Poor pasta… it gets a bad rap.
I looove a plate (or bowl) of pasta. It’s comfort; it’s carbs… and carbs are quick fuel.
I’ll admit, I didn’t grow up on traditional fettuccini alfredo or spaghetti with meatballs and tomato sauce. I’ve never been a huge heavy-on-the cheese fan either; so, when my kitchen/food fascination began (in my early teens), I gravitated towards fresh pasta dishes loaded with vegetables, light on the sauce – think Giada DeLaurentiis.
<< Light Lemon Zucchini Pasta is a summer go-to >>
When I crave pasta, I aim to “healthify” it in some way – even if it’s adding peas and fresh avocado to Annie’s gluten-free organic macaroni and cheese (trust me, it’s comfort on a spoon).
In my opinion, pasta does not require a “guilt” label in front of its recipe name. It can hold its own for being a healthful meal, when done right.
>> How To Healthify Pasta
- Add lots of vegetables
- Limit/skip the meat, or use lean cuts
- Use whole wheat or gluten-free rice/quinoa pasta
- Go light on the sauces
- Sub avocado or miso-based sauces for cream and cheese
- Sneak greens into your pesto (i.e. kale hemp & flax pesto)
- Add toasted nuts for staying power
- Turn zucchini into noodles for a low-carb option
- Always add something green!
I used Foodie.com to collect a dozen green pasta recipes that showcase how pasta can, indeed, own nutritional power, please a crowd, and comfort your soul all seasons of the year.
From creamy vegan avocado pasta to gluten-free creations with lentils and lemon, these recipes highlight a plethora of ways that pasta can please any health nut’s appetite.
Check out 12 Green Pasta Recipes
by Hillary at Foodie.com
<< Creamy Greens & Coconut Linguini >>
What’s your favorite pasta recipe?
Do you like to healthify your pasta or do you stick to comfort/tradition?
Disclosure: This post is sponsored by Foodie.com. As always, opinions are my own.
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Yum! These green pasta dishes look amazing!!! :)
Ooohh, I’m definitely a pasta fan! I love to add veggies to my pasta dishes, too, and I want to get a spiralizer so that I can make zucchini noodles (though not the same as pasta in my eyes!). Last night I made fresh tomato sauce – which I love so much I could eat a big bowl of it all on its own – with pasta and it was so yummy!
Annie’s mac n cheese is so good! I like to make my own dairy-free version of mac n cheese, too, and I like it with kale and peas. Haven’t made it in awhile, but have just been inspired! Thanks for sharing! These are great tips for healthifying pasta. :)