Who says healthy eating has to be boring? We’ve gathered 20 delicious spaghetti recipes that prove nutritious meals can be incredibly satisfying. From quick weeknight dinners to comforting classics with a healthy twist, these dishes will keep your taste buds happy while nourishing your body. Get ready to discover new favorites that make healthy eating something to look forward to!
Whole Wheat Spaghetti with Garlic and Olive Oil
Sometimes the simplest pasta dishes deliver the most satisfaction. This whole wheat spaghetti with garlic and olive oil comes together in minutes but delivers maximum flavor. Perfect for busy weeknights when you want something wholesome and delicious.
Ingredients
– 8 oz whole wheat spaghetti
– 1/4 cup extra virgin olive oil (plus more for drizzling)
– 4 garlic cloves, thinly sliced
– 1/4 tsp red pepper flakes (optional, for heat)
– 1/2 cup chopped fresh parsley
– 1/2 cup grated Parmesan cheese (plus more for serving)
– 1 tsp salt (for pasta water)
– Freshly ground black pepper
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 teaspoon of salt to the boiling water.
3. Add 8 ounces of whole wheat spaghetti and cook for 8-10 minutes until al dente.
4. While pasta cooks, heat 1/4 cup olive oil in a large skillet over medium-low heat.
5. Add 4 thinly sliced garlic cloves and cook for 2-3 minutes until fragrant but not browned.
6. Stir in 1/4 teaspoon red pepper flakes if using and cook for 30 seconds.
7. Reserve 1/2 cup of pasta water before draining the spaghetti.
8. Add drained spaghetti directly to the skillet with garlic oil.
9. Toss pasta vigorously to coat every strand with the infused oil.
10. Add 1/2 cup of reserved pasta water and continue tossing until sauce emulsifies.
11. Remove skillet from heat and stir in 1/2 cup chopped parsley.
12. Add 1/2 cup grated Parmesan cheese and toss to combine.
13. Season with freshly ground black pepper to taste.
Ultimate comfort in a bowl, this dish features chewy whole wheat spaghetti coated in garlic-infused oil. The nutty pasta pairs beautifully with the sharp Parmesan and fresh parsley. Try topping with toasted breadcrumbs for extra crunch or serving alongside grilled chicken for a complete meal.
Zucchini Noodle Spaghetti with Avocado Pesto
Forget complicated pasta dishes—this zucchini noodle spaghetti with avocado pesto comes together in under 20 minutes. Fresh ingredients create a vibrant, satisfying meal that feels indulgent yet remains light. You’ll love how the creamy pesto clings to every noodle.
Ingredients
– 4 medium zucchinis, spiralized into noodles (about 4 cups)
– 1 ripe avocado, pitted and scooped
– 1/2 cup fresh basil leaves, packed
– 1/4 cup pine nuts, toasted (or walnuts for budget option)
– 2 tbsp olive oil (extra virgin preferred)
– 2 tbsp lemon juice, freshly squeezed
– 1 garlic clove, minced
– 1/4 tsp salt (adjust to taste)
– 1/8 tsp black pepper, freshly ground
– 1/4 cup grated Parmesan cheese (optional for vegan version)
Instructions
1. Spiralize 4 medium zucchinis into noodle shapes using the spaghetti blade.
2. Place zucchini noodles in a colander and sprinkle with 1/4 teaspoon salt.
3. Let noodles drain for 10 minutes to remove excess moisture.
4. Pat noodles dry with paper towels to prevent watery sauce.
5. Toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes until golden.
6. Combine toasted pine nuts, 1 ripe avocado, 1/2 cup basil, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 minced garlic clove, and 1/8 teaspoon black pepper in a food processor.
7. Blend pesto for 30-45 seconds until completely smooth and creamy.
8. Taste pesto and adjust seasoning with additional salt if needed.
9. Toss zucchini noodles with avocado pesto in a large bowl until thoroughly coated.
10. Divide mixture between two serving bowls.
11. Sprinkle with 1/4 cup grated Parmesan cheese if using.
12. Serve immediately while noodles retain their crisp-tender texture.
Notably creamy yet refreshing, the avocado pesto creates a rich coating without heaviness. The zucchini noodles maintain a satisfying al dente bite that stands up to the bold pesto flavors. For an extra protein boost, top with grilled shrimp or chickpeas—the cool creaminess pairs perfectly with warm additions.
Spaghetti with Lentil Bolognese
Every home cook needs a hearty vegetarian pasta that satisfies meat-eaters too. Spaghetti with Lentil Bolognese delivers deep, savory flavor using pantry staples. This version comes together faster than traditional meat sauce while packing protein.
