Enhancing Your Spring Pasta Dinners with 26 High-Protein Recipes

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The Allure of High-Protein Pasta

Pasta dishes have long been cherished for their versatility and simplicity. However, by infusing them with high-protein ingredients, we transcend the ordinary, crafting meals that are as wholesome as they are satisfying. High-protein pasta not only keeps you fuller for longer but also supports muscle growth and repair, making it an ideal choice for those seeking a balanced and nutritious diet.

Embracing Seasonal Ingredients

Spring is a time of renewal, and what better way to celebrate than by incorporating the season’s freshest produce into our pasta creations? From crisp asparagus spears to tender baby spinach, our recipes showcase the vibrant flavors and colors of spring, ensuring each bite is a celebration of nature’s bounty.

Protein-Packed Pasta Recipes

1. Grilled Chicken and Asparagus Linguine

Ingredients:

  • Linguine pasta
  • Grilled chicken breast, sliced
  • Fresh asparagus spears, trimmed
  • Cherry tomatoes, halved
  • Garlic, minced
  • Olive oil
  • Parmesan cheese, grated
  • Salt and pepper to taste

Instructions:

  1. Cook linguine according to package instructions. Drain and set aside.
  2. In a pan, sauté minced garlic in olive oil until fragrant.
  3. Add grilled chicken slices, asparagus spears, and cherry tomatoes to the pan. Cook until vegetables are tender.
  4. Toss cooked linguine with the chicken and vegetable mixture.
  5. Serve hot, garnished with grated Parmesan cheese.

2. Lemon Garlic Shrimp Pasta

Ingredients:

  • Spaghetti
  • Shrimp, peeled and deveined
  • Fresh lemon juice
  • Garlic, minced
  • Fresh parsley chopped,sliced lemon for garnish
  • Red pepper flakes
  • Olive oil
  • Salt and pepper to taste

Instructions:

  1. Cook spaghetti according to package instructions. Drain and set aside.
  2. In a skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, and cook until fragrant.
  3. Add shrimp to the skillet and cook until pink and opaque.
  4. Toss cooked spaghetti with the shrimp, lemon juice, and chopped parsley.
  5. Season with salt and pepper to taste.
  6. Serve immediately, garnished with additional parsley and sliced lemon if desired.

3. Grilled Chicken Alfredo Pasta

Ingredients:

  • 8 ounces fettuccine pasta
  • 2 boneless, skinless chicken breasts
  • Salt and pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Season chicken breasts with salt and pepper, then grill until cooked through. Slice into strips.
  2. Cook fettuccine according to package instructions. Drain and set aside.
  3. In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
  4. Pour in heavy cream and simmer until slightly thickened.
  5. Stir in grated Parmesan cheese until melted and smooth.
  6. Add grilled chicken strips to the sauce and toss to coat.
  7. Serve the Alfredo sauce over cooked fettuccine, garnished with chopped parsley.

4. Spicy Sausage and Broccoli Penne

Ingredients:

  • 8 ounces penne pasta
  • 1 pound spicy Italian sausage, casings removed
  • 2 cups broccoli florets
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • Salt and pepper
  • Grated Parmesan cheese (for serving)

Instructions:

  1. Cook penne according to package instructions. Drain and set aside.
  2. In a large skillet, cook Italian sausage until browned and cooked through. Remove from skillet and set aside.
  3. In the same skillet, sauté onion, garlic, and red pepper flakes until softened.
  4. Add broccoli florets to the skillet and cook until tender-crisp.
  5. Return cooked sausage to the skillet and toss with the broccoli mixture.
  6. Add cooked penne to the skillet and toss to combine.
  7. Season with salt and pepper to taste.
  8. Serve hot, topped with grated Parmesan cheese.

