Category: Pastas

Beef and Broccoli Noodles

This quick noodle stir-fry is tossed with the yummiest garlic ginger butter sauce and can be customized with your favorite protein, veggies and noodles. Seriously cannot get enough of these noodles lately. ♡ As you’ve probably noticed over the years, we’re huge fans of just about every kind of noodle stir-fry here in our house. […]

This quick noodle stir-fry is tossed with the yummiest garlic ginger butter sauce and can be customized with your favorite protein, veggies and noodles.

Seriously cannot get enough of these noodles lately. ♡

As you’ve probably noticed over the years, we’re huge fans of just about every kind of noodle stir-fry here in our house. But this particular combination of ingredients has become our go-to as of late, especially because of the short ingredient list and quick time frame. Definitely a life-saver on busy weeknights!

I wrote the recipe below using beef and broccoli and wavy noodles (one of my favorite combos), but this dish is honestly endlessly customizable with whatever protein, veggies and noodles you happen to have on hand. The key is the simple ginger garlic sauce that brings it all together. It’s made with a base of butter, soy sauce, and a hint of toasted sesame oil, which creates a richly-flavored, creamy, savory sauce that coats each of the noodles. Then I highly recommend topping each bowl with a generous sprinkling of chili crisp (for those of you who love some spice) and furikake seasoning (not spicy and so irresistible), which will pretty much guarantee you’ll be back for seconds.

Let’s do this!

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One Pot Cheesy Taco Pasta

This one pot cheesy taco pasta recipe is easy to make, high in protein, and full of big taco-inspired flavors! High-protein, one-pot, super-simply, flavor-packed pasta dinner? Sign me up. ♡ I improvised this cheesy taco pasta recipe recently when I was (yet again) trying to appease my pasta-loving toddler while hitting my own protein goals […]

This one pot cheesy taco pasta recipe is easy to make, high in protein, and full of big taco-inspired flavors!

High-protein, one-pot, super-simply, flavor-packed pasta dinner?

Sign me up. ♡

I improvised this cheesy taco pasta recipe recently when I was (yet again) trying to appease my pasta-loving toddler while hitting my own protein goals for the day. And it ended up being a total success with only one dish to clean — a weeknight win-win! Simply brown up a batch of ground beef (or chicken, pork, etc) with a few veggies, add pasta and seasonings and broth and simmer until cooked, stir in a bag of shredded cheese until it’s nice and melty, serve it up nice and hot and enjoy. I mean, really, what’s not to love about this one?

Let’s make some taco pasta!

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Pumpkin Mac and Cheese in a Mug

When the leaves start to change colors and it gets a bit cooler outside, I think of one thing: pumpkin recipes! If you’re looking for a quick, cozy meal that’s ready in under 10 minutes my Pumpkin Mac and Cheese in a Mug is here to save the day! It’s cheesy, creamy, and has just a…

The post Pumpkin Mac and Cheese in a Mug appeared first on Weelicious.

When the leaves start to change colors and it gets a bit cooler outside, I think of one thing: pumpkin recipes! If you’re looking for a quick, cozy meal that’s ready in under 10 minutes my Pumpkin Mac and Cheese in a Mug is here to save the day! It’s cheesy, creamy, and has just a hint of pumpkin, making it the ultimate cozy dish. Plus, it’s so easy that even kids can help make it!

Pumpkin Mac and Cheese in a mug with spoon.

Table of Contents

Why I Love This Recipe

  • Quick and Easy: Made entirely in the microwave in less than 10 minutes. I love simple microwave recipes like this one and sweet treats like Microwave S’mores Mug Cakes and Microwave Chocolate Chip Sea Salt Cookie for ONE.
  • Minimal Cleanup: You only need a mug and a spoon, making it a low-effort, quick clean-up meal.
  • Kid-Friendly: Little ones love this cheesy goodness! It’s a great way to get in some pumpkin (and its nutrients) without them even noticing. Looking for similar mac and cheeses that add some veggies? Try Green Mac and Cheese or Butternut Squash Macaroni and Cheese.
  • Perfect Portion: Whether it’s a snack, lunch, or light dinner, this mac and cheese in a mug serves just the right amount.

The Ingredients

Pumpkin mac and cheese ingredients.
  • Small Pasta: Fusilli and macaroni are perfect for this recipe, but any small pasta works. Fusilli’s ridges hold the cheesy sauce, while macaroni gives you that classic mac and cheese vibe.
  • Milk of Choice: This adds creaminess to the dish. You can use whatever milk you have on hand—dairy or non-dairy, like almond milk or oat milk. It helps make the sauce smooth and rich.
  • Pumpkin Purée: Pumpkin is the star ingredient here! It adds a mild, sweet flavor, plus some extra creaminess without needing butter or cream. Bonus: it’s packed with vitamins A and C, fiber, and antioxidants.
  • Shredded Cheese: Cheddar is a classic for mac and cheese, but feel free to experiment with mozzarella, gouda, or a blend.

