens if using; adjust seasoning; ladle into bowls and serve.

6. Low Carb Baked Feta Pasta

Low Carb Baked Feta Pasta Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

This creamy and delish feta pasta bake is an easy, Mediterranean inspired meal.

Ingredients

• 8 ounce block feta cheese
• ¾ lb cherry tomatoes (or grape tomatoes, about 3 cups)
• 3 Tablespoons olive oil
• 3 cloves garlic (minced)
• ½ teaspoon basil
• ½ teaspoon oregano
• ⅛ teaspoon red chili flakes
• ¼ cup fresh basil
• 4 medium zucchini
• salt & pepper (to taste)
• fresh basil and parsley (for serving)

Instructions

1. Preheat oven to 400°F.
2. Toss tomatoes with olive oil and garlic in a baking dish. Nestle feta in the tomatoes. Bake for 25 minutes.
3. While baking, spiralize zucchini into medium spirals. Cook zucchini over medium heat 3-4 minutes or just until heated through but still tender-crisp.
4. Remove tomatoes and feta from oven. Feta should be melty soft and browned, and the tomatoes soft and splitting. Stir the mixture, then add zucchini noodles and half of the basil. Mix well.
5. Place back into the oven and broil 2-3 minutes. Top with remaining herbs and serve.

7. Spaghetti Squash Feta Cheese Casserole

Baked Spaghetti Squash Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT60M · Yield: [‘6’]

If you loved that viral TikTok feta pasta recipe, get ready to be blown away. This Baked Spaghetti Squash Casserole recipe is my macro-friendly take on the delicious dish. Filled with warm flavors from additions like basil, pesto, and thyme, it will completely satisfy your comfort food cravings!

Ingredients

• cooking spray
• 1 medium spaghetti squash
• 1 tsp Everything But the Bagel seasoning
• 1 tsp minced garlic
• 1 lbs ground turkey (99% lean)
• 1½ cup white onion (diced)
• 1 tsp Italian seasoning
• 8 oz feta cheese (1 block)
• 2 cups cherry tomatoes
• 4 stalks fresh basil
• 4 stalks fresh thyme
• 1 Knorr Pesto Seasoning packet
• 1 cup spinach (chopped)
• 1 cup fat-free mozzarella cheese

Instructions

1. Preheat your oven to 400°F.
2. Cut your spaghetti squash in half and use a spoon to remove the seeds from the center. Spray the squash with cooking spray or brush with olive oil. Then, sprinkle with Everything but the Bagel seasoning and place face down on a baking sheet.
3. Bake for 25-30 minutes or until the squash can be shredded with a fork.
4. While the squash is baking, grease a casserole dish. Then, place the block of feta cheese, fresh herbs, sliced cherry tomatoes, and diced onion in the dish.
5. Place casserole dish in the oven on the same rack as the squash and bake for 30 minutes.
6. Next, let’s start preparing the ground turkey. Heat a skillet to medium-heat and spray with cooking oil. Then, add the ground turkey, minced garlic, and Italian seasoning. Cook until the meat is done.
7. Grab a small sauce pot. Add the Knorr Pesto Seasoning packet and cook according to instructions on the bag.
8. Once the spaghetti squash, feta, and vegetables are done baking, remove from the oven. Shred the spaghetti squash with two forks and place into the casserole dish with the baked feta and vegetables.
9. Fold in chopped spinach immediately. The heat from the other ingredients will make the spinach wilt just like we want.
10. Then, stir in the cooked ground turkey. Add the pesto sauce and keep stirring.
11. Top the casserole with mozzarella cheese. Broil at 500°F for 3-5 minutes or until cheese starts to bubble/brown.
12. Serve hot and enjoy!

8. Rainbow Orzo Salad

Rainbow Orzo Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

Rainbow Orzo Salad is a bright and colorful salad that’s perfect for warmer weather. It’s crunchy, light and fresh. This easy pasta salad is the perfect side dish or light lunch.