5. Turkey and Spinach Lasagna

Ingredients:

  • 9 lasagna noodles
  • 1 pound ground turkey
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 (24-ounce) jar marinara sauce
  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper
  • Fresh basil leaves (for garnish)

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Cook lasagna noodles according to package instructions. Drain and set aside.
  3. In a skillet, cook ground turkey, onion, and garlic until turkey is browned and cooked through. Drain excess fat.
  4. Stir in marinara sauce and thawed spinach. Simmer for 5 minutes.
  5. In a separate bowl, combine ricotta cheese, mozzarella cheese, and Parmesan cheese. Season with salt and pepper.
  6. Spread a thin layer of the turkey and spinach mixture in the bottom of a 9×13-inch baking dish.
  7. Arrange a layer of cooked lasagna noodles over the sauce.
  8. Spread half of the cheese mixture over the noodles.
  9. Repeat layers, ending with a layer of sauce on top.
  10. Cover with foil and bake for 30 minutes.
  11. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and golden.
  12. Let lasagna cool for a few minutes before serving. Garnish with fresh basil leaves.

6. Tofu and Vegetable Stir-Fry Noodles

Ingredients:

  • 8 ounces udon noodles
  • 1 block firm tofu, pressed and cubed
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup snap peas
  • 1 carrot, julienned
  • Green onions, chopped (for garnish)
  • Sesame seeds (for garnish)

Instructions:

  1. Cook udon noodles according to package instructions. Drain and set aside.
  2. In a bowl, whisk together soy sauce, sesame oil, hoisin sauce, rice vinegar, and brown sugar to make the sauce.
  3. In a large skillet or wok, heat some oil over medium-high heat. Add cubed tofu and cook until golden and crispy on all sides. Remove from skillet and set aside.
  4. In the same skillet, add a little more oil if needed. Sauté garlic, bell peppers, snap peas, and julienned carrot until vegetables are tender-crisp.
  5. Add cooked udon noodles and tofu to the skillet. Pour the sauce over the noodles and toss to coat everything evenly.
  6. Cook for a few more minutes until heated through.
  7. Serve hot, garnished with chopped green onions and sesame seeds.

7. Lemon Garlic Shrimp Linguine

Ingredients:

  • 8 ounces linguine pasta
  • 1 pound large shrimp, peeled and deveined
  • Salt and pepper
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • Zest and juice of 1 lemon
  • Red pepper flakes
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Cook linguine according to package instructions. Drain and set aside.
  2. Season shrimp with salt and pepper.
  3. In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant.
  4. Add shrimp to the skillet and cook until pink and opaque.
  5. Stir in lemon zest, lemon juice, and red pepper flakes.
  6. Add cooked linguine to the skillet and toss to coat with the sauce.
  7. Serve hot, garnished with chopped parsley.

8. Chicken and Broccoli Bowtie Pasta

Ingredients:

  • 8 ounces bowtie pasta
  • 2 boneless, skinless chicken breasts, diced
  • Salt and pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 cups broccoli florets
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Cook bowtie pasta according to package instructions. Drain and set aside.
  2. Season diced chicken breasts with salt and pepper.
  3. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through. Remove from skillet and set aside.
  4. In the same skillet, sauté minced garlic until fragrant.
  5. Add broccoli florets to the skillet and cook until tender-crisp.
  6. Pour chicken broth into the skillet and bring to a simmer.
  7. Return cooked chicken to the skillet and toss to coat with the sauce.
  8. Add cooked bowtie pasta to the skillet and toss to combine.
  9. Sprinkle grated Parmesan cheese over the pasta and toss again.
  10. Serve hot.