Substitutions and Variations

  • Pasta: While macaroni is a classic choice, you can use any small pasta like fusilli or shells. Whole wheat or gluten-free pasta works just as well for a healthier or gluten-free option.
  • Cheese: Use cheddar for a sharp, cheesy flavor, or swap it for mozzarella, gouda, or a Mexican blend if you like experimenting with different tastes.
  • Milk: Any milk will work—almond, soy, or oat milk are great dairy-free alternatives. Make your own Homemade Almond Milk or Homemade Oat Milk if you feel!
  • Pumpkin Puree: Not a fan of pumpkin? You can swap it with sweet potato puree or even butternut squash puree for a similar taste and texture.

How to Make Pumpkin Mac and Cheese in a Mug

Cooked macaroni in a glass mug.

Step 1: Cook pasta and water for 1:30-2 minutes in a 10 ounce mug stopping a few times towards the end to stir to prevent water from boiling over.

Pumpkin puree, milk and salt mixed in with pasta.

Step 2: Add milk, pumpkin puree and salt and and continue cooking for 1-2 minutes stopping to stir occasionally. Cover and allow to rest for 3-5 minutes. Check pasta to make sure it’s cooked through. 

Pumpkin mac and cheese in a mug.

Step 3: Stir in cheese, cover for 1 minute until melted and serve. The macaroni and cheese will continue to thicken the longer it sits.

Tips and Tricks

  • Stir Often: To prevent the water from boiling over, stir every 30 seconds while the pasta cooks. This also ensures even cooking.
  • Let It Rest: Letting the mac and cheese sit for a few minutes covered helps the pasta soak up the liquid, making the sauce thicker and creamier.
  • Watch Your Microwave: Every microwave is different, so adjust the cooking time based on your microwave’s power to avoid overcooking.
  • Kid-Friendly: Kids will love the cheesy goodness, and it’s a fun recipe they can help with!
Mug Pumpkin Mac and Cheese.

FAQs

Can I make pumpkin mac and cheese recipe dairy-free?

Yes! Use a plant-based milk like almond or oat milk and a dairy-free cheese to keep it just as creamy and delicious!

Can I make this pumpkin mac and cheese on the stovetop?

Sure! I would boil the pasta to al dente, then drain and return to the pot. Add the milk and pumpkin purée to the pot over medium heat until warmed through. Then stir in the shredded cheese until it’s melted and creamy.

More Mac and Cheese Recipes

The fact that I keep milk, pasta, cheese and pumpkin on hand at all times is a bonus to the ease of making this mug pumpkin mac and cheese. It’s the ultimate fall comfort food that’s quick, easy, and kid-approved, making it perfect for busy weeknights or a cozy snack. Let me know what you think of this recipe by leaving a comment and rating below!

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Print

Pumpkin Mac and Cheese in a Mug

This recipe is so easy to make even a kid can do it! Cheesy and delicious Mug Pumpkin Mac and Cheese gets some extra nutrition thanks to the pumpkin!
Course Lunch, Main Dish
Cuisine American
Prep Time 2 minutes
Cook Time 6 minutes
Total Time 8 minutes
Servings 1
Calories 465kcal
Author Catherine McCord

Ingredients

  • 1/2 cup small pasta fusilli, macaroni or shells would work
  • 1/2 cup water
  • 3 tablespoons milk
  • 2 tablespoons pumpkin puree
  • kosher or sea salt
  • 1/2 cup shredded cheese

Instructions

  • Cook pasta and water for 1:30-2 minutes in a 10 ounce mug stopping a few times towards the end to stir to prevent water from boiling over.
  • Add milk, pumpkin puree and salt and and continue cooking for 1-2 minutes stopping to stir occasionally. Cover and allow to rest for 3-5 minutes. Check pasta to make sure it’s cooked through. 
  • Stir in cheese, cover for 1 minutes until melted and serve.

Video

Notes

  • Stir Often: To prevent the water from boiling over, stir every 30 seconds while the pasta cooks. This also ensures even cooking.
  • Let It Rest: Letting the mac and cheese sit for a few minutes covered helps the pasta soak up the liquid, making the sauce thicker and creamier.
  • Watch Your Microwave: Every microwave is different, so adjust the cooking time based on your microwave’s power to avoid overcooking.
  • Kid-Friendly: Kids will love the cheesy goodness, and it’s a fun recipe they can help with!

Nutrition

Calories: 465kcal | Carbohydrates: 58g | Protein: 23g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 380mg | Potassium: 328mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5120IU | Vitamin C: 1mg | Calcium: 364mg | Iron: 2mg

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Spaghetti Cakes

Spaghetti Cakes are the ultimate hack for turning leftover spaghetti into something exciting! Spaghetti Cakes are a perfect marriage between Rice Cakes and Noodle Pancakes. They’re super simple to make and a ton of fun to eat! Who would have thought you could eat spaghetti with your hands?! Why I Love This Recipe The Ingredients Variations and…

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Spaghetti Cakes are the ultimate hack for turning leftover spaghetti into something exciting! Spaghetti Cakes are a perfect marriage between Rice Cakes and Noodle Pancakes. They’re super simple to make and a ton of fun to eat! Who would have thought you could eat spaghetti with your hands?!