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced small
– 2 carrots, finely chopped
– 3 cloves garlic, minced
– 1 cup brown lentils, rinsed
– 1 (28 oz) can crushed tomatoes
– 2 cups vegetable broth
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (optional, for heat)
– 12 oz spaghetti
– Salt and black pepper (season in steps)
– Fresh basil for garnish
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and chopped carrots, sauté for 5 minutes until softened.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add rinsed lentils, crushed tomatoes, vegetable broth, oregano, and red pepper flakes if using.
5. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes until lentils are tender.
6. Season sauce with 1 tsp salt and 1/2 tsp black pepper, stir to combine.
7. While sauce simmers, cook spaghetti in salted boiling water according to package directions until al dente.
8. Reserve 1/2 cup pasta water before draining spaghetti.
9. Drain spaghetti and add directly to the lentil bolognese sauce.
10. Toss spaghetti with sauce, adding reserved pasta water 2 tbsp at a time until sauce clings to pasta.
11. Divide among bowls and garnish with fresh basil leaves.
With its meaty texture from tender lentils and rich tomato base, this bolognese clings perfectly to every strand of spaghetti. The savory depth makes it ideal for topping with grated Parmesan or serving alongside garlic bread to soak up extra sauce.
Quinoa Spaghetti with Spinach and Cherry Tomatoes
A quick, nutritious pasta alternative that comes together in under 30 minutes. Quinoa spaghetti provides a protein-packed base while fresh spinach and cherry tomatoes add vibrant color and flavor. This dish is perfect for busy weeknights when you want something satisfying but don’t have hours to spend in the kitchen.
Ingredients
– 8 oz quinoa spaghetti
– 2 tbsp olive oil (or avocado oil)
– 3 garlic cloves, minced
– 1 pint cherry tomatoes, halved
– 4 cups fresh spinach
– 1/4 cup grated Parmesan cheese (plus more for serving)
– 1/4 tsp red pepper flakes (optional, for heat)
– Salt to season
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add quinoa spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add minced garlic and cook for 1 minute until fragrant but not browned.
5. Add halved cherry tomatoes and cook for 3-4 minutes until they begin to soften and release juices.
6. Stir in fresh spinach and cook for 2 minutes until wilted, tossing constantly.
7. Drain cooked spaghetti, reserving 1/2 cup of pasta water.
8. Add drained spaghetti directly to the skillet with vegetables.
9. Pour in 1/4 cup of reserved pasta water and toss to combine.
10. Sprinkle with Parmesan cheese and red pepper flakes, then toss until cheese melts and creates a light sauce.
11. Season with salt and serve immediately. Left with a satisfying chew from the quinoa pasta and bursts of sweet tomato, this dish feels both light and substantial. The slight nuttiness of the spaghetti pairs beautifully with the garlicky spinach, making it excellent topped with extra Parmesan or served alongside grilled chicken.
Spaghetti Squash with Turkey Meatballs
Getting spaghetti squash ready for dinner? This low-carb alternative pairs perfectly with lean turkey meatballs for a satisfying, healthy meal that doesn’t skimp on flavor.
Ingredients
– 1 large spaghetti squash (about 3 lbs)- 1 lb ground turkey (93% lean works best)- 1/2 cup breadcrumbs (panko for extra crunch)- 1/4 cup grated Parmesan cheese (freshly grated preferred)- 1 large egg (room temperature binds better)- 2 cloves garlic (minced)- 1 tsp dried oregano (or 1 tbsp fresh)- 1/2 tsp salt (adjust to taste)- 1/4 tsp black pepper (freshly ground)- 2 tbsp olive oil (or any neutral oil)- 24 oz marinara sauce (jarred saves time)- Fresh basil leaves (for garnish)
Instructions
1. Preheat your oven to 400°F.2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife.3. Scoop out all seeds and stringy pulp from both halves with a spoon.4. Brush the cut sides with 1 tablespoon olive oil and place cut-side down on a baking sheet.5. Roast for 35-40 minutes until the flesh easily shreds with a fork.6. While squash roasts, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper in a large bowl.7. Mix gently with your hands until just combined—overmixing makes tough meatballs.8. Form the mixture into 1-inch balls using damp hands to prevent sticking.9. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat.10. Brown meatballs in batches for 2-3 minutes per side until golden—don’t crowd the pan.11. Pour marinara sauce over meatballs and bring to a simmer.12. Reduce heat to low, cover, and cook for 15 minutes until meatballs reach 165°F internally.13. Use a fork to scrape the roasted squash into spaghetti-like strands.14. Divide squash strands among four plates.15. Top with meatballs and sauce.16. Garnish with fresh basil leaves.17. The tender squash strands soak up the savory sauce while the turkey meatballs stay juicy inside. Try serving with extra Parmesan shavings or over zucchini noodles for a double-vegetable twist.
