18 Delicious Spaghetti Recipes Ingredients for Every Occasion

Feeling stuck in a pasta rut? Spaghetti night doesn’t have to be boring! Whether you’re craving quick weeknight dinners, cozy comfort food, or seasonal specialties, we’ve got you covered with 18 delicious spaghetti recipes that’ll spice up your meal rotation. From classic marinara to inventive twists, there’s something here for every occasion. Dive in and discover your next favorite dish!

Classic Spaghetti Carbonara

Mouthwatering and creamy, this Classic Spaghetti Carbonara is a timeless dish that’s surprisingly simple to make. Perfect for a quick dinner that feels indulgent.

Ingredients

– 8 oz spaghetti
– 2 large eggs
– 1/2 cup grated Pecorino Romano cheese
– 1/2 cup grated Parmigiano Reggiano cheese
– 4 oz pancetta, diced
– 2 cloves garlic, minced
– A splash of olive oil
– A pinch of salt
– A couple of cracks of black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat.
4. Add the diced pancetta and cook until crispy, about 5-7 minutes.
5. Stir in the minced garlic and cook for another 30 seconds until fragrant.
6. In a bowl, whisk together the eggs, Pecorino Romano, Parmigiano Reggiano, and a pinch of black pepper.
7. Drain the pasta, reserving 1/2 cup of the pasta water.
8. Immediately add the hot pasta to the skillet with the pancetta and garlic, tossing to combine.
9. Remove the skillet from heat and quickly stir in the egg mixture, adding reserved pasta water a little at a time until the sauce is creamy.
10. Serve immediately with an extra sprinkle of cheese and black pepper on top.

Creamy and rich, this carbonara has a perfect balance of salty pancetta and sharp cheese. Try serving it with a side of garlic bread to scoop up every last bit of sauce.

Garlic Butter Spaghetti with Shrimp

Just when you thought spaghetti couldn’t get any better, here comes Garlic Butter Spaghetti with Shrimp to prove you wrong. This dish is a quick, flavorful twist on the classic that’s perfect for any night of the week.

Ingredients

• 8 oz spaghetti
• 1 lb shrimp, peeled and deveined
• 4 tbsp butter
• 4 cloves garlic, minced
• A splash of olive oil
• A couple of tbsp of lemon juice
• Salt and pepper, just enough to season
• A handful of parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Save a cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Add cooked spaghetti to the skillet with garlic butter. Toss to coat, adding a splash of pasta water if needed to loosen the sauce.
5. Return shrimp to the skillet, add lemon juice, and toss everything together. Cook for another minute until shrimp is heated through.
6. Garnish with chopped parsley before serving. Tip: For extra flavor, sprinkle with red pepper flakes or grated Parmesan.

Expect each bite to be a perfect mix of tender shrimp, al dente pasta, and rich garlic butter sauce. Serve it with a side of crusty bread to soak up every last drop of that delicious sauce.

Spaghetti Aglio e Olio

Absolutely simple yet bursting with flavor, this Spaghetti Aglio e Olio is your go-to for a quick, satisfying meal.

Ingredients

• a half pound of spaghetti
• a quarter cup of olive oil
• a couple of garlic cloves, thinly sliced
• a pinch of red pepper flakes
• a splash of pasta water
• a handful of parsley, chopped
• salt to season

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Reserve a splash of pasta water before draining.
2. While pasta cooks, heat olive oil in a large pan over medium heat. Add garlic and red pepper flakes, cooking until garlic is golden, about 2 minutes. Tip: Keep the heat medium to avoid burning the garlic.
3. Add drained spaghetti to the pan. Toss to coat in the oil, adding a splash of pasta water to help the sauce cling to the pasta. Tip: The starch in the pasta water is key for a silky sauce.
4. Remove from heat. Stir in chopped parsley and season with salt. Tip: Fresh parsley adds a bright contrast to the rich garlic oil.

