19 Fiber-Rich Pasta Dinners for Healthy Weeknight Meals

These high-fiber pasta recipes make weeknight dinners both delicious and nutritious. Each dish combines wholesome ingredients with satisfying flavors.

From creamy mushroom sauces to vibrant veggie-packed dishes, these recipes prove that healthy eating never has to be boring or bland.

01. Chicken Sausage Broccolini Orzo Skillet

A hearty one-pan meal featuring tender broccolini and savory chicken sausage. This creamy orzo dish comes together in just 30 minutes for busy weeknights.

Ingredients: 1 cup orzo pasta, 12 oz chicken sausage (sliced), 1 bunch broccolini (trimmed), 2 cups chicken broth, 1 medium onion (diced), 3 cloves garlic (minced), ½ cup heavy cream, ½ cup Parmesan cheese (grated), 2 tablespoons olive oil, salt and pepper to taste.

How To Make Chicken Sausage Broccolini Orzo Skillet

1. Heat olive oil in a large skillet over medium-high heat. Add sliced chicken sausage and cook for 4-5 minutes until browned on both sides. Remove sausage and set aside on a plate.

2. In the same skillet, sauté diced onion for 3 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.

3. Add orzo to the skillet and toast for 1-2 minutes, stirring frequently. Pour in chicken broth gradually while stirring, then add broccolini and return sausage to the pan.

4. Bring mixture to a boil, then reduce heat to medium-low and simmer for 12-15 minutes until orzo is tender and liquid is mostly absorbed. Stir in cream and Parmesan cheese until melted and creamy.

02. Easy Skillet Lasagna

All the flavors of traditional lasagna without the tedious layering process. This simplified version cooks entirely in one skillet for easy cleanup.

Ingredients: 12 oz lasagna noodles (broken into pieces), 1 lb ground beef, 1 jar marinara sauce, 1 cup ricotta cheese, 2 cups mozzarella cheese (shredded), ½ cup Parmesan cheese (grated), 1 medium onion (diced), 3 cloves garlic (minced), 2 cups water, 2 tablespoons olive oil.

How To Make Easy Skillet Lasagna

1. Heat olive oil in a large deep skillet over medium-high heat. Brown ground beef for 6-8 minutes, breaking it apart with a spoon. Add diced onion and cook for 3 more minutes until softened.

2. Stir in minced garlic and cook for 30 seconds. Add broken lasagna noodles, marinara sauce, and water. Bring to a boil, then reduce heat and cover.

3. Simmer for 15-18 minutes, stirring occasionally, until noodles are tender and most liquid is absorbed. The mixture should be saucy but not watery.

4. Remove from heat and dollop ricotta cheese evenly over the top. Sprinkle with mozzarella and Parmesan cheeses, then cover and let sit for 5 minutes until cheese melts.

5. For extra golden cheese, place the uncovered skillet under the broiler for 2-3 minutes until bubbly and lightly browned on top.

03. Creamy Mushroom Linguine

Rich and elegant mushroom linguine that’s ready in 40 minutes. This restaurant-quality dish feels fancy enough for entertaining yet simple for weeknight dinners.

Ingredients: 1 lb linguine pasta, 1 lb mixed mushrooms (sliced), 1 cup heavy cream, ½ cup white wine, ¼ cup butter, 4 cloves garlic (minced), ½ cup Parmesan cheese (grated), 2 tablespoons fresh thyme, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Creamy Mushroom Linguine

1. Cook linguine according to package directions until al dente. Reserve 1 cup pasta water before draining, then set pasta aside.

2. Heat olive oil and butter in a large skillet over medium-high heat. Add sliced mushrooms in a single layer and cook without stirring for 4-5 minutes until golden brown on one side.

3. Stir mushrooms and continue cooking for 3-4 minutes until tender and caramelized. Season with salt and pepper, then add minced garlic and fresh thyme, cooking for 1 minute until aromatic.

4. Pour in white wine and let it reduce by half, about 2-3 minutes. Add heavy cream and bring to a gentle simmer, cooking for 2 minutes until slightly thickened.

5. Add cooked linguine to the skillet and toss with the creamy mushroom sauce. Add pasta water as needed to achieve a silky consistency. Remove from heat and stir in Parmesan cheese until melted.