Spaghetti with Roasted Vegetables and Chickpeas
Every busy weeknight deserves a satisfying pasta dish that comes together with minimal effort. Elevate simple spaghetti with colorful roasted vegetables and protein-packed chickpeas for a complete meal in one pan. This recipe delivers big flavor through caramelization and smart seasoning.
Ingredients
– 8 oz spaghetti
– 1 medium zucchini, cut into 1/2-inch chunks
– 1 red bell pepper, cut into 1-inch pieces
– 1 small red onion, cut into 1-inch wedges
– 1 (15 oz) can chickpeas, rinsed and drained
– 3 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (adjust to heat preference)
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and black pepper
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Toss zucchini, bell pepper, red onion, and chickpeas with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on the prepared baking sheet.
3. Spread vegetables in a single layer, ensuring they aren’t crowded for proper browning.
4. Roast for 20-25 minutes until vegetables are tender and edges are caramelized, stirring halfway through.
5. Meanwhile, bring a large pot of salted water to a rolling boil.
6. Cook spaghetti according to package directions until al dente, typically 8-10 minutes.
7. Reserve 1/2 cup pasta water before draining the spaghetti.
8. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat.
9. Add minced garlic and cook for 1 minute until fragrant but not browned.
10. Stir in dried oregano and red pepper flakes, toasting for 30 seconds to release their oils.
11. Add roasted vegetables and chickpeas to the skillet, tossing to combine.
12. Add drained spaghetti and 1/4 cup reserved pasta water to the skillet.
13. Toss everything together, adding more pasta water if needed to create a light sauce.
14. Remove from heat and stir in Parmesan cheese and chopped parsley.
15. Season with additional salt and pepper if desired.
A final toss brings together tender spaghetti with sweet roasted vegetables and crispy chickpeas. The caramelized edges of the vegetables provide depth against the bright, herbaceous notes. Serve immediately with extra Parmesan for sprinkling, or pack leftovers cold for a satisfying lunch the next day.
Gluten-Free Spaghetti with Mushroom Ragu
This gluten-free spaghetti with mushroom ragu delivers rich, earthy flavors in under 30 minutes. The hearty mushroom sauce clings perfectly to every strand of pasta. You’ll appreciate how simple ingredients create such satisfying depth.
Ingredients
– 8 oz gluten-free spaghetti
– 1 lb mixed mushrooms, sliced (cremini, shiitake, or button)
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1/2 cup dry red wine (optional, substitute with broth)
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (adjust to taste)
– Salt and black pepper to taste
– Fresh parsley for garnish
– Grated Parmesan cheese for serving
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add gluten-free spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat.
4. Add sliced mushrooms and cook for 6-8 minutes until browned and moisture evaporates.
5. Add diced onion and cook for 3-4 minutes until translucent.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Pour in red wine to deglaze the pan, scraping up any browned bits from the bottom.
8. Add crushed tomatoes, dried oregano, and red pepper flakes.
9. Reduce heat to medium-low and simmer for 12-15 minutes until sauce thickens.
10. Season with salt and black pepper.
11. Drain cooked spaghetti, reserving 1/2 cup pasta water.
12. Add drained spaghetti to the mushroom ragu in the skillet.
13. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
14. Divide among bowls and garnish with fresh parsley and grated Parmesan.
Earthiness from the mushrooms balances beautifully with the bright tomato base. The sauce clings tightly to each strand of pasta without being heavy. For a restaurant-worthy presentation, twirl portions using a carving fork before plating.
Spaghetti with Kale and White Bean Sauce
Dinner just got easier with this hearty pasta dish that comes together in under 30 minutes. Packed with nutritious kale and creamy white beans, it’s a satisfying meal that feels both wholesome and indulgent. Perfect for busy weeknights when you want something substantial without the fuss.
