19 Simple High-Fiber Meals for Better Digestive Health

Looking for delicious dinners that support your digestive system? These fiber-rich recipes make it easy to boost your daily intake while enjoying satisfying, flavorful meals.

Each dish combines wholesome ingredients like beans, vegetables, and whole grains to create hearty dinners that taste amazing and keep you feeling great.

01. Quick Pea & Spinach Carbonara

Creamy egg-based sauce coats tender pasta with bright peas and fresh spinach. This lighter take on carbonara delivers comfort food satisfaction in under 20 minutes.

Ingredients: 12 oz fresh fettuccine, 3 large pasteurized eggs, ¾ cup grated Parmesan cheese, 1 cup frozen peas, 4 cups fresh spinach, 3 cloves garlic (minced), 2 tablespoons olive oil, salt and black pepper to taste.

How To Make Quick Pea & Spinach Carbonara

1. Bring a large pot of salted water to boil and cook fresh pasta according to package directions until al dente. Reserve 1 cup pasta cooking water before draining, as you’ll need this starchy liquid for the silky sauce.

2. While pasta cooks, whisk together eggs, Parmesan cheese, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. This mixture will create your creamy carbonara base without using heavy cream.

3. Heat olive oil in the empty pasta pot over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add frozen peas and cook for 2 minutes until heated through and bright green.

4. Add hot drained pasta to the pot with peas, then remove from heat. Immediately add spinach and toss until wilted. Quickly pour in egg mixture while tossing constantly to create a creamy sauce that coats every strand without scrambling the eggs.

02. Sheet-Pan Gnocchi with Broccoli & White Beans

Pillowy gnocchi roasts alongside vibrant broccoli and creamy cannellini beans on one pan. Lemon and olive oil bring everything together for an effortless weeknight dinner.

Ingredients: 1 lb shelf-stable gnocchi, 4 cups broccoli florets, 1 can (15 oz) cannellini beans (drained and rinsed), ¼ cup olive oil, 1 lemon (zested and juiced), 3 cloves garlic (minced), ½ teaspoon red pepper flakes, salt and pepper to taste.

How To Make Sheet-Pan Gnocchi with Broccoli & White Beans

1. Preheat your oven to 450°F and line a large rimmed baking sheet with parchment paper. This high heat will create crispy edges on the gnocchi while keeping the centers tender and fluffy.

2. Toss gnocchi, broccoli florets, and cannellini beans with olive oil, minced garlic, red pepper flakes, 1 teaspoon salt, and ½ teaspoon black pepper. Spread everything in a single layer on the prepared baking sheet.

3. Roast for 20-25 minutes, stirring halfway through, until gnocchi are golden brown and slightly crispy on the outside. The broccoli should be tender with lightly charred edges that add wonderful flavor.

4. Remove from oven and immediately drizzle with fresh lemon juice and sprinkle with lemon zest. The bright citrus cuts through the richness and makes all the flavors pop beautifully.

03. Beef & Bean Sloppy Joes

Classic comfort food gets a healthy makeover with fiber-rich beans replacing half the meat. These hearty sandwiches satisfy your cravings while boosting nutrition significantly.

Ingredients: ½ lb lean ground beef, 1 can (15 oz) black beans (drained and rinsed), 1 medium onion (diced), 1 bell pepper (diced), ¾ cup tomato sauce, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, 6 whole wheat hamburger buns.

How To Make Beef & Bean Sloppy Joes

1. Heat a large skillet over medium-high heat and cook ground beef, breaking it up with a wooden spoon, until browned and cooked through, about 5-6 minutes. The meat should be nicely caramelized for maximum flavor.

2. Add diced onion and bell pepper to the skillet with the beef. Cook for 4-5 minutes, stirring occasionally, until vegetables are softened and onion becomes translucent. This builds a flavorful base for your sauce.

3. Stir in black beans, tomato sauce, tomato paste, Worcestershire sauce, and smoked paprika. The beans add heartiness and fiber while the paprika gives a subtle smoky depth that makes these taste incredible.

4. Simmer the mixture for 8-10 minutes, stirring occasionally, until sauce thickens and flavors meld together beautifully. Season with salt and pepper to taste, then serve on toasted whole wheat buns for extra fiber.