04. Flexible Peanut Noodles

Customizable Asian-inspired noodles with a creamy peanut sauce. Use whatever vegetables and herbs you have on hand for endless variations.

Ingredients: 12 oz whole wheat spaghetti, ⅓ cup peanut butter, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons sesame oil, 1 tablespoon honey, 2 cups frozen mixed vegetables, 3 green onions (sliced), 2 cloves garlic (minced), 1 teaspoon fresh ginger (grated), red pepper flakes to taste.

How To Make Flexible Peanut Noodles

1. Cook spaghetti according to package directions, adding frozen vegetables to the pot during the last 3 minutes of cooking time. Reserve ½ cup pasta water before draining.

2. While pasta cooks, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger in a large bowl until smooth and creamy.

3. Add the hot drained pasta and vegetables to the peanut sauce, tossing everything together until well coated. Use reserved pasta water to thin the sauce if needed for proper consistency.

4. Garnish with sliced green onions and a pinch of red pepper flakes for heat. I like to add fresh cilantro or mint if I have them available for extra freshness.

05. Spinach Mushroom Cream Pasta

A healthy and creamy pasta featuring earthy mushrooms and fresh spinach. The pasta cooking water helps create the perfect silky sauce consistency.

Ingredients: 1 lb penne pasta, 8 oz cremini mushrooms (sliced), 5 oz fresh spinach, ¾ cup heavy cream, ½ cup Parmesan cheese (grated), 4 cloves garlic (minced), 3 tablespoons olive oil, 2 tablespoons butter, salt and pepper to taste, pinch of nutmeg.

How To Make Spinach Mushroom Cream Pasta

1. Cook penne according to package directions until al dente, reserving 1 cup of the starchy pasta cooking water before draining. This water is crucial for sauce consistency.

2. Heat olive oil and butter in a large skillet over medium-high heat. Add sliced mushrooms and cook for 6-8 minutes without stirring initially, allowing them to develop a golden brown color.

3. Add minced garlic to the mushrooms and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer, cooking for 2-3 minutes until slightly thickened.

4. Add fresh spinach to the skillet and cook just until wilted, about 1-2 minutes. Season with salt, pepper, and a pinch of nutmeg for depth of flavor.

5. Add the cooked pasta to the skillet and toss everything together, gradually adding pasta water until the sauce coats the noodles perfectly. Stir in Parmesan cheese and serve immediately.

06. One-Skillet Sausage Kale Pasta

A healthy one-pan pasta with Italian sausage, kale, and bell peppers. This recipe works great with any hearty greens you have in your refrigerator.

Ingredients: 12 oz rigatoni pasta, 1 lb Italian sausage (casings removed), 1 bunch kale (stems removed, chopped), 2 bell peppers (sliced), 1 can diced tomatoes, 2 cups chicken broth, 1 medium onion (diced), 4 cloves garlic (minced), ½ cup Parmesan cheese (grated), 2 tablespoons olive oil.

How To Make One-Skillet Sausage Kale Pasta

1. Heat olive oil in a large deep skillet over medium-high heat. Add Italian sausage, breaking it into bite-sized pieces with a spoon, and cook for 6-8 minutes until browned and cooked through.

2. Add diced onion and sliced bell peppers to the skillet. Cook for 4-5 minutes until vegetables begin to soften, then add minced garlic and cook for another minute.

3. Stir in uncooked rigatoni, diced tomatoes with their juice, and chicken broth. Bring the mixture to a boil, then reduce heat to medium-low and cover the skillet.

4. Simmer for 15-18 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed. Add chopped kale during the last 3 minutes of cooking.

5. Remove from heat and stir in Parmesan cheese until melted. Let the dish rest for 2-3 minutes to allow flavors to meld before serving.

07. Butternut Squash Pasta with Miso

Sweet and savory butternut squash pasta without any cream. Miso paste adds incredible umami depth while pasta water creates the silky sauce.

Ingredients: 1 lb pappardelle pasta, 2 lbs butternut squash (cubed), 1 tablespoon miso paste, 4 cloves garlic (minced), ½ cup white wine, ¼ cup olive oil, ½ cup panko breadcrumbs, ¼ cup Parmesan cheese (grated), 2 tablespoons butter, 2 tablespoons fresh sage (chopped), salt and pepper to taste.