Ingredients

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1 clove garlic, minced
• 1/2 teaspoon Italian seasoning
• salt and pepper, to taste
• 1 1/2 cups uncooked orzo pasta
• 1 cup cherry tomatoes, quartered
• 1/2 orange bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1 cup diced cucumber
• 1/4 cup chopped red onion (optional)
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh basil, sliced
• salt and pepper, to taste

Instructions

1. Make the pasta. Bring a large pot of salted water to a boil. Cook orzo until al dente, according to package directions.
2. While the pasta is cooking, make the dressing by whisking all the dressing ingredients together in a small bowl until combined (or shake together in a jar). Set aside.
3. Drain and rinse the orzo with cold water, about 1 minute, or until cooled. Place in a large bowl.
4. Add in the tomatoes, peppers, cucumber, red onion (optional), feta cheese, and basil. Toss to combine. Drizzle with the dressing and toss again to combine. Season with salt and pepper, to taste.
5. Serve immediately or store in an air tight container in the refrigerator. Enjoy!

9. Risoni with Spiced Roasted Butternut Pumpkin

Risoni with Spiced Roasted Butternut Pumpkin is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 people’]

As far as a good winter salad recipe goes, nothing quite beats the wholesome combination of a hearty pasta and spiced roasted butternut pumpkin.

Ingredients

• 800 g butternut pumpkin
• 4 tbsp olive oil (divided)
• ¼ tsp cumin powder
• ¼ tsp coriander powder
• ¼ tsp paprika
• 2 cups risoni ((orzo))
• ½ cup cilantro (chopped (coriander))
• ¼ cup peanuts (crushed)
• ¼ cup dried currants
• ¼ cup dried cranberries
• salt (to taste)
• pepper (to taste)

Instructions Salad

1. Cut the pumpkin into small 2 cm cubes. In a medium mixing bowl, add 2 tbsp of olive oil, cumin powder, coriander powder and paprika. Season with salt and pepper and mix well to ensure the pumpkin is well coated.
2. Line a sheet pan with baking paper. Spread out the butternut pumpkin evenly across the sheet pan and place in the oven at 200°C or 390°F for 20 minutes. Remove the sheet pan from the oven.Flip the pumpkin to expose the underside and bake for another 8 minutes. We are looking for a nice golden-brown colour.
3. Bring a small saucepan of water to boil. Add salt. Pour in 2 cups of risoni (orzo) and cook for about 8 minutes or until al dente. Remove from the heat and drain in a colander under cool running water to stop the cooking process. Set aside to dry.
4. Chop the cilantro (coriander) to yield ¼ cup.
5. On a small fry pan, dry toast the crushed peanuts for 2 minutes or until it turns a nice brown colour. Set aside to cool.

Assembly

1. In a large mixing bowl, add cooked risoni, roasted butternut pumpkin, dried cranberries, dried currants, chopped cilantro (coriander) and toasted crushed peanuts together.
2. Pour in 2 tbsp of olive oil.
3. Add salt and pepper.
4. Stir the ingredients gently until it is evenly coated. Serve.

10. Protein Pasta Salad with Kidney Beans

High Protein Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

This refreshing high-protein pasta salad is satisfying, delicious, and packed with 23g of plant protein per serve. Great for summer, this dish also refrigerates beautifully and is meal prep-friendly.

Ingredients

• 2 cups high protein pasta (or regular pasta *see notes)
• 2 cups shredded romaine lettuce
• 1 medium yellow bell pepper (diced)
• 1 15 oz can red kidney beans (or other kinds of beans)
• 1 cup frozen shelled edamame
• 12 cherry / grape tomatoes (halved )
• salt and pepper (to taste )
• 1/2 cup raw cashews (presoaked overnight (or 1/2 cup greek yogurt))
• 1/3 cup water
• 1/4 cup white wine vinegar (or red wine vinegar/lemon juice )
• 2 tablespoons nutritional yeast
• 2 teaspoon maple syrup (or another liquid sweetener )
• 2 teaspoon Italian seasonings
• 1 teaspoon dijon mustard
• 1 clove garlic
• salt and pepper (to taste )

Instructions

1. Bring a pot of water to a gentle simmer and cook pasta according to package instructions. Add edamame to the pot during the last few minutes of cooking.
2. Cook pasta until tender. Drain the edamame and pasta from the pot, then rinse with cold water. Set aside.
3. While the pasta cooks, make the creamy Italian dressing by combining all the ingredients in a blender and blending until smooth.
4. In a large salad bowl, place in all ingredients and pour in dressing. Mix until everything is thoroughly combined. Give it a taste and add more seasonings, if needed.
5. Enjoy immediately. Or, chill it for an hour before serving for better texture and flavor.

