Are you tired of the same old spaghetti recipes? Look no further! In this article, we’re sharing 20 delicious and healthy spaghetti recipes that are sure to spice up your mealtime routine. From classic combinations to innovative twists, these nutritious meals are perfect for a quick weeknight dinner or a special occasion. Whether you’re a vegetarian, vegan, gluten-free, or simply looking for a healthier take on this comfort food classic, we’ve got you covered.
From garlicky kale and lemon to avocado pesto and roasted cherry tomatoes, our recipes feature a variety of flavors and ingredients to satisfy any palate. And the best part? Each dish is carefully crafted to provide a balanced mix of protein, complex carbohydrates, and healthy fats for a meal that’s both delicious and nutritious. So go ahead, get creative in the kitchen, and start cooking up some of these tasty spaghetti recipes!
Whole Wheat Spaghetti with Garlicky Kale and Lemon
Elevate your pasta game with this flavorful and nutritious recipe that combines the goodness of whole wheat spaghetti, garlicky kale, and a squeeze of lemon. Perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 12 oz whole wheat spaghetti
– 2 cups curly kale, stems removed and discarded, leaves coarsely chopped
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 2 tbsp freshly squeezed lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to boil. Cook spaghetti according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add chopped kale to the skillet and cook until wilted, about 3-4 minutes.
4. Season with salt, pepper, and lemon juice.
5. Reserve 1 cup of pasta cooking water and then drain spaghetti. Toss spaghetti with garlicky kale mixture, adding some reserved pasta water if needed.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Zucchini Noodle Spaghetti with Avocado Pesto
A creative twist on traditional spaghetti, this recipe combines the flavors of Italy with the nutrients of zucchini. This dish is perfect for a quick and healthy dinner option.
Ingredients:
– 2 medium zucchinis
– 1/4 cup avocado pesto (see below)
– 1 pound spaghetti squash or zucchini noodles
– 1/4 cup cherry tomatoes, halved
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Avocado Pesto:
– 2 ripe avocados, pitted
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook zucchini noodles according to package instructions or roast in the oven for 15-20 minutes.
3. In a large skillet, combine cherry tomatoes and avocado pesto. Heat over medium heat until warmed through.
4. Add cooked zucchini noodles to the skillet and toss with tomato mixture.
5. Season with salt, pepper, and Parmesan cheese (if using).
6. Serve immediately.
Cooking Time: 20-25 minutes
Spaghetti Squash with Turkey Meatballs and Marinara
This recipe combines the comforting flavors of turkey meatballs with the nutritious goodness of spaghetti squash, all wrapped up in a rich marinara sauce. Perfect for a quick and easy weeknight dinner!
Ingredients:
– 1 large spaghetti squash
– 1 pound ground turkey
– 1/2 cup breadcrumbs
– 1 egg
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup marinara sauce
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out seeds.
2. In a bowl, combine turkey, breadcrumbs, egg, olive oil, onion, garlic, salt, and pepper. Form into meatballs, about 1 1/2 inches in diameter.
3. Place the squash halves on a baking sheet lined with parchment paper. Bake for 45 minutes or until tender.
4. While the squash is baking, heat the marinara sauce in a large skillet over medium-high heat. Add the turkey meatballs and cook for 5-7 minutes, or until browned and cooked through.
5. Serve the meatballs on top of the baked spaghetti squash. Garnish with chopped parsley, if desired.
Cooking Time: 1 hour
Vegan Spaghetti with Lentil Bolognese
Enjoy the rich flavors of Italy reimagined with a lentil-based bolognese sauce and whole wheat spaghetti. This vegan version is perfect for a comforting, satisfying meal.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, finely chopped
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried oregano
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 8 oz whole wheat spaghetti
– Fresh basil leaves, chopped (optional)
Instructions:
1. Cook lentils according to package instructions.
2. In a large pan, sauté onion, garlic, and carrot in olive oil until tender.
3. Add crushed tomatoes, oregano, smoked paprika, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.
4. Add cooked lentils to the tomato sauce and stir to combine.
5. Cook spaghetti according to package instructions. Drain and serve with the lentil bolognese sauce.
Cooking Time: 35-40 minutes
Spaghetti with Spinach and Mushroom Garlic Sauce
This hearty pasta dish combines the flavors of sautéed mushrooms, garlic, and spinach with al dente spaghetti for a satisfying meal. This recipe serves 4-6 people.