04. Zucchini-Chickpea Veggie Burgers with Tahini-Ranch Sauce

Savory plant-based patties packed with zucchini and chickpeas create satisfying burgers. Creamy tahini-ranch sauce and fresh toppings make these irresistible.

Ingredients: 1 can (15 oz) chickpeas (drained and rinsed), 1 medium zucchini (grated), ½ cup breadcrumbs, 1 egg, 2 cloves garlic (minced), ¼ cup tahini, 2 tablespoons Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon dried dill, 6 burger buns, arugula and tomato slices for serving.

How To Make Zucchini-Chickpea Veggie Burgers with Tahini-Ranch Sauce

1. Grate zucchini and squeeze out excess moisture using a clean kitchen towel. This step is crucial for preventing soggy burgers. Mash chickpeas in a large bowl, leaving some chunks for texture.

2. Mix squeezed zucchini, mashed chickpeas, breadcrumbs, egg, and minced garlic until well combined. Season with salt and pepper, then form into 6 patties. Let them rest for 10 minutes to help hold together.

3. For the sauce, whisk together tahini, Greek yogurt, lemon juice, dried dill, and 2 tablespoons water until smooth and creamy. This herb-flecked sauce is absolutely delicious and pairs perfectly with the earthy patties.

4. Heat 2 tablespoons oil in a large skillet over medium heat. Cook patties for 4-5 minutes per side until golden brown and heated through. Serve on buns with tahini-ranch sauce, fresh arugula, and juicy tomato slices.

05. Marry Me Chickpeas

Creamy chickpeas swimming in rich sun-dried tomato sauce create an irresistible vegetarian dinner. This plant-based twist on the viral chicken dish delivers incredible flavor.

Ingredients: 2 cans (15 oz each) chickpeas (drained and rinsed), ½ cup sun-dried tomatoes in oil (chopped), ¾ cup heavy cream, ¼ cup white wine, 3 cloves garlic (minced), 1 medium onion (diced), 2 tablespoons olive oil, ½ cup grated Parmesan cheese, fresh basil for garnish.

How To Make Marry Me Chickpeas

1. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5 minutes until softened and lightly golden. The caramelized onion adds sweetness that balances the tangy tomatoes perfectly.

2. Add minced garlic and chopped sun-dried tomatoes to the skillet. Cook for 1 minute until fragrant, then pour in white wine. Let it simmer for 2 minutes to cook off the alcohol and concentrate flavors.

3. Stir in chickpeas and heavy cream, bringing the mixture to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, until sauce thickens and chickpeas are heated through. The cream creates a luscious, restaurant-quality sauce.

4. Remove from heat and stir in Parmesan cheese until melted and incorporated. Season with salt and pepper to taste, then garnish with fresh torn basil leaves. Serve with crusty bread to soak up every drop of that incredible sauce.

06. Spinach & Artichoke Dip Pasta

Your favorite creamy dip transforms into a satisfying pasta dinner in just 20 minutes. Rich, cheesy sauce coats tender noodles with spinach and artichoke hearts.

Ingredients: 12 oz penne pasta, 4 oz cream cheese (softened), ½ cup mayonnaise, ½ cup grated Parmesan cheese, 1 cup frozen spinach (thawed and squeezed dry), 1 can (14 oz) artichoke hearts (drained and chopped), 2 cloves garlic (minced), ½ cup pasta cooking water.

How To Make Spinach & Artichoke Dip Pasta

1. Cook pasta according to package directions until al dente. Reserve ½ cup of the starchy pasta cooking water before draining, as this will help create a silky sauce that clings perfectly to every piece.

2. While pasta cooks, combine softened cream cheese, mayonnaise, and Parmesan cheese in a large bowl. Whisk until smooth and creamy. This forms the rich base that mimics your favorite spinach artichoke dip.

3. Add hot drained pasta to the cream cheese mixture along with squeezed spinach, chopped artichoke hearts, and minced garlic. Toss everything together, adding reserved pasta water gradually until you reach your desired consistency.

4. The residual heat from the pasta will warm the sauce and meld all the flavors beautifully. Season with salt and pepper to taste, and serve immediately while hot and creamy. This comfort food classic never gets old.

07. 20-Minute White Bean Soup

Hearty white beans and vegetables create a satisfying soup in record time. A splash of cream adds richness to this fiber-packed dinner that’s perfect for busy nights.

