10+ Healthy Lunch Pasta Recipes for a Deliciously Nutritious Meal

Finding healthy lunch options can feel challenging, especially when you’re in a rush. Healthy lunch pasta recipes offer a tasty way to enjoy nutritious meals without spending too much time in the kitchen. With a little creativity, you can whip up delicious pasta dishes that are packed with flavor and good for you.

These recipes can easily incorporate fresh vegetables, lean proteins, and whole grains. You’ll discover how simple it is to make a satisfying lunch that keeps you energized throughout the day.

Spinach and Feta Whole Wheat Pasta

Spinach and Feta Whole Wheat Pasta is a tasty and healthy choice for lunch. You’ll enjoy the combination of flavors and the nutritious ingredients. This dish is easy to make and perfect for busy days.

Start with whole wheat pasta for added fiber. It keeps you full and satisfied. Spinach provides vitamins and minerals. Feta cheese adds a creamy and tangy taste that brightens the dish.

You can customize your pasta with other ingredients too. Consider adding cherry tomatoes or olives for extra flavor. A squeeze of lemon juice will give it a fresh kick.

This dish cooks quickly, making it ideal for a weeknight meal. Serve it warm, and enjoy a delicious and healthy lunch!

Ingredients

• 8 oz (225 g) whole wheat pasta
• 2 cups fresh spinach
• 1 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 lemon, juiced
• Salt and pepper to taste

Cooking Instructions

1. Cook the whole wheat pasta according to package instructions.
2. In a skillet, heat olive oil over medium heat.
3. Add spinach and cook until wilted.
4. Drain the pasta and add it to the skillet.
5. Stir in feta cheese and lemon juice.
6. Season with salt and pepper, then serve.

2) Lemon Garlic Shrimp Linguine

Lemon Garlic Shrimp Linguine is a delightful and healthy pasta dish. The combination of lime, garlic, and shrimp creates a fresh taste that is hard to resist. This dish is also quick to prepare, making it perfect for lunch.

You’ll want to start by cooking the linguine in salted water until al dente. While the pasta cooks, sauté some shrimp in olive oil and butter. Garlic adds a wonderful aroma, along with a splash of lemon juice for brightness.

Once the shrimp are cooked, mix them with the linguine. Adding a bit of Parmesan cheese can make the dish creamy. Fresh parsley on top adds flavor and color.

Ingredients:

• 8 ounces linguine
• 1 pound shrimp, peeled and deveined
• 3 tablespoons olive oil
• 2 tablespoons butter
• 4 cloves garlic, minced
• Juice of 1 lemon
• ¼ cup Parmesan cheese
• Fresh parsley, chopped
• Salt and pepper to taste

Cooking Instructions:

1. Cook the linguine in salty water until al dente.
2. In a large pan, heat olive oil and butter over medium heat.
3. Add minced garlic and sauté for about 1 minute.
4. Add shrimp, cooking until pink (about 2-3 minutes).
5. Stir in lemon juice, salt, and pepper.
6. Mix the cooked linguine into the shrimp mixture.
7. Top with Parmesan cheese and fresh parsley before serving.

3) Avocado and Cherry Tomato Fusilli

This Avocado and Cherry Tomato Fusilli recipe is a fresh and light option for lunch. It brings together creamy avocado with sweet cherry tomatoes, making it a tasty choice.

Start by cooking your fusilli pasta until it’s al dente. Drain and set it aside to cool slightly. While the pasta is cooling, prepare the sauce. Mash ripe avocados in a bowl and mix in some lemon juice for brightness.

Next, add halved cherry tomatoes and a sprinkle of salt. Combine this with your pasta until every piece is coated in the creamy sauce. You can add fresh spinach for extra nutrients and color.

This dish is best served immediately but can also be stored in the fridge for a quick meal later.

Ingredients

• 8 ounces fusilli pasta
• 2 ripe avocados
• 1 cup cherry tomatoes, halved
• 1 tablespoon lemon juice
• Salt to taste
• Fresh spinach (optional)

Cooking Instructions

1. Cook the fusilli pasta in boiling water for about 8-10 minutes.
2. Drain and let it cool slightly.
3. In a bowl, mash the avocados and mix in lemon juice.
4. Add the halved cherry tomatoes and salt to the avocado mixture.
5. Combine the sauce with the fusilli pasta.
6. Serve immediately or store in the fridge.

