What veggies go well in spaghetti?

So many! Think: zucchini, bell peppers, spinach, mushrooms, carrots, peas, even kale. If it can be sautéed and doesn’t smell weird, it works in vegetable spaghetti .

What is a vegetable spaghetti called?

Technically, it’s just “vegetable spaghetti.” If you're going for Instagram clout, maybe call it “Rainbow Pasta Bowl” or something. But really—no fancy name required.

How do you make simple veg spaghetti?

Cook spaghetti. Sauté veggies. Mix 'em together. Add seasoning. Boom. Done. That's the magic of vegetable spaghetti —simple, adaptable, and hard to mess up (unless you forget the garlic, which is a crime).

Did they discontinue Barilla veggie spaghetti?

Nope! It's still around, though it might be hiding behind the quinoa pasta at your local grocery store. (Mine was randomly next to the soup once. Chaos.)

What is the lawsuit against Barilla Pasta?

Barilla was sued for implying their pasta was made in Italy when it was actually produced in the U.S. It's less scandalous than it sounds, but it did get people talking. Moral of the story: always read the fine print… and maybe stick to vegetable spaghetti made at home.

Is veggie pasta still a carb?

Yep! Even veggie-based noodles (like lentil or chickpea pasta) have carbs—they're just higher in fiber and protein. If you're eating vegetable spaghetti , you're still getting carbs, but you're also getting nutrients. Win-win.

Vegetable Spaghetti: 7 Irresistible Reasons to Love it- The Mediterranean Recipe

Description

A fresh and flavorful take on a weeknight dinner classic! This tasty vegetable spaghetti is packed with colorful sautéed veggies, tossed in a light garlic-tomato sauce, and finished with a sprinkle of parmesan and herbs. It’s healthy, easy to make, and 100% satisfying—even meat lovers will ask for seconds.

Ingredients

🧂 Ingredients:

12 oz vegetable spaghetti (or regular spaghetti if preferred)
1 tablespoon olive oil
1/2 red onion, thinly sliced
2 garlic cloves, minced
1 zucchini, spiralized or julienned
1 carrot, spiralized or julienned
1 red bell pepper, julienned
1 cup cherry tomatoes, halved
1/2 cup tomato sauce (or crushed tomatoes)
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup grated parmesan (optional)
Fresh basil leaves for garnish

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Instructions

👩‍🍳 Instructions:

Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the vegetable spaghetti until al dente according to package instructions. Drain and set aside.
Sauté the Veggies:
In a large skillet over medium heat, warm the olive oil. Add red onion and garlic; sauté for 2–3 minutes until fragrant.
Add the Rest:
Toss in zucchini, carrot, bell pepper, and cherry tomatoes. Cook for 5–7 minutes, stirring occasionally, until veggies are tender but still vibrant.
Add Sauce + Season:
Pour in tomato sauce and sprinkle in oregano. Stir and let it simmer for 3–5 minutes. Season with salt and pepper to taste.
Combine:
Add the cooked spaghetti to the skillet and toss everything together until well coated and heated through.
Serve:
Plate and top with parmesan and fresh basil. Serve immediately and enjoy your veggie masterpiece.

Notes

💡 Notes:

Want it vegan? Skip the parmesan or use a plant-based version.
You can swap in spiralized sweet potatoes or butternut squash for a sweeter twist.
Add crushed red pepper flakes if you like a little kick!
Leftovers keep well for up to 3 days in the fridge.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Mediterranean Dinner Recipes
Method: Sautéing, Boiling
Cuisine: Mediterranean /Italian-Inspired

Nutrition

Serving Size: 1 plate (approx. 1 ½ cups)
Calories: 335 kcal
Sugar: 6g
Sodium: 210mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 6g
Protein: 10g
Cholesterol: 5mg

Description

Ingredients

🧂 Ingredients:

Instructions

👩‍🍳 Instructions:

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the vegetable spaghetti until al dente according to package instructions. Drain and set aside.

Sauté the Veggies: In a large skillet over medium heat, warm the olive oil. Add red onion and garlic; sauté for 2–3 minutes until fragrant.

Add the Rest: Toss in zucchini, carrot, bell pepper, and cherry tomatoes. Cook for 5–7 minutes, stirring occasionally, until veggies are tender but still vibrant.

Add Sauce + Season: Pour in tomato sauce and sprinkle in oregano. Stir and let it simmer for 3–5 minutes. Season with salt and pepper to taste.

Combine: Add the cooked spaghetti to the skillet and toss everything together until well coated and heated through.

Notes

💡 Notes:

Nutrition

Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the vegetable spaghetti until al dente according to package instructions. Drain and set aside.

Sauté the Veggies:
In a large skillet over medium heat, warm the olive oil. Add red onion and garlic; sauté for 2–3 minutes until fragrant.

Add the Rest:
Toss in zucchini, carrot, bell pepper, and cherry tomatoes. Cook for 5–7 minutes, stirring occasionally, until veggies are tender but still vibrant.

Add Sauce + Season:
Pour in tomato sauce and sprinkle in oregano. Stir and let it simmer for 3–5 minutes. Season with salt and pepper to taste.

Combine:
Add the cooked spaghetti to the skillet and toss everything together until well coated and heated through.