Healthy Pasta Recipes

9 servings

Ingredients

2 cups elbow macaroni - cooked
1/2 tsp. olive oil
1/2 tsp. Cumin
1/2 tsp. Salt
15 oz. dark red kidney beans, canned -- drained and washed
2 cups frozen corn kernels - thawed
1/2 cup bell peppers - chopped
1/2 cup onions - chopped
1/2 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1/2 cup taco sauce

Instructions

Prepare elbow macaroni according to package directions. Drain and rinse under cold water; drain again. Toss with oil, cumin, and salt. Layer macaroni, beans, corn, bell peppers, and onions. Place in a 9 x 13" pan. In a mixing bowl, combine mayonnaise, sour cream, and taco sauce. Spread mixture evenly over top of pasta, sealing to edge of bowl. Cover tightly and chill overnight.

207 Calories; 2g Fat (7% calories from fat); 9g Protein; 42g Carbohydrate; 1mg Cholesterol; 559mg Sodium

6 servings

Ingredients

2 tbsp. Cornstarch
1 1/2 cups chicken broth
2 tbsp. lemon juice, bottled
1 tbsp. Dijon mustard
2 cloves garlic, minced
9 oz. chicken breast strips, cooked
1 tbs. Parsley
8 oz. spaghetti, thin, cooked

Instructions

In a small bowl, combine cornstarch, broth, lemon juice, mustard, and garlic. Mix well and set aside. In a skillet, cook chicken until is no longer pink; set aside. In another skillet, cook cornstarch mixture until thickened. Add chicken strips. Cook until heated through. Sprinkle parsley over top. Toss with cooked spaghetti.

212 Calories; 2g Fat (9% calories from fat); 15g Protein; 32g Carbohydrate; 23mg Cholesterol; 595mg Sodium

4 servings

Ingredients

10 1/2 oz. Healthy Choice cream of roasted garlic soup, condensed
1/2 cup skim milk
1/2 tsp. olive oil
2 cup frozen green peas, thawed
1 cup mushrooms, sliced
1/2 cup onions, chopped
4 strips low-fat bacon, cooked and crumbled
1/2 tsp. Salt
4 cups mostaccioli pasta, cooked

Instructions

In a small bowl, combine soup and milk; set aside. In a skillet, heat oil over medium heat. Add peas, mushrooms, and onions. Cook until all is tender. Add bacon, soup mixture, and salt. Stir until well blended. Reduce heat and cover. Simmer for 5 minutes more. Then, stir in pasta, coating well.

448 Calories; 6g Fat (11% calories from fat); 21g Protein; 78g Carbohydrate; 10mg Cholesterol; 857mg Sodium

8 servings

Ingredients

8 oz. bow tie pasta
1/2 cup frozen green peas, thawed
1/2 cup bell peppers, chopped
1/2 cup onions, chopped
3cup frozen broccoli cuts, thawed
12 oz. tuna in water, drained and flaked
Dressing: 1 tsp. Olive oil
2 tbsp. white vinegar
1/2 tsp. hot pepper sauce
2 tsp. Honey
2 tsp. Salt
1/2 tsp. garlic powder
1/2 tsp. Ginger
1/2 tsp. black pepper

Instructions

Cook bow tie pasta according to package directions; drain and cool. Add the peas, bell peppers, onions, broccoli, and tuna. To prepare dressing, combine vinegar, hot sauce, honey, salt, garlic powder, ginger, and black pepper in another mixing bowl. Pour over the pasta mixture. Toss lightly. Cover and chill until ready to serve.

198 Calories; 2g Fat (7% calories from fat); 16g Protein; 29g Carbohydrate; 13mg Cholesterol; 721mg Sodium

Ingredients

1 tbs. blue cheese
2 tbs. light cream cheese
1 tbs. sherry
1 large onion
1 cup chopped tomato
2 cups pasta
2 tsp. each parsley, basil & oregano
1/2 tsp. each salt & pepper

Instructions

Preheat oven to 350 degrees. Roast onion in oven for half an hour or until tender. Allow to cool. Peel and quarter. In blender, blend onion, blue cheese, cream cheese and sherry till very smooth. Cook pasta (gnocchi works well) in salted boiling water till done. Drain & toss with tomatoes, herbs, salt and pepper. Stir in sauce and serve.

Serving Information - Servings: 2 Fat: 8 g Calories: 336 Fibre: 5.3 g

8 servings

Ingredients

1/2 cup onions, chopped
1 cup
1 clove garlic, minced
1 lb. ground chicken breast, skinless
16 oz. dark red kidney beans, canned, drained
14 1/2 oz. crushed tomatoes
1/2 tsp. Cumin
1/2 tsp. chili powder
1/2 tsp. Salt
1/2 tsp. black pepper
1/2 tsp. Oregano
1/8 tsp. cayenne pepper
1 lbs. spaghetti, thin, cooked

Instructions

In a skillet, cook onions, garlic, and chicken until vegetables are tender and chicken is no longer pink. Stir in crushed tomatoes, cumin, chili powder, salt, black pepper, oregano, and cayenne pepper. Cook until heated through. Serve over spaghetti.