Spaghetti Cake fritters on pink serving platter with a side of marinara.

Table of Contents

Why I Love This Recipe

  • Leftover Spaghetti Hack: I love leftovers. I’ll often double recipes just so I have one less thing to cook the next day. Sometimes, for kids, leftovers just aren’t “exciting” enough, but turning them into something different is the ultimate hack! Next time you have leftover spaghetti in your refrigerator and your kids turn up their nose, you know what to do!
  • Kid-Friendly: Every time I make something my kids can eat with their hands, like Easy Chicken Nuggets, Crispy Fish Fingers and this recipe, they’re more excited to eat it. Plus, these spaghetti cakes are great for messy toddlers who are always throwing their spaghetti on the floor!
  • School Lunch Winner: This recipe is a great one to include in your kid’s school lunch rotation, especially if you made spaghetti the night before. They’re very lunchbox friendly and sure to get eaten. If you’re looking for more fun, handheld lunchbox recipes try my Tex Mex Rice Cakes or these Veggie Pancakes.

The Ingredients

Spaghetti Cakes ingredients.
  • Spaghetti: Use cooked and cooled spaghetti for this recipe. Leftovers work great here!
  • Marinara Sauce: Adds a touch of tang and binds everything together.
  • Eggs: Acts as the glue to hold the cakes together.
  • Capers: Adds a burst of salty flavor that contrasts beautifully with the marinara.
  • Olives: You can use black or green—whichever you prefer. They add great texture and briny flavor.
  • Cheese: Parmesan or mozzarella works well to add richness and a bit of gooeyness.
  • Olive Oil: For frying the cakes to crispy perfection.
  • Marinara Sauce for Dipping: Because who doesn’t love a dip with their crispy cakes?

Variations and Substitutions

  • Swap the Pasta: Any long pasta like linguine or fettuccine would work in this recipe if that’s what you have.
  • Add Some Veggies: Finely diced bell peppers, spinach, or even shredded zucchini could work here. Just be sure to squeeze out excess moisture from any veggies you add so the cakes stay crispy.
  • Shredded Cheese: Feel free to use whatever shredded cheese you have on hand for these spaghetti cakes.
  • No Olives or Capers?: If those briny flavors aren’t your thing, feel free to skip them. Or you can replace them with a handful of chopped sun-dried tomatoes for a little extra zing if you’d like!

How to Make Spaghetti Cakes

Spaghetti noodles in a bowl being cut with kitchen shears.

Step 1: Place spaghetti in a bowl and cut into 1/4-1/2 inch pieces using scissors.

Spaghetti cakes mixture in a mixing bowl.

Step 2: Toss cut pasta with remaining ingredients until completely coated.

Sauté pan with oil.

Step 3: Heat a large sauté pan over medium/high and add a thin layer of oil.

Spaghetti cakes in sauté pan.

Step 4: Using a large ice cream scoop or 1/4 cup measuring cup place mixture into sauté pan and flatten slightly to form a 1/2-1 inch thick disk.

Cooked spaghetti cakes in sauté pan.

Step 5: Cook cakes for 4 minutes on each side or until golden.

Spaghetti cake being dipped in marinara sauce.

Step 6: Serve spaghetti cakes with additional marinara sauce for dipping.

Tips and Tricks

  • Use Leftover Spaghetti: This recipe works best when the spaghetti is cold. If you make fresh pasta, cool or refrigerate it before you make this recipe, so that the cakes are easier to form.
  • Kitchen Scissors: The key to cutting the spaghetti noodles into smaller pieces is using kitchen shears! I used these herb scissors that did just the trick and saved me a ton of time! Once you chop your cooked spaghetti, this recipe comes together in no time.
  • Don’t Overcrowd the Pan: Work in batches if necessary to avoid overcrowding the pan. If you put too many cakes in at once, they won’t crisp up properly.
Fork cutting into spaghetti cake.

More Kid-Friendly Spaghetti Recipes

This recipe is one of my favorite ways to transform leftovers into something new. Let me know what you think of this recipe by leaving a comment and rating below!

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Spaghetti cakes on pink serving platter with marinara.
Print

Spaghetti Cakes

Spaghetti Cakes are the ultimate hack for turning leftover spaghetti into something exciting! Who would have thought you could eat spaghetti with your hands?!
Course Appetizer, Lunch, Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4
Calories 222kcal
Author Catherine McCord

Ingredients

Instructions

  • Place spaghetti in a bowl and cut into 1/4-1/2 inch pieces using scissors.
  • Toss cut pasta with remaining ingredients until completely coated.
  • Heat a large sauté pan over medium/high and add a thin layer of oil.
  • Using a large ice cream scoop or 1/4 cup measuring cup place mixture into sauté pan and flatten slightly to form a 1/2-1 inch thick disk.
  • Cook cakes for 4 minutes on each side or until golden.
  • Serve with marinara sauce.

