Pasta doesn't have to pack in the calories. These healthier recipes let you eat what you love while still losing weight.
May 09, 2018
1 of 20Jennifer Causey
Spring Vegetable Pasta Alfredo
Our seasonal pasta toss is made luscious and rich with a lighter take on Alfredo sauce. Instead of using heavy cream, we employ flour-thickened 2% milk enriched with cream cheese. We also switch from traditional Parmesan to more robust pecorino Romano, which allows us to use less cheese while still achieving the same flavor impact. We love the flavor of Bionaturae brand whole-wheat pasta, which is milder than most other brands we’ve tried and doesn’t overpower the vegetables.
Wonton wrappers are the secret to these seemingly from-scratch pasta pillows. Skip the fancy folds; just make sure to seal the ravioli well. The ravioli fare better with a delicate sauce—here, just a drizzle of olive oil and lemon.
We love small, sweet grape tomatoes in this quick meatless pasta dish, but you can sub cherry tomatoes or larger tomatoes that have been seeded and diced. This tasty meal is filling enough to enjoy alone or could be served alongside one of our superfast side-dishes.
Our Vegetable Lasagna has half the fat and calories of traditional lasagna—but loaded with satisfying flavor. Lots of colorful, delicious baby veggies are layered between pasta to reduce the typical mounds of cheese.
We love the look of mezze penne, a smaller version of regular penne, but you can use any short pasta you like. The “lettuce” in this BLT is actually tender baby spinach. You could also substitute peppery arugula or even baby kale.
Lemon rind brightens the sauce, making for a more delicate lasagna. To save on salt, use frozen artichokes, which contain a quarter of the sodium of the canned variety that are usually packed in brine.