36 Light Pasta Recipes That Are Full of Flavor

Infinitely more elegant than spaghetti with tomato sauce.

These pillowy gnocchi clones use carrots instead of potatoes, which means more vitamins and fewer calories.

You can use any variety of grain-free pasta, but we’re a big fan of the Cappello’s brand: fresh pasta that’s both gluten- and grain-free..

This bright red pasta is packed with fiber and healthy carbs—plus, it’s so much prettier than the regular kind.

Half pasta, half veggies and topped with creamy almond milk sauce.

Make it with whole-wheat pasta for a little extra virtue.

Psst: Subbing in veggies for pasta means you can have two bowls.

Need an easy weeknight dinner? Use store-bought pesto.

This fresh mix of vegetables and balsamic is filling and healthy at the same time.

The perfect not-sad-desk-lunch option.

Even the kids will love this one.

This recipe from Coterie member Ali Maffucci is little bit spicy, a little bit briny and a lot delicious.

Add in some mashed butternut squash and cut down on the butter and your favorite decadent dish is officially healthy.

Our favorite veggie saves the day. It’s rich and creamy, without all the calories.

It tastes just like takeout but will set you back only 400 calories.

Bonus: It’s ready in just 30 minutes.

It’s basically a green juice wrapped in pasta.

Thanks to the world’s most versatile veggie, a bowl of this stuff is under 500 calories.

This one-pot, pasta limone is like dinner in your back pocket: You likely have most of the ingredients in your kitchen already, and it comes together in practically no time (well, 15 minutes, to be precise).

Bonus: It’s totally dairy-free.

We love a one-pan wonder. But we *adore* one that puts sweet, nutty summer squash front and center.

Prep them on Sunday and eat them all week.

Cucumber noodles are so refreshing on a hot day and a breeze to make with a spiralizer or peeler. And the sesame-soy tahini dressing is one for the books.

Cauliflower strikes again.

Tastes sinful. (Spoiler: It isn’t.)

Bring this light pasta salad to your next potluck.

This deconstructed recipe replaces beef with turkey and cuts way down on the cheese, without sacrificing flavor.

Don’t worry—there’s still a little butter, and plenty of garlic.

If you haven’t cooked with kelp noodles, they don’t need any cooking—just soaking—and taste a bit like al dente glass noodles. They’re gluten-free, paleo and rich in nutrients like iron, vitamin K, calcium and fiber.

It’s vegan and gluten-free. Win-win.

Shrimp and farfalle glistening with honey-Dijon dressing? Scampi could never. The fresh dill is a game changer, adding grassy freshness and a pop of green to the bowl.

Briny olives are an unexpected addition to pasta, but with lemons, garlic and cheese, it totally works.

Make this one on Sunday and enjoy leftovers all week. Psst, it only takes 20 minutes in total.

If we’re going to eat a giant plate of pasta, it might as well be filled with satisfying protein, too (and creamy avocado, because duh).

Cashew cream replaces traditional hearty cream sauce, in this protein-packed pasta dish.

Creamy burrata is balanced with fresh peas, mint and lemon zest.