Pesto Chickpea Pasta Salad

Pesto Chickpea Pasta Salad is a quick and easy meal that’s perfect for lunch. It’s packed with flavor and nutrients, making it a great choice for a healthy diet. You can use whole grain or gluten-free pasta for extra health benefits.

Start with cooked pasta and mix in your favorite pesto. You can easily make your own or buy store-bought for convenience. Add chickpeas to boost protein and fiber.

For extra crunch and flavor, toss in fresh vegetables like cherry tomatoes or bell peppers. A handful of spinach or arugula adds freshness and color.

This salad can be served right away or chilled for later. It makes for a delicious lunch that you can also enjoy as leftovers.

Ingredients

• 2 cups cooked pasta
• 1 cup chickpeas, drained and rinsed
• 1/2 cup pesto
• 1 cup cherry tomatoes, halved
• 1 cup spinach or arugula
• Salt and pepper, to taste

Cooking Instructions

1. Cook the pasta according to package instructions. Drain and let cool.
2. In a large bowl, combine the pasta, chickpeas, and pesto.
3. Add cherry tomatoes and spinach.
4. Mix well and season with salt and pepper.
5. Enjoy immediately or refrigerate until ready to serve.

5) Zucchini Noodles with Basil Pesto

Zucchini noodles, or zoodles, are a fun and healthy twist on traditional pasta. They offer a light texture and can be paired wonderfully with basil pesto for a burst of flavor.

To make this dish, spiralize fresh zucchini into noodle shapes. If you don’t have a spiralizer, you can use a julienne peeler or a box grater to create similar shapes.

Next, mix your zucchini noodles with fresh basil pesto. The pesto is made from basil leaves, olive oil, garlic, Parmesan cheese, and pine nuts. This sauce is key for a rich and tasty experience.

You can add cherry tomatoes for a pop of color and extra taste. This dish is simple, quick, and perfect for lunch or dinner.

Ingredients

• 4 medium-large zucchinis
• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra-virgin olive oil
• 2 cloves garlic
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cherry tomatoes (optional)

Cooking Instructions

1. Spiralize the zucchini into noodle shapes.
2. In a blender, combine basil leaves, olive oil, garlic, pine nuts, and cheese. Blend until smooth.
3. Toss zucchini noodles with pesto until covered.
4. Add salt and pepper to taste.
5. Mix in cherry tomatoes if desired.

Quinoa and Kale Penne

Quinoa and Kale Penne is a nutritious and tasty meal. This dish combines protein-packed quinoa pasta with healthy kale for a quick lunch option.

Start by cooking your quinoa pasta according to the package instructions. While the pasta cooks, wash and chop fresh kale. You can use about two cups for a nice serving.

In a large skillet, heat some olive oil over medium heat. Add minced garlic and sauté it for about one minute. Next, toss in the chopped kale and cook until it wilts.

Once your pasta is done, drain it and combine it with the kale mixture. You can season it with salt, pepper, and a squeeze of lemon for brightness.

If you’re looking for extra flavor, sprinkle some grated Parmesan cheese on top before serving. Enjoy your healthy and delicious Quinoa and Kale Penne!

Ingredients

• 8 ounces quinoa penne pasta
• 2 cups kale, chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 lemon, juiced
• Grated Parmesan cheese (optional)

Cooking Instructions

1. Cook quinoa penne according to the package instructions.
2. While pasta cooks, wash and chop kale.
3. In a skillet, heat olive oil over medium heat.
4. Sauté minced garlic for 1 minute.
5. Add chopped kale and cook until wilted.
6. Drain pasta and combine with kale mixture.
7. Season with salt, pepper, and lemon juice.
8. Top with grated Parmesan cheese, if desired.

7) Mushroom and Asparagus Ravioli

Mushroom and asparagus ravioli is a tasty and healthy choice for lunch. This dish combines the rich flavors of mushrooms with the freshness of asparagus. It’s not only delicious but also simple to make.

Start by pressing the ravioli into a baking dish filled with sauce. Bake it at 400°F (204°C) for about 15 minutes, then remove the foil. Continue baking for another 10 to 15 minutes until the pasta is tender.

Feel free to top your ravioli with extra cheese and sliced asparagus for added flavor and nutrition.

