This California Spaghetti is a light, colorful, and refreshing pasta dish inspired by the vibrant flavors of the West Coast. Packed with fresh vegetables, fragrant herbs, and a bright lemon-garlic olive oil sauce, it’s perfect for a quick weeknight dinner or a wholesome family meal that feels both comforting and fresh.

Why You’ll Love This Recipe

You’ll love this recipe because it’s quick to prepare, naturally vibrant, and incredibly versatile. It highlights fresh vegetables and simple ingredients while delivering bold, clean flavors. This dish is easy to customize, works well with or without added protein, and feels satisfying without being heavy. It’s an ideal balance of freshness, nutrition, and comfort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz (340 g) dry spaghetti
1 tablespoon olive oil
2 garlic cloves, finely minced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 medium zucchini, thinly sliced
1 cup cherry tomatoes, halved
1/2 cup fresh spinach or arugula
1/2 cup fresh basil leaves, finely chopped
1 tablespoon fresh lemon juice
Zest of 1 medium lemon
1/4 cup grated Parmesan cheese
1/4 cup pine nuts, lightly toasted
1/2 teaspoon salt
1/4 teaspoon black pepper

Optional protein additions (if desired):
1 cup cooked grilled chicken breast slices or cooked shrimp

Directions

Bring a large pot of water to a boil and add salt generously. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the spaghetti and set aside.

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.

Add the diced red and yellow bell peppers along with the sliced zucchini. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften but still retain some texture.

Stir in the cherry tomatoes and cook for an additional 2 to 3 minutes until they start to release their juices. Add the spinach or arugula and cook for about 1 minute, just until wilted.

Add the cooked spaghetti directly into the skillet with the vegetables. Toss well to combine, adding small amounts of the reserved pasta water as needed to help coat the noodles evenly.

Stir in the lemon juice, lemon zest, chopped basil, salt, and black pepper. Mix gently until everything is well combined and heated through.

Remove from heat and sprinkle with grated Parmesan cheese and toasted pine nuts. Toss once more before serving.

Servings and timing

Servings: 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

For extra protein, add grilled chicken breast, shrimp, or chickpeas.
For a dairy-free version, omit the Parmesan cheese or replace it with a plant-based alternative.
For a spicy kick, add 1/4 teaspoon red pepper flakes while sautéing the vegetables.
For a richer flavor, drizzle a little extra olive oil over the finished dish before serving.
For a gluten-free option, substitute the spaghetti with gluten-free pasta.

Storage/Reheating

Store leftover California Spaghetti in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over medium heat with a splash of water or olive oil to prevent drying out. You can also reheat it in the microwave in short intervals, stirring in between for even heating.

FAQs

Can I make California Spaghetti ahead of time?

Yes, you can prepare it a few hours ahead. Store it in the refrigerator and reheat gently before serving.

What vegetables work best in this recipe?

Bell peppers, zucchini, tomatoes, and leafy greens work beautifully, but you can also add broccoli or asparagus.

Can I use dried herbs instead of fresh basil?

Fresh basil is recommended for best flavor, but you can use 1 teaspoon dried basil if needed.

Is this recipe suitable for vegetarians?

Yes, this recipe is vegetarian as written and can easily be kept dairy-free.

How do I keep the pasta from drying out?

Reserve pasta water and add small amounts while tossing the spaghetti to keep it moist and glossy.

Can I add protein to this dish?

Absolutely. Grilled chicken, shrimp, or plant-based proteins work very well.

What pasta shapes can I use instead of spaghetti?

Linguine, fettuccine, or penne are great alternatives.

Is lemon necessary in this recipe?

The lemon adds brightness, but you can reduce the amount or omit it if preferred.

Can I serve this dish cold?

Yes, it can be served slightly chilled as a pasta salad, especially in warmer weather.

How can I make it more filling?

Add protein, extra vegetables, or a sprinkle of nuts or seeds for added texture and substance.

Conclusion

California Spaghetti is a fresh and flavorful pasta dish that celebrates simple ingredients and vibrant produce. With its bright lemon notes, aromatic garlic, and colorful vegetables, it delivers a satisfying meal that feels light yet comforting. Easy to prepare and endlessly adaptable, this recipe is perfect for anyone looking to enjoy a wholesome, delicious pasta inspired by California’s fresh culinary style.

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