Pasta Recipes that are Dietitian-Approved

Pasta Recipes that are Dietitian-Approved

Looking to level up your pasta game? These healthy pasta recipes are dietitian-approved and are sure to impress! 

Whether it’s baked pasta recipes, vegetarian pasta recipes or vegan pasta recipes, you can’t go wrong by making one of these classic dishes. While you can make pasta a thousand different ways, we think it’s best when served with tomato sauce (or canned tomatoes) because it provides an added nutrition bonus! 

Cooked tomato products (found in canned tomato products like pasta sauce) contain an ingredient called lycopene. Lycopene is a powerful antioxidant that has been proven to protect the body against many chronic diseases. Similar to most nutrients, it’s more natural to obtain lycopene from foods rather than supplements. In order to achieve maximum health benefits associated with lycopene, it is recommended to consume tomato products with a heart healthy fat, such as olive oil or avocado. That’s why we recommend enjoying lycopene and its health benefits through delicious foods such as these healthy pasta recipes. So, what are you waiting for? Enjoy some canned tomato products today!

Healthy pasta recipes that are dietitian-approved

Looking to level up your pasta game? These healthy pasta recipes are dietitian-approved and are sure to impress! 

Pasta with Marinara and Roasted Vegetables

Pasta with Marinara and Roasted Vegetables

 

Turn to marinara sauce and a cornucopia of vegetables—summer squash, eggplant, bell peppers, and onions—to make this Pasta with Marinara and Roasted Vegetables sing with rustic simplicity.

Key ingredients for this pasta dish.
Arrange vegetables on a baking sheet, sprinkle with olive oil and seasonings, and then roast.

Yield: 4

Pasta with Marinara and Roasted Vegetables

Pasta with Marinara and Roasted Vegetables
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 3 assorted small summer squash (i.e., scallop, yellow, zucchini), sliced
  • 1 small eggplant, sliced
  • ½ red onion, sliced
  • 1 bell pepper (red, yellow, or green), sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 3 cloves garlic, finely diced
  • 2 teaspoons ground oregano
  • ¼ teaspoon freshly ground black pepper
  • Sea salt to taste (optional)
  • 2 tablespoons pine nuts, toasted
  • 12 ounces fresh pasta (may substitute dried pasta)
  • 2 cups marinara sauce
  • ¼ cup fresh basil, chopped

Instructions

  1. Preheat oven to 400 F.
  2. Arrange summer squash, eggplant, onions, and bell pepper on a baking sheet. Drizzle with olive oil and vinegar. Sprinkle with garlic, oregano, black pepper and sea salt. Toss together on pan to distribute ingredients.
  3. Place on top rack of oven and roast for about 30 minutes, until golden brown and tender. When done, remove from oven and set aside.
  4. To toast pine nuts, place them in a small baking dish in the hot oven for about 5 minutes while vegetables are roasting. Remove and set aside.
  5. Meanwhile, bring water to boil in a medium pot. Add pasta and cook to al dente stage (according to package directions). Place in colander and rinse and drain.
  6. Add marinara sauce to pot and heat until bubbling. Remove from heat and add cooked pasta, stirring gently to distribute ingredients.
  7. Divide pasta with marinara sauce among 4 pasta bowls (or plates). Top with roasted vegetables, pinenuts, and fresh basil.

Nutrition Information:

Serving Size:

1

Amount Per Serving: Calories: 369Total Fat: 14.5gSaturated Fat: 2gSodium: 116mgCarbohydrates: 54gFiber: 10gSugar: 18gProtein: 10g