How To Make Butternut Squash Pasta with Miso

1. Roast cubed butternut squash tossed with 2 tablespoons olive oil, salt, and pepper at 425°F for 25-30 minutes until tender and lightly caramelized around the edges.

2. Cook pappardelle according to package directions until al dente, reserving 1½ cups pasta water before draining. This extra starchy water is essential for the sauce.

3. Heat remaining olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute, then add roasted butternut squash and mash lightly with a fork.

4. Whisk miso paste with ½ cup warm pasta water until smooth, then add to the skillet along with white wine. Simmer for 2-3 minutes until slightly reduced.

5. Add cooked pasta and gradually incorporate more pasta water until you achieve a creamy, clingy sauce. Stir in butter and fresh sage, then top with toasted panko breadcrumbs and Parmesan cheese.

08. Classic Chicken Fettuccine Alfredo

A comforting crowd-pleaser with tender chicken and rich Alfredo sauce. Freshly grated Parmesan cheese makes all the difference in achieving the perfect creamy texture.

Ingredients: 1 lb fettuccine pasta, 1½ lbs boneless chicken breasts, 1 cup heavy cream, ¾ cup Parmesan cheese (freshly grated), ½ cup butter, 4 cloves garlic (minced), 2 tablespoons olive oil, ¼ cup white wine, salt and pepper to taste, fresh parsley for garnish.

How To Make Classic Chicken Fettuccine Alfredo

1. Season chicken breasts with salt and pepper, then cook in olive oil over medium-high heat for 6-7 minutes per side until golden brown and cooked through to 165°F internal temperature.

2. Remove chicken from skillet and let rest for 5 minutes before slicing into strips. Meanwhile, cook fettuccine according to package directions until al dente, reserving ½ cup pasta water.

3. In the same skillet, melt butter over medium heat and add minced garlic, cooking for 1 minute until fragrant. Pour in white wine and let it reduce by half.

4. Add heavy cream to the skillet and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened, then gradually whisk in freshly grated Parmesan cheese until smooth.

5. Add cooked fettuccine to the Alfredo sauce and toss until well coated, using pasta water if needed for consistency. Top with sliced chicken and fresh parsley before serving immediately.

09. One-Pot Chicken Mushroom Pasta

An easy weeknight dinner featuring rotisserie chicken and creamy mushrooms. Using store-bought chicken saves time while still delivering incredible homemade flavor.

Ingredients: 12 oz penne pasta, 3 cups rotisserie chicken (shredded), 8 oz mushrooms (sliced), 2 cups chicken broth, 1 cup heavy cream, 1 medium onion (diced), 3 cloves garlic (minced), ½ cup Parmesan cheese (grated), 2 tablespoons olive oil, 1 teaspoon dried thyme, salt and pepper to taste.

How To Make One-Pot Chicken Mushroom Pasta

1. Heat olive oil in a large pot over medium-high heat. Sauté diced onion for 3-4 minutes until softened, then add sliced mushrooms and cook for 5-6 minutes until golden brown.

2. Add minced garlic and dried thyme to the pot, cooking for 1 minute until aromatic. Pour in chicken broth and bring to a boil.

3. Add uncooked penne pasta to the boiling broth and cook for 12-15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.

4. Stir in heavy cream and shredded rotisserie chicken, cooking for 2-3 minutes until heated through and sauce is creamy. Season with salt and pepper to taste.

5. Remove from heat and stir in Parmesan cheese until melted and well combined. Let stand for 2 minutes before serving to allow the sauce to thicken slightly.

10. Vibrant Beet Pasta with Goat Cheese

A stunning pasta dish featuring blended beets as a colorful sauce. Creamy goat cheese and crunchy walnuts provide perfect texture contrast to this healthy meal.

Ingredients: 1 lb whole wheat penne, 2 cups cooked beets (cubed), 4 oz goat cheese (crumbled), ½ cup walnuts (chopped), ¼ cup olive oil, 2 tablespoons balsamic vinegar, 2 cloves garlic (minced), ¼ cup fresh basil (chopped), 2 tablespoons honey, salt and pepper to taste, arugula for serving.

How To Make Vibrant Beet Pasta with Goat Cheese

1. Cook penne according to package directions until al dente, reserving ¾ cup pasta water before draining. The starchy water will help bind the beet sauce.

2. In a food processor, blend cooked beets, olive oil, balsamic vinegar, minced garlic, and honey until smooth and creamy. Season with salt and pepper to taste.