Ingredients: 2 cans (15 oz each) cannellini beans (drained and rinsed), 4 cups vegetable broth, 2 cups frozen sweet potatoes (diced), 2 cups frozen collard greens, 1 medium onion (diced), 3 cloves garlic (minced), ¼ cup heavy cream, 2 tablespoons olive oil, salt and pepper to taste.

How To Make 20-Minute White Bean Soup

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened and fragrant. The sautéed onion creates a flavorful foundation for this quick soup.

2. Add minced garlic and cook for another 30 seconds until aromatic. Pour in vegetable broth and bring to a boil over high heat. The hot broth will quickly cook the frozen vegetables.

3. Add frozen sweet potatoes and cannellini beans to the boiling broth. Reduce heat to medium and simmer for 8-10 minutes until sweet potatoes are tender when pierced with a fork.

4. Stir in frozen collard greens and cook for 2-3 minutes until wilted and heated through. Remove from heat and stir in heavy cream for body and richness. Season generously with salt and pepper before serving with crusty bread.

08. White Bean & Sun-Dried Tomato Gnocchi

Pillowy gnocchi pairs with creamy white beans and tangy sun-dried tomatoes. Fresh spinach wilts into this one-pan dinner that’s loaded with vitamins and fiber.

Ingredients: 1 lb shelf-stable gnocchi, 1 can (15 oz) cannellini beans (drained and rinsed), ⅓ cup sun-dried tomatoes in oil (chopped), 4 cups fresh spinach, 3 cloves garlic (minced), ¼ cup olive oil, ½ cup vegetable broth, ¼ cup grated Parmesan cheese, salt and pepper to taste.

How To Make White Bean & Sun-Dried Tomato Gnocchi

1. Heat olive oil in a large skillet over medium-high heat. Add gnocchi and cook for 3-4 minutes, stirring occasionally, until golden brown and crispy on the outside. This creates wonderful texture contrast with the tender interior.

2. Add minced garlic and chopped sun-dried tomatoes to the skillet with gnocchi. Cook for 1 minute until fragrant. The sun-dried tomatoes provide intense umami flavor that makes this dish absolutely irresistible.

3. Pour in vegetable broth and add cannellini beans. Simmer for 3-4 minutes until broth reduces slightly and beans are heated through. The starchy gnocchi will help thicken the sauce naturally.

4. Add fresh spinach and toss until wilted, about 1-2 minutes. Remove from heat and sprinkle with Parmesan cheese. The residual heat will melt the cheese perfectly. Season with salt and pepper before serving immediately.

09. Apple-Cranberry Spinach Salad with Goat Cheese

Sweet apples and tart cranberries create perfect balance in this vibrant spinach salad. Creamy goat cheese and crunchy walnuts make it a satisfying dinner option.

Ingredients: 8 cups fresh baby spinach, 2 Honeycrisp apples (thinly sliced), ½ cup dried cranberries, 4 oz goat cheese (crumbled), ½ cup toasted walnuts, ¼ cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, salt and pepper to taste.

How To Make Apple-Cranberry Spinach Salad with Goat Cheese

1. Whisk together olive oil, apple cider vinegar, honey, and Dijon mustard in a small bowl until smooth and emulsified. This tangy-sweet dressing perfectly complements the fruit and cheese in the salad.

2. Place baby spinach in a large salad bowl and add thinly sliced apples. I recommend using Honeycrisp or Gala apples for their crisp texture and sweet flavor that won’t overpower the other ingredients.

3. Add dried cranberries and toasted walnuts to the bowl. The cranberries provide chewy texture and tartness while the walnuts add satisfying crunch and healthy fats that make this salad more filling.

4. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly. Top with crumbled goat cheese just before serving to maintain its creamy texture. Season with salt and pepper to taste.

10. One-Pot Spinach, Chicken Sausage & Feta Pasta

Pre-cooked pasta makes this hearty dinner come together in minutes. Chicken sausage, spinach, and tangy feta create a satisfying Mediterranean-inspired meal.

Ingredients: 3 cups cooked pasta (any short shape), 12 oz chicken sausage with feta (sliced), 4 cups fresh spinach, 1 can (14.5 oz) diced tomatoes, ½ cup chicken broth, 3 cloves garlic (minced), 2 tablespoons olive oil, ¼ cup crumbled feta cheese, red pepper flakes to taste.

