What to Serve with Spaghetti? 8 BEST Side Dishes

What side dish goes well with spaghetti?
When I was growing up, my mom always served pasta with tomato sauce or marinara sauce.
Nowadays, I don’t see anyone serving pasta without meatballs or ravioli.
There are countless ways to serve pasta, from simple salads to fancy dishes.
Pasta is a versatile food that can be enjoyed at home or out.
Whether you want to impress your family or simply enjoy some delicious Italian cuisine, here are eight of the best side dishes to go along with your favorite pasta

Why Consider Serving Side Dishes for Spaghetti?

Spaghetti is a classic dish that is loved by many people around the world. It is usually served with tomato sauce and meatballs but if you want to serve something different, you can always try serving side dishes with spaghetti. Here are some of the best side dishes that go well with spaghetti. 1. Roasted Garlic Mashed Potatoes 2. Parmesan Asparagus 3. Baked Beans 4. Creamed Corn 5. Green Beans 6. Broccoli Slaw 7. Cucumber Salad 8. Tomato Basil Pasta Sauce

What to Serve with Spaghetti? 8 BEST Side Dishes

If you love pasta, you probably already know what goes great with it. But did you know that there are other options besides tomato sauce? In fact, there are plenty of delicious side dishes that go perfectly with spaghetti. Whether you’re looking for a light meal or a hearty main course, these eight side dishes are sure to please. 1. Roast garlic mashed potatoes This recipe is perfect for any occasion because it’s easy to make and tastes amazing. Plus, it’s super healthy! To make this recipe, simply roast a whole head of garlic until it turns golden brown. Once it’s done roasting, remove the skin from the top of the bulb and smash the cloves into a bowl. Add 2 cups of milk, 1/2 cup of butter, salt, pepper, and half a teaspoon of nutmeg. Use an immersion blender to blend everything together until smooth. Then add another 1/2 cup of milk and mix again. Finally, pour the mixture back into the pan and stir over medium heat until the butter melts completely. This is a great side dish for when you’re having guests over for dinner.

1 – Kale and Feta Salad

Kale is a leafy green vegetable that’s packed full of nutrients. It’s also very low in calories and fat. This salad combines kale with feta cheese, tomatoes, cucumbers, and red onions. For dressing, combine 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1/4 teaspoon kosher salt, and freshly ground black pepper. Whisk well and set aside. Toss the ingredients together in a large bowl. Garnish with additional chopped parsley if desired. 1 – Baked Beans Baked beans are a classic American comfort food. They’re usually served alongside cornbread, but they’re also delicious on their own. Start by combining 1 15 ounce can of white kidney beans, 1 14.5 ounce can of diced tomatoes, 1 10 ounce can of pork and beans, 1 8 ounce can of tomato sauce, 1/3 cup molasses, 1/3 cup ketchup, 1/3 cup cider vinegar, 1/3 cup water, 1/3 cup Worcestershire sauce, 1/3 teaspoon dry mustard, 1/3 teaspoon celery seed, 1/3 teaspoon liquid smoke, 1/3 teaspoon hot sauce, 1/3 teaspoons garlic powder, 1/3 teaspoons smoked paprika, and 1/3 teaspoon chili powder. Mix all of the ingredients together thoroughly. Pour the mixture into a casserole dish and bake at 350 degrees Fahrenheit for about 45 minutes.

2 – Meatballs

Meatballs are a great way to get kids involved in meal planning. Kids love making meatball recipes because they’re easy to make and fun to eat. To make these homemade meatballs, mix 2 pounds lean ground beef, 1 egg, 1/2 cup breadcrumbs, 1/2 cup grated Parmesan cheese, 1/4 teaspoon dried oregano, 1/4 teaspoon garlic powder, 1/8 teaspoon crushed red pepper flakes, and 1/8 teaspoon salt. Shape the mixture into 24 balls and place them on a baking sheet lined with parchment paper. Bake at 400 degrees Fahrenheit until cooked through, about 20 minutes. Serve with spaghetti or marinara sauce. 3 – Chicken Pot Pie Chicken pot pie is a comforting dinner option that’s perfect for cold winter nights. Combine 1 pound boneless skinless chicken breast, 1 medium carrot, 1 medium stalk celery, 1 medium onion, 1/2 cup frozen peas, 1/2 cup uncooked elbow macaroni, 4 cups chicken broth, 1/2 cup heavy cream, 1/2 cup milk, 1/2 cup shredded Cheddar cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the mixture to a boil over high heat. Reduce the heat to medium-low and simmer, covered, for 30 minutes or until the pasta is tender. Remove from the heat and stir in the cheese. Let stand, uncovered, 5 minutes or until the cheese melts.

3 – Parmesan Roasted Broccoli

To roast broccoli, preheat oven to 450°F. Toss together 3 heads broccoli, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Spread the broccoli onto a rimmed baking sheet and bake for 15 minutes or until crisp-tender. Sprinkle with 1 tablespoon grated Parmesan cheese and serve.