3. Transfer the beet puree to a large skillet and warm over medium heat for 2-3 minutes. Gradually add pasta water to achieve a sauce-like consistency that will coat the noodles.

4. Add cooked pasta to the skillet and toss until evenly coated with the vibrant beet sauce. The color should be beautifully pink and uniform throughout.

5. Remove from heat and gently fold in crumbled goat cheese and fresh basil. Serve immediately topped with chopped walnuts and fresh arugula for added crunch and peppery flavor.

11. Penne alla Vodka with Chicken

A warm and comforting pasta with bright tomato flavors and tender spinach. Quick-cooking chicken cutlets pair perfectly with the creamy vodka sauce.

Ingredients: 1 lb penne pasta, 1½ lbs chicken cutlets, 1 can crushed tomatoes, ½ cup vodka, ¾ cup heavy cream, 4 cups fresh spinach, 1 medium onion (diced), 4 cloves garlic (minced), ½ cup Parmesan cheese (grated), 3 tablespoons olive oil, red pepper flakes to taste.

How To Make Penne alla Vodka with Chicken

1. Season chicken cutlets with salt and pepper, then cook in 2 tablespoons olive oil over medium-high heat for 4-5 minutes per side until golden brown and cooked through.

2. Remove chicken and slice into strips. In the same pan, heat remaining olive oil and sauté diced onion for 3-4 minutes until softened and translucent.

3. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant. Pour in vodka and let it simmer for 2-3 minutes to cook off the alcohol.

4. Stir in crushed tomatoes and simmer for 8-10 minutes until sauce thickens slightly. Add heavy cream and cook for 2 more minutes until smooth and creamy.

5. Meanwhile, cook penne until al dente and drain. Add pasta and sliced chicken to the sauce, then fold in fresh spinach until wilted. Serve with Parmesan cheese.

12. Smoky Chicken Pasta Bake

A cheesy baked pasta with smoky chipotle peppers and Gouda cheese. This comforting casserole delivers bold flavors with a perfectly golden, bubbly top.

Ingredients: 12 oz rigatoni pasta, 2 cups cooked chicken (diced), 2 cups smoked Gouda cheese (shredded), 1 can diced tomatoes, 2 chipotle peppers in adobo (minced), 1 cup sour cream, ½ cup chicken broth, 1 medium onion (diced), 3 cloves garlic (minced), 2 tablespoons olive oil, ½ cup panko breadcrumbs.

How To Make Smoky Chicken Pasta Bake

1. Preheat oven to 375°F and grease a 9×13-inch baking dish. Cook rigatoni according to package directions until just shy of al dente, then drain well.

2. Heat olive oil in a large skillet over medium heat. Sauté diced onion for 4-5 minutes until softened, then add minced garlic and cook for 1 minute more.

3. Stir in diced tomatoes, minced chipotle peppers, and chicken broth. Simmer for 5 minutes, then remove from heat and whisk in sour cream until smooth.

4. Combine cooked pasta, diced chicken, and the creamy sauce in the prepared baking dish. Top with shredded Gouda cheese and panko breadcrumbs for extra crunch.

5. Cover with lightly oiled foil and bake for 25 minutes. Remove foil and bake 10-15 minutes more until cheese is melted and golden brown on top.

13. One-Skillet Cheesy Ground Chicken Pasta

A quick and cheesy ground chicken pasta perfect for busy weeknights. Everything cooks in one skillet for minimal cleanup and maximum flavor.

Ingredients: 12 oz rotini pasta, 1 lb ground chicken, 2 cups marinara sauce, 1½ cups mozzarella cheese (shredded), ½ cup Parmesan cheese (grated), 2 cups chicken broth, 1 medium onion (diced), 3 cloves garlic (minced), 2 tablespoons olive oil, 1 teaspoon Italian seasoning, salt and pepper to taste.

How To Make One-Skillet Cheesy Ground Chicken Pasta

1. Heat olive oil in a large deep skillet over medium-high heat. Add ground chicken and cook for 6-8 minutes, breaking it apart with a spoon until browned and cooked through.

2. Add diced onion to the skillet and cook for 3-4 minutes until softened. Stir in minced garlic and Italian seasoning, cooking for 1 minute until fragrant.