Notes

  • Use Leftover Spaghetti: This recipe works best when the spaghetti is cold. If you make fresh pasta, cool or refrigerate it before you make this recipe, so that the cakes are easier to form.
  • Kitchen Scissors: The key to cutting the spaghetti noodles into smaller pieces is using kitchen shears! I used these herb scissors that did just the trick and saved me a ton of time! Once you chop your cooked spaghetti, this recipe comes together in no time.
  • Don’t Overcrowd the Pan: Work in batches if necessary to avoid overcrowding the pan. If you put too many cakes in at once, they won’t crisp up properly.

Nutrition

Calories: 222kcal | Carbohydrates: 24g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 128mg | Sodium: 844mg | Potassium: 156mg | Fiber: 2g | Sugar: 1g | Vitamin A: 413IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 2mg

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Basil Pesto Recipe

One of my favorite staples to keep on hand in my refrigerator is this simple-to-make Basil Pesto Recipe. This vibrant green sauce is packed with fresh flavors and can make any dish, like pasta, roasted veggies and even chicken, taste amazing. Why I LoveThis Recipe The Ingredients *For a full list of ingredients and measurements, see…

The post Basil Pesto Recipe appeared first on Weelicious.

One of my favorite staples to keep on hand in my refrigerator is this simple-to-make Basil Pesto Recipe. This vibrant green sauce is packed with fresh flavors and can make any dish, like pasta, roasted veggies and even chicken, taste amazing.

Basil pesto in bowl with spoon.

Table of Contents

Why I LoveThis Recipe

  • Quick and Easy: You can whip up this classic pesto in minutes, making it perfect for busy days. It’s so easy to make you’ll never need store-bought pesto again.
  • Fresh and Flavorful: When I have tons of fresh basil growing in my garden, pesto is the first recipe I make. It’s so easy and the combo of aromatic basil and rich Parmesan is a flavor explosion in every bite.
  • Versatile: You can store homemade pesto in the fridge for weeks and use it on tons of recipes from pesto fish kabobs, to easy chicken pesto pasta, egg pesto melts and chicken pesto wraps
  • Kid-Friendly: My kids devour this pesto recipe no matter what I put it on. Plus, it’s a fun way to get your kids involved in the kitchen by letting them help you put all the ingredients in the food processor.

The Ingredients

Basil pesto recipe ingredients.
  • Fresh Basil Leaves: The star of the show, fresh basil leaves give this pesto its vibrant green color and aromatic flavor.
  • Parmesan cheese: Grated Parmesan cheese adds a rich, savory depth to the pesto, balancing the fresh basil perfectly.
  • Pine nuts: Pine nuts add a buttery richness and a bit of crunch.
  • Garlic: A little bit of fresh garlic gives the pesto that punch we all love.
  • Olive oil: This ingredient brings everything together, making the pesto smooth and silky.
  • Lemon juice: A splash of lemon juice adds a brightness that really enhances all the other flavors.

*For a full list of ingredients and measurements, see the recipe card below.

Variations and Substitutions

One of the best parts of making your own pesto is that you can make it the way you like it or substitute ingredients with what you have on hand. Here are some pesto variations to try:

  • Swap the pine nuts for any nut you prefer. Some of my favorites are walnuts, almonds or pistachios for pistachio pesto.
  • Make nut-free pesto by using hemps seeds or try Pumpkin Seed Pesto.
  • For a different flavor, try using Pecorino Romano or even nutritional yeast for a dairy-free option.
  • If you’re out of basil, you can mix in some fresh arugula, spinach (Spinach Pesto) or kale (Kale Pesto) for a different twist.
  • Try different herbs like parsley, cilantro or even mint to add a new flavor to your pesto sauce.

How to Make Homemade Basil Pesto

Basil pesto ingredients in food processor bowl.

Step 1: Place all ingredients in a food processor or blender.

Pureed basil pesto ingredients in food processor.

Step 2: Puree until smooth. Adjust seasonings as needed.

Tips and Tricks for the Best Pesto

  • Fresh Basil: Use fresh basil leaves with thick stems removed for the best flavor. Avoid using wilted or dried basil.
  • Toasting Nuts: For extra flavor, lightly toast the pine nuts before adding them to the pesto.
  • Consistent Texture: If your pesto is too thick, add a bit more olive oil. If it’s too thin, add more basil or Parmesan.

Ways to Use Your Pesto

Pesto is so versatile, and there are countless ways to enjoy it. Here are some of my favorites:

Storage and Freezing Instructions

  • Refrigerator Storage: To store basil pesto in the refrigerator, transfer it to an airtight container. To prevent oxidation and maintain its vibrant green color, drizzle a thin layer of olive oil on top before sealing. Your pesto will stay fresh for up to a week.
  • Freezer Storage: For longer storage, freezing basil pesto is a great option. Here are a couple simple methods:
    • Ice Cube Trays: Spoon the pesto into ice cube trays and freeze until solid. Once frozen, pop the pesto cubes out and store them in a freezer bag. This way, you can easily use small portions as needed.
    • Small Containers: Alternatively, divide the pesto into small, freezer-safe containers. Make sure to leave a little space at the top for expansion. Label with the date, and store for up to six months.
Basil pesto in storage containers.

