This 30-minute summer pasta is the perfect recipe to make when the late-summer tomatoes are at their peak. The no-cook sauce gets better as the tomatoes sit with the vinegar, garlic and olive oil and release their sweet juices. When picking out your zucchini, look for small, firm ones that don’t have too many seeds. The heat from the cooked pasta ever so slightly wilts the raw ribbons of zucchini so they’re tender enough to eat, but still retain some of their bite and color.

To give this meal a vegetarian protein and fiber boost, add a 15-oz. can of white beans, which also provide a rustic, hearty flavor.

Active time: 30 minutes | Total time: 30 minutes

No-Cook Tomato Sauce With Zucchini Ribbons

Ingredients

• 1 pint (360g) sungold or cherry tomatoes, halved
• 1/4 cup (56g) olive oil
• 2 tbsp red wine or sherry vinegar
• 1 large garlic clove, minced
• 1/2 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1/4 tsp crushed red pepper
• 8 oz. (227g) long whole-wheat pasta, preferably tagliatelle or pappardelle
• 2 small zucchini
• 4 torn fresh basil leaves

Directions

In a large bowl, combine the tomatoes, olive oil, vinegar, garlic, and crushed red pepper. Season with 1/4 tsp kosher salt and 1/4 tsp freshly ground pepper. Let the mixture stand while you prepare the pasta and zucchini, stirring occasionally and gently pressing on the tomatoes with the back of a spoon to help release their juices.

Using a vegetable peeler or mandoline, shave the zucchini into long, thin ribbons.

Bring a large pot of water to a boil and cook the pasta until al dente. Drain well and immediately transfer the hot pasta to the bowl with the tomato mixture. Add the zucchini ribbons and toss gently to combine. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper.

Divide the pasta among four shallow bowls. Garnish with torn basil leaves, Parmesan cheese, and a sprinkle of flaky sea salt, if desired. Serve warm.

Serves: 4 | Serving Size: About 2 cups

Nutrition (per serving): Calories: 375; Total Fat: 17g; Saturated Fat: 3g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 2g; Cholesterol: 2mg; Sodium: 354mg; Carbohydrate: 48g; Dietary Fiber: 8g; Sugar: 3g; Protein: 10g

Nutrition Bonus: Calcium: 6%; Iron: 15%; Potassium: 636mg; Vitamin A: 13%; Vitamin C: 47%

Originally published September 1, 2020; Updated June 2026

The post No-Cook Tomato Sauce With Zucchini Ribbons appeared first on MyFitnessPal Blog.

Richard Forensky posted a photo:

Richard Forensky posted a photo:

Richard Forensky posted a photo:

Richard Forensky posted a photo:

Richard Forensky posted a photo:

Frozen butternut squash cubes add body and nutrients to this simple one-pot macaroni and cheese. We’ve added chicken breast and baby kale to make this a complete meal. Substitute spinach or chopped chard if you like. By using whole-wheat macaroni, you can boost the fiber by around 3 grams per serving. (1)

Active time: 15 minutes | Total time: 30 minutes

Creamy Mac n Cheese With Chicken and Baby Kale

Ingredients

• 2 tsp olive oil
• 1 lb (452g) boneless, skinless chicken breast, cut into bite-size strips
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 small onion, finely chopped
• 2 cups (473g) low-sodium chicken broth
• 1 cup (244g) 2% milk
• 1 10 oz. (283g) package frozen butternut squash
• 2 tsp dry mustard
• 1 bay leaf
• 2 1/4 cups (252g) whole-wheat elbow macaroni
• 3 cups (128g) baby kale
• 1 1/4 cups (140g) sharp cheddar cheese
• 2 tbsp nutritional yeast

Directions

Heat the oil in a large saucepan or skillet set over medium heat. When the pan is hot, add the chicken. Season with the salt and pepper and cook without stirring for 2 minutes. Add the onions, stir and continue to cook until the chicken is no longer pink in the center, 3 minutes. Transfer to a bowl and cover.

Add the broth, milk, squash, mustard and bay leaf to the saucepan and bring to a boil over medium-high heat. Mash the squash with a potato masher until mostly smooth. Add the pasta and stir to combine. Cover, reduce heat to low, and cook for 6 minutes, stirring once. Fold in the chicken-onion mixture and kale with a rubber spatula, cover and cook until the kale has wilted, 2 minutes.

Remove the pan from the heat and stir the cheese and nutritional yeast into the pasta. Serve immediately.

Serves: 6 | Serving size: 1 cup

Nutrition (per serving): Calories: 382; Total Fat: 11g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g ; Cholesterol: 23mg; Sodium: 364mg; Carbohydrate: 42g; Dietary Fiber: 6g; Sugar: 6g; Protein: 34g

Originally published November 20, 2018; Updated February 2026

The post Creamy Mac n Cheese With Chicken and Baby Kale appeared first on MyFitnessPal Blog.

