High Protein Pasta Recipes Part-2

High-protein pasta recipes are nutritious, delicious dishes that trust protein-rich ingredients with pasta for a satisfying, stable meal.

Contents

6: - Veggie-Packed Baked Ziti. 1

7: - Asparagus Pea Pasta Bowl 2

8: - Pasta Lentil Bolognese. 4

9: - Gnocchi-Cauliflower Skillet Casserole. 5

10: - Instant Pot Creamy Mushroom and Kale Pasta. 6

 Part-1 High-Protein Pasta Recipes That Are Both Delicious And Satisfying

6: - Veggie-Packed Baked Ziti

Here's a delicious recipe for Veggie-Packed Baked Ziti that’s hearty, cheesy, and loaded with vegetables!

Elements

• 12 oz (340 g) ziti pasta
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced (any colour)
• 2 cups baby spinach
• 1 zucchini, diced
• 1 cup mushrooms, sliced
• 24 oz (680 g) marinara sauce
• 15 oz (425 g) ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp dried Italian herbs (basil, oregano, etc.)
• Salt and pepper, to taste
• Fresh basil or parsley for garnish (optional)

Directions

1. Cook the Pasta
   • Preheat your oven to 375°F (190°C).
   • In a big pot of salted boiling water, cook the ziti according to package instructions until al dente. Drain and set aside.
2. Sauté the Vegetables
   • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
   • Add the minced garlic, bell pepper, zucchini, and mushrooms. Cook until the vegetables are tender, about 5-7 minutes.
   • Stir in the baby spinach and cook until wilted. Season with salt, pepper, and dried Italian herbs.
3. Combine Ingredients
   • In a large bowl, mix the cooked ziti, sautéed vegetables, marinara sauce, and ricotta cheese. Stir until well combined.
4. Assemble the Casserole
   • In a greased 9x13 inch (23x33 cm) baking dish, spread half of the ziti mixture in an even layer.
   • Top with 1 cup of shredded mozzarella cheese, then add the remaining ziti mixture. Sprinkle the top with the remaining mozzarella and grated Parmesan cheese.
5. Bake
   • Cover the baking dish with aluminium foil and bake for 20 minutes.
   • Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
6. Serve
   • Let cool for a few minutes before serving. Garnish with fresh basil or parsley if desired.
7. Estimated Nutrition Info (per serving):

• Calories: 311; Total Fat: 10g; Cholesterol: 11mg; Sodium: 438mg; Carbohydrate: 43g; Fiber: 4g; Sugar: 6g; Protein: 14g

This Veggie-Packed Baked Ziti is a great way to enjoy a comforting meal that's loaded with vegetables and cheesy goodness. Perfect for a family dinner or meal prep! Enjoy!

7: - Asparagus Pea Pasta Bowl

Here’s a refreshing and delicious recipe for Asparagus Pea Pasta Bowl that’s light yet satisfying!

Elements

• 8 oz (225 g) pasta of choice (such as penne or farfalle)
• 1 lb (450 g) asparagus, trimmed and cut into 1-inch pieces
• 1 cup frozen peas (or fresh, if available)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped (plus extra for garnish)
• Juice of 1 lemon
• Salt and pepper, to taste
• Red pepper flakes (optional, for heat)

Directions

1. Cook the Pasta
   • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. In the last 2-3 minutes of cooking, add the asparagus and freezing peas to the pot. Drain and reserve about 1/2 cup of pasta water.
2. Sauté the Garlic
   • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Combine Ingredients
   • Add the drained pasta, asparagus, and peas to the skillet. Toss to combine with the garlic oil.
   • Stir in the grated Parmesan cheese, lemon juice, and chopped basil. If the mixture seems dry, add a bit of the reserved pasta water until you reach your desired consistency.
4. Season and Serve
   • Term with salt and pepper to taste. If you like a bit of heat, add red pepper flakes.
   • Serve warm, garnished with additional basil and extra Parmesan cheese if desired.
5. Estimated Nutrition Info (per serving):
   • Calories: 359; Total Fat: 9g; Cholesterol: 22mg; Carbohydrate: 59g; Fiber: 6g; Sugar: 5g; Protein: 13g

This Asparagus Pea Pasta Bowl is vibrant, healthy, and perfect for a quick weeknight meal or a light lunch. Enjoy the fresh flavours!

8: - Pasta Lentil Bolognese

Here’s a hearty and healthful recipe for Pasta Lentil Bolognese, a plant-based twist on the classic Italian dish!

