20 Delicious Spaghetti Recipes for Every Occasion

Spaghetti night just got a whole lot more exciting! Whether you’re in the mood for a quick weeknight dinner, a cozy comfort food fix, or a seasonal dish that sings with fresh flavors, we’ve got you covered. Dive into our roundup of 20 Delicious Spaghetti Recipes for Every Occasion and discover your next favorite meal that’s sure to bring everyone to the table with a smile.

Classic Spaghetti Carbonara

There’s nothing quite like the creamy, savory delight of a well-made Spaghetti Carbonara. This classic Italian dish is surprisingly simple to whip up, turning a few humble ingredients into a luxurious meal.

Ingredients

• 8 oz spaghetti
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• 4 oz pancetta, diced
• 2 cloves garlic, minced
• 1/2 tsp freshly ground black pepper
• 1/2 tsp salt

Instructions

1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, whisk together eggs, Pecorino Romano, Parmesan, 1/2 tsp black pepper, and 1/2 tsp salt in a bowl until well combined.
3. In a large skillet over medium heat, cook pancetta until crispy, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
4. Remove skillet from heat. Immediately add drained spaghetti to the skillet, tossing to coat in the pancetta fat. Quickly stir in the egg mixture, adding reserved pasta water a little at a time until the sauce reaches a creamy consistency.
5. Serve immediately, garnished with additional grated cheese and black pepper if desired.

The magic of Carbonara lies in the emulsion of eggs and pasta water, creating a sauce that’s rich without being heavy. It’s a perfect example of how simplicity can lead to the most satisfying dishes.

Tip: For the best texture, toss the pasta with the egg mixture off the heat to avoid scrambling the eggs.

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio is a classic Italian dish that’s as simple as it is delicious, featuring just a handful of ingredients that come together to create a flavorful meal in minutes.

Ingredients

• 8 oz spaghetti
• 1/3 cup extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced garlic and red pepper flakes, cooking for about 2 minutes until the garlic is golden but not browned.
3. Add the drained spaghetti to the skillet, tossing to coat in the garlic oil. If the pasta seems dry, add the reserved pasta water a little at a time until the desired consistency is reached.
4. Stir in the salt and chopped parsley, tossing everything together well. Serve immediately, topped with grated Parmesan cheese if desired.

The magic of this dish lies in the golden garlic and spicy pepper flakes infusing the oil, creating a sauce that’s both light and packed with flavor. Perfect for those nights when you want something quick but don’t want to compromise on taste.

Tip: For an extra burst of flavor, toast the red pepper flakes in the oil for a few seconds before adding the garlic.

Spaghetti Bolognese

There’s nothing like a hearty Spaghetti Bolognese to bring comfort to your dinner table. This classic dish is packed with rich flavors and is surprisingly simple to make.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 lb ground beef
• 1/2 cup dry red wine
• 1 (28 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp sugar
• 1/4 cup fresh basil, chopped
• 12 oz spaghetti
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and celery, cooking until softened, about 5 minutes.
2. Increase heat to medium-high and add ground beef. Cook until browned, breaking it apart with a spoon, about 5 minutes.
3. Pour in red wine and simmer until reduced by half, about 3 minutes.
4. Stir in crushed tomatoes, tomato paste, salt, black pepper, oregano, and sugar. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
5. Meanwhile, cook spaghetti according to package instructions until al dente. Drain.
6. Stir fresh basil into the Bolognese sauce. Serve sauce over cooked spaghetti, topped with grated Parmesan cheese.

The secret to this Bolognese is the slow simmering, which melds the flavors together beautifully, creating a sauce that’s rich and deeply satisfying.

Tip: For an even richer flavor, let the sauce simmer for up to an hour, adding a splash of water if it gets too thick.

Spaghetti with Meatballs

Nothing says comfort like a hearty plate of spaghetti with meatballs, a classic dish that’s sure to bring everyone to the table with its rich flavors and satisfying textures.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 2 tbsp olive oil
• 1 (24 oz) jar marinara sauce
• 8 oz spaghetti
• Fresh basil leaves for garnish

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, black pepper, and dried oregano. Mix gently until just combined.
2. Shape the mixture into 1-inch meatballs, ensuring they’re compact but not overworked.
3. Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until browned on all sides, about 8-10 minutes.
4. Pour marinara sauce over the meatballs, reduce heat to low, and simmer for 15 minutes, stirring occasionally.
5. Meanwhile, cook spaghetti according to package instructions until al dente. Drain and set aside.
6. Serve the meatballs and sauce over the cooked spaghetti, garnished with fresh basil leaves.

