Spaghettini // You will love this healthy vegetarian pasta dish! | Tried and TastyRecently a friend shared with me this wonderful vegetarian pasta dish. I’m not a picky person and love all kinds of food, so it doesn’t take much for me to fall in love. One bite in and I immediately knew “this is going on TriedandTasty immediately.” That was a week ago. I bought the ingredients a couple of days later, and here I am sharing now with you. This is so delicious. It’s amazing that a meal could be so wonderful without meat. It is filling, it is healthy, and it is most importantly delicious. You have to, have to, try this. I can almost put money on the fact that you will fall in love just as I have!


Serves 6
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428 calories
49 g
7 g
21 g
11 g
4 g
184 g
139 g
3 g
0 g
16 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 428
Calories from Fat 188
% Daily Value *
Total Fat 21g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Cholesterol 7mg
Sodium 139mg
Total Carbohydrates 49g
Dietary Fiber 3g
Sugars 3g
Protein 11g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3/4 lb. whole wheat pasta
  2. 3/4 lb. zucchini
  3. 1/4 c. EVOO (extra virgin olive oil)
  4. 2 tbsp. minced garlic
  5. Red pepper flakes
  6. 3 tbsp. coarsely chopped fresh basil
  7. 2 tbsp. finely chopped parsley
  8. 1/2 c. grated parmesan, divided
  1. 8 oz. tomato sauce
  2. 1/4 c. EVOO (extra virgin olive oil)
  3. Fresh basil
  4. Fresh parsley
  1. Cook pasta according to directions on package.
  2. While pot comes to a boil, cut zucchini 'shoestring' style. Season with salt and pepper.
  3. Prepare sauce. In a blender blend together tomato sauce, EVOO, basil and parsley. Blend well. In a small saucepan, keep warm. Heat 1/4 c.
  4. EVOO in small skillet over medium-high heat. When oil is piping hot, saute garlic, zucchini, red pepper flakes, basil and parsley, in this order, spaced one minute apart when adding. Do not overcook.
  5. Combine warm pasta, zucchini mixture, and 1/4 c. parmesan. Salt and pepper to taste.
  6. Cover with warm sauce. Top with remaining 1/4 c. parmesan cheese.
  1. [My 2 Cents]
  2. Fresh basil doesn't last that long in the fridge. I recommend you buy the ingredients within a day or two of knowing when you want to make this!
Adapted from My friend, Natasha W.
Adapted from My friend, Natasha W.
Tried and Tasty
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4 comments about “Spaghettini

  1. Jenny Smith

    I am so making this, but I have a question for you.

    Do you add an 8 oz tomato sauce to the zucchini and an 8 oz tomato sauce to the sauce, so I would buy 2 8 oz tomato sauces? SOrry probably a dumb question, I am a little slow sometimes! And a meat loving husband, do you think he would miss the meat at all?

    1. Yvonne

      Jenny! Thanks for keeping me on my toes, I posted this exactly how it was written down for me, however you only need 1 (8 oz) can of tomato sauce. If you can’t find 8 oz, I used 15 oz and just saved the rest for something else. Very good question! Thank you, I re-wrote the recipe as to not confuse 🙂

      I didn’t miss the meat ONE bit. We had this with bread and salad so it was complete with everything else. I don’t think he will miss it either! Good luck, let me know what you think!

  2. Get Off Your Butt and BAKE!

    Anything pasta . . . and I’m all over it! I will certainly be adding this to my dinner schedule this week.
    My hubbie might miss the meat, but not me. Lucky give-away winner.
    Your last Rhodes post was fabulous yvonne!