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Psst: Subbing in veggies for pasta means you can have two bowls.
The creamy taste you’re craving, for under 500 calories a serving.
Don’t tell the kids it’s secretly healthy—they’ll never know the difference.
These pillowy gnocchi clones use carrots instead of potatoes, which means more vitamins and fewer calories.
Need an easy weeknight dinner? Use store-bought pesto.
Make it with whole-wheat pasta for a little extra virtue.
Infinitely more elegant than spaghetti with tomato sauce.
This bright red pasta is packed with fiber and healthy carbs—plus, it’s so much prettier than the regular kind.
Use butternut squash puree and 2 percent milk instead of cream and butter for a healthier (and more flavorful) take on the classic.
The perfect not-sad-desk-lunch option.
Even the kids will love this one.
Add in some mashed butternut squash and cut down on the butter and your favorite decadent dish is officially healthy.
Our favorite veggie saves the day. It’s rich and creamy, without all the calories.
It tastes just like takeout but will set you back only 400 calories.
Bonus: It’s ready in just 30 minutes.
It’s basically a green juice wrapped in pasta.
This recipe uses less beef and bulks up the sauce with more veggies to keep it light and healthy.
Your favorite dip, but a billion times better for you.
Bonus: It’s totally dairy-free.
So warm and satisfying.
Prep them on Sunday and eat them all week.
We’re dreaming of summer dinners by the beach.
Cauliflower strikes again.
Tastes sinful. (Spoiler: It isn’t.)
The broccoli totally cancels out the bacon, right?
This deconstructed recipe replaces beef with turkey and cuts way down on the cheese, without sacrificing flavor.
Don’t worry—there’s still a little butter, and plenty of garlic.
You’d never know it wasn’t fried…
It’s vegan and gluten-free. Win-win.
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