This easy, heart-healthy vegetable spaghetti is packed with fresh zucchini, mushrooms, and bell peppers, tossed with multigrain pasta and healthy fats from olive oil and pine nuts. It’s a delicious, low-cholesterol meal that proves healthy pasta can be full of flavor. See all our healthy pasta recipes for more quick and tasty meals the whole family will love.
This vegetable spaghetti is a heart-healthy choice because it focuses on whole, fresh ingredients like zucchini, mushrooms, and peppers rather than processed sauces high in sodium or sugar. The recipe uses multigrain pasta, which provides more fiber than traditional refined pasta. It also relies on heart-healthy fats from olive oil and pine nuts instead of saturated fats found in creamy or heavy meat sauces. This creates a well-balanced vegetarian meal that delivers protein and satisfying textures.
Yes, spaghetti with vegetables can be very healthy. This dish is a great example, as it uses whole-grain pasta, healthy fats like olive oil, and plenty of fresh veggies instead of high-fat cream or meat sauces.
The healthiest way to eat spaghetti is to choose multigrain or whole-wheat pasta, load it with vegetables, use a tomato-based or olive oil-based sauce, and manage portion sizes.
This recipe uses zucchini, mushrooms, onions, and bell peppers, but you could also add chopped spinach, kale, broccoli florets, or asparagus tips during the last few minutes of cooking.
Yes, this recipe is low in cholesterol, containing only 7 mg per serving. The small amount of optional Parmesan cheese is the only source.
These comforting, hearty pasta dishes will be a hit with everyone at the table. From low-carb zucchini noodles to classic pasta salad, these veggie-forward dishes pack delicious flavor.
Veggies and lean proteins are the stars of these simple, healthful meals that pack plenty of savory flavor.
Recipe yields 8 servings
In a large pot, cook pasta according to package directions, until al dente.
In a skillet, heat the oil over medium-high heat until hot. Add the onion and sauté about 3 minutes, or until it is softened. Add the garlic and vegetables, pepper and basil and toss to combine. Cover, reduce heat to medium, and cook about 10 minutes, or until the vegetables are tender.
Drain cooked pasta and add it to the vegetables. Add 1/2 cup of the pine nuts and toss to mix well. Serve, topped with remaining 1/2 cup of pine nuts.
You can use any whole-wheat pasta or legume-based pasta (like chickpea pasta) for extra protein. For a lower-carb option, serve the vegetable mixture over zucchini noodles or spaghetti squash.
If you don't have pine nuts, toasted slivered almonds or chopped walnuts are a great substitute.
For a saucier dish, add one (15-ounce) can of low-sodium diced tomatoes or tomato sauce when you add the garlic and vegetables.
Transfer the finished pasta to a 9x13 baking dish, top with 1/2 cup of mozzarella or provolone (choose low-fat cheese), and bake at 375°F (190°C) for 10-15 minutes, or until the cheese is bubbly.
To make this dish vegan, simply omit the optional Parmesan cheese or replace it with nutritional yeast.