6-Ingredient Pasta Recipe for Weight Loss

Pasta for weight loss? You bet. It’s a really common misconception that you need to cut carbs like pasta in order to drop a few pounds. I’m here to tell you that’s not exactly true. It’s a matter of choosing the right type of pasta, eating the correct amount, and mixing it with other good-for-you ingredients so you stay full for longer.

Start with whole wheat pasta. As a complex carbohydrate, it takes more time for your body to break it down. That means you’ll get lower amounts of sugar released at a more consistent rate, so you’ll feel satisfied and full of energy throughout the day.

Next, mix your food groups at every meal when possible. By combining a healthy carb with healthy fats, lean proteins, and vegetables, you’ll feel satisfied much quicker. That means the temptation to snack on unhealthy foods will decrease. Plus it’s fun to eat a plate of beautiful, colorful food. I am especially fond of this recipe because it satisfies a pasta craving, but in a healthy way that incorporates multiple food groups.

Ingredients:

1 butternut squash, peeled, seeded, and diced

12 ounces chicken breast

1 tablespoon of extra virgin olive oil

Salt and pepper to taste

12 ounces of whole wheat pasta

2 big handfuls of kale

2 ounces of goat cheese

⅓ cup toasted pine nuts

Instructions:

Heat oven to 425 degrees fahrenheit. Line a baking sheet with parchment paper. In a large mixing bowl, combine the butternut squash and oil, and toss until the squash is evenly coated. Spread the squash out on the baking sheet in an even layer. Bake for 20-25 minutes, flipping the squash at the halfway point. Return the squash to the oven until cooked through and soft. Remove and set aside. Simultaneously, grill your chicken and slice into bite-sized pieces.

While the squash is cooking, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Once cooked, set aside 1 cup of the pasta water. Drain the rest of the water and return the pasta to the pot. Add the goat cheese plus ¼ cup of the reserved pasta water, and toss until the cheese has melted and the pasta is well coated. (You can use the remaining pasta water as needed to thin your sauce out if you feel it’s necessary.) Add the kale, chicken pine nuts, and roasted butternut squash. Toss to combine.

Serves 3