FAQs

How long does homemade basil pesto last?

Homemade basil pesto can last up to a week when stored in an airtight container in the refrigerator. For longer storage, you can freeze the pesto in ice cube trays or small containers for up to six months. Just thaw and use as needed!

What is a good substitute for pine nuts in pesto?

If you’re looking for a substitute for pine nuts in pesto, walnuts, almonds, or sunflower seeds are excellent options. For a nut-free pesto, try hemp seeds or pumpkin seed pesto.

Basil pesto in mason jar.

More Pesto Recipes

This basil pesto recipe is a simple, delicious, and versatile classic that will quickly become a staple in your kitchen. We keep pesto in our refrigerator ready to go for when we need a quick and flavorful meal on the table stat. If you make this recipe, let me know what you think by leaving a comment and rating below!

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Basil pesto in bowl with spoon.
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Basil Pesto

You can use this pesto to mix into pasta, rice, quinoa or even to coat on chicken or fish before or after cooking to add a tons of flavor and moisture.
Course Dip, Main Dish
Cuisine Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 124kcal
Author Catherine McCord

Equipment

  • Food Processor

Ingredients

Instructions

  • Place all ingredients in a food processor or blender.
  • Puree until smooth. Adjust seasonings as needed.

Video

Notes

Fresh Basil: Use fresh basil leaves with thick stems removed for the best flavor. Avoid using wilted or dried basil.
Toasting Nuts: For extra flavor, lightly toast the pine nuts before adding them to the pesto.
Consistent Texture: If your pesto is too thick, add a bit more olive oil. If it’s too thin, add more basil or Parmesan.
Nut-free Option: For a nut-free pesto, try Hemp Seed Pesto or Pumpkin Seed Pesto.

Nutrition

Calories: 124kcal | Carbohydrates: 1g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 201mg | Potassium: 54mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 345IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 0.5mg

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Roasted Vegetable Pasta

This roasted vegetable pasta is tossed with lots of caramelized roasted veggies and a delicious balsamic garlic butter sauce. So simple and delicious! This roasted veggie pasta was an instant hit in our house! I mean, it’s hard to go wrong in our book with mixing a big pan of caramelized veggies with pasta. But […]

This roasted vegetable pasta is tossed with lots of caramelized roasted veggies and a delicious balsamic garlic butter sauce. So simple and delicious!

This roasted veggie pasta was an instant hit in our house!

I mean, it’s hard to go wrong in our book with mixing a big pan of caramelized veggies with pasta. But we loved the simplicity of the butter-balsamic-garlic sauce here, which perfectly complemented the flavors of the roasted veggies without overpowering them. When tossed with a generous handful of salty freshly-grated Parm and lots of fresh basil, this dish was absolutely bursting with big, fresh, summertime flavors. We went back for seconds…and then thirds! Couldn’t get enough of this one. ♡

The veggie options here are totally flexible, so please feel free to use whatever sounds good (or is overflowing in your garden, if you happen to have a green thumb!). You could also add in an extra protein if you’d like (such as chicken, sausage, shrimp, etc). And while I love the warm roasted veggies here fresh out of the oven, we can vouch that this recipe tastes equally delicious served as more of a cold pasta salad, so be sure to enjoy those leftovers too.

Let’s make some veggie pasta!

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Summer Pasta Salad

This refreshing Summer Pasta Salad is perfect for hot days when you crave something light yet satisfying. Packed with seasonal vegetables and vibrant flavors, it’s the ultimate summer side dish sure to become a staple at your cookouts. Why I Love This Recipe The Ingredients * For a full list of measurements and instructions, see the recipe card below* How to Make…

The post Summer Pasta Salad appeared first on Weelicious.

This refreshing Summer Pasta Salad is perfect for hot days when you crave something light yet satisfying. Packed with seasonal vegetables and vibrant flavors, it’s the ultimate summer side dish sure to become a staple at your cookouts.

Table of Contents

Why I Love This Recipe

  • Simple Yet Delicious: The combination of sweet corn, crunchy asparagus, and juicy cherry tomatoes creates a delightful medley of flavors that capture the essence of summer in every bite.
  • Versatile: This easy pasta salad recipe is perfect as a side dish for picnics and barbecues, or as a light lunch or dinner.
  • Compliments Many Mains: The simple flavors in this pasta salad pair well with almost any main dish. Try it with your favorite burgers, Crock Pot Ribs, Southern Style Pork Tenderloin, or grilled marinated chicken.
  • Easy to Make: This dish is easy to prepare and can be made ahead of time, making it a hassle-free option for any event.