11. Easy Zoodles

Easy Zoodles Recipe (Zucchini Noodles for Beginners) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT8M · Total: PT13M · Yield: 4

This Easy Zoodles Recipe is a great introduction to Zucchini Noodles! Ready in about 15 minutes. Add more veggies to dinner! • Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegetarian (depending on choice of sauce) •

Ingredients

• 1 (9-10 ounce) zucchini
• 8 ounces whole wheat spaghetti
• your favorite pasta sauce, warmed

Instructions

1. Cook pasta according to package directions, omitting salt and oil.
2. Meanwhile, make the zoodles: First, remove the zucchini’s stem. Then, using a spiralizer’s spaghetti blade, spiralize the zucchini (which should yield about 8 ounces / 3 cups of zoodles).
3. Place zoodles in the bottom of the colander where you will drain off the boiling pasta water. When the pasta is done cooking, drain the pasta over top of the zoodles in the colander.
4. Toss zoodles and pasta together to combine, and place in a serving bowl, topped with your favorite sauce.

12. Tuna Pasta Salad

Tuna Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz pasta (fusilli, farfalle, or penne)
• 2 cans tuna in water, drained
• 1 cup celery, finely chopped
• 1/2 cup red onion, finely chopped
• 1 cup frozen peas, thawed (optional)
• 1 cup mayonnaise
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard (optional)
• 2 tablespoons chopped fresh dill or parsley
• Salt and pepper to taste

Instructions

1. 1. Cook pasta in salted water until al dente; drain and rinse with cold water.
2. 2. In a large bowl, whisk mayo, lemon juice, and mustard; season with salt and pepper.
3. 3. Stir in tuna, celery, red onion, and peas until evenly coated.
4. 4. Add cooled pasta and chopped herbs; toss to combine.
5. 5. Refrigerate 20–30 minutes before serving.

13. Vegetable Pasta Salad

Healthy Vegetable Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT210M · Yield: [‘8’]

Pasta salad with crunchy and flavorful vegetables. Dressed with a lemon dill avocado mayonnaise sauce.

Ingredients

• 8 oz pasta (elbow, cooked)
• 1/3 cup carrot (shredded or finely chopped)
• 1/3 cup celery (finely chopped)
• 1/4 cup green onion (chopped)
• 1/3 cup green pepper (cinely chopped)
• 2 radishes (thinnly sliced, julienned)
• 1/2 cup zucchini (shredded)
• 1/2 cup avocado mayonnaise
• 2 tbsp Greek yogurt (low-fat)
• 2 tsp vinegar (white wine)
• 1 tsp lemon juice
• 1/4 tsp dill (dried)
• 1/4 tsp salt

Instructions

1. Cook basta in boiling water per package directions. Run under cold water. Drain. Set aside.
2. Chop and shred vegetables. Add to a large bowl.
3. Whisk mayonnaise and Greek yogurt in a bowl.
4. Whisk in vinegar, lemon, dill, and salt.
5. Add dressing to vegetables. Toss lightly. Transfer to a covered dish. Refrigerate for at least 3 hours.
6. Remix salad prior to serving.

14. Creamy Mushroom Pasta with Tomatoes

Creamy Mushroom Pasta with Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz pasta (penne or rigatoni)
• 2 tablespoons olive oil
• 8 oz mushrooms, sliced
• 2 garlic cloves, minced
• 1 cup crushed tomatoes
• 1/2 cup heavy cream or whole milk
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• Salt and pepper to taste
• Optional garnish: chopped fresh parsley

Instructions

1. 1. Cook pasta in salted water until al dente; reserve 1/2 cup cooking water, then drain.
2. 2. In a skillet, heat olive oil and sauté mushrooms until browned and caramelized, about 5–7 minutes.
3. 3. Add garlic and cook 1 minute.
4. 4. Stir in crushed tomatoes and thyme; simmer 3–5 minutes.
5. 5. Stir in cream and simmer until slightly thickened; season with salt and pepper.
6. 6. Add cooked pasta and cheese; toss to coat, thinning with reserved pasta water if needed.
7. 7. Serve with a sprinkle of parsley if desired.

