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Healthy and Easy Pasta Recipe for a Quick Delicious Meal

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Learn how to make delicious pasta recipe healthy easy. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 8 ounces whole wheat or chickpea pasta (for extra fiber and protein)
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1 medium zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh baby spinach
  • 1/2 cup low-sodium vegetable broth or chicken broth
  • 1/4 cup grated Parmesan cheese (optional, or substitute with nutritional yeast for a dairy-free option)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional, for a bit of heat)
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves for garnish (or parsley if basil isn’t available)
  • Optional protein add-ins: grilled chicken breast, cooked shrimp, or white beans (about 1 cup)

If you’re short on zucchini or spinach, Mama Lu always said, “Use what’s fresh and what’s good.” Try swapping in bell peppers or kale instead. And if whole wheat pasta isn’t your thing, brown rice or quinoa pasta work beautifully here, too.

Instructions

  1. Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente—usually about 8 to 10 minutes. Drain and set aside, reserving about 1/2 cup of pasta water.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, stirring gently until the onion becomes translucent and fragrant, about 3 to 4 minutes. This step always reminds me of standing next to Mama Lu, inhaling the smells that filled her kitchen and promised something good was on the way.
  3. Toss in the diced zucchini and sauté for another 5 minutes, stirring occasionally. The zucchini should be tender but still have a little bite—just like Mama Lu’s skillet veggies back home.
  4. Add the cherry tomatoes, and cook until they start to soften and release their juices, about 3 minutes. Pour in the broth, letting it simmer and reduce slightly, around 4 to 5 minutes. This adds a lovely depth without any heaviness.
  5. Stir in the fresh spinach and cook until just wilted, about 2 minutes. Season the mixture with dried oregano, red pepper flakes if using, salt, and black pepper to taste. Remember, seasoning is a dance, not a science—taste as you go, just like Mama Lu taught me.
  6. Add the drained pasta to the skillet, tossing everything together. If the mixture feels dry, add a splash of the reserved pasta water until you reach your desired consistency. This simple trick keeps the dish moist and silky, much like the tender cornbread crumbs Mama Lu would sprinkle over a Sunday pot roast.
  7. Remove from heat and stir in the Parmesan cheese or nutritional yeast for a subtle, savory finish. If you’re adding cooked protein, fold it in now to warm through.
  8. Serve immediately, garnished with fresh basil leaves. I like to plate this up with a rustic spoonful of Mama Lu’s blackberry jam on the side—just a little nod to those mountain afternoons where sweet and savory danced together on our tongues.

Find it online: https://claracooking.com/pasta-recipe-healthy-easy/