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The Best Low-Calorie Pasta Recipes Under 500 Calories

Preparing a delicious pasta dish is a tough job, especially when you’re counting calories. Everything is a factor to consider – the type of pasta, the sauce and most especially the toppings. But don’t worry – here are easy low-calorie dishes that don’t compromise taste:

Tropical Pesto Pasta

Calorie Count: 465 calories

What you need:

  • 2 cups spaghetti, cooked al-dente
  • 6 cloves garlic
  • 2 cups loosely-packed baby spinach leaves
  • 1 cup firmly-packed basil leaves
  • 1/2 cup Pecorino-Romano cheese, sliced into cubes
  • 1/2 cup chopped walnuts
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon lemon zest
  • 1/4 teaspoon salt

In a food processor, grate Romano cheese until coarse, about 30 seconds. Add garlic, and process again until well-combined with cheese. Add baby spinach, basil leaves, walnuts, lemon juice, lemon zest and salt and process again until mixture becomes a thick paste. Carefully pour olive oil over the mixture and process until oil is integrated. Place cooked pasta in a serving bowl and top with sauce. Toss to coat.

Tomato and Beans Penne

Calorie Count: 460 calories

What you need:

  • 1 cup penne pasta, cooked al-dente
  • 3 1/2 cups Italian-style diced tomatoes
  • 2 1/4 cups cannellini beans
  • 1 1/4 cups fresh spinach
  • 1/2 cup crumbled feta cheese

In a large non-stick pan, mix tomatoes and cannellini beans and bring to a boil over medium-high heat. Lower heat and simmer for 10 to 12 minutes. Add spinach to the pan; cook and stir for 2 minutes more until leaves have wilted. Place cooked penne on a serving dish and pour sauce over it. Top with feta cheese.

Light Zucchini Pasta

Calorie Count: 290 calories

What you need:

  • 1 cup linguine pasta, cooked al-dente
  • 3 zucchini, shredded
  • 2 cloves garlic, minced
  • 1/4 cup plain non-fat yogurt
  • 1/4 cup shredded Cheddar cheese
  • 1 tablespoon olive oil
  • Salt and ground black pepper to taste

Heat olive oil in a pan over medium heat and saute garlic until browned. Add a handful of zucchini and cook for 1 to 2 minutes. Add the rest of the zucchini and continue cooking for about 3 minutes more. Place cooked pasta in a serving bowl and toss with cooked zucchini, yogurt and Cheddar cheese. Season with salt and black pepper before serving.

Now you can enjoy a delicious pasta dish without the guilt and without counting calories – try any of these healthy low-calorie pasta dishes now!


Article Source by Adrian T. Cheng

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