The secret to these meatballs is the gentle mixing and simmering in sauce, which keeps them tender and infuses them with flavor. Perfect for a cozy family dinner or impressing guests with your Italian cooking skills.

Tip: For an extra flavor boost, toast the breadcrumbs lightly before adding them to the meat mixture.

Spaghetti Puttanesca

Spaghetti Puttanesca is a bold, flavorful dish that comes together in a flash, perfect for those nights when you crave something hearty without the hassle.

Ingredients

• 8 oz spaghetti
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup pitted Kalamata olives, chopped
• 2 tbsp capers, drained
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/4 cup fresh parsley, chopped
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Stir in olives and capers, cooking for another 2 minutes to meld the flavors.
4. Add diced tomatoes with their juice to the skillet. Simmer for 10 minutes, stirring occasionally, until the sauce slightly thickens.
5. Toss the cooked spaghetti into the skillet with the sauce. Add fresh parsley and salt to taste, stirring to combine everything evenly.

The briny olives and capers paired with the spicy kick of red pepper flakes make this dish a standout, offering a depth of flavor that belies its quick preparation time.

Tip: For an extra layer of flavor, sprinkle with grated Parmesan cheese before serving.

Spaghetti alla Nerano

If you’re craving a taste of Italy without leaving your kitchen, Spaghetti alla Nerano is your ticket to a creamy, dreamy pasta dish that’s surprisingly simple to whip up.

Ingredients

• 8 oz spaghetti
• 2 medium zucchinis, thinly sliced
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, chopped
• 2 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream

Instructions

1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add zucchini slices and cook for 5 minutes until slightly golden. Stir in minced garlic, salt, and black pepper, cooking for another minute until fragrant.
3. Reduce heat to low and add the cooked spaghetti to the skillet with zucchini. Pour in heavy cream and half of the Parmesan cheese, tossing gently to combine. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
4. Remove from heat and stir in chopped basil. Serve immediately, topped with the remaining Parmesan cheese.

The magic of Spaghetti alla Nerano lies in the creamy sauce that clings to every strand of pasta, with the fresh zucchini adding a subtle sweetness and texture that’s utterly irresistible.

Tip: For an extra touch of luxury, finish the dish with a drizzle of truffle oil before serving.

Spaghetti with Clams

There’s something undeniably comforting about a bowl of spaghetti with clams, a dish that brings the ocean’s briny sweetness right to your dinner table.

Ingredients

• 12 ounces spaghetti
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1/2 cup dry white wine
• 2 pounds littleneck clams, scrubbed
• 1/4 cup chopped fresh parsley
• 1 tablespoon unsalted butter
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and 1/4 teaspoon red pepper flakes, sautéing until fragrant, about 1 minute.
3. Pour in 1/2 cup dry white wine and bring to a simmer. Add 2 pounds littleneck clams, cover, and cook until clams open, about 5-7 minutes. Discard any clams that do not open.
4. Stir in cooked spaghetti, 1/4 cup chopped fresh parsley, 1 tablespoon unsalted butter, and salt to taste. Toss everything together, adding reserved pasta water as needed to loosen the sauce.

The magic of this dish lies in the clams’ natural juices mingling with the wine and garlic, creating a sauce that’s light yet packed with flavor.

Tip: Serve with a slice of crusty bread to soak up every last drop of that delicious sauce.

Spaghetti with Garlic and Olive Oil

There’s something incredibly comforting about a plate of spaghetti tossed with golden garlic and rich olive oil—it’s simplicity at its finest.

Ingredients

• 8 oz spaghetti
• 1/3 cup extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook, stirring frequently, until garlic is golden, about 2 minutes.
3. Add drained spaghetti to the skillet. Toss to coat in the oil, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
4. Remove from heat. Stir in salt, parsley, and Parmesan cheese until well combined.

