Golden Spaghettios

Golden Spaghettios

A healthy and delicious twist on a classic favourite.

Ingredients

  • 5-6 medium tomatoes

    could also do 3-4 large tomatoes or a big handful of cherry tomatoes

  • 1 yellow zucchini
  • 1 green zucchini
  • 1 red bell pepper
  • 1 yellow onion
  • 7 garlic cloves
  • Olive oil
  • Salt & pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 lb pasta
  • Basil
  • Lemon juice
  • ½-1 cup broth

    as needed

  • Parmesan

Directions

  1. 1

    Preheat the oven to 425 degrees.

  2. 2

    On a large baking sheet add the tomatoes, chopped zucchini, red bell pepper, onion and whole garlic cloves. Drizzle with olive oil to cover and then season with salt, pepper, onion powder and garlic powder. Mix to make sure everything is coated. Roast for about 30 minutes, or until lightly golden.

  3. 3

    Meanwhile, boil some water, heavily salt and add the small pasta (I’m using Anelli Siciliani) but you can use any small pasta shape of your choice. Cook until desired tenderness and drain, reserving a cup of the pasta water for later. I like to drizzle with a little bit of olive oil and stir so it doesn’t stick together.

  4. 4

    Once the vegetables are nice and roasted, add to a blender with the pasta water and torn basil. Blend until smooth and then add vegetable or chicken stock until you reach your desired consistency. I like using about half of a cup. Finish with some lemon juice and adjust the salt and pepper levels as needed.

  5. 5

    Add the golden sauce to the pasta and stir to combine. Finish with parmesan and more basil.

Golden Spaghettios

Golden Spaghettios

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About this Recipe

Ready for a vibrant, veggie-packed upgrade to a nostalgic favorite? Our Golden Spaghettios recipe takes a comforting classic and infuses it with wholesome freshness, creating a dish both adults and kids will adore.

This recipe shines by layering an abundance of garden-fresh ingredients like ripe tomatoes, crisp bell peppers, and tender zucchini. Enhanced by aromatic garlic, onion, and a bright finish of lemon and basil, every forkful is bursting with flavor. It’s a clever way to enjoy more vegetables without compromising on that comforting pasta experience.

Imagine a savory, slightly sweet sauce, rich in the natural goodness of tomatoes, yellow zucchini, and bell pepper, coating your favorite pasta. The vibrant, golden hues promise a visually appealing dish that's as delightful to look at as it is to eat. You'll find a balanced profile: hearty and satisfying, yet surprisingly light and refreshing, with bright notes from fresh basil and a hint of tang from lemon juice.

This versatile recipe welcomes your personal touch. Experiment with a mix of cherry, plum, or large tomatoes for varying sweetness and acidity. For a completely plant-based meal, simply omit the Parmesan cheese, or use a dairy-free alternative. You can also adjust the amount of broth to achieve your preferred sauce consistency, from richer and thicker to lighter and saucier.

Serve this vibrant pasta dish as a hearty weeknight dinner or a bright, comforting lunch. A sprinkle of fresh basil and a generous grating of Parmesan cheese make for the perfect finishing touches.

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