Healthy Pasta Meals for Weight Loss

Zucchini Noodles with Tomato and Basil Sauce:

Ingredients:

2 medium zucchinis

2 teaspoons olive oil

2 cloves garlic, minced

2 cups fresh tomatoes, diced

1/4 cup fresh basil leaves, chopped

Salt and pepper to taste

Grated Parmesan cheese (optional)

Instructions:

Using a spiralizer or vegetable peeler, create zucchini noodles (zoodles) from the zucchinis.

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Add diced tomatoes to the skillet and cook for 5-7 minutes until they release their juices and become slightly tender.

Stir in the zucchini noodles and cook for an additional 2-3 minutes, just until the noodles are warmed through but still crisp.

Remove from heat, add chopped basil, salt, and pepper. Toss gently to combine.

Serve the zucchini noodles with a sprinkle of grated Parmesan cheese, if desired.

Whole Wheat Pasta Primavera:

Ingredients:

8 ounces whole wheat spaghetti

1 tablespoon olive oil

2 cloves garlic, minced

1 cup broccoli florets

1 cup sliced bell peppers (assorted colors)

1 cup sliced carrots

1 cup sliced mushrooms

1/2 cup vegetable broth

2 tablespoons low-fat cream cheese

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions:

Cook the whole wheat spaghetti according to package instructions. Drain and set aside.

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Add broccoli florets, bell peppers, carrots, and mushrooms to the skillet. Cook for 5-7 minutes until vegetables are tender-crisp.

In a small bowl, whisk together vegetable broth and low-fat cream cheese until well combined.

Pour the cream cheese mixture over the cooked vegetables and stir to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly.

Season with salt and pepper to taste. Toss the cooked whole wheat spaghetti with the vegetable mixture until well combined.

Garnish with fresh parsley and serve hot.

Lentil Bolognese with Spaghetti:

Ingredients:

8 ounces whole wheat spaghetti

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 carrot, finely grated

1 celery stalk, finely chopped

1 cup cooked lentils

1 can (14 ounces) crushed tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Fresh basil leaves (for garnish)

Instructions:

Cook the whole wheat spaghetti according to package instructions. Drain and set aside.

Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic. Sauté for 2-3 minutes until onions are translucent.

Add grated carrot and chopped celery to the skillet. Cook for an additional 3-4 minutes until vegetables soften.

Stir in the cooked lentils, crushed tomatoes, dried oregano, and dried basil. Season with salt and pepper to taste.

Reduce heat to low and simmer the sauce for 15-20 minutes to allow the flavors to meld together.

Serve the lentil Bolognese sauce over the cooked whole wheat spaghetti.

Garnish with fresh basil leaves and enjoy.