How To Make One-Pot Spinach, Chicken Sausage & Feta Pasta

1. Heat olive oil in a large skillet over medium-high heat. Add sliced chicken sausage and cook for 4-5 minutes, turning occasionally, until browned on all sides and heated through. The caramelization adds incredible flavor.

2. Add minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in diced tomatoes with their juice and chicken broth. Bring to a simmer and cook for 3 minutes to blend flavors.

3. Add cooked pasta to the skillet and toss to combine with the sausage and tomato mixture. The pasta will absorb some of the liquid and flavors while heating through, about 2-3 minutes.

4. Add fresh spinach and toss until wilted and bright green. Remove from heat and sprinkle with crumbled feta cheese and red pepper flakes. The residual heat will slightly warm the cheese while maintaining its creamy texture.

11. Baked Feta & Tomato Chickpeas

Cherry tomatoes and feta cheese bake into a savory-sweet sauce surrounding protein-rich chickpeas. This Mediterranean-inspired casserole is perfect with warm pita bread.

Ingredients: 2 cans (15 oz each) chickpeas (drained and rinsed), 8 oz feta cheese in brine (drained), 2 cups cherry tomatoes, ¼ cup olive oil, 3 cloves garlic (minced), 1 teaspoon dried oregano, ½ teaspoon red pepper flakes, ¼ cup fresh basil (chopped), pita bread for serving.

How To Make Baked Feta & Tomato Chickpeas

1. Preheat oven to 400°F. Place the block of feta cheese in the center of a 9×13-inch baking dish. Arrange cherry tomatoes and chickpeas around the feta, creating a colorful, rustic presentation.

2. Drizzle everything with olive oil, then sprinkle minced garlic, oregano, and red pepper flakes over the top. The oil will help the vegetables caramelize while keeping the feta creamy and melted.

3. Bake for 35-40 minutes until cherry tomatoes are bursting and slightly caramelized, and the feta is soft and golden on top. The tomatoes will release their juices to create a natural sauce.

4. Remove from oven and immediately mash the feta slightly with a fork, stirring it into the tomatoes and chickpeas to create a creamy, chunky sauce. Garnish with fresh basil and serve with warm pita bread for dipping.

12. Spinach & Artichoke Dip Soup

All the flavors of your favorite hot dip transform into a creamy, satisfying soup. Tender artichoke hearts and wilted spinach make this comfort food at its finest.

Ingredients: 4 cups vegetable broth, 8 oz cream cheese (cubed), 1 cup frozen spinach (thawed and squeezed dry), 1 can (14 oz) artichoke hearts (drained and chopped), ½ cup grated Parmesan cheese, 3 cloves garlic (minced), 1 medium onion (diced), 2 tablespoons olive oil, 2 tablespoons lemon juice.

How To Make Spinach & Artichoke Dip Soup

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened and translucent. Add minced garlic and cook for another minute until aromatic and fragrant.

2. Pour in vegetable broth and bring to a simmer. Add cubed cream cheese and whisk constantly until completely melted and smooth. This creates the rich, creamy base that makes this soup so indulgent.

3. Stir in squeezed spinach and chopped artichoke hearts. Simmer for 5-7 minutes until vegetables are heated through and flavors meld together beautifully. The soup should be thick and creamy.

4. Remove from heat and stir in Parmesan cheese and lemon juice. The cheese adds extra richness while the lemon brightens all the flavors. Season with salt and pepper to taste before serving with crusty bread or pita chips.

13. Creamy Feta & Tomato Pasta

Just five simple ingredients create this restaurant-quality pasta dinner. Cherry tomatoes and feta cheese melt together into an incredibly satisfying vegetarian meal.

Ingredients: 12 oz pasta (penne or rigatoni), 2 cups cherry tomatoes (halved), 6 oz feta cheese (crumbled), ¼ cup olive oil, 4 cloves garlic (minced), ¼ cup fresh basil (chopped), salt and black pepper to taste.

How To Make Creamy Feta & Tomato Pasta

1. Cook pasta according to package directions until al dente. Reserve ½ cup of the starchy pasta cooking water before draining, as this will help create a silky sauce that coats the noodles perfectly.

2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add halved cherry tomatoes and cook for 5-6 minutes until they start to break down and release their juices, creating a natural sauce base.

