Heart Healthy Spaghetti with Roasted Vegetables

(5.0)
By Judy Capodanno
Updated 1/5/2026
Dietitian Reviewed: Jane Schwartz, RDN, CLT
Approved for These Diets:
Heart Healthy | Diabetic | Vegetarian
Heart Healthy Spaghetti and Roasted Vegetables
Photo Credit: Kara Foran Photography, Baldwin Publishing

This Heart Healthy Spaghetti with Roasted Vegetables is a vibrant, nutrient-dense meal that proves you don’t need heavy cream or excessive salt to enjoy a satisfying pasta dish. By roasting cherry tomatoes, bell peppers, and zucchini, we concentrate their natural sweetness to create a "sauce" that is naturally low in sodium and high in antioxidants. This simple, hearty meal is finished with fresh basil and a touch of Parmesan cheese and is a perfect weeknight dinner for anyone following vegetarian or diabetic-friendly lifestyles.

Total Time
45 minutes
Servings
6
Calories
270

What Makes This Heart Healthy Spaghetti with Roasted Vegetables Healthy

This recipe replaces traditional heavy sauces with oven-roasted vegetables and heart-healthy olive oil to reduce saturated fat and sodium. The use of multigrain pasta and a variety of colorful vegetables ensures a high-fiber, low-cholesterol meal that supports overall cardiovascular health.

Key Health Highlights

  • High in Fiber: Multigrain spaghetti and roasted vegetables provide essential fiber to help manage cholesterol levels.
  • Low Sodium: Uses fresh herbs, garlic, and shallots to boost flavor while keeping sodium to just 135mg per serving.
  • Heart-Healthy Fats: Features olive oil, a primary source of monounsaturated fats that support heart health.
  • Antioxidant Rich: Roasted tomatoes and peppers offer lycopene and Vitamin C for cellular protection.
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FAQs About Heart Healthy Spaghetti with Roasted Vegetables

Multigrain or whole-wheat pasta is usually best because the higher fiber content helps lower "bad" LDL cholesterol compared to refined white pasta.

Yes, you can roast the vegetables in advance and store them in the fridge. When ready to eat, toss them with freshly cooked pasta and a splash of reserved pasta water.

Absolutely. With only 5mg of cholesterol and plenty of plant-based fiber, this dish is an excellent choice for managing cholesterol levels.

More Heart-Healthy Pasta Recipes

These classic pasta dishes are rich with comfort food flavor from veggies, herbs, and low-fat dairy.

Heart Healthy Spaghetti with Marinara Sauce
Heart Healthy Fettuccine Alfredo
Easy Baked Ziti

Vibrant Vegetable-Forward Dinners

These hearty and flavorful dishes are a delicious way to bring more veggie goodness and variety to your table.

Heart Healthy Eggplant Chickpea Stew
Heart Healthy Mediterranean Chopped Salad
Heart Healthy Vegetarian Stuffed Peppers

Ingredients

Recipe yields 6 servings

Directions

  1. Step 1

    Preheat oven to 450°.

  2. Step 2

    In a large roasting pan, add the zucchini and bell peppers. Add 1 tablespoon of the olive oil, salt and black pepper and toss to coat the vegetables. Roast for 20 minutes. Add the cherry tomatoes and gently stir. Return to the oven and roast for 10 minutes, or until the vegetables are slightly charred and tender.

  3. Step 3

    In a skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the garlic and shallots and sauté for 2 minutes. Set aside.

  4. Step 4

    Meanwhile, in a large pot of boiling, salted water, cook the spaghetti for 10 minutes, or until just al dente. Drain, retaining about 1/2 cup of the pasta water, and transfer to a large serving bowl.

  5. Step 5

    Remove the roasted vegetables from the oven and transfer the vegetables and their juices to the pasta bowl. Add the shallot mixture and the reserved pasta water and stir. Serve topped with the cheese and basil.

Nutrition Facts

Serving Size:
1 cup

270
Calories
6
g
Fat
5
mg
Cholesterol
135
mg
Sodium
47
g
Carbs
1
g
Sat. Fat
6
g
Fiber
8
g
Protein
4
g
Sugars

Alternative Cooking Methods

  • Air Fryer Method: To save time, you can roast the zucchini and bell peppers in an air fryer. Toss with 1 tablespoon of olive oil and seasonings, then air fry at 400°F for 12–15 minutes, adding the cherry tomatoes for the final 3 minutes until they burst.
  • Stovetop Option: If you prefer not to use the oven, sauté the vegetables in a large skillet over medium-high heat until tender and slightly browned, though you will miss the specific sweetness that comes from oven-roasting.

Serving & Storage Tips

  • Serving: Serve warm, topped with fresh basil and a sprinkle of Parmesan. For an extra kick, add a pinch of red pepper flakes.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Reheating: Reheat in a skillet over low heat with a tablespoon of water or low-sodium broth to prevent the noodles from drying out.

What to Serve With Spaghetti with Roasted Vegetables

Pair this pasta with a crisp green salad, such as a Heart Healthy Caesar or a simple arugula salad with lemon vinaigrette. For a complete meal, serve alongside a lean protein like Baked Chicken or Grilled Salmon.

Ingredient Substitutions

You can use whole-wheat pasta, or brown rice or chickpea pasta for a gluten-free option.

Broccoli florets, eggplant, or sliced red onion all roast beautifully in this mix.

Omit the Parmesan cheese or replace it with nutritional yeast for a fully vegan meal.

For a richer texture, stir 2 tablespoons of plain Greek yogurt or silken tofu into the pasta along with the reserved pasta water.

Add grilled chicken breast, sautéed shrimp, or canned chickpeas to make this a more filling main course.

Add ½ teaspoon of dried oregano and a pinch of red pepper flakes to the vegetables before roasting.

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