9. Beef and Broccoli Stuffed Shells

Ingredients:

  • 12 jumbo pasta shells
  • 1 pound lean ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 teaspoon Italian seasoning
  • Salt and pepper
  • 1 (24-ounce) jar marinara sauce

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Cook jumbo pasta shells according to package instructions. Drain and set aside.
  3. In a skillet, cook ground beef, onion, and garlic until beef is browned and cooked through. Drain excess fat.
  4. In a large bowl, combine ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, Italian seasoning, salt, and pepper.
  5. Stir in cooked ground beef mixture.
  6. Spoon the beef and cheese mixture into cooked pasta shells.
  7. Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish.
  8. Arrange stuffed pasta shells in the baking dish.
  9. Pour remaining marinara sauce over the stuffed shells.
  10. Cover with foil and bake for 25 minutes.
  11. Remove foil and bake for an additional 10 minutes, or until heated through and bubbly.
  12. Serve hot, garnished with additional grated Parmesan cheese if desired.

10. Salmon and Asparagus Pasta Primavera

Ingredients:

  • 8 ounces penne pasta
  • 2 salmon fillets
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 bunch asparagus, trimmed and cut into bite-sized pieces
  • 1 cup cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leaves, chopped (for garnish)

Instructions:

  1. Cook penne pasta according to package instructions. Drain and set aside.
  2. Season salmon fillets with salt and pepper.
  3. In a skillet, heat olive oil over medium-high heat. Add salmon fillets and cook until browned and cooked through. Remove from skillet and set aside.
  4. In the same skillet, add asparagus, cherry tomatoes, and minced garlic. Cook until vegetables are tender-crisp.
  5. Pour chicken broth and heavy cream into the skillet. Bring to a simmer.
  6. Stir in grated Parmesan cheese until melted and smooth.
  7. Break cooked salmon fillets into bite-sized pieces and add to the skillet.
  8. Add cooked penne pasta to the skillet and toss to coat with the sauce.
  9. Serve hot, garnished with chopped fresh basil leaves.

11. Vegan Lentil Bolognese Pasta

Ingredients:

  • 8 ounces spaghetti
  • 1 cup dried brown lentils, rinsed and drained
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 (24-ounce) jar marinara sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Cook spaghetti according to package instructions. Drain and set aside.
  2. In a large pot, combine dried brown lentils, diced onion, carrots, celery, minced garlic, marinara sauce, tomato paste, dried oregano, dried basil, salt, and pepper.
  3. Bring to a boil, then reduce heat and simmer, covered, for 25-30 minutes or until lentils are tender.
  4. Serve lentil Bolognese sauce over cooked spaghetti.
  5. Garnish with chopped fresh parsley before serving.

12. Greek Chicken Pasta Salad

Ingredients:

  • 8 ounces rotini pasta
  • 2 boneless, skinless chicken breasts
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Cook rotini pasta according to package instructions. Drain and set aside.
  2. Season chicken breasts with salt and pepper.
  3. In a skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until browned and cooked through. Remove from skillet and let cool.
  4. Once cooled, dice chicken into bite-sized pieces.
  5. In a large bowl, combine cooked rotini pasta, diced cucumber, diced bell pepper, cherry tomatoes, Kalamata olives, crumbled feta cheese, sliced red onion, chopped fresh parsley, and diced chicken.
  6. Toss everything together until well combined.
  7. Serve chilled or at room temperature.

13. Tuna and White Bean Pasta Salad

Ingredients:

  • 8 ounces fusilli pasta
  • 1 (5-ounce) can tuna, drained
  • 1 (15-ounce) can white beans, rinsed and drained
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, diced
  • 1/4 cup black olives, sliced
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • Salt and pepper
  • Fresh basil leaves, chopped (for garnish)

Instructions:

  1. Cook fusilli pasta according to package instructions. Drain and set aside.
  2. In a large bowl, combine cooked fusilli pasta, drained tuna, white beans, halved cherry tomatoes, diced red onion, sliced black olives, and drained capers.
  3. In a small bowl, whisk together fresh lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing.
  4. Pour the dressing over the pasta salad and toss to coat everything evenly.
  5. Serve chilled or at room temperature, garnished with chopped fresh basil leaves.