Ingredients

• Fresh ravioli (mushroom and asparagus filling)
• Olive oil
• Garlic, minced
• Cheese (for topping)
• Asparagus, sliced
• Your choice of sauce

Cooking Instructions

1. Preheat your oven to 400°F (204°C).
2. In a baking dish, layer the ravioli and cover with sauce.
3. Loosely cover with foil and bake for 15 minutes.
4. Remove the foil and bake for another 10 to 15 minutes.
5. Top with cheese and sliced asparagus before serving.

8) Roasted Red Pepper Alfredo

Roasted Red Pepper Alfredo is a delicious and creamy pasta dish that you can enjoy guilt-free. This recipe uses roasted red peppers to create a rich flavor without heavy cream.

To make it, start by blending roasted red peppers with your favorite pasta sauce. You can add some sautéed garlic and onions for extra taste.

Cook your pasta until al dente, then combine it with the sauce.

Feel free to add vegetables like spinach or mushrooms for added nutrition. This dish is quick to prepare and can be made in about 20 minutes. Plus, it’s a great option for lunch or dinner.

Ingredients

• 1 cup roasted red peppers
• 2 cups pasta (like fettuccine)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup vegetable broth
• Salt and pepper to taste
• 2 cups baby spinach (optional)
• Grated cheese (for topping, optional)

Cooking Instructions

1. Cook pasta according to package instructions.
2. In a blender, combine roasted red peppers, garlic, and vegetable broth. Blend until smooth.
3. Heat olive oil in a pan over medium heat.
4. Add the blended sauce to the pan and simmer for 5 minutes.
5. Add cooked pasta to the sauce and mix well.
6. Stir in spinach if using, and cook until wilted.
7. Serve hot and top with grated cheese if desired.

9) Caprese Pasta with Balsamic Glaze

This Caprese Pasta with Balsamic Glaze is a delightful and fresh option for lunch. It combines pasta, ripe tomatoes, creamy mozzarella, and fragrant basil. The balsamic glaze adds a sweet and tangy finish that makes the dish stand out.

To make this pasta, start by cooking your favorite pasta according to package instructions.

Meanwhile, sauté minced garlic and cherry tomatoes in olive oil over medium heat. Once the tomatoes soften, mix in cooked pasta, fresh basil, and mozzarella.

Drizzle balsamic glaze over the top before serving. This dish can be served warm or at room temperature, perfect for meal prepping or lunch on the go.

Ingredients

• 8 oz (225 g) pasta
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella, cut into cubes
• 1/4 cup fresh basil, chopped
• Balsamic glaze
• Salt and pepper to taste

Cooking Instructions

1. Cook pasta according to package instructions.
2. Heat olive oil in a pan over medium heat.
3. Sauté garlic for 1 minute.
4. Add cherry tomatoes and cook until soft.
5. Mix in the cooked pasta, basil, and mozzarella.
6. Drizzle with balsamic glaze and season with salt and pepper.

Broccoli and Almond Rotini

Broccoli and Almond Rotini is a delicious and healthy pasta dish that’s perfect for lunch. This recipe combines the nutrition of broccoli with the crunch of almonds, making it a satisfying meal.

Start by cooking rotini pasta in boiling water until it is al dente. Then, steam some fresh broccoli florets. This keeps them bright and full of flavor.

In a skillet, toast sliced almonds until they are golden brown. This step brings out their nutty flavor and makes them even more tasty.

Drain the pasta and combine it with the steamed broccoli and toasted almonds.

To finish, drizzle everything with olive oil and sprinkle with salt and pepper. You can also add a squeeze of lemon juice for extra brightness.

Enjoy your Broccoli and Almond Rotini warm, and feel good knowing you made a healthy choice!

Ingredients

• 8 oz (225 g) rotini pasta
• 2 cups broccoli florets
• 1/2 cup sliced almonds
• 2 tbsp olive oil
• Salt and pepper to taste
• Juice of 1 lemon (optional)

Cooking Instructions

1. Boil water in a large pot and cook the rotini pasta until al dente (about 8-10 minutes).
2. Steam the broccoli florets until crisp-tender (about 3-4 minutes).
3. In a skillet, toast the sliced almonds over medium heat until golden (about 3-5 minutes).
4. Drain the pasta and mix it with the broccoli and almonds.
5. Drizzle with olive oil, add salt and pepper, and lemon juice if desired.
6. Serve warm.