Pasta is rich in carbohydrates.

Carbohydrates are quickly broken down into glucose in the blood, causing blood sugar.

This is why high-carbohydrate diets have been linked to many health conditions, such as diabetes.

However, eating pasta in moderation can be part of a healthy diet.

To optimize the nutritional value of your pasta, load it up with healthy fats, vegetables and protein.

Also, limit high-calorie sauces and cheeses.

Here are three healthy pasta recipes.

Lemongrass Mediterranean Pasta Salad.

This pasta salad has all the Mediterranean goodness – cucumbers, olives, sun-dried tomatoes, feta, green peppers, lettuce, tomatoes, red onions and creamy avocado slices.

This pasta salad can be made a day ahead, just leave the avocado and tomatoes in there until you're ready to enjoy the pasta.

You can also feel free to pull out some ingredients and add whatever ingredients you like.

It is extremely versatile.

One pot alla pasta with chickpeas and artichokes.

This pasta is packed with protein, whole wheat pasta, olives, capers, chickpeas and artichoke hearts, plus a hint of spice.

It is completely vegetarian.

Broccoli Pesto Pasta with Chili and Garlic.

Vibrant, healthy, and sizzling with rich garlic and chili, this is no ordinary pesto pasta.

The pesto itself takes no time at all to make—simply stir broccoli, herbs, and hazelnuts into a silky sauce that instantly transforms any healthy pasta recipe.

Enjoy a delicious pasta meal! Want more healthy pasta recipes, I’ve got you covered.

Read this article and don’t forget to tell everyone the good news – 34 pasta recipes for when you want to stay healthy.

Helping you find your next favorite, pasta is a simple, healthy meal that's quick and easy to prepare.

The first element of making it healthy is portion control.

One serving of pasta is a large handful (or 60-80 grams).

Pasta should never be your only dish.

As a minimum, you should also eat salad (before or after eating pasta) or fruit.

I made pasta with several spring vegetables.

First, I cut 30 grams of pancetta very thin (for 3 people) and grilled it again over low heat.

When the pancetta had released its fat, I added a small garlic clove and a scallion.

When the green onions were translucent, I added 3 thick asparagus, 1 zucchini cut into 4 slices, thinly sliced, and a handful of peas.

I also added a pinch of salt and some freshly ground pepper.

Meanwhile, I cooked 180g of pasta, drained it (after adding the pasta water to the vegetables), sautéed it with the vegetables and added a few tablespoons of fresh ricotta.

Here you can see my real dish.