The magic of this dish lies in the balance—the heat from the pepper flakes, the nuttiness of the Parmesan, and the freshness of the parsley create a symphony of flavors with every bite.

Tip: For an extra layer of flavor, toast the garlic slices until just golden before adding the oil to the pan.

Spaghetti with Tomato and Basil

There’s nothing quite like the classic combination of spaghetti, tomato, and basil to bring a taste of Italy to your kitchen. This simple yet flavorful dish is perfect for a quick weeknight dinner.

Ingredients

• 8 oz spaghetti
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1 can (14.5 oz) diced tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Stir in the diced tomatoes, salt, and black pepper. Simmer the sauce for 10 minutes, stirring occasionally, until it slightly thickens.
4. Add the cooked spaghetti to the skillet, tossing to coat the pasta evenly with the sauce. Remove from heat and stir in the fresh basil.
5. Serve immediately, topped with grated Parmesan cheese.

The fresh basil and Parmesan add a bright, herby finish that elevates this dish beyond your average pasta night.

Tip: For an extra burst of flavor, reserve a little pasta water to adjust the sauce’s consistency before adding the basil.

Spaghetti with Mushroom Cream Sauce

There’s something undeniably comforting about a bowl of spaghetti draped in a rich, creamy mushroom sauce. This recipe is a weeknight hero, turning simple ingredients into a dish that feels anything but ordinary.

Ingredients

• 8 oz spaghetti
• 2 tbsp olive oil
• 1 lb cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook for 5-7 minutes, until they’re golden and have released their moisture.
3. Stir in minced garlic and cook for 1 minute, until fragrant.
4. Pour in heavy cream, then add Parmesan cheese, salt, and black pepper. Stir well and let the sauce simmer for 3-4 minutes, until slightly thickened.
5. Add the cooked spaghetti to the skillet, tossing to coat evenly in the sauce. Garnish with fresh parsley before serving.

The magic of this dish lies in the earthy mushrooms paired with the velvety cream sauce, creating a harmony of flavors that’s both luxurious and comforting.

Tip: For an extra depth of flavor, try adding a splash of white wine to the mushrooms after they’ve browned.

Spaghetti with Shrimp Scampi

Nothing beats the classic combination of tender shrimp and garlicky butter sauce over a bed of spaghetti. This Shrimp Scampi recipe is a weeknight hero, ready in just 20 minutes!

Ingredients

• 8 oz spaghetti
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/4 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh parsley
• 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 butter and olive oil over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes per side until pink and opaque.
4. Pour in white wine and lemon juice, bringing to a simmer for 2 minutes to reduce slightly.
5. Toss the cooked spaghetti into the skillet with the shrimp and sauce. Sprinkle with fresh parsley and give everything a good stir to combine.

The magic of this dish lies in the bright lemon and wine sauce that clings to every strand of pasta, offering a burst of flavor with each bite.

Tip: For an extra touch of richness, sprinkle grated Parmesan cheese over the top before serving.

Spaghetti with Pesto Sauce

Nothing beats the fresh, vibrant flavors of homemade pesto tossed with al dente spaghetti for a quick and satisfying meal.

Ingredients

• 12 oz spaghetti
• 2 cups fresh basil leaves, packed
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 garlic cloves, minced
• 1/2 cup extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, about 8-10 minutes. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, combine basil, Parmesan, pine nuts, and garlic in a food processor. Pulse until finely chopped.
3. With the processor running, slowly drizzle in olive oil until the pesto is smooth. Season with salt and pepper.
4. Toss the cooked spaghetti with the pesto, adding reserved pasta water a tablespoon at a time until the sauce coats the pasta nicely.

The key to this dish is the brightness of the basil against the richness of the Parmesan and pine nuts, creating a pesto that’s both herbaceous and nutty.

Tip: For an extra burst of flavor, toast the pine nuts in a dry skillet over medium heat until golden before adding them to the food processor.

Spaghetti with Anchovies and Breadcrumbs

This Spaghetti with Anchovies and Breadcrumbs is a simple yet flavorful dish that brings a delightful crunch and umami depth to your weeknight dinner rotation.