15. Vegan Sun-Dried Tomato Pasta

Vegan Sun-Dried Tomato Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’]

If you’re looking for a delicious and easy vegan pasta dish, look no further than this creamy sun-dried tomato pasta.

Ingredients

• 8 oz sun dried tomato
• 4 cups dry penne pasta or your choice of pasta
• 1 1/4 cup almond milk warm
• 3 tsp nutritional yeast
• 1 tsp italaian seasoning
• 2 garlic cloves
• 2 tbsp olive oil from sun dried tomatoes
• salt to taste
• 2 tsp red chili flakes (crushed red pepper)
• 2 tbsp pasta water
• 2 -3 tsp chopped parsely (if you desired)

Instructions

1. Start by cooking the pasta according to package instructions.
2. While the pasta is cooking, prepare the sauce. Heat 1 teaspoon of oil in a small pan and saute the whole garlic cloves for 2 minutes or until it’s roasted. And keep it aside.
3. Strain the sun-dried tomatoes from the oil. Keep 10 -15 sliced sun-dried tomatoes aside. (check above for step by pictures with the method)
4. Place the strained sun-dried tomatoes, almond milk, nutritional yeast, roasted garlic, 1 teaspoon chili flakes, olive oil and Italian seasonings in a blender or food processor and blend until smooth. (check above for step by pictures with the method)
5. Once the pasta is cooked, drain it and add it to a large bowl. Pour the sauce over the pasta and add the sliced sun-dried tomatoes, pasta water, remaining chili flakes, and chopped parsley. Mix everything together to get an even mix. Serve immediately. Enjoy!

16. Israeli Couscous Salad

Pearl Couscous Salad with Spinach is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘8’, ‘8 people’]

Couscous salad with spinach, tomatoes and a light dressing made with fresh orange juice.

Ingredients

• 2 cups pearl couscous
• ¼ teaspoon salt
• 1 cup baby spinach (sliced into 1/4 inch strips)
• 1 cup cherry tomatoes (halved)
• ¼ cup red onion (finely chopped)
• zest from one orange
• juice from one orange
• 2 Tablespoons olive oil
• 1 clove garlic (minced)
• ¼ teaspoon pepper
• ¼ teaspoon salt

Instructions

1. Cook couscous according to package directions. 

Dressing

1. Mix orange zest, freshly squeezed orange juice, olive oil, garlic and salt and pepper together. 
2. While couscous is still warm, but not hot, pour dressing over couscous. Stir.

Assemble Salad

1. When couscous has cooled to room temperature, add spinach, tomatoes and onions. Stir. Add additional salt and pepper if needed. 
2. Salad can be eaten right away or covered and refrigerated until chilled. 

17. Gluten-Free Pasta Salad

Gluten Free Pasta Salad with Tarragon Mustard Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [‘4’, ‘4 people’]

This black bean spaghetti is an excellent ingredient for a healthy gluten free pasta. Add some lean, baked chicken and you’ll have a hearty salad to have as a side or a meal on its own.

Ingredients

• 160 g chicken tenderloin
• 2 tsp Dijon mustard
• 2 tsp Worcestershire sauce
• 4 sprigs tarragon
• ½ lemon (juice, divided)
• 1 garlic clove
• 80 g black bean spaghetti
• 6 slices salad onion
• 60 g marinated roasted capsicum
• 30 g baby spinach
• 10 g basil
• 1 tbsp olive oil
• salt (to taste)
• pepper (to taste)

Instructions Salad

1. Turn the oven on to 220°C or 425°F.
2. Cut the chicken strips into large bite sizes. Marinate with Dijon mustard, Worcestershire sauce, tarragon, juice of ¼ lemon and chopped garlic clove. Place it in a baking dish and put in the oven for 12 minutes. Remove and set aside.
3. Bring a medium sized saucepan to the boil. Add the black bean spaghetti and bring it down to a simmer. Boil for 6-8 minutes or until al dente.When cooked, drain pasta in a colander and run under cold water to stop the cooking process. Set it aside and let it dry.
4. Thinly slice salad onion.
5. In a medium sized mixing bowl, add baby spinach, basil, salad onion and baked chicken. Add juice of ¼ lemon and 1 tbsp olive oil. Toss until well combined.
6. Thinly slice the marinated roasted capsicum.
7. In another medium sized mixing bowl, add the cooked black bean spaghetti and marinated roasted capsicum. Add 1 tbsp of the oil from the marinated roasted capsicum, generous amounts of salt and some pepper. Toss until well combined.