3. Add uncooked rotini pasta, marinara sauce, and chicken broth to the skillet. Bring to a boil, then reduce heat to medium-low and cover.

4. Simmer for 15-18 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed. The mixture should be saucy but not watery.

5. Remove from heat and sprinkle mozzarella and Parmesan cheeses over the top. Cover and let sit for 3-4 minutes until cheese melts completely before serving.

14. Green Pea Pesto Pasta

A fresh and creamy pasta featuring mint and pea pesto. This vegetarian dish works beautifully as a main course or elegant side dish.

Ingredients: 1 lb linguine pasta, 2 cups frozen peas (thawed), ½ cup fresh mint leaves, ½ cup fresh basil leaves, ½ cup Parmesan cheese (grated), ⅓ cup pine nuts, ⅓ cup olive oil, 3 cloves garlic, ½ cup heavy cream, 2 tablespoons lemon juice, salt and pepper to taste.

How To Make Green Pea Pesto Pasta

1. Cook linguine according to package directions until al dente, reserving 1 cup pasta water before draining. The starchy water will help create a silky sauce.

2. In a food processor, pulse pine nuts and garlic until finely chopped. Add thawed peas, fresh mint, basil, and lemon juice, processing until roughly chopped but not completely smooth.

3. With the processor running, slowly drizzle in olive oil until the mixture forms a chunky pesto consistency. Season with salt and pepper, then transfer to a large bowl.

4. Stir heavy cream into the pea pesto until well combined. Add the hot cooked pasta and toss everything together, using pasta water as needed for proper consistency.

5. Serve immediately topped with freshly grated Parmesan cheese and additional pine nuts if desired. The bright green color makes this dish as beautiful as it is delicious.

15. Sun-Dried Tomato Chicken Orzo

A rustic Italian-inspired dish with sun-dried tomatoes and Romano cheese. Fresh marjoram adds an aromatic touch that elevates this simple weeknight meal.

Ingredients: 1½ cups orzo pasta, 1½ lbs chicken thighs (boneless, cubed), ½ cup sun-dried tomatoes (chopped), ½ cup Romano cheese (grated), 2 cups chicken broth, 1 medium onion (diced), 4 cloves garlic (minced), 2 tablespoons fresh marjoram, 3 tablespoons olive oil, ¼ cup white wine, salt and pepper to taste.

How To Make Sun-Dried Tomato Chicken Orzo

1. Season cubed chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken for 6-8 minutes until golden brown and cooked through.

2. Remove chicken and set aside. In the same skillet, sauté diced onion for 3-4 minutes until softened, then add minced garlic and cook for 1 minute more.

3. Add orzo to the skillet and toast for 2 minutes, stirring frequently. Pour in white wine and let it reduce by half, about 1-2 minutes.

4. Gradually add chicken broth while stirring, then add chopped sun-dried tomatoes. Bring to a boil, then reduce heat and simmer for 12-15 minutes until orzo is tender.

5. Return chicken to the skillet along with fresh marjoram and cook for 2 minutes until heated through. Stir in Romano cheese until melted and serve immediately.

16. Baked Feta Spinach Pasta

A unique one-pan pasta where feta cheese softens in the oven before combining with spinach. This vegetarian dish can stand alone or pair with grilled chicken.

Ingredients: 12 oz penne pasta, 8 oz feta cheese (cubed), 5 oz fresh spinach, 1 can diced tomatoes, ½ cup olive oil, 1 medium onion (sliced), 4 cloves garlic (minced), 3 cups vegetable broth, 2 tablespoons fresh oregano, ¼ cup pine nuts, salt and pepper to taste.

How To Make Baked Feta Spinach Pasta

1. Preheat oven to 400°F. Place cubed feta cheese in a 9×13-inch baking dish and drizzle with 2 tablespoons olive oil. Bake for 15 minutes until softened and lightly golden.

2. Meanwhile, heat remaining olive oil in a large skillet over medium heat. Sauté sliced onion for 5-6 minutes until caramelized and golden brown around the edges.

3. Add minced garlic to the onions and cook for 1 minute until fragrant. Stir in uncooked penne, diced tomatoes, vegetable broth, and fresh oregano.

4. Transfer the pasta mixture to the baking dish with the softened feta. Cover tightly with foil and bake for 35-40 minutes until pasta is tender and liquid is absorbed.