Ingredients
– 8 oz spaghetti (or any long pasta)
– 3 tbsp olive oil (or any neutral oil)
– 3 garlic cloves, minced (adjust to taste)
– 1 bunch kale, stems removed and chopped (about 4 cups packed)
– 1 (15 oz) can white beans, drained and rinsed
– 1/2 cup vegetable broth (or chicken broth)
– 1/4 tsp red pepper flakes (optional, for heat)
– Salt and black pepper to taste
– 1/4 cup grated Parmesan cheese (plus more for serving)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
4. Add minced garlic and cook for 1 minute until fragrant but not browned.
5. Stir in chopped kale and cook for 3-4 minutes until wilted and bright green.
6. Add white beans, vegetable broth, and red pepper flakes to the skillet.
7. Simmer the sauce for 5 minutes until slightly thickened, mashing some beans with the back of a spoon to create creaminess.
8. Drain cooked spaghetti, reserving 1/2 cup pasta water.
9. Add drained spaghetti to the skillet with the sauce.
10. Toss everything together, adding reserved pasta water 2 tablespoons at a time until sauce coats pasta nicely.
11. Stir in Parmesan cheese until melted and combined.
12. Season with salt and black pepper to taste.
Keep leftovers in an airtight container for up to 3 days—the flavors meld beautifully overnight. The sauce clings perfectly to each strand of pasta, creating a creamy texture without actual cream. For extra crunch, top with toasted breadcrumbs or serve alongside grilled chicken.
Spaghetti with Light Lemon Garlic Shrimp
A bright, quick pasta dish that comes together in under 30 minutes. Always use fresh lemon juice for the best flavor. This recipe balances garlic and lemon without overpowering the delicate shrimp.
Ingredients
– 8 oz spaghetti
– 1 lb large shrimp, peeled and deveined
– 3 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced
– 1/4 cup fresh lemon juice
– 1/4 cup chopped fresh parsley
– 1/2 tsp red pepper flakes (adjust to heat preference)
– Salt to season
– 2 tbsp unsalted butter
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add spaghetti and cook for 9-11 minutes until al dente.
3. Reserve 1/2 cup pasta water before draining.
4. Pat shrimp completely dry with paper towels to ensure proper searing.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
7. Remove shrimp from skillet and set aside.
8. Reduce heat to medium and add minced garlic to the same skillet.
9. Cook garlic for 30-45 seconds until fragrant but not browned.
10. Add lemon juice and red pepper flakes, scraping up any browned bits from the pan.
11. Stir in butter until melted and sauce is slightly thickened.
12. Add cooked spaghetti and 1/4 cup reserved pasta water to the skillet.
13. Toss continuously for 1-2 minutes until sauce coats the pasta evenly.
14. Return shrimp to the skillet and toss to combine.
15. Stir in chopped parsley just before serving. Fresh pasta water helps create an emulsified sauce that clings perfectly to the noodles. For extra brightness, garnish with lemon zest right before serving. Finish with a final sprinkle of red pepper flakes for those who enjoy more heat. Freshly cooked shrimp should be tender and slightly springy to the touch. The lemon-garlic sauce provides a vibrant contrast to the rich pasta. Serve immediately with crusty bread to soak up every drop of the flavorful sauce.
Spaghetti with Broccoli and Almond Pesto
Hectic weeknights call for meals that come together fast without sacrificing flavor. Spaghetti with broccoli and almond pesto delivers exactly that—a vibrant, nutrient-packed dish ready in under 30 minutes.
Ingredients
– 12 oz spaghetti
– 1 large head broccoli, cut into small florets (about 4 cups)
– 1 cup fresh basil leaves, packed
– 1/2 cup raw almonds
– 1/2 cup grated Parmesan cheese, plus more for serving
– 2 garlic cloves
– 1/2 cup extra-virgin olive oil
– 1/4 tsp red pepper flakes, optional for heat
– Salt and black pepper to taste
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti and cook for 7 minutes, stirring occasionally to prevent sticking.
3. Add broccoli florets directly to the pot with the pasta and continue cooking for 3 more minutes until pasta is al dente and broccoli is tender-crisp.
4. Reserve 1 cup of pasta water, then drain spaghetti and broccoli thoroughly.
5. While pasta cooks, toast almonds in a dry skillet over medium heat for 4–5 minutes until fragrant and lightly golden, shaking pan frequently to prevent burning.
6. Combine toasted almonds, basil, Parmesan, garlic, and 1/4 tsp salt in a food processor.
7. Pulse ingredients 5–6 times until coarsely chopped, scraping down sides as needed.
8. With processor running, slowly drizzle in olive oil until a thick, textured pesto forms.
9. Return drained pasta and broccoli to the warm pot off heat.
10. Add almond pesto and 1/4 cup reserved pasta water, tossing vigorously to coat evenly.
11. If sauce seems thick, add more pasta water 1 tbsp at a time until desired consistency is reached.
12. Season with black pepper and red pepper flakes if using, tossing once more to combine.
Crunchy almonds and tender broccoli create a satisfying texture contrast against the silky pasta. The pesto’s garlicky sharpness mellows beautifully with the nutty Parmesan base. For a fresh twist, top with lemon zest or serve alongside grilled chicken.