366 Calories; 3g Fat (8% calories from fat); 24g Protein; 57g Carbohydrate; 33mg Cholesterol; 437mg Sodium

11 servings

Ingredients

21 jumbo pasta shells, cooked
3 cups Homemade Spaghetti Sauce, divided
1/2 cup water
1 1/2 lbs. low-fat tofu, mashed
2 tsp. Parsley
2 tbsp. onion powder
1 1/2 tsps. Salt
1/2 tsp. garlic powder
1/2 tsp. Basil
2 tbsp. fat-free Parmesan cheese

Instructions

Preheat oven to 350. Spread two cups spaghetti sauce in a 13 x 9" pan; set aside. Add half-cup water to remaining sauce and set aside. In a mixing bowl, combine tofu, parsley, onion powder, salt, garlic powder, and basil. Mix well. Fill cooked shells with tofu mixture. Place shells into pan. Pour spaghetti sauce mixture over top. Sprinkle Parmesan cheese over top spaghetti sauce. Bake for 25 minutes, or until bubbly.

114 Calories; 1g Fat (11% calories from fat); 7g Protein; 19g Carbohydrate; 0mg Cholesterol; 649mg Sodium

6 servings

Ingredients

6 lasagna noodles -- cooked and drained
10 1/2 oz. low-fat cream of mushroom soup
1/2 cup skim milk -- at room temperature
12 oz. tuna in water -- drained and flaked
1 1/2 cup frozen mixed vegetables -- thawed and drained
1/2 cup fat-free cheddar cheese -- grated1egg white
1/2 cup bread crumbs
1/2 tsp. Salt
1/2 cup fat-free cheddar cheese - grated

Instructions

Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. Place hot noodles under cold running water until cool enough to handle. Drain and set aside. In a mixing bowl, combine soup and milk; set aside. In another mixing bowl, combine tuna, mixed vegetables, half-cup cheddar cheese, egg white, breadcrumbs, salt, and half-cup soup mixture. Cut cooled noodles crosswise into halves. Spoon equal amounts of tuna mixture onto center of each noodle; roll up noodles. Place noodles, seam side down, in prepared dish. Top with remaining soup mixture. Bake, covered for 35 minutes or until heated through. Top with remaining cheese. Bake for 5 minutes more or until cheese has melted.

457 Calories; 3g Fat (5% calories from fat); 31g Protein; 76g Carbohydrate; 17mg Cholesterol; 487mg Sodium

Ingredients

Vegetable oil Spray
1 pkg. frozen broccoli, chopped
1 can water packed tuna, drained
2 cups spiral colored noodles
1/2-cup onions, chopped
1/2-cup bell pepper, chopped
Salt and pepper to caste
1/2-cup mayonnaise (lite)

Instructions

Boil noodles in extra amount of water until tender. As you drain the noodles, pour the hot water over the broccoli and set aside. In another bowl, mix onion, pepper, tuna, and noodles. Add lite mayonnaise, salt and pepper. Drain and squeeze liquid from broccoli and add to mixture. Spoon salad onto a lettuce leaf and add a tomato slice.

4 servings

Ingredients

Filling:
24 jumbo pasta shells - cooked
12 oz. tuna in water -- drained and flaked
1/2 cup fat-free cottage cheese
1tbsp. parsley
1/2 cup onions - chopped
1 tsp. lemon juice, bottled
1/2 tsp. dill weed

Sauce:
1/2 cup fat-free cottage cheese
1/2 cup fat-free plain yogurt
1/2 tsp. dill weed
1/8 tsp. garlic powder

Topping: 2 tbsp. fat-free parmesan cheese

Instructions

Preheat oven to 350. Prepare an 11 x 7" baking pan with cooking spray; set aside. Prepare pasta shells according to package directions; drain. To prepare filling combine tuna, 1/2 cup cottage cheese, parsley, onions, lemon juice, and 1/4 teaspoon dill weed in a mixing bowl. Stuff cooked pasta shells with tuna mixture and place seam side down in prepared pan. To prepare sauce, combine remaining cottage cheese, yogurt, dill weed, and garlic powder. Spoon over pasta shells. Sprinkle with Parmesan cheese. Bake for 30 minutes.

352 Calories; 2g Fat (6% calories from fat); 39g Protein; 43g Carbohydrate; 31mg Cholesterol; 556mg Sodium