Are you looking for new ways to incorporate vegetables into your pasta dishes? Look no further! We've compiled a list of 100 G cooked vegetable and pasta combinations with creamy or cheesy sauces that are sure to satisfy your cravings. Each serving is only 107 calories, making them the perfect addition to your healthy meal plan.

In addition to being low in calories, these dishes are also packed with nutrients from the various vegetables used. Broccoli, carrots, zucchini, peppers, cauliflower, and peas all provide a range of vitamins and minerals, while corn adds a touch of sweetness. And let's not forget about the pasta – it's a great source of energy and fiber!

Whether you're trying to eat more veggies, looking for a way to liven up your pasta, or just want a quick and easy meal, these recipes are sure to please. So grab your pasta pot and get ready to cook up something delicious.

Creamy Broccoli and Pasta Recipe

Ingredients: - 100 G pasta - 1 cup broccoli florets - 1/2 cup heavy cream - 1/4 cup grated Parmesan cheese - Salt and pepper, to taste Instructions: 1. Cook pasta according to package instructions. Add broccoli to the boiling water for the last 2-3 minutes of cooking. 2. In a separate pot, heat cream over low heat. Add Parmesan cheese, salt, and pepper and stir until cheese is melted. 3. Drain pasta and broccoli and return to pot. Pour sauce over pasta and toss to combine. Serve immediately.

Cheesy Carrot and Corn Pasta Bake

Ingredients: - 100 G pasta - 1 cup sliced carrots - 1/2 cup corn kernels - 1/2 cup shredded cheddar cheese - 1/4 cup breadcrumbs - 2 tbsp butter - Salt and pepper, to taste Instructions: 1. Cook pasta according to package instructions. Add carrots to the boiling water for the last 5-6 minutes of cooking. 2. Preheat oven to 375°F. In a separate bowl, mix together corn, cheddar cheese, breadcrumbs, butter, salt, and pepper. 3. Drain pasta and carrots and return to pot. Add corn mixture and stir to combine. 4. Transfer pasta mixture to a baking dish and bake for 15-20 minutes or until cheese is melted and top is golden brown. Serve hot.

Zesty Pepper and Cauliflower Alfredo

Ingredients: - 100 G pasta - 1/2 cup sliced bell peppers - 1 cup cauliflower florets - 1/2 cup Alfredo sauce - Juice of 1/2 lemon - 1/4 cup chopped fresh parsley - Salt and pepper, to taste Instructions: 1. Cook pasta according to package instructions. Add bell peppers and cauliflower to the boiling water for the last 5-6 minutes of cooking. 2. In a separate pot, heat Alfredo sauce over low heat. Add lemon juice, parsley, salt, and pepper and stir to combine. 3. Drain pasta, peppers, and cauliflower and return to pot. Pour sauce over pasta and vegetables and toss to combine. Serve hot.

Creamy Zucchini and Pasta Casserole

Ingredients: - 100 G pasta - 2 cups sliced zucchini - 1/2 cup cream cheese - 1/4 cup grated Parmesan cheese - 1/4 cup chopped fresh basil - Salt and pepper, to taste Instructions: 1. Cook pasta according to package instructions. Add zucchini to the boiling water for the last 2-3 minutes of cooking. 2. Preheat oven to 375°F. In a separate bowl, mix together cream cheese, Parmesan cheese, basil, salt, and pepper. 3. Drain pasta and zucchini and return to pot. Add cream cheese mixture and stir to combine. 4. Transfer pasta mixture to a baking dish and bake for 15-20 minutes or until top is golden brown. Serve hot.