Spaghetti with Roasted Red Pepper and Walnut Sauce
Elevate your pasta night with this vibrant, nutty sauce that comes together in minutes. Roasted red peppers blend with toasted walnuts for a creamy, dairy-free alternative to traditional sauces. This dish delivers restaurant-quality flavor with minimal effort.
Ingredients
- 1 lb spaghetti
- 2 large red bell peppers
- 1/2 cup walnuts
- 2 garlic cloves
- 1/4 cup olive oil (or any neutral oil)
- 1/4 cup fresh basil leaves
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for heat)
Instructions
- Preheat your oven to 425°F.
- Cut red bell peppers in half lengthwise and remove stems and seeds.
- Place pepper halves cut-side down on a baking sheet lined with parchment paper.
- Roast peppers for 25 minutes until skins are charred and blistered.
- Transfer roasted peppers to a bowl and cover tightly with plastic wrap for 10 minutes to steam.
- While peppers steam, spread walnuts in a single layer on a dry skillet.
- Toast walnuts over medium heat for 5 minutes, shaking pan frequently until fragrant and lightly browned.
- Peel skins from roasted peppers – they should slip off easily after steaming.
- Bring a large pot of salted water to a rolling boil.
- Add spaghetti and cook for 9-11 minutes according to package directions for al dente texture.
- Combine peeled peppers, toasted walnuts, garlic, olive oil, basil, lemon juice, salt, and black pepper in a blender.
- Blend on high speed for 60-90 seconds until completely smooth and creamy.
- Reserve 1/2 cup pasta water before draining spaghetti.
- Toss drained spaghetti with sauce in the warm pot, adding reserved pasta water 2 tablespoons at a time until desired consistency is reached.
- Garnish with extra basil leaves and red pepper flakes if using.
A creamy, slightly smoky sauce clings perfectly to each strand of pasta. The walnuts provide subtle crunch while the roasted peppers deliver sweet depth. Try topping with grilled shrimp or serving alongside crusty bread to soak up every last drop.
Spaghetti with Grilled Chicken and Sun-Dried Tomatoes
Bold flavors and simple prep make this spaghetti dish a weeknight winner. Grilled chicken and sun-dried tomatoes create a satisfying meal that comes together quickly. This recipe delivers restaurant-quality results with minimal effort.
Ingredients
– 8 oz spaghetti
– 2 chicken breasts (about 1 lb total)
– 1/2 cup sun-dried tomatoes in oil, drained and chopped (reserve 2 tbsp oil)
– 3 cloves garlic, minced
– 1/4 cup fresh basil, chopped (plus extra for garnish)
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil (or use reserved sun-dried tomato oil)
– 1 tsp salt (divided)
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes (optional, for heat)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Season chicken breasts evenly with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
3. Heat grill or grill pan to medium-high heat (400°F).
4. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F.
5. Transfer chicken to a cutting board and let rest for 5 minutes before slicing.
6. Add spaghetti to boiling water and cook for 8-10 minutes until al dente.
7. Reserve 1/2 cup pasta water before draining spaghetti.
8. Heat olive oil in a large skillet over medium heat.
9. Add minced garlic and cook for 1 minute until fragrant but not browned.
10. Add chopped sun-dried tomatoes and cook for 2 minutes to soften.
11. Add drained spaghetti to the skillet along with 1/4 cup reserved pasta water.
12. Toss spaghetti with tomato mixture until well coated.
13. Stir in sliced grilled chicken, chopped basil, and remaining salt and pepper.
14. Add more pasta water if needed to create a light sauce that coats the pasta.
15. Remove from heat and stir in Parmesan cheese until melted.
Vibrant sun-dried tomatoes provide chewy texture and concentrated sweetness against tender grilled chicken. The al dente spaghetti holds the garlic-infused oil beautifully, creating a dish that’s equally satisfying warm or at room temperature. Serve with extra basil garnish and crusty bread to soak up any remaining sauce.
Spaghetti with Fresh Tomato Basil Sauce
Hectic weeknights demand simple, satisfying meals that come together fast. This spaghetti with fresh tomato basil sauce delivers bright flavor in under 30 minutes using peak-season ingredients. Skip the jarred sauce—this vibrant version tastes like summer in a bowl.