Assembly

1. On a flat plate, place the spinach, basil, salad onion and chicken salad in a heap, to one side.
2. Divide the pasta mix into 4. Then place one portion in a large ladle. Using a fork, twirl the pasta whilst it’s in a ladle to create a twirled portion. Place on the other half of the plate. Repeat for the other 3 portions.
3. Season with salt and pepper.
4. Add basil for garnish. Serve.

18. Springtime Asparagus Tomato Pasta

Springtime Asparagus-Tomato Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT22M · Total: PT30M · Yield: 6

Springtime Asparagus-Tomato Pasta is a perfect weeknight meal for Spring and early Summer, when fresh asparagus is available at the farmers’ market. Eat the leftovers cold for a light pasta salad!

Ingredients

• 1 large bunch asparagus
• 1/2 teaspoon coarse salt, plus more for pasta water
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, finely minced (if you like a lot of garlic use 3 cloves)
• 1/2 cup extra virgin olive oil, plus 2 tablespoon , (divided)
• 1/8 teaspoon pepper flakes, (optional)
• 1 lb tube pasta, (like rotini, rigatoni, or penne)
• 1 pint cherry or grape tomatoes
• 1/4 cup white wine, (optional; see Recipe Note #1)
• 1/2 cup feta cheese, (optional; see Recipe Note #2)

Instructions

1. Preheat oven to 375º. Prep the asparagus by snapping off the woody ends and laying the spears on a foil-lined baking sheet. Sprinkle with salt and pepper. Drizzle with extra-virgin olive oil; toss to combine. Place in the oven and bake 8 minutes, then flip and bake until lightly browned and crisp-tender, another 6–7 minutes.
2. Meanwhile, bring a pot of well-salted water to a boil. Gently sauté the garlic and pepper flakes in the olive oil over low heat. Boil the pasta according to package directions, stopping 2 minutes short of the directed time for al dente.
3. Reserve 1/4 cup of the pasta water. Drain the pasta and add to the skillet with the olive oil mixture. Add the reserved pasta water (or see Recipe Note #1). Stir the pasta and lid for 2 minutes. Add the asparagus and tomatoes; toss to combine. Sprinkle with feta cheese (if using) and serve.

19. Pasta Primavera

Pasta Primavera Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘8’, ‘8 servings’]

This Pasta Primavera Recipe is a simple and delicious pasta dish packed with lightly cooked fresh seasonal vegetables tossed in a light butter and cream sauce.

Ingredients

• Salt
• 2 cups broccoli florets
• 1/2 pound asparagus (woody ends removed and chopped into 1” pieces)
• 1 cup peas (fresh or frozen)
• 1 red bell pepper (seeded and chopped)
• 1 orange bell pepper (seeded and chopped)
• 10 ounces penne pasta
• 1 tablespoon olive oil
• 2 tablespoon butter
• 5 cloves garlic (minced)
• 1 medium zucchini (halved and sliced)
• 1 yellow squash (halved and sliced)
• 10 ounces cherry tomatoes
• 1/2 cup green onions (chopped)
• 1/3 cup vegetable broth
• 1/2 cup half and half
• 1/2 cup parmesan cheese (grated)
• 2 tablespoon fresh parsley (minced)
• Lemon wedges (for serving)