Ingredients

• 8 oz spaghetti
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 2 oz anchovies, drained and chopped
• 1/2 cup breadcrumbs
• 1/4 cup parsley, chopped
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and 1/2 tsp red pepper flakes, sautéing for 1 minute until fragrant.
3. Add chopped anchovies to the skillet, stirring until they dissolve into the oil, about 2 minutes.
4. Stir in breadcrumbs, toasting until golden and crispy, about 3 minutes.
5. Toss the cooked spaghetti into the skillet, adding reserved pasta water as needed to loosen the sauce. Season with salt to taste.
6. Remove from heat and stir in chopped parsley before serving.

The magic of this dish lies in the contrast between the crispy breadcrumbs and the savory depth of anchovies, creating a texture and flavor profile that’s unexpectedly addictive.

Tip: For an extra crunch, toast the breadcrumbs in a dry skillet before adding them to the dish.

Spaghetti with Ricotta and Lemon

Brighten up your dinner routine with this Spaghetti with Ricotta and Lemon, a dish that combines creamy richness with a refreshing citrus zing.

Ingredients

• 8 oz spaghetti
• 1 cup ricotta cheese
• 2 tbsp olive oil
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
3. Reduce heat to low. Add cooked spaghetti to the skillet, along with 1 cup ricotta cheese, the zest and juice of 1 lemon, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to combine, adding reserved pasta water a little at a time to create a creamy sauce.
4. Remove from heat and stir in 1/4 cup grated Parmesan cheese.
5. Garnish with fresh basil leaves before serving.

The magic of this dish lies in the balance between the creamy ricotta and the bright lemon, creating a pasta that’s both comforting and invigorating.

Tip: For an extra touch of elegance, serve with a sprinkle of red pepper flakes and a drizzle of high-quality olive oil.

Spaghetti with Sausage and Peppers

Nothing beats the comforting embrace of a hearty pasta dish, and this Spaghetti with Sausage and Peppers is a weeknight hero that’s as flavorful as it is easy to whip up.

Ingredients

• 8 oz spaghetti
• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 1 bell pepper, thinly sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add bell pepper and onion to the skillet. Cook, stirring occasionally, until vegetables are soft, about 5 minutes. Stir in garlic, salt, black pepper, and red pepper flakes; cook for 1 minute more.
4. Add the cooked spaghetti and reserved pasta water to the skillet. Toss everything together until well combined and the pasta is coated in the sauce.
5. Remove from heat and stir in Parmesan cheese until melted and creamy.

The magic of this dish lies in the way the spicy sausage and sweet peppers meld together, creating a sauce that’s robust yet balanced, clinging perfectly to every strand of pasta.

Tip: For an extra kick, try using hot Italian sausage or doubling the red pepper flakes.

Spaghetti with Eggplant Parmesan

Transform your spaghetti night with this cozy twist on a classic, where crispy eggplant meets melty Parmesan in every forkful.

Ingredients

• 8 oz spaghetti
• 1 medium eggplant, sliced into 1/2-inch rounds
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• Fresh basil leaves for garnish

Instructions

1. Preheat oven to 400°F. Cook spaghetti according to package instructions; drain and set aside.
2. Dredge eggplant slices in flour, dip in beaten eggs, then coat with a mixture of breadcrumbs, Parmesan, salt, and pepper.
3. Heat olive oil in a large skillet over medium heat. Fry eggplant slices for 3-4 minutes per side until golden. Transfer to a paper towel-lined plate.
4. In a baking dish, layer half the spaghetti, half the marinara sauce, all the eggplant slices, remaining spaghetti, and remaining sauce. Top with mozzarella.
5. Bake for 15-20 minutes until cheese is bubbly and golden. Garnish with fresh basil before serving.

The magic of this dish lies in the crispy eggplant layers that add a delightful texture contrast to the tender spaghetti and gooey cheese.

Tip: For extra crispiness, let the breaded eggplant slices rest for 10 minutes before frying.

Spaghetti with Crab and Chili

This Spaghetti with Crab and Chili is a delightful twist on classic pasta, combining succulent crab meat with a spicy kick for a dish that’s sure to impress.

