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Balancing a healthy diet with high-fiber pasta

Karen Miner is the Food & Home Editor for SheKnows. She is a freelance writer, recipe developer and is also the cook, author and photographer behind the food blog, Tasty Trials, a collection of original recipes and stories. She and her h...

Slurp up some spaghetti for a balanced diet

Don't shy away from carbs! Pasta can be part of a healthy, balanced diet, especially if it's high in fiber like these deliciously easy spaghetti recipes.

Slurp up some spaghetti for a balanced diet

Barilla PLUS spaghetti with grape tomatoes and pistachio-aromatic herb pesto recipe


  • 1 box Barilla PLUS spaghetti
  • 1 pint grape tomatoes, halved
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 4 tablespoons extra-virgin olive oil
  • 1 clove garlic, chopped
  • 1 tablespoon Romano cheese
  • 1 tablespoon Parmigiano cheese
  • 4 tablespoons pistachios
  • 10 leaves fresh basil
  • 10 leaves fresh Italian parsley
  • 1 tablespoon fresh marjoram, packed
  • 4 leaves fresh sage


  1. Season tomatoes with salt and black pepper and let drain in a colander for one hour. Meanwhile, prepare the pesto.
  2. Process the garlic, cheese, nuts and herbs in a blender with 3 cubes of ice. Add the olive oil slowly while processing, season with salt and pepper.
  3. Bring a large pot of water to a boil. Cook spaghetti according to package directions.
  4. Drain and toss with the tomatoes and pesto mixture before serving.

Barilla Whole Grain spaghetti with fresh vegetables recipe

Serves 6

Slurp up some spaghetti for a balanced diet


  • 1 box Barilla Whole Grain spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic
  • 1 cup chopped white onion
  • 2 cups diced zucchini
  • 2 cups diced yellow squash
  • 1 bunch asparagus, sliced on a bias
  • 1 cup yellow bell pepper, julienned
  • 3 cups cherry tomatoes, halved
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 4 leaves fresh basil, torn


  1. Bring a large pot of water to a boil.
  2. Heat olive oil in a large skillet. Using the side of a knife, gently press garlic and peel. Add garlic to the skillet and saute until slightly brown, about 1 minute.
  3. Add onion and saute for 5 minutes, until translucent. Add bell pepper, zucchini, yellow squash and asparagus and saute until heated but not completely cooked. Add tomatoes, season with salt and pepper; saute for 2 additional minutes. Remove garlic clove and discard.
  4. Cook spaghetti according to the package directions.
  5. Drain pasta and add to the skillet. Toss with vegetables and add fresh basil before serving.

More pasta recipes

Sausage, cheese & sun-dried tomato pasta
Spaghetti carbonara
Pasta with Brussels sprouts

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