The Ingredients

Summer Pasta Salad Ingredients
  • Small Shaped Pasta: For this pasta salad opt for macaroni, fusilli, penne, farfalle or any other small shaped pasta that you love.
  • Corn: One of my favorite summertime vegetables, corn is full of fiber as well as high in beta-carotene, vitamin B1 and C. Plus, it’s absolutely delicious!
  • Asparagus: Another spring and summer veggie favorite! Don’t forget to remove the stems by snapping the stalks at their natural break.
  • Cherry tomatoes: Tomatoes add sweetness and some juicy texture to this pasta salad. 
  • Olive oil: Brings everything together by coating the pasta and veggies, adding a rich flavor and enhancing the overall taste and texture of your delicious summer pasta salad.
  • Lemon juice: Adds a little bit of acidity to brighten up the flavors.
  • Parmesan cheese: This ingredient is optional if you need a dairy free pasta salad, but I love how much flavor and creaminess it adds to the dish.
  • Fresh basil: For garnish and to add some color to the salad!

* For a full list of measurements and instructions, see the recipe card below*

How to Make Summer Pasta Salad

Boiled macaroni noodles in bowl.

Step 1: Bring a large pot of water to a boil, add 1 tbsp salt to the water and cook pasta according to package directions. Drain the pasta and set aside.

Chopped asparagus in a bowl and corn off the cob in a bowl.

Step 2: Place the corn and asparagus in a steamer pot over boiling water and cook for 2-3 minutes. Alternately, you can just boil the corn and asparagus for 1-2 minutes. When the corn is cool, cut it off the cob and dice the asparagus into small pieces.

Summer pasta salad ingredients in a bowl.

Step 3: Throughly combine all the ingredients in a bowl and season with more salt, pepper. Add fresh herbs if desired. 

Summer pasta salad.

Step 4: Refrigerate until ready to serve. Serve cold with favorite main dish.

Tips and Tricks

  • Don’t Overcook the Pasta: Aim for al dente pasta to avoid a mushy salad.
  • Chill Before Serving: There’s nothing better than a cold pasta salad. For best results, let the salad sit in the refrigerator for at least an hour before serving. This allows the flavors to meld together.
  • Add Your Twist: Feel free to customize with additional vegetables or herbs, such as bell peppers, red onions, cucumbers or parsley.
  • Make Ahead: Prepare this dish in advance and store it in the refrigerator to save time on the day of your event. The flavors will deepen, making the salad even more delicious.
Summer pasta salad in serving bowl.

More Favorite Summer Salads

This pasta salad recipe might seem too simple, but that’s the beauty of it. Each ingredient gets to shine while complimenting the others really well. This recipe is one of our go-to dishes during the summer, and I think you’ll love it too! Let me know what you think by leaving a comment and rating below!

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Summer pasta salad in serving bowl.
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Summer Pasta Salad

Packed with seasonal vegetables and vibrant flavors, Summer Pasta Salad is the ultimate summer side dish sure to become a staple at your cookouts.
Course Lunch, Main Dish, Side
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 379kcal
Author Catherine McCord

Ingredients

  • 16 ounces pasta (fusilli, macaroni or other small pasta shape)
  • 1 tablespoon + 1 teaspoon kosher salt
  • 2 ears of corn, yellow or white
  • 1 pound asparagus, stems removed
  • 1 cup cherry tomatoes, halved
  • 3 tablespoon olive oil
  • 1/4 cup parmesan cheese, if desired
  • basil, for garnish

Instructions

  • Bring a large pot of water to a boil, add 1 tbsp salt to the water and cook pasta according to package directions. Drain and set aside.
  • Place the corn and asparagus in a steamer pot over boiling water and cook for 2-3 minutes. Alternately, you can just boil the corn and asparagus for 1-2 minutes.
  • When the corn is cool, cut it off the cob and dice the asparagus into small pieces.
  • Throughly combine all the ingredients in a bowl and season with more salt, pepper. Add fresh herbs if desired. 

Notes

  • Don’t Overcook the Pasta: Aim for al dente pasta to avoid a mushy salad.
  • Chill Before Serving: There’s nothing better than a cold pasta salad. For best results, let the salad sit in the refrigerator for at least an hour before serving. This allows the flavors to meld together.
  • Add Your Twist: Feel free to customize with additional vegetables or herbs, such as bell peppers, red onions, cucumbers or parsley.
  • Make Ahead: Prepare this dish in advance and store it in the refrigerator to save time on the day of your event. The flavors will deepen, making the salad even more delicious. 
  • Storage: Store leftover pasta salad in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 379kcal | Carbohydrates: 61g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 1.349mg | Potassium: 380mg | Fiber: 4g | Sugar: 4g | Vitamin A: 726IU | Vitamin C: 10mg | Calcium: 87mg | Iron: 3mg

The post Summer Pasta Salad appeared first on Weelicious.