Ingredients
– 1 lb spaghetti
– 3 tbsp olive oil (extra virgin preferred)
– 4 garlic cloves, minced
– 2 lbs ripe tomatoes, diced (Roma or cherry tomatoes work well)
– 1/4 cup fresh basil leaves, torn
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes (optional, for heat)
– Parmesan cheese for serving
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
4. Add minced garlic and cook for 1 minute until fragrant but not browned.
5. Stir in diced tomatoes and cook for 5-7 minutes until they break down and release their juices.
6. Crush some tomatoes against the skillet with a spoon to create a saucier texture.
7. Season the sauce with salt, black pepper, and red pepper flakes if using.
8. Drain cooked spaghetti, reserving 1/2 cup pasta water.
9. Add drained spaghetti directly to the tomato sauce in the skillet.
10. Toss pasta with sauce, adding reserved pasta water 2 tablespoons at a time until sauce coats spaghetti evenly.
11. Remove skillet from heat and stir in torn basil leaves.
Freshly made sauce clings to each strand of pasta, offering a bright, garden-fresh flavor that canned versions can’t match. For a heartier meal, top with grilled chicken or serve alongside garlic bread to soak up every drop. The simplicity of this dish lets the quality of your ingredients shine through.
Spaghetti with Tuna and Capers in Olive Oil
Craving a quick pasta dish that delivers big flavor? Combine pantry staples for this effortless spaghetti with tuna and capers. Cook everything in under 20 minutes for a satisfying weeknight meal.
Ingredients
– 8 oz spaghetti
– 2 (5 oz) cans solid white tuna in olive oil, undrained
– 3 tbsp capers, rinsed if salt-packed
– 1/4 cup extra virgin olive oil, plus more for finishing
– 3 garlic cloves, thinly sliced
– 1/2 tsp red pepper flakes, or to preference
– 1/4 cup chopped fresh parsley
– Salt for pasta water
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon of salt to the boiling water.
3. Add spaghetti and cook for 9-11 minutes until al dente, stirring occasionally.
4. Meanwhile, heat 1/4 cup olive oil in a large skillet over medium-low heat.
5. Add sliced garlic and cook for 1-2 minutes until fragrant but not browned.
6. Stir in red pepper flakes and cook for 30 seconds to bloom the spices.
7. Add undrained tuna with its oil, breaking it into chunks with a fork.
8. Stir in rinsed capers and cook for 2 minutes to warm through.
9. Reserve 1/2 cup of pasta water before draining the spaghetti.
10. Add drained spaghetti directly to the skillet with tuna mixture.
11. Toss everything together, adding reserved pasta water 2 tablespoons at a time until sauce coats the pasta.
12. Remove from heat and stir in chopped parsley.
13. Drizzle with additional olive oil before serving.
Umami-rich tuna and briny capers create a savory sauce that clings to each strand. The al dente spaghetti provides perfect texture against the flaky fish. Serve immediately with crusty bread to soak up the flavorful olive oil pooling at the bottom of the bowl.
Spaghetti with Roasted Eggplant and Tahini Drizzle
Roasted eggplant transforms simple spaghetti into something special. This dish combines creamy tahini with caramelized vegetables for a satisfying weeknight meal. You’ll love how the flavors meld together in under an hour.
Ingredients
– 1 large eggplant, cut into 1-inch cubes
– 3 tbsp olive oil, or any neutral oil
– 1 lb spaghetti
– 1/4 cup tahini
– 2 tbsp lemon juice, freshly squeezed preferred
– 2 garlic cloves, minced
– 1/4 cup chopped parsley, plus extra for garnish
– 1 tsp red pepper flakes, adjust to heat preference
– Salt to season throughout
Instructions
1. Preheat your oven to 425°F.
2. Toss eggplant cubes with 2 tablespoons olive oil and 1/2 teaspoon salt on a baking sheet.
3. Roast eggplant for 25 minutes until golden brown and tender, flipping halfway through.
4. Bring a large pot of salted water to a rolling boil while eggplant roasts.
5. Cook spaghetti according to package directions until al dente, about 8-10 minutes.
6. Reserve 1/2 cup pasta water before draining spaghetti.
7. Whisk tahini, lemon juice, minced garlic, and remaining 1 tablespoon olive oil in a small bowl.
8. Slowly whisk in reserved pasta water until sauce reaches drizzling consistency.
9. Combine drained spaghetti, roasted eggplant, and tahini sauce in the empty pot.
10. Toss everything together over low heat for 1 minute to warm through.
11. Stir in chopped parsley and red pepper flakes.
12. Season with additional salt if needed.
With its creamy tahini coating al dente pasta and tender eggplant chunks, this dish offers contrasting textures in every bite. The lemon brightens the rich flavors while red pepper flakes provide subtle heat. Try topping with toasted pine nuts or serving alongside a crisp green salad for a complete meal.