Instructions

1. Blanch the broccoli, asparagus, peas, and bell pepper – Bring a large pot of heavily salted water to a boil over high heat. Fill a separate bowl with ice and water and set aside. Once the water comes to a boil, add the broccoli and boil for 30 seconds before adding the asparagus, peas, and bell pepper. Boil everything for 1 minute. Use a large slotted spoon to transfer vegetables to the ice water bath (reserve the pot of salted water to boil the penne) to stop cooking and lock in color. Once cool, drain in a colander and set aside.
2. Cook the penne – Return the pot of salted water to a boil over high heat. Add the penne and cook until al dente (approximately 2-3 minutes less than the recommended time). Drain and rinse with warm water. Set aside.
3. Sauté the garlic and squash – In a large pan with high sides, heat the olive oil and butter over medium-high heat. Add the garlic, zucchini, and yellow squash, and cook for 1-2 minutes stirring often. Add the cherry tomatoes and green onion and continue to cook for an additional 1-2 minutes. Stir often.
4. Add the broth, half and half, and blanched vegetables – Add the vegetable broth and half and half (or full cream) to the pan. Increase heat to high and bring to a low boil. Add the blanched vegetables and cooked pasta to the pot and mix well to combine. Reduce heat to low.
5. Stir in the shredded parmesan – Stir in the shredded parmesan and season with salt and pepper to taste.
6. Serve – Serve garnished with fresh chopped parsley, fresh cracked black pepper, and fresh lemon juice, if desired.

20. Creamy Vegan Avocado Pasta

Creamy Vegan Avocado Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT13M · Total: PT23M · Yield: [‘4’]

This vegan avocado pasta is simple to make and is just as delicious as traditional pasta with cheese sauce. You won’t believe how creamy and flavorful this dish is – give it a try today!

Ingredients

• 3 cups dry pasta – Gemelli pasta
• 2 avocados
• 1 tbsp nutritional yeast
• 1 tbsp olive oil
• 2 tsp lemon juice
• ½ cup oat milk
• 1 garlic clove
• ½ cup basil leaves chopped
• salt to taste
• ½ tsp black pepper powder
• ½ cup chopped cherry tomatoes (optional)

Instructions

1. Cook your pasta according to the package instructions. Just before draining the pasta, reserve 1/4 cup of the pasta water and set it aside.
2. Prepare avocado pasta sauce: Put everything listed in the ingredients list into the blender or food processor. Blend to a super smooth and creamy consistency.
3. Mix avocado sauce with your pasta, add the pasta water gradually to get the right consistency. Mix well and top with cherry tomatoes and chilli flakes (if you desire), and enjoy!

21. Spinach Green Pasta Sauce

Spinach Green Pasta Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘3’, ‘3-4’]

This green pasta sauce is blended and ready in minutes, all you gotta do is cook your spaghetti, sautee some onion, and warm up your sauce!

Ingredients

• 1 cup milk of choice (I like cashew milk here)
• ¼ cup vegetable stock (or water/more milk)
• 3 cloves garlic
• 140g baby spinach (1 box, approx. 4 cups packed)
• ½ cup fresh basil leaves
• ½ tsp tapioca starch (or cornstarch)
• ¼ tsp chili flakes
• ¼ tsp sea salt (plus more to taste)
• 1 tbsp avocado oil (or other cooking oil)
• 1 medium yellow onion, finely chopped
• ¼ tsp sea salt
• 8 oz spaghetti
• A squeeze of lemon (optional but recommended, approx. 1 tsp)
• ½ cup grated Pecorino Romano cheese (or parmesan, plus more for serving)
• Freshly ground black pepper

Instructions

1. Add the milk, vegetable stock, garlic, baby spinach, fresh basil, tapioca starch, chili flakes, and sea salt to a high speed blender and blend until smooth. The sauce will be thin but will thicken as it cooks later.
2. Heat a pan over medium-high heat and add the finely chopped onion and sea salt. Cook, stirring often for 5-7 minutes until translucent.
3. Add a splash of vegetable stock or water to the pan before adding the sauce to deglaze so the milk doesn’t burn. Pour in the blended sauce and stir.
4. Let the sauce simmer on medium heat for about 10 minutes stirring occasionally.
5. While the sauce is simmering, cook the spaghetti according to package instructions.
6. Reserve ½ cup of the pasta water and drain and rinse the spaghetti.
7. Add them to the sauce along with a squeeze of lemon, and toss gently to combine. Add pasta water as needed.
8. Serve with more Pecorino, black pepper, or more chili flakes if desired.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.