Lightened Up Spaghetti Carbonara

Love classic spaghetti carbonara but want a healthier, lighter version? You’re in for a treat! This Lightened Up Spaghetti Carbonara recipe uses lighter ingredients without sacrificing that rich, creamy texture. Plus, it’s ready in under 30 minutes, making it perfect for busy weeknights! Why You’ll Love This Recipe The Ingredients *For a full list of…

The post Lightened Up Spaghetti Carbonara appeared first on Weelicious.

Love classic spaghetti carbonara but want a healthier, lighter version? You’re in for a treat! This Lightened Up Spaghetti Carbonara recipe uses lighter ingredients without sacrificing that rich, creamy texture. Plus, it’s ready in under 30 minutes, making it perfect for busy weeknights!

Lightened Up Spaghetti Carbonara in large serving bowl.

Table of Contents

Why You’ll Love This Recipe

  • Healthier Alternative: Using turkey bacon reduces fat without losing the delicious smoky flavor. Instead of substitutions, I simply use less of the indulgent ingredients (except cream, which I do skip). Combining eggs and pasta water retains the creamy texture of classic carbonara.
  • Quick and Easy: This carbonara recipe is ready in under 30 minutes making it perfect for a quick yet satisfying meal.
  • Comfort Food: Despite being lighter, this carbonara remains creamy, comforting, and absolutely delicious! Want another healthy yet comforting recipe? Try my Roast Vegetable Pasta recipe!
  • Family-Friendly: Kids and adults alike love this delicious pasta dish! It feels indulgent without the guilt and is a total crowd pleaser.

The Ingredients

Lightened Up Spaghetti Carbonara Ingredients.
  • Spaghetti: Spaghetti is the heart of the dish, providing the perfect base for picking up the creamy sauce.
  • Turkey bacon: I opt for this leaner bacon option that still provides the essential smoky taste.
  • Small onion: Sautéed diced onion adds flavor and a touch of sweetness to the dish
  • Garlic cloves, minced: No pasta is complete without garlic – the aromatic, savory note that complements the bacon and cheese.
  • Large eggs: Eggs are what creates the rich, creamy sauce that binds the dish together.
  • Grated Parmesan cheese: Grated parmesan adds a nutty, salty flavor and is the ingredient that helps thickens the sauce.

*For a full list of ingredients and instructions see the recipe card below*

Variations and Substitutions

  • Cheese Options: Try Pecorino Romano instead of Parmesan for a sharper flavor.
  • Add Veggies: Feel free to incorporate peas or sautéed spinach for added nutrients and color.
  • Gluten-Free: You can use your favorite gluten-free pasta to make this dish if you want to!

How to Make Lightened Up Spaghetti Carbonara

Cooked spaghetti noodles in strainer.

Step 1: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Drain, reserving 1 cup of the pasta cooking water. Return the pasta to the pot. 

Chopped turkey bacon in sauté pan.

Step 2: While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the bacon and cook, stirring occasionally so it cooks evenly, about 5 minutes.

Sautéed onions and chopped turkey bacon in sauté pan.

Step 3: Add the onions and garlic and cook, stirring occasionally, until the onions are soft, about 3 minutes.

Whisked eggs and grated parmesan cheese in a bowl.

Step 4: Whisk together the eggs and cheese in a small bowl.

Lightened up spaghetti carbonara on serving platter.

Step 5: Add cooked pasta to the egg mixture and stir immediately (so the eggs don’t curdle). Add the sautéed bacon and onions and 1/2 cup of the reserved pasta water*. Toss to combine and serve immediately. (*see cook’s note in recipe card below). 

Tips and Tricks

  • Prevent Curdling: Make sure to add the egg and cheese mixture to the hot pasta off the heat to prevent the eggs from scrambling.
  • Reserve Pasta Water: Don’t forget to save the pasta water! It’s crucial for achieving the right sauce consistency.
  • Serve Immediately: Carbonara is best enjoyed right away while the sauce is at its creamiest. If you’re not planning to serve immediately, toss with the remaining 1/2 cup warm pasta water just before serving.

FAQs

Is it safe to eat raw eggs in spaghetti carbonara?

The heat from the pasta and bacon mixture cooks the eggs enough to be safe to eat. However, if you’re concerned, use pasteurized eggs.

Can I make this dish ahead of time?

Carbonara is best enjoyed fresh. However, if you need to make it ahead, keep the pasta and sauce separate and combine them just before serving, using some reserved pasta water to loosen the sauce.

Lightened Up Spaghetti Carbonara plated.

More Light Pasta Dishes

I know you’re going to love this healthier version of spaghetti carbonara! It’s easy to make and totally delicious without the guilt. Let me know what you think of this recipe by leaving a rating and comment below.