Ingredients

• 1 lb (450 g) pasta of choice (spaghetti, penne, or your Favorite)
• 1 cup dried lentils (green or brown), rinsed and drained
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 red bell pepper, diced
• 1 can (14 oz/400 g) crushed tomatoes
• 1 cup vegetable broth (or water)
• 2 tbsp tomato paste
• 1 tsp dried Italian herbs (basil, oregano, thyme)
• Salt and pepper, to taste
• Fresh basil or parsley for garnish (optional)
• Grated Parmesan cheese (optional, for serving)

Instructions

1. Cook the Pasta
   • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Prepare the Lentil Bolognese
   • In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, celery, and bell pepper. Sauté for about 5-7 minutes until the vegetables are soft.
   • Add the minced garlic and cook for an additional minute until fragrant.
   • Stir in the rinsed lentils, crushed tomatoes, vegetable broth, tomato paste, and dried herbs. Season with salt and pepper to taste.
   • Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 25-30 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally, and add more broth or water if necessary to prevent sticking.
3. Combine and Serve
   • Once the lentils are cooked, mix the cooked pasta into the lentil Bolognese sauce, stirring until well combined.
   • Serve hot, garnished with fresh basil or parsley and grated Parmesan cheese if desired.
4. Estimated Nutrition Info (per serving):
   •  Calories: 337; Total Fat: 4g; Cholesterol: 1mg; Sodium: 484mg; Carbohydrate: 68g; Fiber: 15g; Sugar: 8g; Protein: 13g

This Pasta Lentil Bolognese is not only filling but also packed with protein and fiber, making it a nutritious and satisfying meal. Enjoy!

9: - Gnocchi-Cauliflower Skillet Casserole

A comforting recipe for Gnocchi-Cauliflower Skillet Casserole that’s creamy, cheesy, and easy to prepare!

Elements

• 1 lb (450 g) potato gnocchi (store-bought or homemade)
• 1 medium head of cauliflower, cut into small florets
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp dried Italian herbs (basil, oregano, etc.)
• Salt and pepper, to taste
• Fresh parsley or basil for garnish (optional)

Directions

1. Cook the Gnocchi
   • In a large pot of salted boiling water, cook the gnocchi according to package instructions until they float to the top. Drain and set aside.
2. Sauté the Vegetables
   • In a large skillet or oven-safe pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
   • Add the minced garlic and cauliflower florets, cooking for another 5-7 minutes until the cauliflower starts to soften.
3. Prepare the Sauce
   • Pour in the vegetable broth and heavy cream. Stir in the dried Italian herbs and season with salt and pepper. Bring the mixture to a simmer.
   • Add the cooked gnocchi to the skillet, stirring to combine with the cauliflower and sauce.
4. Add Cheese and Bake
   • Remove the skillet from heat and stir in the shredded mozzarella and half of the Parmesan cheese until melted and well combined.
   • Sprinkle the remaining Parmesan cheese on top. If desired, place the skillet under the broiler for 2-3 minutes to get a golden, bubbly top.
5. Serve
   • Garnish with fresh parsley or basil before serving. Enjoy hot!
6. Estimated Nutrition Info (per serving):
   • Calories: 308; Total Fat: 8g; Carbohydrate: 40g; Dietary Fiber: 4g; Sugar: 5g; Protein 19g

This Gnocchi-Cauliflower Skillet Casserole is a deliciously creamy dish that's perfect for a cozy dinner. It combines the comforting texture of gnocchi with the nutritious benefits of cauliflower. Enjoy yourself!

10: - Instant Pot Creamy Mushroom and Kale Pasta

Here’s a quick and flavourful recipe for Instant Pot Creamy Mushroom and Kale Pasta that’s perfect for busy weeknights!

Ingredients

• 12 oz (340 g) pasta of choice (such as penne or fusilli)
• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 oz (225 g) mushrooms, sliced (button or cremini)
• 1 cup vegetable broth
• 1 cup heavy cream (or half-and-half for a lighter option)
• 2 cups kale, chopped (stems removed)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1 tsp Italian seasoning (or dried basil and oregano)
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions

1. Sauté the Vegetables
   • Turn the Instant Pot to the sauté function. Add olive oil and let it heat up.
   • Add the chopped onion and sauté until translucent, about 3-4 minutes.
   • Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are softened, about 5 minutes.
2. Add the Pasta and Broth
   • Pour in the vegetable broth, followed by the pasta. Ensure the pasta is submerged in the broth.
   • Sprinkle in the Italian seasoning, salt, and pepper. Do not stir.
3. Pressure Cook
   • Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 4 minutes.
   • Once the cooking time is up, perform a quick release by carefully turning the valve to venting.
4. Stir in Cream and Kale
   • After releasing the pressure, open the lid and stir in the heavy cream and chopped kale. The heat from the pasta will wilt the kale.
   • Mix in the grated Parmesan cheese until the sauce is creamy and well combined. Adjust seasoning with salt and pepper to taste.
5. Serve
   • Serve the pasta warm, garnished with additional Parmesan cheese and fresh parsley if desired.
6. Estimated Nutrition Info (per serving):
   • Calories: 391; Total Fat: 14g; Carbohydrate: 52g; Fiber: 6g; Sugar: 3g; Protein: 10g

This Instant Pot Creamy Mushroom and Kale Pasta is a comforting and creamy dish that's packed with flavour and nutrients, all made in one pot for easy cleanup! Enjoy yourself!

Enjoy all recipes of pasta with full of protein