Velvety strands of pasta coated in a garlicky, slightly spicy oil make this dish irresistible. Serve with a sprinkle of extra parsley or a dusting of Parmesan for an extra touch.

Creamy Mushroom Spaghetti

Lusciously creamy and packed with umami, this mushroom spaghetti is a weeknight hero. It’s rich, satisfying, and comes together in under 30 minutes.

Ingredients

• 8 oz spaghetti
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lb mushrooms, sliced
• A splash of white wine
• 1 cup heavy cream
• A couple of sprigs fresh thyme
• Salt and pepper
• 1/2 cup grated Parmesan

Instructions

1. Boil spaghetti in salted water until al dente, about 9 minutes. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Add garlic, sauté for 30 seconds until fragrant.
3. Toss in mushrooms, cook until golden, about 5 minutes. Tip: Don’t overcrowd the pan for even browning.
4. Pour in a splash of white wine, let it simmer until reduced by half, about 2 minutes.
5. Stir in heavy cream and thyme, bring to a gentle simmer. Cook for 3 minutes until slightly thickened.
6. Add cooked spaghetti to the skillet, toss to coat. If needed, loosen with reserved pasta water.
7. Season with salt and pepper, sprinkle with Parmesan, give it a final toss. Tip: Freshly grated Parmesan melts better.
8. Remove thyme sprigs before serving. Tip: Garnish with extra thyme for a fresh touch.

Hearty and velvety, this dish balances earthy mushrooms with a luxurious cream sauce. Serve with a crisp green salad to cut through the richness.

Spaghetti with Meatballs

Virtually everyone has a soft spot for spaghetti with meatballs—it’s hearty, comforting, and downright delicious. Here’s how to make it right.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan
• 1 egg
• 2 cloves garlic, minced
• A splash of olive oil
• 1 jar (24 oz) marinara sauce
• 1/2 lb spaghetti
• A couple of basil leaves for garnish
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F.
2. In a bowl, mix ground beef, breadcrumbs, Parmesan, egg, minced garlic, salt, and pepper until just combined—don’t overmix.
3. Shape the mixture into 1-inch meatballs. Tip: Wet your hands to prevent sticking.
4. Heat a splash of olive oil in a skillet over medium heat. Brown the meatballs on all sides, about 2 minutes per side.
5. Transfer meatballs to a baking sheet and bake for 10 minutes, or until cooked through.
6. Meanwhile, cook spaghetti according to package instructions until al dente.
7. In the same skillet, warm the marinara sauce. Tip: Scrape up the browned bits for extra flavor.
8. Add the cooked meatballs to the sauce, simmering for 5 minutes to meld flavors.
9. Drain spaghetti and toss with a bit of olive oil to prevent sticking.
10. Serve spaghetti topped with meatballs and sauce. Garnish with basil leaves. Tip: Grate extra Parmesan on top for a richer taste.

Out of the oven, the meatballs are juicy and flavorful, pairing perfectly with the al dente spaghetti. Try serving it with a side of garlic bread to soak up the sauce.

Spaghetti Puttanesca

Spaghetti puttanesca packs a punch with its bold flavors and simple ingredients. Start by gathering what you need.

Ingredients

• 8 oz spaghetti
• A couple of garlic cloves, minced
• A splash of olive oil
• A handful of pitted Kalamata olives, chopped
• A few capers, rinsed
• A can (14.5 oz) of diced tomatoes
• A pinch of red pepper flakes
• A small bunch of fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Don’t let the garlic brown.
3. Stir in diced tomatoes, olives, and capers. Simmer for 5 minutes to let flavors meld. Tip: If sauce thickens too much, add a splash of pasta water.
4. Drain spaghetti, reserving 1/2 cup of pasta water. Toss spaghetti with the sauce, adding reserved water as needed to loosen.
5. Garnish with chopped parsley before serving.

