I grew up in a low-carb family before there was such a thing as low carb. We had meat and veg, the occasional potato or rice but pasta was never on the table. Of course, that means that today I kill for pasta! We have cut back on meat a lot, so pasta is a several times a week plate.
One that I learned from another food forum is a creamy sauce of blitzed veg with broth and cream, then cheese. i.e., peas or asparagus just cooked through, then immersion blender with enough broth and cream to make a luxurious coating. Swap out the veg for what you have on hand.
Fresh tomato sauce, i.e., melt chopped tomato with butter. Amazing.
Carbonara and cacio e pepe, of course.
A fast saute of tomato, shallot, garlic, basil/parsley/sorrel, white wine. Throw in shellfish of your choice: clams, mussels, prawns. More olive oil… Oh boy!
Good old tuna-noodle casserole…I have never met a pasta I didn’t like!