Spicy Peas and Pasta Salad

Ingredients: - 100 G pasta - 1 cup frozen peas, thawed - 1/4 cup mayonnaise - 1/4 cup sour cream - 1 tbsp Dijon mustard - 1/4 tsp paprika - 1/4 tsp cumin - Salt and pepper, to taste Instructions: 1. Cook pasta according to package instructions. Add peas to the boiling water for the last 2-3 minutes of cooking. 2. In a separate bowl, mix together mayonnaise, sour cream, Dijon mustard, paprika, cumin, salt, and pepper. 3. Drain pasta and peas and rinse under cold water. Transfer to a large bowl and add dressing. Toss to combine. Serve chilled.

Creamy Broccoli and Cauliflower Penne

Ingredients: - 100 G penne pasta - 1 cup broccoli florets - 1 cup cauliflower florets - 1/2 cup heavy cream - 1/4 cup grated Parmesan cheese - Salt and pepper, to taste Instructions: 1. Cook pasta according to package instructions. Add broccoli and cauliflower to the boiling water for the last 2-3 minutes of cooking. 2. In a separate pot, heat cream over low heat. Add Parmesan cheese, salt, and pepper and stir until cheese is melted. 3. Drain pasta, broccoli, and cauliflower and return to pot. Pour sauce over pasta and vegetables and toss to combine. Serve hot.

Sweet Corn and Pepper Pasta Casserole

Ingredients: - 100 G pasta - 1 cup corn kernels - 1/2 cup diced bell peppers - 1/2 cup shredded Mozzarella cheese - 1/4 cup chopped fresh parsley - Salt and pepper, to taste Instructions: 1. Cook pasta according to package instructions. Add corn and bell peppers to the boiling water for the last 5-6 minutes of cooking. 2. Preheat oven to 375°F. In a separate bowl, mix together Mozzarella cheese, parsley, salt, and pepper. 3. Drain pasta, corn, and bell peppers and return to pot. Add cheese mixture and stir to combine. 4. Transfer pasta mixture to a baking dish and bake for 15-20 minutes or until cheese is melted and top is golden brown. Serve hot.

Garlicky Zucchini and Peas Linguine

Ingredients: - 100 G linguine - 2 cups sliced zucchini - 1 cup frozen peas, thawed - 3 cloves garlic, minced - 2 tbsp olive oil - Salt and pepper, to taste Instructions: 1. Cook linguine according to package instructions. Add zucchini and peas to the boiling water for the last 2-3 minutes of cooking. 2. In a separate pan, heat olive oil over medium heat. Add garlic and cook for 1-2 minutes, or until fragrant. 3. Drain pasta, zucchini, and peas and return to pot. Add garlic and olive oil and stir to combine. Serve hot.

Creamy Cauliflower and Carrot Fettuccine

Ingredients: - 100 G fettuccine - 1 cup cauliflower florets - 1 cup sliced carrots - 1/2 cup heavy cream - 1/4 cup grated Parmesan cheese - Salt and pepper, to taste Instructions: 1. Cook fettuccine according to package instructions. Add cauliflower and carrots to the boiling water for the last 5-6 minutes of cooking. 2. In a separate pot, heat cream over low heat. Add Parmesan cheese, salt, and pepper and stir until cheese is melted. 3. Drain pasta, cauliflower, and carrots and return to pot. Pour sauce over pasta and vegetables and toss to combine. Serve hot.

Savory Peppers and Corn Mac and Cheese

Ingredients: - 100 G macaroni - 1/2 cup sliced bell peppers - 1 cup corn kernels - 1/2 cup shredded cheddar cheese - 1/4 cup breadcrumbs - 2 tbsp butter - Salt and pepper, to taste Instructions: 1. Cook macaroni according to package instructions. Add bell peppers and corn to the boiling water for the last 5-6 minutes of cooking. 2. Preheat oven to 375°F. In a separate bowl, mix together cheddar cheese, breadcrumbs, butter, salt, and pepper. 3. Drain pasta, bell peppers, and corn and return to pot. Add cheese mixture and stir to combine. 4. Transfer pasta mixture to a baking dish and bake for 15-20 minutes or until cheese is melted and top is golden brown. Serve hot.