Dive into a plate where the salty olives and capers balance the tangy tomatoes. Serve with a crusty bread to soak up every bit of the sauce.

Spaghetti with Clam Sauce

You’ve probably had spaghetti a million ways, but spaghetti with clam sauce is a game-changer. It’s simple, flavorful, and feels a bit fancy without the fuss.

Ingredients

• 1 lb spaghetti
• 2 cans (6.5 oz each) chopped clams, juice reserved
• 3 cloves garlic, minced
• A splash of olive oil
• A couple of tablespoons of butter
• 1/2 cup dry white wine
• A pinch of red pepper flakes
• Salt to get it just right
• A handful of fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente.
2. While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes, sauté until fragrant, about 1 minute.
3. Pour in white wine, let it simmer until reduced by half, about 3 minutes.
4. Add reserved clam juice to the skillet. Simmer until slightly reduced, about 5 minutes.
5. Stir in clams just to heat through, about 1 minute. Tip: Don’t overcook the clams or they’ll get rubbery.
6. Drain pasta, reserving 1/2 cup of pasta water. Tip: The starchy water helps the sauce cling to the pasta.
7. Toss spaghetti with the clam sauce, adding reserved pasta water as needed to loosen the sauce.
8. Stir in chopped parsley. Tip: Fresh herbs add a bright finish.

Zesty and briny, this dish is all about the clam flavor shining through. Serve with a sprinkle of extra parsley and a crusty baguette to soak up the sauce.

Vegetable Spaghetti Stir Fry

This vegetable spaghetti stir fry is a quick, vibrant dish that packs a punch of flavor and color. Toss it together in minutes for a satisfying meal.

Ingredients

• 8 oz spaghetti
• 2 tbsp olive oil
• a couple of garlic cloves, minced
• a splash of soy sauce
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• a handful of cherry tomatoes, halved
• a pinch of red pepper flakes
• salt to season

Instructions

1. Boil spaghetti in salted water until al dente, about 8-10 minutes. Drain and set aside.
2. Heat olive oil in a large pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Toss in bell peppers and broccoli. Stir fry for 5 minutes until veggies are crisp-tender.
4. Add cherry tomatoes and a pinch of red pepper flakes. Cook for another 2 minutes.
5. Mix in the cooked spaghetti and a splash of soy sauce. Stir well to combine everything.
6. Season with salt if needed and serve hot.

Serve this stir fry with a sprinkle of Parmesan or a squeeze of lemon for extra zest. The spaghetti soaks up the flavors beautifully, making every bite a delightful mix of textures and tastes.

Spaghetti with Pesto Sauce

Very few dishes offer the freshness and simplicity of spaghetti with pesto sauce. Perfect for a quick dinner or a lazy weekend lunch, it’s a crowd-pleaser that comes together in minutes.

Ingredients

• a pound of spaghetti
• a couple of cups of fresh basil leaves
• a handful of pine nuts
• a splash of olive oil
• a couple of garlic cloves
• a pinch of salt
• a half cup of grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the spaghetti and cook for 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, blend the basil, pine nuts, garlic, and salt in a food processor until finely chopped.
4. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Tip: For a thinner sauce, add a tablespoon of pasta water.
5. Drain the spaghetti, reserving a cup of pasta water.
6. Toss the spaghetti with the pesto sauce, adding reserved pasta water as needed to loosen the sauce. Tip: The heat from the pasta will help the sauce coat the noodles better.
7. Stir in the Parmesan cheese until well combined.

Just like that, you’ve got a dish that’s bursting with herby, garlicky flavors and a creamy texture. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for dipping.

Spaghetti Bolognese

Always a crowd-pleaser, spaghetti bolognese combines hearty meat sauce with al dente pasta for a comforting meal.