Reminiscent of creamy beef stroganoff without the beef, this Instant Pot recipe uses whole-grain pasta, mushrooms and herb and garlic spreadable cheese to get dinner on the table fast. Use gourmet mushrooms instead of cremini if you’re feeling fancy.

Active time: 15 minutes | Total time: 25 minutes

Pressure Cooker Creamy Mushroom and Kale Pasta

Ingredients

• 1 tbsp olive oil
• 4 cups (280g) cremini mushrooms, cut into quarters
• 1 yellow onion, diced
• 1/2 tsp salt
• 3 medium garlic cloves, thinly sliced
• 2 tsp fresh thyme, roughly chopped
• 8 oz. (227g) whole-wheat rotini
• 1 1/2 cups (355ml) low-sodium vegetable broth
• 1 pinch crushed red pepper
• 4 cups (100g) baby kale
• 4 tbsp (58g) herb and garlic spreadable cheese

Directions

Select the sauté function on the Instant Pot and adjust to high heat. Add the olive oil, mushrooms, onions, and salt and cook, stirring frequently, for about 5 minutes, or until the mushrooms begin to release their juices. Add the garlic and thyme and cook for 30 seconds, or until fragrant.

Add 1 cup of water and simmer for 1 minute, scraping up any browned bits from the bottom of the pot. Press cancel.

Add the pasta, vegetable broth, and crushed red pepper and stir to combine. Lock the lid and set the valve to sealing. Cook on high pressure for 3 minutes.

Carefully quick-release the pressure, loosely draping a towel over the vent to catch any starchy liquid. Remove the lid and stir in the kale and spreadable cheese until combined. Cover and let stand for 5 minutes to allow the pasta to finish cooking and absorb the liquid.

Serve immediately.

Serves: 4 | Serving Size: 1 1/4 cups pasta

Nutrition (per serving): Calories: 319; Total Fat: 12g; Saturated Fat: 5g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 15mg; Sodium: 450mg; Carbohydrate: 47g; Dietary Fiber: 9g; Sugar: 4g; Protein: 12g

Nutrition Bonus: Calcium: 13%; Iron: 15%; Potassium: 703mg; Vitamin A: 3%; Vitamin C: 47%

Originally published: September 15, 2020; Updated May 2026

The post Pressure Cooker Creamy Mushroom and Kale Pasta appeared first on MyFitnessPal Blog.

Richard Forensky posted a photo:

Richard Forensky posted a photo:

Richard Forensky posted a photo:

Use your Instant Pot to put together this whole-grain pasta meal in just 35 minutes from start to finish. For best results, use small boneless, skinless chicken breasts or cut large chicken breasts horizontally into thinner pieces.

Active time: 10 minutes | Total time: 35 minutes

Pressure Cooker Chicken Pasta

Ingredients

• 3 1/2 cups low-sodium chicken broth
• 2 tbsp (30g) no-salt added tomato paste
• 4 cups (12 oz./340g) dry whole-grain rotini pasta
• 1/4 cup (27g) oil-packed sun-dried tomatoes, drained and chopped
• 1 tbsp (15g) olive oil
• 1/2 tsp chopped fresh rosemary
• 1/2 tsp salt 
• 1/2 tsp black pepper
• 1 small red bell pepper, thinly sliced
• 1 lb boneless, skinless chicken breasts
• 1 tsp garlic powder
• 2 cups (50g) baby spinach
• 1/4 cup Parmesan cheese, shredded

Directions

In the pot of an electric pressure cooker, whisk together the broth and tomato paste until the tomato paste is dissolved. Add the pasta, sun-dried tomatoes, olive oil, rosemary, salt, and black pepper. Stir to combine. Place the bell peppers on top of the pasta. Season the chicken with the garlic powder and place on top of the pasta mixture; do not stir.

Lock the lid and select the Manual/Pressure Cook function. Adjust to high pressure and set the timer for 5 minutes. Make sure the steam valve is in the “sealing” position.

When the cooking time is up, carefully quick-release the pressure.

Unlock the lid and ensure the chicken has reached an internal temperature of 165 °F.  Transfer the chicken to a clean cutting board. Slice the chicken into bite-size pieces and return them to the pot. Add the spinach and cheese and stir until the spinach is wilted. Serve immediately.

Serves: 4 | Serving Size: 2 cups pasta mixture

Nutrition (per serving): Calories: 535; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 87mg; Sodium: 540mg; Carbohydrate: 69g; Dietary Fiber: 11g; Sugar: 5g; Protein: 41g

Nutrition Bonus: Calcium: 7%; Iron: 24%; Potassium: 723mg; Vitamin A: 101%; Vitamin C: 90%

Originally published March 2018; Updated May 2026

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