3. Add minced garlic to the tomatoes and cook for 1 minute until fragrant. The garlic should be aromatic but not browned. Add the hot drained pasta directly to the skillet with the tomatoes.

4. Add crumbled feta cheese and toss everything together, adding reserved pasta water gradually until the cheese melts and creates a creamy sauce. Remove from heat, stir in fresh basil, and season with salt and pepper to taste.

14. Chickpeas alla Vodka

Fiber-packed chickpeas swim in creamy vodka sauce with sautéed kale for an ultra-quick dinner. This plant-based twist on the classic delivers incredible comfort food satisfaction.

Ingredients: 2 cans (15 oz each) chickpeas (drained and rinsed), ¾ cup heavy cream, ¼ cup vodka, 1 can (14.5 oz) crushed tomatoes, 2 cups baby kale, 1 medium onion (diced), 3 cloves garlic (minced), 2 tablespoons olive oil, red pepper flakes to taste, whole wheat bread for serving.

How To Make Chickpeas alla Vodka

1. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5 minutes until softened and lightly golden. This creates a sweet, caramelized base for the rich vodka sauce.

2. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant. Pour in vodka and let it simmer for 2 minutes to cook off the alcohol while maintaining that distinctive flavor.

3. Stir in crushed tomatoes and bring to a simmer. Cook for 5 minutes until sauce thickens slightly, then add chickpeas and heavy cream. The sauce should be rich and coating the chickpeas beautifully.

4. Add baby kale and cook for 2-3 minutes until wilted and bright green. Season with salt and pepper to taste. Serve immediately with toasted whole wheat bread for dipping into that incredible creamy sauce.

15. Creamy Caramelized Cabbage Pasta

Humble cabbage transforms into something magical when slowly caramelized in butter. A light cream sauce brings this comforting vegetarian pasta together beautifully.

Ingredients: 12 oz wide egg noodles, 1 large head cabbage (thinly sliced), 4 tablespoons butter, ½ cup heavy cream, ½ cup grated Parmesan cheese, 1 large onion (thinly sliced), 2 cloves garlic (minced), salt and pepper to taste, pasta cooking water as needed.

How To Make Creamy Caramelized Cabbage Pasta

1. Cook egg noodles according to package directions until tender. Reserve 1 cup pasta cooking water before draining. The starchy water will help bind the light cream sauce to the noodles perfectly.

2. While pasta cooks, melt butter in a large skillet over medium-low heat. Add sliced cabbage and onion, cooking slowly for 15-20 minutes, stirring occasionally, until deeply caramelized and golden brown. This patience creates incredible sweetness.

3. Add minced garlic to the caramelized vegetables and cook for 1 minute until fragrant. The garlic should be aromatic but not browned, as it can become bitter.

4. Add drained pasta to the skillet with caramelized cabbage. Pour in heavy cream and toss everything together, adding pasta water gradually until sauce coats the noodles. Remove from heat and stir in Parmesan cheese until melted.

16. Chhole (Chickpea Curry)

Aromatic spices transform humble chickpeas into this flavorful Indian curry in just 20 minutes. Serve over rice for a comforting, protein-rich dinner that’s incredibly satisfying.

Ingredients: 2 cans (15 oz each) chickpeas (drained and rinsed), 1 can (14.5 oz) diced tomatoes, 1 large onion (diced), 3 cloves garlic (minced), 1 inch fresh ginger (grated), 2 teaspoons garam masala, 1 teaspoon ground cumin, 1 teaspoon turmeric, 2 tablespoons vegetable oil, cooked rice for serving.

How To Make Chhole (Chickpea Curry)

1. Heat vegetable oil in a large skillet over medium heat. Add diced onion and cook for 5-6 minutes until softened and lightly golden. The caramelized onion creates a sweet foundation for all the aromatic spices.

2. Add minced garlic and grated ginger, cooking for 1 minute until fragrant. Stir in garam masala, cumin, and turmeric, cooking for another 30 seconds until the spices become aromatic and toasted.

3. Pour in diced tomatoes with their juice and simmer for 5 minutes until sauce thickens slightly. The tomatoes will break down and create a rich, flavorful base for the chickpeas.

4. Add chickpeas and simmer for 8-10 minutes, stirring occasionally, until heated through and flavors meld together beautifully. Season with salt to taste and serve over fluffy basmati rice with fresh cilantro if desired.