Ingredients

• 1 lb ground beef
• a couple of garlic cloves, minced
• 1 onion, diced
• a splash of olive oil
• 1 can (28 oz) crushed tomatoes
• a pinch of salt and pepper
• 1 tsp dried oregano
• 1 lb spaghetti
• a handful of grated Parmesan cheese

Instructions

1. Heat a splash of olive oil in a large pan over medium heat.
2. Add the diced onion and minced garlic, sauté until translucent, about 5 minutes.
3. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes.
5. Stir in the crushed tomatoes, salt, pepper, and oregano. Simmer on low for 20 minutes, stirring occasionally.
6. Tip: A longer simmer means more flavor, but 20 minutes is the minimum.
7. Meanwhile, cook the spaghetti in boiling salted water until al dente, about 9 minutes.
8. Drain the pasta, reserving a cup of pasta water.
9. Tip: The starchy pasta water helps the sauce cling to the spaghetti.
10. Toss the spaghetti with the bolognese sauce, adding a splash of pasta water if needed to loosen it.
11. Serve hot, topped with a handful of grated Parmesan cheese.

Rich and meaty, this bolognese clings perfectly to each strand of spaghetti. Try serving it with a side of garlic bread for dipping into the extra sauce.

Spaghetti with Tomato and Basil

Just when you think you’ve had enough spaghetti, this tomato and basil version comes along to change your mind. It’s simple, fresh, and exactly what you need for a quick dinner.

Ingredients

• 8 oz spaghetti
• A couple of garlic cloves, minced
• A splash of olive oil
• 2 cups of cherry tomatoes, halved
• A handful of fresh basil leaves, torn
• Salt, just a pinch
• Red pepper flakes, a tiny sprinkle if you like heat
• Parmesan cheese, grated for serving

Instructions

1. Bring a large pot of salted water to a boil. Tip: Salt the water like the sea for the best flavor.
2. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat a splash of olive oil in a large pan over medium heat.
4. Add the minced garlic and cook for 30 seconds until fragrant. Tip: Don’t let the garlic burn or it’ll turn bitter.
5. Toss in the cherry tomatoes and cook for 3-4 minutes until they start to soften.
6. Drain the pasta, reserving a cup of pasta water.
7. Add the spaghetti to the pan with the tomatoes. Tip: The pasta water helps create a silky sauce, so don’t skip it.
8. Throw in the torn basil leaves and a pinch of salt. Toss everything together.
9. Serve with a sprinkle of red pepper flakes and grated Parmesan cheese.

Kind of magical how such simple ingredients come together, right? The spaghetti is perfectly chewy, the tomatoes burst with sweetness, and the basil adds a fresh punch. Try topping it with a fried egg for an extra layer of deliciousness.

Spaghetti with Alfredo Sauce

Just when you think spaghetti can’t get any better, Alfredo sauce comes along. This dish is creamy, comforting, and surprisingly simple to whip up.

Ingredients

• 8 oz spaghetti
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• A pinch of salt
• A couple of twists of black pepper
• A splash of olive oil

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the spaghetti and cook for 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, melt the butter in a large skillet over medium heat.
4. Pour in the heavy cream and bring to a gentle simmer. Tip: Keep the heat low to avoid curdling.
5. Stir in the Parmesan cheese until the sauce is smooth. Tip: Add the cheese gradually for a lump-free sauce.
6. Drain the spaghetti, reserving a cup of pasta water.
7. Toss the spaghetti in the Alfredo sauce, adding a splash of pasta water if needed to loosen the sauce.
8. Season with salt and pepper to taste.

Mmm, the spaghetti should be luxuriously coated in a velvety sauce. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for dipping.

Spaghetti with Marinara Sauce

Just about everyone has a soft spot for a classic spaghetti with marinara sauce. It’s simple, satisfying, and packed with flavor. Here’s how to make it right.