4- Baked Polenta with Garlicky Shrimp

Preheat oven to 350°F. Bring 2 cups water to a boil in a medium saucepan over medium-high heat. Stir in polenta and reduce heat to medium; simmer, stirring occasionally, for 20 minutes or until thickened. Remove from heat and stir in butter and garlic. Season with salt and pepper. Spoon into a lightly greased 9×13-inch baking dish. Bake for 25 minutes or until golden. Top with shrimp and sprinkle with parsley. Serve immediately. 5- Chicken Pot Pie Pastry Shells 1 cup all-purpose flour

5 – Cauliflower Mac and Cheese

4- Baked Polenta With Garlic Shrimp Preheat oven to 350° F. Bring 2 cups water and 2 tablespoons kosher salt to a boil in a small saucepan over medium- high heat. Add 1/2 teaspoon black pepper and stir in polenta. Reduce heat to medium and simmer, stirring occasionally, about 20 minutes or until thick. Remove from heat and whisk in butter and garlic. Spread mixture evenly in a lightly greased 9 x 13 inch baking dish. Bake for 15 minutes or until golden. Remove from oven and top with shrimp and parsley. 5- Chicken Pot Pie Pastries In a bowl, combine flour, cornstarch, and salt. Cut in shortening using two knives or pastry blender until pieces are pea size. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until dough forms a ball. On a floured surface, roll dough into a 12-inch circle. Transfer to a parchment paper–lined baking sheet and fold edges under to form a border. Cover and refrigerate 30 minutes or overnight. Roll dough again into a 12-inch round. Using a 3-inch round cutter, cut rounds from dough. Repeat process with remaining dough. Place 1 heaping tablespoon filling in center of each round. Fold dough around filling, pleating along edge to seal. Brush tops with egg wash. Bake at 375°F for 18 to 22 minutes or until golden. Let cool slightly before serving.

6 – Garlic Breadsticks

5- Chicken Pot Pie Pastry In a bowl, combine dry ingredients. Cut in shortening with two knives or pastry blender. Sprinkle with coldwater, 1 tablespoon at atime, tossing with a fork. Shape dough into a ball. On afloured surface, roll dough to a 12-inch circle; transfer to a parchment paper– lined baking sheet. Folded edges under to form aborder. Cover and refrigerate30 minutes or overnight. Roll again into a 12-injeround. Using a 3-injertoothat cuts rounds from dough. Repeatprocess with remaining dough.Place 1heaping tablespoonfilling in centerof eachround. Fold dough around filling. Brush topswith egg wash.Bake at375°Ffor 18 to22minutes oruntilgolden.Letcoolslightlybeforeserving. 6- Chicken Pot Pie Pasties In a bowl, combine all ingredients except cheese. Spoon into a buttered 8-injertable pan. Top with shredded cheddar cheese. Bake at 400°F for 25 minutesto setthecheese. Serve hot. 7 – Roasted Butternut Squash Soup 8 – Brown Rice Salad With Pomegranate Vinaigrette

7 – Grilled Zucchini

If you’re looking for a healthy way to enjoy your favorite comfort food, try these recipes!

8 – Old-Fashioned Green Beans and Potatoes

7 – Grilled Zucchinis Grilling zucchini is a great way to get rid of the bitterness from the vegetable. It’s also a great way to serve vegetables because it adds flavor without adding fat. To grill zucchini, simply cut off the ends and slice the zucchini into rounds about 1/4 inch thick. Brush each side of the slices with olive oil and season with salt and pepper. Grill the zucchini until tender but not mushy, about 5 minutes per side. Serve immediately. 8 – Old-fashioned Green Beans and Potatoes

What is a good vegetable to serve with pasta?

Spaghetti goes well with many different side dishes. You can try serving it with garlic bread, salad, potatoes, pasta salads, or even pizza.

What sides go best with spaghetti?

You can serve spaghetti with almost any vegetables, especially if you use a creamy sauce. Try serving it with broccoli, zucchini, cauliflower, mushrooms, bell peppers, onions, carrots, peas, corn, or green beans.

What is a good vegetable to serve with spaghetti?

Spaghetti is a type of pasta that comes in many shapes and sizes. Spaghetti is usually served with tomato sauce, but you can also serve it with other sauces such as pesto, Alfredo, marinara, meatballs, and cheese.

What vegetable goes good with spaghetti?

Arugula is a delicious green leafy vegetable that goes well with pasta. It is low in calories and rich in vitamin C. It is also a great source of iron.

What is a good side to eat with pasta?

Pasta dishes are usually served with a side salad. This is because salads complement pasta dishes very well. A salad is a great way to get your daily dose of fruits and vegetables. It is also a good source of fiber.

What vegetables go with spaghetti?

A good vegetable to serve with pasta is any type of tomato based sauce. It is important to note that some sauces are better suited to certain vegetables. For instance, a red sauce is not a good choice for a white sauce because the color of the sauce will affect how the dish looks.

What is a good side with spaghetti?

Spaghetti goes well with many different types of vegetables. You can choose from bell peppers, broccoli, cauliflower, carrots, zucchini, mushrooms, onions, tomatoes, green beans, peas, spinach, corn, eggplant, potatoes, cabbage, kale, and turnips.