Store shelves are brimming with a growing assortment of alternative pastas, many of them made from whole grains that will reduce your risk of stroke, heart disease, and diabetes (not to mention help you maintain a healthy weight). Use them in any of these dishes for a delicious meal you can feel good about.

For a tastier and healthier side dish, try this fresh spin on the old standby of pasta salad at your next summer potluck.

Casseroles can be heavy and full of fat. This version uses whole-wheat pasta and breadcrumbs for more fiber than the typical variety, while fat-free milk, part-skim ricotta, and a bit of sharp Parmesan lighten the casserole without sacrificing taste or texture.

Iron-packed spinach takes the place of the usual basil in this unorthodox pesto. Whole-wheat tubular pasta does a good job of holding on to the sauce.

Since canned fish don't have to be cooked, serving sardines with a simple sauce over pasta adds nutritional value and meaty texture to this basic dish without much effort.

The addition of flaxseed -- rich in fiber, phytochemicals, and omega-3 fatty acids -- gives this pasta favorite a healthy boost.

This version of the cheese-stuffed-pasta classic has fewer calories and more antioxidants and fiber than the original, thanks to the use of part-skim ricotta and bulgur.

This economical dish comes together for less than $15 with little waste, since you use the chard greens and stems. Choose Italian-style chicken sausage; if the sausage is precooked, cut it into bite-size pieces and saute.

Broccoli with "little ear"-shaped orecchiette pasta is a classic Italian pairing. This dish gets vitamins A and C, as well as calcium, iron, and riboflavin from the broccoli and healthy fats from the olive oil.

Chopped-and-toasted almonds give this simple detoxifying dish a lot of flavor and texture. Parsley and lemon bring a bright taste.

Ribbons of asparagus cut with a Y-peeler mimic the long strands of whole-wheat linguine in this dish. Shavings of Parmesan and sauteed mushrooms and leeks provide flavor.

Cauliflower and kale boast plenty of antioxidant, cancer-fighting, and heart-healthy properties. Sardines provide a lot of briny flavor, and a surprising amount of calcium.

This easy sauce is made sweet by broiling the tomatoes and red onion. A stir of part-skim ricotta makes the dish taste creamy.

Garlic is usually sauteed before serving with pasta, but it packs a bigger nutritional wallop when raw, as in this dish of whole-wheat spaghetti and chopped herbs.

Whole-wheat pasta, used in this antioxidant-rich recipe, has almost twice the amount of fiber of traditional semolina pasta.

Substantial, nutty noodles (spelt, farro, or whole-wheat work best) meet their match in a spirited Sicilian-style sauce.

Bean salad becomes an elegant entree when tossed with whole-grain pasta. 

A citrus-infused broth and turkey meatballs are a perfect complement to this mild, sweet, and nutty pasta made with Jerusalem artichoke flour. 

This cold dish, made with buckwheat noodles, was inspired by the taste of blini with smoked salmon and creme fraiche.

The neutral flavor of gluten-free pasta (made with potato, rice, and soy) allows an assertive oven-roasted sauce to shine through.

This dish is a great start to a healthier, flexitarian (more veggies, less meat) style of eating.

An easy way to finish off salmon leftovers is to toss them with tomato sauce and spinach fettuccine.

If you decide to make this dish ahead of time, add the final papaya and cilantro just before serving.

Serving lentils along with spaghetti or linguine adds fiber and protein to the dish, and allows you to use less pasta. 

Whole-wheat pasta holds up to the hearty flavors of tuna, balsamic vinegar, Dijon mustard, and red-pepper flakes.