The 10 Easiest Pasta Meals Ever
Make any of these tasty (and healthy!) pasta recipes in less than 30 minutes!
Roasted Pepper-Corn Pasta Salad
This orrechiette pasta dish has a few of our favorite things: roasted red pepper, roasted corn, and avocados. Topped with fresh lime juice and cilantro, this pasta salad is as refreshing as it is filling.
- 8 ounces orrechiette pasta
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 3/4 cup corn kernels
- 1 roasted pepper, chopped (about 1/2 cup)
- 1 Hass avocado, chopped
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions
1.
Bring a large pot of water to a boil. Add the pasta and cook according to package directions. Drain.
2.
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic, and cook for 2 minutes. Stir in the corn and cook for 2 to 3 minutes, or until the onion begins to brown. Add the roasted pepper and cook for 1 minute. Transfer to a large bowl.
3.
Add the pasta, avocado, cilantro, lime juice, salt, and black pepper to the bowl and toss gently but thoroughly.
Serving Suggestions
MAKE IT A FLAT BELLY DIET MEAL: Serve with 6 dried apricot halves (51). Total meal: 395 caloriesNutritional Facts per serving
| CALORIES | 345.8 CAL |
| FAT | 10.2 G |
| SATURATED FAT | 1.6 G |
| CHOLESTEROL | 0 MG |
| SODIUM | 405.4 MG |
| CARBOHYDRATES | 56.2 G |
| TOTAL SUGARS | 5.6 G |
| DIETARY FIBER | 5.8 G |
| PROTEIN | 10.2 G |
Shells with Cauliflower and Peas
Walnuts add a surprise taste to the trio of veggies—peas, cauliflower, and carrots—of this vegetarian-friendly dish. And the best part? It only takes 20 minutes to make!
- 1/4 C walnut pieces
- 8 oz whole wheat or regular pasta shells
- 1/2 head cauliflower (about 1 lb), cut into small florets
- 1 lg carrot, cut into very thin (1/8
- 1 C frozen peas or 3 oz sugar snap peas, trimmed
- 1/4 C olive oil
- 1/4 C chopped fresh parsley
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 C grated parmesan
Directions
1.
Heat oven to 350°F. Spread nuts on baking sheet. Toast in oven until fragrant and starting to brown, about 5 minutes. Set aside to cool.
2.
Prepare pasta per package directions. When 5 minutes of cooking time remains, add cauliflower and carrot to water. Add peas for final 2 minutes of cooking. Ladle out 1/2 cup of the cooking liquid and set aside. Drain pasta and vegetables. Immediately return to pot and add oil, parsley, garlic, salt, pepper, and reserved cooking liquid. Stir to blend.
3.
Serve hot, sprinkled with reserved walnuts and cheese.
Nutritional Facts per serving
| CALORIES | 463.6 CAL |
| FAT | 22.3 G |
| SATURATED FAT | 3.4 G |
| CHOLESTEROL | 4.4 MG |
| SODIUM | 450.4 MG |
| CARBOHYDRATES | 54.3 G |
| TOTAL SUGARS | 6.2 G |
| DIETARY FIBER | 9.2 G |
| PROTEIN | 13.7 G |
Linguine Bolognese
Pressed for time, but still want a real meal? Here's the solution! This quick recipe is full of rich flavors—garlic, oregano, and onion—that make this sauce delicious. Top it off with some skim shredded mozzarella cheese, and enjoy!
Directions
1.
Prepare pasta per package directions.
2.
Heat large nonstick frying pan over medium-high heat. Add beef and cook, breaking meat into smaller pieces, until no longer pink, 3 to 4 minutes. Stir in onion, carrot, garlic, and oregano. Cook, stirring occasionally, until vegetables start to soften, about 2 minutes. Add zucchini and cook until starting to soften, about 2 minutes. Stir in tomatoes (with juice), tomato paste, and water. Bring to a boil, reduce heat to medium, and simmer until slightly thickened, 12 to 15 minutes. Remove from heat and stir in salt.
3.
Serve sauce over drained pasta, and sprinkle with cheese
Recipe Notes
Flavor Up With tomatoes and tomato paste forming the base of the sauce and oregano, onion, and garlic layered on top. You'll never guess how little salt is in this yummy yet ever-so-simple pasta with meat sauce.Nutritional Facts per serving
| CALORIES | 308.8 CAL |
| FAT | 4.6 G |
| SATURATED FAT | 1.8 G |
| CHOLESTEROL | 32.9 MG |
| SODIUM | 265.1 MG |
| CARBOHYDRATES | 49.2 G |
| TOTAL SUGARS | 11.4 G |
| DIETARY FIBER | 8.9 G |
| PROTEIN | 22 G |
Lemon Shrimp with Roasted Peppers
The marinated and grilled shrimp makes this recipe extra special; using ready-made pesto makes it extra easy.
- 1 pound peeled and deveined large shrimp
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 ounces multigrain spaghetti
- 1 roasted pepper, rinsed, patted dry, and chopped (about 1/2 cup)
- 1/4 cup pesto sauce
- 1/2 teaspoon grated lemon zest
Directions
1.
Combine the shrimp, lemon juice, and oil in a bowl. Refrigerate until ready to grill, but no more than 30 minutes.
2.
Preheat the grill to medium-high. Remove the shrimp from the marinade (discard the marinade) and sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Thread the shrimp onto metal skewers or coat a grill basket with cooking spray. Grill the shrimp 2 1/2 to 3 minutes per side, or until opaque. Transfer to a plate and keep warm.
3.
Meanwhile, bring a large pot of water to a boil. Cook the spaghetti according to package directions. Drain and transfer to a large bowl. Toss with the grilled shrimp, roasted pepper, pesto, lemon zest, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
4.
