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Spaghetti and Roasted Vegetables

If you’re trying to cut carbs, but miss your pasta dinners, try this easy Spaghetti with Roasted Vegetables. Piling on the veggies is a great way to have your spaghetti dinner and be healthy, too. This low-calorie pasta dish is low sodium and a great source of fiber.

Suggested Serving Size

1 cup


  • 1 zucchini, cut into 1/4-inch thick slices
  • 1 red bell pepper, cut into 1/2-inch pieces
  • 1 yellow bell pepper, cut into 1/2-inch pieces
  • 2 Tbsp olive oil
  • 1/8 tsp salt
  • Black pepper to taste
  • 2 cups cherry tomatoes (assorted colors)
  • 2 garlic cloves, minced fine
  • 2 shallots, sliced
  • 12 oz multigrain spaghetti
  • 2 Tbsp grated Parmesan cheese
  • 2 Tbsp chopped fresh basil


  1. Preheat oven to 450°.
  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. 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. 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. Remove the roasted vegetables from the oven and transfer the vegetables and their juices to the pasta bowl. Add the shallots and the reserved pasta water and stir. Served topped with the cheese and basil.

Servings Per Container 6
Calories 270
Total Fat 6
Trans Fat 0
Poly Fat 0
Mono Fat 0
Cholesterol 5
Sodium 135
Total Carb 47
Fibers 6
Sugars 4
Proteins 8
Vitamin A 0
Vitamin C 0
Iron 0

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