Ingredients:
• 12 oz spaghetti
• 2 cups fresh spinach leaves
• 1 lb mixed mushrooms (button, cremini, shiitake), sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried basil
• Salt and pepper to taste
• Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add mushrooms and cook until tender, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Stir in spinach leaves; cook until wilted, about 1-2 minutes.
5. Combine cooked spaghetti, mushroom-spinach mixture, and reserved pasta water (if needed). Season with salt, pepper, and basil.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Low-Carb Spaghetti with Cauliflower Alfredo
This recipe is a game-changer for low-carb enthusiasts who crave the comforting taste of spaghetti without the guilt. By substituting traditional noodles with cauliflower, you’ll not only reduce carbs but also boost your veggie intake.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons butter
– 1/2 cup grated Parmesan cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Optional: garlic powder, Italian seasoning, or red pepper flakes for added flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the cauliflower and remove the leaves and stem.
3. Pulse the cauliflower in a food processor until it resembles spaghetti.
4. In a large skillet, melt butter over medium heat. Add the processed cauliflower and cook for 5-7 minutes, stirring occasionally, until tender.
5. Stir in Parmesan cheese, heavy cream, salt, and pepper. Bring to a simmer and let cook for an additional 2-3 minutes.
6. Serve hot, garnished with parsley or basil if desired.
Cooking Time: 20-25 minutes
Spaghetti with Roasted Cherry Tomatoes and Basil
A flavorful and colorful twist on classic spaghetti, this recipe combines the sweetness of roasted cherry tomatoes with the brightness of fresh basil.
Ingredients:
– 12 oz spaghetti
– 1 lb cherry tomatoes, halved
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss cherry tomatoes with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until tomatoes are tender.
3. Cook spaghetti according to package instructions. Drain and set aside.
4. In a large skillet, combine roasted tomatoes, chopped basil, and cooked spaghetti. Toss to combine.
5. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Gluten-Free Spaghetti with Chickpeas and Lemon-Tahini Dressing
This recipe combines the comfort of spaghetti with the creaminess of chickpeas and a zesty lemon-tahini dressing, all without gluten. Perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 1 pound gluten-free spaghetti
– 1 can chickpeas (15 ounces), drained and rinsed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup tahini
– Salt and pepper to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Cook spaghetti according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute.
3. Add chickpeas to the skillet and stir to combine with garlic. Cook for 2-3 minutes or until heated through.
4. In a small bowl, whisk together lemon juice and tahini until smooth. Season with salt and pepper.
5. Combine cooked spaghetti, chickpea mixture, and lemon-tahini dressing in a large serving bowl. Toss to combine.
6. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 20-25 minutes
Spaghetti with Grilled Chicken and Sun-Dried Tomato Pesto
This recipe combines the classic Italian flavors of spaghetti and grilled chicken with the bright, tangy taste of sun-dried tomato pesto. A perfect summer dinner option that’s quick to prepare and packed with flavor.
Ingredients:
– 12 oz spaghetti
– 4 boneless, skinless chicken breasts
– 1/2 cup olive oil
– 1/4 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat. Season chicken with salt, pepper, and olive oil.
2. Grill chicken for 5-6 minutes per side, or until cooked through. Let rest for a few minutes before slicing into strips.
3. Cook spaghetti in boiling water until al dente. Reserve 1 cup pasta water before draining.
4. In a blender or food processor, combine sun-dried tomatoes, garlic, and Parmesan cheese. Blend until smooth, adding reserved pasta water as needed to achieve desired consistency.
5. Toss cooked spaghetti with sun-dried tomato pesto and top with sliced grilled chicken.
Cooking Time: 20-25 minutes
Spaghetti with Shrimp and Garlic-Olive Oil Sauce
Quickly cook up a flavorful and aromatic pasta dish featuring succulent shrimp, garlic, and a rich olive oil sauce.
Ingredients:
– 12 oz spaghetti
– 1 lb large shrimp, peeled and deveined
– 4 cloves garlic, minced
– 1/3 cup extra virgin olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and sauté for 1-2 minutes or until fragrant.
3. Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
4. Drain spaghetti and add it to the skillet with the shrimp and garlic mixture. Toss everything together, coating the pasta evenly.
5. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time:
– Spaghetti cooking time: 8-10 minutes
– Shrimp cooking time: 4-6 minutes
– Total preparation time: 15-20 minutes
Spaghetti with Turkey Sausage and Peppers
A classic Italian-American dish gets a turkey twist! This hearty recipe combines tender spaghetti, flavorful turkey sausage, and sweet bell peppers for a satisfying meal that’s perfect for any night of the week.
Ingredients:
– 1 pound spaghetti
– 4 turkey sausages (sweet or hot), casings removed
– 2 large bell peppers (any color), sliced
– 1 medium onion, chopped
– 3 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, cook turkey sausages over medium-high heat, breaking apart with a spoon as they cook, until browned and cooked through (about 5-7 minutes).
3. Add sliced bell peppers, chopped onion, and minced garlic to the skillet. Cook until vegetables are tender (about 5 minutes).
4. Stir in crushed tomatoes, reserved pasta water, salt, and pepper.
5. Combine cooked spaghetti with turkey sausage mixture. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Spaghetti with Broccoli and Almond Pesto
This recipe combines the comfort of spaghetti with the brightness of broccoli and the richness of almond pesto, all in one delightful dish. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 12 oz spaghetti
– 3 cups broccoli florets
– 1/2 cup almonds
– 1/4 cup freshly grated Parmesan cheese
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 tsp lemon zest
Instructions:
1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add broccoli and cook for 3-4 minutes or until tender.
3. In a food processor, combine almonds, garlic, Parmesan cheese, lemon zest, salt, and pepper. Process until smooth.
4. Add the almond pesto to the cooked spaghetti and toss with reserved pasta water until combined.
5. Combine cooked broccoli and spaghetti mixture. Serve immediately.
Cooking Time: 20-25 minutes
Spaghetti with Salmon and Creamy Dill Sauce
This recipe combines the richness of salmon with the brightness of dill, all wrapped up in a comforting plate of spaghetti. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 8 oz spaghetti
– 6 oz salmon fillet (cooked), flaked
– 2 tbsp unsalted butter
– 1/4 cup heavy cream
– 2 tbsp chopped fresh dill
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a medium saucepan, melt butter over medium heat. Add flaked salmon and cook until heated through, about 2 minutes.
3. Stir in heavy cream and chopped dill. Bring mixture to a simmer and let cook for 2-3 minutes or until slightly thickened.
4. Combine cooked spaghetti, salmon sauce, and reserved pasta water (if needed). Season with salt and pepper to taste.
5. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Spaghetti with Roasted Eggplant and Tomato Ragu
A flavorful and nutritious twist on classic spaghetti Bolognese, this recipe adds the rich flavors of roasted eggplant and tomatoes.
Ingredients:
– 1 medium eggplant, sliced into 1/2-inch thick rounds
– 2 large tomatoes, cored and chopped
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 12 oz spaghetti
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with 1/4 cup of olive oil, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 30-40 minutes, or until tender and lightly browned.
4. In a large saucepan, cook chopped onion and minced garlic over medium heat until softened.
5. Add roasted eggplant, chopped tomatoes, oregano, salt, and pepper. Simmer for 20-25 minutes, stirring occasionally.
6. Cook spaghetti according to package instructions. Drain and serve with the tomato ragu and grated Parmesan cheese (if using).
Cooking Time: 45-50 minutes
Spaghetti with Lean Ground Beef and Mushroom Ragu
A classic Italian-inspired dish that’s quick, flavorful, and packed with nutrients. This recipe combines lean ground beef, sautéed mushrooms, and tender spaghetti in a rich tomato-based sauce.
Ingredients:
– 1 lb lean ground beef (90% lean)
– 1 large onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup canned crushed tomatoes
– 1/4 cup chicken broth
– 1 tsp dried oregano
– Salt and pepper to taste
– 12 oz spaghetti
– Grated Parmesan cheese (optional)
Instructions:
1. Cook spaghetti in boiling salted water until al dente; reserve.
2. In a large skillet, cook ground beef over medium-high heat, breaking into small pieces, until browned, about 5 minutes.