14. Sausage and Kale Orecchiette

Ingredients:

  • 8 ounces orecchiette pasta
  • 1 pound Italian sausage, casings removed
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 bunch kale, stems removed and leaves torn into bite-sized pieces
  • 1/2 cup chicken broth
  • Salt and pepper
  • Grated Parmesan cheese (for serving)

Instructions:

  1. Cook orecchiette pasta according to package instructions. Drain and set aside.
  2. In a large skillet, cook Italian sausage over medium-high heat until browned and cooked through. Remove from skillet and set aside.
  3. In the same skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant.

15. Lemon Garlic Chickpea Pasta

Ingredients:

  • 8 ounces spaghetti
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • Zest and juice of 1 lemon
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Cook spaghetti according to package instructions. Drain and set aside.
  2. In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
  3. Add chickpeas to the skillet and cook for a few minutes until heated through.
  4. Stir in lemon zest, lemon juice, and red pepper flakes. Season with salt and pepper to taste.
  5. Add cooked spaghetti to the skillet and toss to coat with the chickpea mixture.
  6. Serve hot, garnished with chopped fresh parsley.

16. Tofu and Vegetable Lo Mein

Ingredients:

  • 8 ounces lo mein noodles
  • 1 block firm tofu, pressed and cubed
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 bell pepper, thinly sliced
  • 1 carrot, julienned
  • 1 cup snow peas
  • Green onions, chopped (for garnish)
  • Sesame seeds (for garnish)

Instructions:

  1. Cook lo mein noodles according to package instructions. Drain and set aside.
  2. In a bowl, whisk together soy sauce, hoisin sauce, sesame oil, rice vinegar, and brown sugar to make the sauce.
  3. In a large skillet or wok, heat some oil over medium-high heat. Add cubed tofu and cook until golden and crispy on all sides. Remove from skillet and set aside.
  4. In the same skillet, add a little more oil if needed. Sauté minced garlic and ginger until fragrant.
  5. Add sliced bell pepper, julienned carrot, and snow peas to the skillet. Cook until vegetables are tender-crisp.
  6. Return cooked tofu to the skillet and toss with the vegetables.
  7. Add cooked lo mein noodles to the skillet and pour the sauce over them. Toss everything together until well combined.
  8. Cook for a few more minutes until heated through.
  9. Serve hot, garnished with chopped green onions and sesame seeds.

17. Beef and Spinach Rigatoni

Ingredients:

  • 8 ounces rigatoni pasta
  • 1 pound ground beef
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 cups baby spinach
  • 1 (24-ounce) jar marinara sauce
  • 1 cup shredded mozzarella cheese
  • Salt and pepper
  • Fresh basil leaves, chopped (for garnish)

Instructions:

  1. Cook rigatoni pasta according to package instructions. Drain and set aside.
  2. In a skillet, cook ground beef, onion, and garlic until beef is browned and cooked through. Drain excess fat.
  3. Stir in baby spinach and cook until wilted.
  4. Pour marinara sauce into the skillet and simmer for 5 minutes.
  5. Add cooked rigatoni pasta to the skillet and toss to coat with the sauce.
  6. Sprinkle shredded mozzarella cheese over the pasta and cover the skillet until the cheese is melted.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with chopped fresh basil leaves.

18. Sausage and Kale Pasta Bake

Ingredients:

  • 8 ounces penne pasta
  • 1 pound Italian sausage, casings removed
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 bunch kale, stems removed and leaves chopped
  • 1 (24-ounce) jar marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Cook penne pasta according to package instructions. Drain and set aside.
  3. In a skillet, cook Italian sausage, onion, and garlic until sausage is browned and cooked through. Drain excess fat.
  4. Add chopped kale to the skillet and cook until wilted.
  5. Stir in marinara sauce and cooked penne pasta. Mix well to combine.
  6. Transfer the pasta mixture to a greased 9×13-inch baking dish.
  7. Sprinkle shredded mozzarella cheese and grated Parmesan cheese over the top.
  8. Cover with foil and bake for 20 minutes.
  9. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and golden.
  10. Serve hot, garnished with chopped fresh parsley.