Ingredients

• 8 oz spaghetti
• A couple of cloves of garlic, minced
• A splash of olive oil
• 1 can (28 oz) crushed tomatoes
• A pinch of sugar
• A handful of fresh basil leaves
• Salt to your liking

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook for 8-10 minutes until al dente. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat a splash of olive oil in a pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Pour in the crushed tomatoes and add a pinch of sugar. Simmer for 10 minutes, stirring occasionally. Tip: The sugar balances the acidity of the tomatoes.
4. Tear the basil leaves and stir them into the sauce. Season with salt as needed.
5. Drain the spaghetti, reserving a cup of pasta water. Toss the pasta with the sauce, adding a splash of pasta water if needed to loosen it up.

The spaghetti should be perfectly al dente, with a sauce that’s rich and slightly sweet from the tomatoes. Try serving it with a sprinkle of grated Parmesan and a few extra basil leaves for a fresh touch.

Spaghetti with Garlic and Olive Oil

Overwhelmed by dinner plans? Spaghetti with garlic and olive oil is your quick fix. It’s simple, flavorful, and ready in minutes.

Ingredients

• 8 oz spaghetti
• A couple of garlic cloves, minced
• A splash of olive oil
• A pinch of red pepper flakes
• A handful of fresh parsley, chopped
• Salt, just enough to season

Instructions

1. Bring a large pot of salted water to a boil. Tip: Salt the water like the sea for the best flavor.
2. Add spaghetti and cook for 8-10 minutes until al dente. Tip: Stir occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a pan over medium heat.
4. Add minced garlic and red pepper flakes. Cook for 1 minute until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
5. Drain spaghetti, reserving a cup of pasta water.
6. Toss spaghetti in the pan with the garlic oil. Add a splash of pasta water to emulsify.
7. Stir in chopped parsley and season with salt.

Creamy yet light, this dish shines with the boldness of garlic and the freshness of parsley. Serve it with a sprinkle of Parmesan or a side of crusty bread for a complete meal.

Spaghetti with Sausage and Peppers

Nothing beats a hearty plate of spaghetti with sausage and peppers for a quick, satisfying meal. This dish combines simple ingredients for bold flavors.

Ingredients

• 8 oz spaghetti
• 1 tbsp olive oil
• a couple of Italian sausages, sliced
• 1 bell pepper, thinly sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• a splash of red wine (optional)
• 1 can (14.5 oz) diced tomatoes
• a pinch of salt and pepper
• a handful of fresh basil, chopped
• grated Parmesan cheese for serving

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 and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced sausages and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add bell pepper and onion to the skillet. Cook until softened, about 5 minutes. Stir in garlic and cook for 1 more minute until fragrant.
4. Pour in a splash of red wine if using, scraping up any browned bits from the pan. Let it simmer for 2 minutes.
5. Stir in diced tomatoes, salt, and pepper. Simmer the sauce for 10 minutes to let flavors meld. Tip: If the sauce thickens too much, add a little pasta water to loosen it.
6. Add the cooked spaghetti to the skillet, tossing to coat evenly with the sauce. Tip: Use tongs for easy mixing.
7. Garnish with fresh basil and serve with grated Parmesan cheese.

Unbelievably flavorful, this dish offers a perfect balance of savory sausage, sweet peppers, and tangy tomatoes. Try serving it with a side of crusty bread to soak up the delicious sauce.

Spaghetti with Anchovies and Capers

Zesty and bold, this spaghetti dish brings the ocean to your plate with minimal fuss. Anchovies and capers pack a punch, balanced by the simplicity of pasta.