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Print

Lightened Up Spaghetti Carbonara

This Lightened Up Spaghetti Carbonara recipe uses lighter ingredients without sacrificing that rich, creamy texture. Plus, it's ready in under 30 minutes, making it perfect for busy weeknights!
Course Dinner
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 510kcal
Author Catherine McCord

Equipment

  • heavy bottomed pot
  • large sauté pan

Ingredients

Instructions

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Drain, reserving 1 cup of the pasta cooking water. Return the pasta to the pot. 
  • While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the bacon and cook, stirring occasionally so it cooks evenly, about 5 minutes.
  • Add the onions and garlic and cook, stirring occasionally, until the onions are soft, about 3 minutes.
  • Whisk together the eggs and cheese in a small bowl. Add it to the pasta and immediately (so it doesn't curdle) stir and toss together.
  • Add the bacon, onions and 1/2 cup of the reserved pasta water*. Toss to coat well and serve immediately (see Cook's Note).

Notes

Cook’s Note: The pasta will absorb some of the liquid as it sits, so if not serving right away, toss with the remaining 1/2 cup warm pasta water just before serving.
Prevent Curdling: Make sure to add the egg and cheese mixture to the hot pasta off the heat to prevent the eggs from scrambling.
Reserve Pasta Water: Don’t forget to save the pasta water! It’s crucial for achieving the right sauce consistency.

Nutrition

Calories: 510kcal | Carbohydrates: 60g | Protein: 27g | Fat: 18g | Cholesterol: 50mg | Sodium: 1080mg | Fiber: 3g | Sugar: 3g

The post Lightened Up Spaghetti Carbonara appeared first on Weelicious.

Chicken Caesar Pasta Salad

This Chicken Caesar Pasta Salad recipe is tossed with my favorite Caesar dressing, lots of Parm, and the yummiest garlicky breadcrumbs.  A good Caesar salad will forever and always be one of my favorite foods. But I’m also just as happy this time of year to whip up a delicious batch of its carb-y cousin, […]

This Chicken Caesar Pasta Salad recipe is tossed with my favorite Caesar dressing, lots of Parm, and the yummiest garlicky breadcrumbs. 

Chicken Caesar Pasta Salad recipe

A good Caesar salad will forever and always be one of my favorite foods. But I’m also just as happy this time of year to whip up a delicious batch of its carb-y cousin, a chicken Caesar pasta salad. ♡

It’s basically everything we all love about a good chicken Caesar — perfectly-seasoned chicken, crisp Romaine leaves, a bold and tangy Caesar dressing and a generous shower of freshly-grated Parmesan — tossed with chilled and chewy al dente pasta. Then in lieu of traditional croutons, I like to whip up a quick batch of crunchy, salty, garlicky breadcrumbs to sprinkle on top. It’s a classic pasta salad recipe that’s always so satisfying and comes together easily too!

Of course, if chicken isn’t your thing, feel free to sub any other protein in here that you prefer (shrimp, salmon, bacon, Italian sausage, or even roasted chickpeas would be great options). And if you happen to have any roasted veggies on hand, they would always be welcome here too. I do just have to say that I’m partial to my favorite homemade Caesar dressing, but totally get it if you’d like to save some time and use a bottle of store-bought (in which case, Ken’s or Marzetti are two brands I always recommend).

However you make it, I promise that this classic Caesar pasta salad recipe is always a winner!

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Lemon Basil Butter Pasta

All you need are 6 simple ingredients to make a vibrant batch of this lemon basil butter pasta in less than 30 minutes. Fresh basil is back in season and I vote we celebrate with this lemon basil butter pasta! ♡ Our family fell in love with Ali Slagle’s viral basil-butter pasta last fall, which […]

All you need are 6 simple ingredients to make a vibrant batch of this lemon basil butter pasta in less than 30 minutes.

Lemon Basil Butter Pasta

Fresh basil is back in season and I vote we celebrate with this lemon basil butter pasta! ♡

Our family fell in love with Ali Slagle’s viral basil-butter pasta last fall, which is a deliciously basil-forward, nut-free, and buttery alternative to traditional basil pesto pasta. She had the brilliant idea to blitz blanched basil with butter in a food processor (which you should definitely double to have leftovers for later!), which is then melted into a batch of hot pasta for a quick and easy 3-ingredient meal. The creamy, salty, melted butter serves as the perfect saucy vehicle for the fragrant peppery flavor of fresh basil, and perfectly coats each strand of pasta. And while it’s easy to make the basil butter in the amount of time it takes to cook the pasta, you can also prep the basil butter in advance if you’d like to make dinnertime an absolute breeze. Such a win!

That said, while Ali’s version keeps things simple with just basil, butter and pasta, we’ve come to love adding in a generous dose of lemon, black pepper and Parmesan to this pasta as well (a la this recipe), which adds a balance of bright, spicy, umami flavors to the basil butter that really makes this dish sing. And for any of you who want to go the extra mile and make a batch of brown butter to use here (totally optional, but WOW), I can vouch that the extra toasty, nutty flavor notes absolutely take this simple dish over the top.

Bottom line, I’m now convinced that this melting-basil-butter-into-hot-pasta method here is one that any herb-lover should add to their repertoire. So grab a big bunch of basil and let’s make some pasta!

Lemon basil butter pasta ingredients (more…)