Spaghetti with Asparagus and Peas in Light Cream Sauce
Dinner doesn’t need to be complicated to feel special. This pasta dish comes together quickly with fresh spring vegetables. The light cream sauce coats everything beautifully without feeling heavy.
Ingredients
– 8 oz spaghetti
– 1 lb asparagus, tough ends trimmed
– 1 cup frozen peas
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tbsp lemon juice
– 1/4 tsp red pepper flakes (optional, for heat)
– Salt and black pepper to taste
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add spaghetti and cook for 8-10 minutes until al dente, stirring occasionally.
3. While pasta cooks, cut asparagus into 2-inch pieces on the diagonal.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add asparagus and cook for 4-5 minutes until bright green and slightly tender.
6. Add minced garlic and cook for 1 minute until fragrant, stirring constantly.
7. Pour in heavy cream and bring to a gentle simmer.
8. Stir in frozen peas and cook for 2 minutes until heated through.
9. Drain cooked spaghetti, reserving 1/2 cup pasta water.
10. Add drained spaghetti directly to the skillet with the sauce.
11. Toss to coat, adding reserved pasta water 2 tablespoons at a time if sauce is too thick.
12. Remove skillet from heat and stir in Parmesan cheese until melted.
13. Finish with lemon juice, red pepper flakes, salt, and black pepper.
14. Toss everything together until well combined.
Now the dish is ready to serve immediately while hot. Notice how the creamy sauce clings to each strand of pasta without overwhelming the fresh vegetables. The asparagus retains a pleasant crunch while the peas add sweet bursts throughout. For a restaurant-style presentation, twirl portions into neat nests using tongs and garnish with extra Parmesan.
Spaghetti with Turkey Sausage and Bell Peppers
Every busy weeknight deserves a satisfying pasta dish that comes together quickly. Spaghetti with turkey sausage and bell peppers delivers bold flavor with minimal effort, using ingredients you likely have on hand. Expect a colorful, protein-packed meal ready in under 30 minutes.
Ingredients
- 8 oz spaghetti
- 1 lb turkey sausage, casings removed (mild or spicy)
- 2 bell peppers, sliced (any color combination)
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil (or any neutral oil)
- 1/2 tsp red pepper flakes (optional, for heat)
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- Salt and black pepper (to season throughout)
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add spaghetti and cook for 8–10 minutes until al dente, stirring occasionally to prevent sticking.
- Reserve 1/2 cup pasta water, then drain spaghetti and set aside.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add turkey sausage, breaking it into small chunks with a wooden spoon.
- Cook sausage for 5–7 minutes until browned and cooked through, stirring occasionally.
- Transfer sausage to a plate, leaving drippings in the skillet.
- Add sliced bell peppers and onion to the skillet, seasoning with salt and black pepper.
- Sauté vegetables for 6–8 minutes until softened and lightly charred.
- Stir in minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Return sausage to the skillet along with cooked spaghetti.
- Pour in reserved pasta water, tossing continuously until sauce lightly coats the pasta.
- Remove from heat and stir in grated Parmesan cheese until melted.
- Garnish with fresh parsley and serve immediately.
Crisp-tender peppers and savory sausage cling to each strand of pasta, creating a satisfying texture in every bite. The subtle heat from red pepper flakes balances the sweetness of the bell peppers perfectly. For a fresh twist, top with extra Parmesan and serve alongside a simple green salad.
Spaghetti with Edamame and Sesame Ginger Dressing
Pasta night gets a vibrant Asian twist with this quick spaghetti dish. Packed with protein-rich edamame and tossed in a zesty sesame ginger dressing, it comes together in under 30 minutes. Perfect for busy weeknights when you crave something fresh yet satisfying.
Ingredients
– 8 oz spaghetti
– 1 cup shelled edamame, frozen works fine
– 2 tbsp toasted sesame oil, or any neutral oil
– 1 tbsp rice vinegar
– 1 tbsp soy sauce, low-sodium if preferred
– 1 tsp grated fresh ginger, adjust to taste
– 1 garlic clove, minced
– 1 tbsp sesame seeds, for garnish
– 2 green onions, thinly sliced
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, whisk sesame oil, rice vinegar, soy sauce, ginger, and garlic in a small bowl until fully combined.