*Limit saturated fat to no more than 10 percent of total calories--about 17 grams per day for most women or 21 grams for most men--and sodium intake to no more than 2,300 milligrams.
Serving Suggestions
MAKE IT A FLAT BELLY DIET MEAL: A single serving of this recipe counts as a Flat Belly Diet Meal without any add-ons!Nutritional Facts per serving
| CALORIES | 384.2 CAL |
| FAT | 13.2 G |
| SATURATED FAT | 2.9 G |
| CHOLESTEROL | 177.4 MG |
| SODIUM | 632.6 MG |
| CARBOHYDRATES | 35.5 G |
| TOTAL SUGARS | 2.2 G |
| DIETARY FIBER | 6 G |
| PROTEIN | 32.3 G |
Linguine with Fresh Tomato Sauce
This classic tomato sauce proves that sometimes simple is the best way to go. A dinnertime staple for any household!
Directions
1.
Heat 2 tablespoons of the oil in large saucepan over medium-low heat. Add onion and cook, stirring occasionally, until tender, about 10 minutes. Add garlic and cook 1 minute. Stir in tomatoes and salt and bring to a simmer. Cook until sauce begins to thicken, about 10 minutes.
2.
Perpare pasta per package directions while sauce cooks, undercooking slightly. drain pasta well and add to simmering sauce. Cook until sauce has thickened and pasta is done, about 2 minutes. Add basil and remaining 1 tablespoon oil and toss to combine. Serve topped with cheese.
Nutritional Facts per serving
| CALORIES | 468.4 CAL |
| FAT | 13.2 G |
| SATURATED FAT | 2.7 G |
| CHOLESTEROL | 4.4 MG |
| SODIUM | 819 MG |
| CARBOHYDRATES | 74.1 G |
| TOTAL SUGARS | 9.8 G |
| DIETARY FIBER | 5.5 G |
| PROTEIN | 15.7 G |
Tuscan Bow Ties
Red pepper flakes add a bit of bite to these bow ties, but the fresh rosemary is the secret ingredient that takes this dish to the next level.
Directions
1.
HOW TO MAKE IT: Cook the pasta according to the package directions. While the pasta is boiling, heat the oil in a large, deep skillet over medium-high heat. Add the peppers and cook for 4 minutes, or until soft. Add the garlic and the red pepper flakes to taste and cook for 1 minute. Add the spinach and reduce the heat to medium. Cover and cook for 2 to 4 minutes, or until wilted, stirring a few times. Dump in the beans, gravy, and rosemary. Reduce the heat to medium-low and simmer for 5 minutes. Just before the pasta is done, transfer about 1/2 cup of the pasta water to the sauce. Drain the pasta and return it to the pasta pot. Add about 1/2 cup of the sauce to the pasta and mix to coat. Divide among 6 plates and top with the remaining sauce.
Serving Suggestions
EXTRA CREDIT: Top with grated Parmesan cheese and chopped fresh parsley.Nutritional Facts per serving
| CALORIES | 286.6 CAL |
| FAT | 2.9 G |
| SATURATED FAT | 0.5 G |
| CHOLESTEROL | 3.8 MG |
| SODIUM | 279.2 MG |
| CARBOHYDRATES | 54.3 G |
| TOTAL SUGARS | 3.4 G |
| DIETARY FIBER | 4.6 G |
| PROTEIN | 11.8 GSalmon with Noodles
Baked salmon, lemon, and poppy seeds make this egg noodle dish anything but ordinary.
4 pieces skinless salmon fillet (about 1 pound in all)
1/4 teaspoon salt
1/8 teaspoon black pepper
8 ounces egg noodles
zest of 1 lemon
2 tablespoons lemon juice
2 tablespoons butter
1 teaspoon extra-virgin olive oil
1 1/2 teaspoons poppy seeds
1/2 teaspoon salt
1/8 teaspoon black pepper
Directions
1.Heat oven to 450F and coat a rimmed baking sheet with cooking spray. Season 4 pieces skinless salmon fillet (about 1 pound in all) with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Put salmon, skinned side down, on pan and bake 12 to 15 minutes. Meanwhile, prepare 8 ounces egg noodles per package directions. Drain and toss with the zest of 1 lemon, 2 tablespoons lemon juice, 2 tablespoons butter, 1 teaspoon extra-virgin olive oil, 1 1/2 teaspoons poppy seeds, 1/2 teaspoon salt, and 1/8 teaspoon black pepper.
Nutritional Facts per serving
CALORIES 495 CAL
FAT 22.2 G
SATURATED FAT 7 G
CHOLESTEROL 129.8 MG
SODIUM 701.5 MG
CARBOHYDRATES 41.6 G
TOTAL SUGARS 1.4 G
DIETARY FIBER 2.2 G
PROTEIN 30.9 G
Love-Your-Broccoli Pasta
It's easy to eat your veggies with this pasta dish. Wouldn't mom be proud?
Directions
1.
Bring a large pot of salted water to a boil.
2.
Heat the oil in a skillet over medium low heat. Add the garlic, and cook gently for 1 minute. Add the tomatoes (with juice), vinegar, basil, and red pepper flakes. Increase the heat, and bring the sauce to a simmer. Cook the sauce for 15 minutes, stirring frequently.
3.
While the sauce is simmering, add the pasta to the boiling water. When the pasta is almost done, add the broccoli to the pot, and cook for 2 minutes longer.
4.
Drain the pasta and broccoli, and transfer them to a large bowl. Add the sauce, and toss well. Sprinkle with the feta cheese.
Nutritional Facts per serving
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