5. Remove from oven and immediately stir in fresh spinach until wilted. The residual heat will cook the spinach perfectly. Garnish with pine nuts before serving.

17. Sun-Dried Tomato Cream Spaghetti

A flavorful pasta using sun-dried tomato oil as the base for a quick cream sauce. Fresh spinach wilts perfectly from the pasta’s residual heat.

Ingredients: 1 lb spaghetti, ½ cup sun-dried tomatoes in oil (chopped), 4 cups fresh spinach, ¾ cup heavy cream, ½ cup Parmesan cheese (grated), 4 cloves garlic (minced), ¼ cup reserved sun-dried tomato oil, ¼ cup white wine, 2 tablespoons fresh basil (chopped), salt and pepper to taste.

How To Make Sun-Dried Tomato Cream Spaghetti

1. Cook spaghetti according to package directions until al dente, reserving ½ cup pasta water before draining. The hot pasta will help wilt the spinach later.

2. Heat sun-dried tomato oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

3. Add chopped sun-dried tomatoes and white wine to the skillet. Cook for 2-3 minutes until wine reduces by half and flavors concentrate beautifully.

4. Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until sauce thickens slightly and coats the back of a spoon.

5. Add hot cooked spaghetti to the cream sauce and toss until well coated. Add fresh spinach and continue tossing until wilted. Serve with Parmesan cheese and fresh basil.

18. Super Green Veggie Pasta

A vibrant green pasta packed with nutritious kale and spinach. The vegetables transform into a pesto-like sauce with basil, pine nuts, and Parmesan cheese.

Ingredients: 1 lb whole wheat penne, 4 cups kale (stems removed, chopped), 3 cups fresh spinach, ½ cup fresh basil leaves, ½ cup pine nuts, ¾ cup Parmesan cheese (grated), ½ cup olive oil, 4 cloves garlic, 3 tablespoons lemon juice, 2 cups vegetable broth, salt and pepper to taste.

How To Make Super Green Veggie Pasta

1. Cook penne according to package directions until al dente, reserving 1 cup pasta water before draining. Set aside while you prepare the vibrant green sauce.

2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped kale and cook for 3-4 minutes until wilted and tender, then add spinach and cook until wilted.

3. Transfer the cooked greens to a food processor along with basil, pine nuts, garlic, and lemon juice. Pulse until roughly chopped but not completely smooth.

4. With the processor running, slowly drizzle in remaining olive oil until the mixture forms a chunky, pesto-like consistency. Season with salt and pepper to taste.

5. Return the green mixture to the skillet and add cooked pasta, tossing everything together with pasta water as needed. Stir in Parmesan cheese and serve immediately while hot.

19. One-Pot Spinach Tomato Pasta

A simple, fresh, and healthy one-pot pasta dinner that’s endlessly adaptable. Cooking the pasta directly in the sauce infuses every bite with incredible flavor.

Ingredients: 1 lb whole wheat spaghetti, 1 can diced tomatoes, 4 cups fresh spinach, 3 cups vegetable broth, 1 medium onion (diced), 4 cloves garlic (minced), ½ cup Parmesan cheese (grated), 3 tablespoons olive oil, 2 teaspoons dried basil, 1 teaspoon dried oregano, red pepper flakes to taste, salt and pepper.

How To Make One-Pot Spinach Tomato Pasta

1. Heat olive oil in a large pot over medium heat. Sauté diced onion for 4-5 minutes until softened and translucent, then add minced garlic and cook for 1 minute until aromatic.

2. Add uncooked spaghetti, breaking it in half if necessary to fit in the pot. Pour in diced tomatoes with their juice, vegetable broth, dried basil, and oregano.

3. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15-18 minutes, stirring frequently to prevent sticking, until pasta is tender and most liquid is absorbed.

4. During the last 2 minutes of cooking, add fresh spinach to the pot and stir until completely wilted and distributed throughout the pasta.

5. Remove from heat and season with salt, pepper, and red pepper flakes to taste. Stir in Parmesan cheese until melted, then let stand 2 minutes before serving.

Final Thoughts

These fiber-rich pasta recipes prove that healthy eating can be both satisfying and delicious. Each dish combines wholesome ingredients with bold flavors.

Whether you’re craving creamy comfort food or fresh vegetable-packed meals, these recipes will keep your weeknight dinners exciting and nutritious.