17. Pear, Gorgonzola & Walnut Salad

Sweet pears and tangy gorgonzola create perfect flavor balance in this elegant fall salad. Crunchy walnuts and dried raisins add wonderful texture and natural sweetness.

Ingredients: 8 cups mixed greens, 2 ripe pears (thinly sliced), 4 oz gorgonzola cheese (crumbled), ½ cup toasted walnuts, ⅓ cup golden raisins, ¼ cup olive oil, 2 tablespoons white wine vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, salt and pepper to taste.

How To Make Pear, Gorgonzola & Walnut Salad

1. Whisk together olive oil, white wine vinegar, honey, and Dijon mustard in a small bowl until smooth and emulsified. This light vinaigrette balances the rich cheese and sweet fruit perfectly.

2. Arrange mixed greens on a large platter or individual plates. The colorful presentation makes this salad feel special enough for entertaining while being simple enough for weeknight dinners.

3. Top greens with thinly sliced pears, crumbled gorgonzola, toasted walnuts, and golden raisins. I recommend using Bosc or Anjou pears for their firm texture that won’t get mushy when dressed.

4. Drizzle the vinaigrette over the salad just before serving to prevent wilting. The combination of sweet pears, funky gorgonzola, crunchy walnuts, and chewy raisins creates incredible flavor and texture in every bite.

18. Skillet Salmon with Orzo & Green Pea Pesto

One pan delivers perfectly cooked salmon with creamy orzo and vibrant green pea pesto. This elegant dinner combines protein, whole grains, and vegetables in every delicious bite.

Ingredients: 4 salmon fillets (6 oz each), 1 cup orzo pasta, 1 cup frozen peas (thawed), ¼ cup fresh dill, ¼ cup grated Parmesan cheese, 3 cloves garlic, ¼ cup olive oil, 2 cups chicken broth, 2 tablespoons lemon juice, salt and pepper to taste.

How To Make Skillet Salmon with Orzo & Green Pea Pesto

1. Season salmon fillets with salt and pepper. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Cook salmon skin-side up for 4 minutes until golden brown, then flip and cook 3 more minutes.

2. Remove salmon from skillet and set aside. Add orzo to the same skillet and toast for 1 minute until lightly golden. Pour in chicken broth and bring to a boil, then reduce heat and simmer.

3. While orzo cooks, make pesto by blending thawed peas, fresh dill, garlic, remaining olive oil, and Parmesan cheese in a food processor until smooth. This bright green pesto is absolutely delicious and unique.

4. Cook orzo for 10-12 minutes until tender and most liquid is absorbed. Stir in pea pesto and lemon juice, then nestle salmon back into the skillet. The residual heat will warm everything through perfectly.

19. Spaghetti with Creamy Lemon-Spinach Sauce

Fresh spinach and basil create a vibrant green sauce that coats tender spaghetti. Bright lemon and nutty walnuts make this simple pasta feel sophisticated and satisfying.

Ingredients: 12 oz spaghetti, 6 cups fresh spinach, ½ cup fresh basil leaves, ½ cup heavy cream, ½ cup grated Parmesan cheese, ⅓ cup toasted walnuts (chopped), 3 cloves garlic (minced), ¼ cup olive oil, 1 lemon (zested and juiced), salt and pepper to taste.

How To Make Spaghetti with Creamy Lemon-Spinach Sauce

1. Cook spaghetti according to package directions until al dente. Reserve 1 cup pasta cooking water before draining, as the starchy liquid will help create a silky sauce that clings to every strand.

2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant but not browned. Add fresh spinach and cook until wilted and bright green.

3. Add heavy cream to the wilted spinach and bring to a gentle simmer. The cream will create a luscious base for this vibrant green sauce that tastes as good as it looks.

4. Add hot drained pasta to the skillet with spinach cream sauce. Toss with fresh basil, lemon zest, lemon juice, and Parmesan cheese, adding pasta water as needed. Top with toasted walnuts and serve immediately while hot and creamy.

Final Thoughts

These fiber-rich dinners prove that healthy eating doesn’t mean sacrificing flavor or satisfaction. Each recipe combines wholesome ingredients in delicious ways that support your digestive health.

From creamy pastas to hearty soups, these meals make it easy to boost your daily fiber intake while enjoying comfort food favorites.