3. Add onion and mushrooms to the skillet; cook until softened, about 3-4 minutes.
4. Add garlic, crushed tomatoes, chicken broth, oregano, salt, and pepper. Stir well.
5. Simmer the sauce for 10-12 minutes or until flavors have melded together.
6. Serve spaghetti with mushroom ragu and top with Parmesan cheese (if using).
Cooking Time: 25-30 minutes
Spaghetti with Asparagus and Lemon-Parmesan Sauce
This recipe combines the classic Italian flavors of spaghetti and asparagus with a tangy and creamy lemon-Parmesan sauce, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 12 oz spaghetti
– 1 lb fresh asparagus, trimmed
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions.
2. In a separate pan, heat olive oil over medium-high heat. Add asparagus and garlic; cook for 3-4 minutes or until tender.
3. In a small bowl, whisk together lemon juice and Parmesan cheese.
4. Combine cooked spaghetti, asparagus mixture, and lemon-Parmesan sauce. Season with salt and pepper to taste.
5. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Spaghetti with Tuna, Capers, and Olive Oil
This simple yet flavorful recipe combines the richness of tuna with the brininess of capers and a drizzle of olive oil. Serve over spaghetti for a satisfying meal.
Ingredients:
– 12 oz spaghetti
– 1 can of tuna in water (drained)
– 2 tbsp olive oil
– 1/4 cup chopped fresh capers
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a medium skillet, heat olive oil over medium heat. Add tuna and cook for 2-3 minutes, breaking up with a fork as it cooks.
3. Stir in capers and season with salt and pepper to taste.
4. Combine cooked spaghetti, tuna mixture, and reserved pasta water (if needed). Toss until well coated.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Spaghetti with Butternut Squash and Sage Brown Butter
Elevate your pasta game with this autumnal twist on classic spaghetti. Roasted butternut squash adds natural sweetness, while crispy sage brown butter brings a satisfying crunch.
Ingredients:
– 12 oz spaghetti
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– 4 cups vegetable broth
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 2 tbsp unsalted butter
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
– Grated nutmeg to serve (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Cook spaghetti according to package instructions.
4. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute. Stir in chopped sage.
5. Add roasted squash and vegetable broth to the skillet. Simmer for 5-7 minutes or until sauce thickens slightly.
6. Combine cooked spaghetti with brown butter sauce. Top with Parmesan cheese and a pinch of nutmeg, if desired.
Cooking Time: Approximately 45 minutes
Spaghetti with Edamame and Ginger-Soy Dressing
This Asian-inspired spaghetti dish combines the classic Italian pasta with the nutritious edamame and a flavorful ginger-soy dressing. Perfect for a quick weeknight dinner or a special occasion, this recipe is easy to make and packed with flavor.
Ingredients:
– 12 oz spaghetti
– 1 cup edamame, shelled and sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1-inch piece of fresh ginger, grated
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– Salt and pepper to taste
Instructions:
1. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat oil over medium-high heat. Add garlic and ginger; cook for 1 minute.
3. Add edamame and cook until tender, about 3-4 minutes.
4. Whisk together soy sauce and rice vinegar in a small bowl. Pour the dressing over the edamame mixture and stir to combine.
5. Combine cooked spaghetti with the edamame mixture; toss to coat. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 15-20 minutes
Spaghetti with Roasted Red Pepper and Walnut Sauce
This recipe combines the classic Italian pasta dish with the rich flavors of roasted red peppers and crunchy walnuts, creating a unique and delicious twist on traditional spaghetti sauce.
Ingredients:
– 12 oz spaghetti
– 2 large red bell peppers
– 1/4 cup walnut halves
– 3 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast red bell peppers for 30-40 minutes, or until charred and blistered.
3. Remove seeds and chop peppers into small pieces.
4. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
5. Add chopped roasted peppers, walnut halves, salt, and pepper to the skillet. Cook for 2-3 minutes, stirring frequently.
6. Cook spaghetti according to package instructions.
7. Combine cooked spaghetti with the roasted red pepper and walnut sauce. Toss to combine.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Summary
Get ready to indulge in delicious and nutritious spaghetti dishes! This collection of 20 healthy recipes offers a variety of twists on the classic Italian dish. From whole wheat spaghetti with garlicky kale and lemon to vegan spaghetti with lentil bolognese, there’s something for every taste and dietary need. Other highlights include zucchini noodle spaghetti with avocado pesto, low-carb spaghetti with cauliflower alfredo, and gluten-free spaghetti with chickpeas and lemon-tahini dressing. These mouth-watering recipes are sure to satisfy your cravings while nourishing your body.