4. Add frozen edamame to the boiling pasta water during the last 3 minutes of cooking to thaw and heat through.
5. Reserve 1/4 cup pasta water, then drain spaghetti and edamame thoroughly.
6. Immediately return drained pasta and edamame to the warm pot off the heat.
7. Pour dressing over pasta and toss vigorously, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
8. Stir in most of the green onions and sesame seeds, saving some for garnish.
9. Serve immediately in shallow bowls, topped with remaining green onions and sesame seeds.
Just tossed, this dish boasts springy spaghetti coated in a glossy, savory-sweet dressing. The edamame adds pops of firm texture against the tender noodles. For a colorful twist, mix in shredded carrots or serve alongside seared salmon.
Spaghetti with Butternut Squash and Sage
Zesty fall flavors come together in this comforting pasta dish that transforms simple ingredients into something special. Roasted butternut squash creates a creamy sauce base while crispy sage adds earthy depth. This vegetarian meal comes together quickly for weeknight dinners but feels elegant enough for company.
Ingredients
– 1 medium butternut squash, peeled and cubed (about 4 cups)
– 12 oz spaghetti
– 3 tbsp olive oil (or any neutral oil)
– 1/4 cup fresh sage leaves
– 3 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 1/4 tsp red pepper flakes (adjust to heat preference)
– Salt and black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss cubed butternut squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on the prepared baking sheet.
3. Roast squash for 25-30 minutes until tender and lightly browned around the edges, flipping halfway through.
4. While squash roasts, bring a large pot of salted water to a rolling boil for the pasta.
5. Cook spaghetti according to package directions until al dente, reserving 1 cup pasta water before draining.
6. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
7. Fry sage leaves for 45-60 seconds until crisp, then transfer to a paper towel-lined plate.
8. Add minced garlic and red pepper flakes to the same skillet, cooking for 30 seconds until fragrant.
9. Mash half of the roasted squash in the skillet to create a thick sauce base.
10. Add drained spaghetti, remaining squash cubes, and 1/2 cup reserved pasta water to the skillet.
11. Toss everything together for 2-3 minutes until the sauce coats the pasta evenly, adding more pasta water if needed.
12. Stir in Parmesan cheese until melted and incorporated.
13. Crumble fried sage leaves over the top before serving. Don’t skip this step—the crispy texture makes the dish.
14. Season with additional salt and pepper if needed. Delicious served immediately while the sauce is still creamy and the sage maintains its crispness. The roasted squash creates a velvety sauce that clings perfectly to each strand of pasta, while the fried sage adds earthy notes and satisfying crunch. For a heartier version, top with toasted walnuts or serve alongside grilled chicken.
Spaghetti with Smoked Salmon and Dill Yogurt Sauce
Eager for a quick yet elegant pasta dish? This spaghetti with smoked salmon and dill yogurt sauce comes together in under 20 minutes. Perfect for busy weeknights when you want something special without the fuss.
Ingredients
– 8 oz spaghetti
– 2 tbsp olive oil (or any neutral oil)
– 1/2 cup plain Greek yogurt
– 2 tbsp fresh dill, chopped (plus extra for garnish)
– 1 tbsp lemon juice (freshly squeezed preferred)
– 4 oz smoked salmon, sliced into strips
– 1/4 tsp black pepper (adjust to taste)
– 1/4 tsp salt (adjust to taste)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, combine Greek yogurt, chopped dill, lemon juice, salt, and black pepper in a medium bowl.
4. Whisk the yogurt mixture until smooth and well combined.
5. Drain cooked spaghetti, reserving 1/4 cup of pasta water.
6. Return drained spaghetti to the warm pot off heat.
7. Add olive oil and toss to coat each strand evenly.
8. Pour yogurt sauce over spaghetti and toss gently to combine.
9. If sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency.
10. Gently fold in smoked salmon strips, being careful not to break them.
11. Divide among serving plates and garnish with additional fresh dill.
Now the dish is ready to serve. Notice how the creamy yogurt sauce clings to each spaghetti strand without being heavy. The smoky salmon adds luxurious flavor contrasts, while fresh dill provides bright herbal notes. Try serving it with a simple arugula salad for a complete meal that feels restaurant-worthy.
Summary
Perfectly proving that healthy eating doesn’t mean sacrificing flavor, these 20 spaghetti recipes offer something delicious for every taste. We hope you find new family favorites among these nutritious twists on a classic comfort food. Try one this week and let us know which recipe you loved most in the comments below! Don’t forget to share this roundup on Pinterest so other home cooks can discover these tasty options too.