Ingredients

• 8 oz spaghetti
• 1/2 lb fresh crab meat, picked over for shells
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red chili flakes
• 1/4 cup fresh parsley, chopped
• 1/2 lemon, juiced
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red chili flakes, sautéing for 1 minute until fragrant.
3. Add the crab meat to the skillet, gently stirring to combine with the garlic and chili. Cook for 2-3 minutes, just until the crab is heated through.
4. Toss the cooked spaghetti into the skillet with the crab mixture. Add the reserved pasta water, a little at a time, to loosen the sauce as needed.
5. Remove from heat and stir in fresh parsley and lemon juice. Season with salt and pepper to taste.

The magic of this dish lies in the balance of flavors—the sweetness of the crab perfectly complements the heat from the chili, while the lemon adds a refreshing zing.

Tip: For an extra touch of luxury, top with a sprinkle of grated Parmesan cheese before serving.

Spaghetti with Zucchini and Mint

Looking for a light yet flavorful pasta dish that brings a fresh twist to your dinner table? This Spaghetti with Zucchini and Mint is a vibrant, easy-to-make meal that’s perfect for those warm evenings when you crave something satisfying but not heavy.

Ingredients

• 8 oz spaghetti
• 2 medium zucchinis, thinly sliced into ribbons
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add zucchini ribbons to the skillet, sprinkle with 1/2 tsp salt, and cook for 3-4 minutes, stirring occasionally, until just tender.
4. Toss the cooked spaghetti into the skillet with the zucchini. Add reserved pasta water, 1/4 cup chopped mint, Parmesan cheese, and 1 tbsp lemon juice. Stir well to combine and heat through for 1-2 minutes.
5. Serve immediately, garnished with additional mint and Parmesan if desired.

The combination of fresh mint and lemon juice brightens up the zucchini and spaghetti, creating a dish that’s as refreshing as it is comforting.

Tip: For an extra burst of flavor, toast the red pepper flakes in the olive oil before adding the garlic, releasing their aromatic oils.

Spaghetti with Roasted Garlic and Walnuts

Elevate your spaghetti night with this rustic yet elegant dish that combines the deep flavors of roasted garlic with the crunch of toasted walnuts.

Ingredients

• 1 head garlic
• 1/2 cup walnuts, chopped
• 12 oz spaghetti
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. While the garlic roasts, bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. In a small skillet over medium heat, toast the chopped walnuts for 3-5 minutes until fragrant, stirring frequently to prevent burning.
4. Squeeze the roasted garlic cloves into a large bowl, mash into a paste, then whisk in the remaining olive oil, salt, black pepper, and red pepper flakes.
5. Toss the drained spaghetti with the garlic mixture, adding reserved pasta water as needed to loosen the sauce. Stir in the toasted walnuts and half of the Parmesan cheese.
6. Serve immediately, garnished with the remaining Parmesan and fresh parsley.

The magic of this dish lies in the contrast between the creamy garlic sauce and the crunchy walnuts, creating a symphony of textures in every bite.

Tip: For an extra layer of flavor, toast the walnuts in a dry skillet until they’re just golden—this enhances their nuttiness without overpowering the dish.

Spaghetti with Sun-Dried Tomatoes and Artichokes

Bring a taste of the Mediterranean to your table with this vibrant Spaghetti with Sun-Dried Tomatoes and Artichokes, a dish that’s as colorful as it is flavorful.

Ingredients

• 8 oz spaghetti
• 1/4 cup sun-dried tomatoes in oil, drained and chopped
• 1/2 cup marinated artichoke hearts, drained and quartered
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tbsp fresh basil, chopped

Instructions

1. Cook spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add sun-dried tomatoes and artichoke hearts to the skillet, cooking for 2-3 minutes until heated through.
4. Toss the cooked spaghetti into the skillet, adding reserved pasta water as needed to loosen the sauce.
5. Stir in Parmesan cheese, then season with salt and pepper to taste.
6. Garnish with fresh basil before serving.

The combination of tangy sun-dried tomatoes and tender artichokes creates a dish that’s bursting with flavor, while the hint of red pepper adds just the right amount of heat.

Tip: For an extra layer of flavor, use the oil from the sun-dried tomatoes to sauté the garlic.

Conclusion

We’ve shared 20 delicious spaghetti recipes to spice up your meals for any occasion! From cozy family dinners to festive gatherings, there’s something for everyone. We hope you find new favorites to try and love. Don’t forget to leave a comment with your top picks and share this roundup on Pinterest to spread the pasta love. Happy cooking!