Ingredients

• 8 oz spaghetti
• a couple of anchovy fillets, chopped
• a splash of olive oil
• 2 cloves garlic, minced
• a handful of capers, rinsed
• a pinch of red pepper flakes
• a squeeze of lemon juice
• a sprinkle of parsley, chopped

Instructions

1. Boil a large pot of salted water. Cook spaghetti according to package instructions until al dente, about 8-10 minutes. Tip: Save a cup of pasta water before draining.
2. While pasta cooks, heat a splash of olive oil in a large pan over medium heat. Add chopped anchovies and stir until they melt into the oil, about 2 minutes.
3. Add minced garlic and a pinch of red pepper flakes to the pan. Sauté until garlic is golden, about 1 minute. Tip: Don’t let the garlic burn or it’ll turn bitter.
4. Toss in the rinsed capers and cook for another minute to warm them through.
5. Drain the pasta and add it directly to the pan with the anchovy mixture. Toss well to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
6. Finish with a squeeze of lemon juice and a sprinkle of chopped parsley. Tip: The lemon brightens the dish, so don’t skip it.

Vibrant and salty, this spaghetti is all about bold flavors. Serve it with a crisp white wine to cut through the richness, or top with extra parsley for a fresh contrast.

Spaghetti with Ricotta and Lemon

Easy to whip up, this Spaghetti with Ricotta and Lemon is a creamy, zesty dish perfect for busy weeknights. It’s light yet satisfying, with a fresh twist.

Ingredients

• 8 oz spaghetti
• 1 cup ricotta cheese
• Zest of 1 lemon
• Juice of half a lemon
• A couple of garlic cloves, minced
• A splash of olive oil
• Salt, just a pinch
• Black pepper, a few cracks
• A handful of fresh basil, torn

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While pasta cooks, heat a splash of olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Tip: Don’t let the garlic brown.
3. Drain spaghetti, reserving a cup of pasta water.
4. Return spaghetti to the pot. Stir in ricotta, lemon zest, lemon juice, and the garlic-oil mixture. Tip: The residual heat will melt the ricotta into a creamy sauce.
5. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached. Tip: The starch in the pasta water helps bind the sauce.
6. Season with a pinch of salt and a few cracks of black pepper. Toss to combine.
7. Garnish with torn basil leaves before serving.

Here, the spaghetti is luxuriously creamy with a bright lemon kick. Serve it with a side of garlic bread to scoop up every last bit of sauce.

Spaghetti with Roasted Vegetables

Dive into a hearty bowl of spaghetti tossed with colorful roasted vegetables for a simple yet satisfying meal. Perfect for busy weeknights or lazy weekends, this dish brings together the best of both worlds.

Ingredients

• 8 oz spaghetti
• 2 cups of mixed vegetables (think bell peppers, zucchini, and cherry tomatoes), chopped
• 2 tbsp olive oil
• a couple of garlic cloves, minced
• a splash of balsamic vinegar
• salt and pepper, just enough to season
• a handful of fresh basil, torn
• grated Parmesan, for serving

Instructions

1. Preheat your oven to 400°F. Tip: Roasting at high heat caramelizes the veggies, enhancing their sweetness.
2. Toss the chopped vegetables with 1 tbsp olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer for even roasting.
3. Roast for 20-25 minutes until the veggies are tender and slightly charred, stirring halfway through.
4. Meanwhile, cook the spaghetti according to package instructions until al dente. Tip: Reserve a cup of pasta water before draining for adjusting sauce consistency.
5. Heat the remaining 1 tbsp olive oil in a large pan over medium heat. Sauté the garlic until fragrant, about 30 seconds.
6. Add the roasted vegetables to the pan, along with the balsamic vinegar. Stir to combine.
7. Toss in the cooked spaghetti, adding a splash of reserved pasta water if needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
8. Finish with torn basil and a generous sprinkle of Parmesan before serving.

Bright flavors and a mix of textures make this dish a standout. Serve it with extra Parmesan on the side or a drizzle of olive oil for an extra touch of richness.

Conclusion

Outstanding variety awaits in our roundup of 18 spaghetti recipes, perfect for any occasion! Whether you’re craving classic comfort or adventurous flavors, there’s something here for every home cook. We’d love to hear which recipes become your favorites—drop us a comment below. Loved this collection? Share the inspiration with fellow pasta lovers by pinning this article on Pinterest. Happy cooking!