19. Turkey and Mushroom Spaghetti

Ingredients:

  • 8 ounces spaghetti
  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 (24-ounce) jar marinara sauce
  • Salt and pepper
  • Fresh basil leaves, chopped (for garnish)

Instructions:

  1. Cook spaghetti according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add ground turkey and cook until browned and cooked through.
  3. Add sliced mushrooms and minced garlic to the skillet. Cook until mushrooms are tender.
  4. Pour marinara sauce into the skillet and simmer for 5 minutes.
  5. Season with salt and pepper to taste.
  6. Add cooked spaghetti to the skillet and toss to coat with the sauce.
  7. Serve hot, garnished with chopped fresh basil leaves.

20. Lentil and Vegetable Rotini Soup

Ingredients:

  • 8 ounces rotini pasta
  • 1 cup dried green lentils, rinsed and drained
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. In a large pot, combine rotini pasta, dried green lentils, diced onion, diced carrots, diced celery, minced garlic, vegetable broth, diced tomatoes (with juices), dried thyme, and dried oregano.
  2. Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, or until pasta and lentils are tender.
  3. Season with salt and pepper to taste.
  4. Serve hot, garnished with chopped fresh parsley.

21. Spinach and Ricotta Stuffed Shells

Ingredients:

  • 12 jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 cup fresh spinach, chopped
  • 2 cloves garlic, minced
  • Salt and pepper
  • 1 (24-ounce) jar marinara sauce
  • Fresh basil leaves, chopped (for garnish)

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Cook jumbo pasta shells according to package instructions. Drain and set aside.
  3. In a large bowl, combine ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, chopped fresh spinach, minced garlic, salt, and pepper.
  4. Spoon the cheese and spinach mixture into cooked pasta shells.
  5. Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish.
  6. Arrange stuffed pasta shells in the baking dish.
  7. Pour remaining marinara sauce over the stuffed shells.
  8. Cover with foil and bake for 25 minutes.
  9. Remove foil and bake for an additional 10 minutes, or until heated through and bubbly.
  10. Serve hot, garnished with chopped fresh basil leaves.

22. Chicken Pesto Pasta

Ingredients:

  • 8 ounces penne pasta
  • 2 boneless, skinless chicken breasts
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1/2 cup prepared pesto sauce
  • 1 cup cherry tomatoes, halved
  • 1/2 cup grated Parmesan cheese
  • Fresh basil leaves, chopped (for garnish)

Instructions:

  1. Cook penne pasta according to package instructions. Drain and set aside.
  2. Season chicken breasts with salt and pepper.
  3. In a skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until browned and cooked through. Remove from skillet and let cool slightly.
  4. Once cooled, slice chicken into strips.
  5. In a large bowl, combine cooked penne pasta, sliced chicken strips, prepared pesto sauce, and halved cherry tomatoes. Toss to coat everything evenly.
  6. Sprinkle grated Parmesan cheese over the pasta and toss again.
  7. Serve hot, garnished with chopped fresh basil leaves.

23. Beef and Broccoli Lo Mein

Ingredients:

  • 8 ounces lo mein noodles
  • 1 tablespoon sesame oil
  • 1 pound beef sirloin, thinly sliced
  • Salt and pepper
  • 1 onion, thinly sliced
  • 2 cups broccoli florets
  • 2 cloves garlic, minced
  • 1/4 cup soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • Sesame seeds (for garnish)
  • Green onions, chopped (for garnish)

Instructions:

  1. Cook lo mein noodles according to package instructions. Drain and set aside.
  2. In a large skillet or wok, heat sesame oil over medium-high heat. Add sliced beef sirloin and season with salt and pepper. Cook until browned and cooked through. Remove from skillet and set aside.
  3. In the same skillet, add a little more oil if needed. Add thinly sliced onion and broccoli florets. Cook until vegetables are tender-crisp.
  4. Stir in minced garlic and cook for an additional minute.
  5. Return cooked beef to the skillet.
  6. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and brown sugar. Pour the sauce over the beef and vegetables.
  7. Add cooked lo mein noodles to the skillet and toss everything together until well combined.
  8. Cook for a few more minutes until heated through.
  9. Serve hot, garnished with sesame seeds and chopped green onions.

24. Shrimp and Spinach Linguine Alfredo

Ingredients:

  • 8 ounces linguine pasta
  • 1 pound large shrimp, peeled and deveined
  • Salt and pepper
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 cups fresh spinach leaves
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Cook linguine according to package instructions. Drain and set aside.
  2. Season shrimp with salt and pepper.
  3. In a skillet, melt butter over medium heat. Add minced garlic and cook until fragrant.
  4. Add shrimp to the skillet and cook until pink and opaque.
  5. Pour heavy cream into the skillet and bring to a simmer.
  6. Stir in grated Parmesan cheese until melted and smooth.
  7. Add fresh spinach leaves to the skillet and cook until wilted.
  8. Add cooked linguine to the skillet and toss to coat with the sauce.
  9. Serve hot, garnished with chopped fresh parsley.

25. Black Bean and Corn Pasta Salad

Ingredients:

  • 8 ounces rotini pasta
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup corn kernels (fresh or canned)
  • 1 bell pepper, diced
  • 1/4 cup red onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, diced
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • Salt and pepper
  • Optional: diced jalapeño for added heat

Instructions:

  1. Cook rotini pasta according to package instructions. Drain and set aside.
  2. In a large bowl, combine cooked rotini pasta, black beans, corn kernels, diced bell pepper, diced red onion, chopped fresh cilantro, and diced avocado.
  3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper to make the dressing.
  4. Pour the dressing over the pasta salad and toss gently to coat everything evenly.
  5. Serve chilled, garnished with additional cilantro if desired.

26. Mushroom and Spinach Stuffed Shells

Ingredients:

  • 12 jumbo pasta shells
  • 1 tablespoon olive oil
  • 8 ounces mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 2 cups baby spinach, chopped
  • 1 (15-ounce) container ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 teaspoon dried thyme
  • Salt and pepper
  • 1 (24-ounce) jar marinara sauce

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Cook jumbo pasta shells according to package instructions. Drain and set aside.
  3. In a skillet, heat olive oil over medium heat. Add chopped mushrooms and minced garlic, and cook until mushrooms are tender and any liquid has evaporated.
  4. Add chopped baby spinach to the skillet and cook until wilted. Remove from heat and let cool slightly.
  5. In a large bowl, combine ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, dried thyme, salt, and pepper. Stir in the cooked mushroom and spinach mixture.
  6. Spoon the cheese and vegetable mixture into cooked pasta shells.
  7. Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish.
  8. Arrange stuffed pasta shells in the baking dish.
  9. Pour remaining marinara sauce over the stuffed shells.
  10. Cover with foil and bake for 25 minutes.
  11. Remove foil and bake for an additional 10 minutes, or until heated through and bubbly.
  12. Serve hot, garnished with additional grated Parmesan cheese if desired.

The Benefits of High-Protein Pasta

By incorporating high-protein pasta into your springtime meals, you not only elevate their nutritional value but also enhance their satiety factor. Protein helps regulate hunger hormones, keeping cravings at bay and promoting a greater sense of fullness. Additionally, protein is essential for muscle repair and growth, making it an indispensable component of any active lifestyle.

Conclusion

As spring blossoms around us, seize the opportunity to indulge in the wholesome goodness of high-protein pasta dinners. With our collection of tantalizing recipes, you can elevate your culinary repertoire while nourishing your body from the inside out. Say goodbye to bland meals and hello to a season of vibrant flavors and nourishing ingredients.

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