35 Side Dishes to Serve with Spaghetti

Read Time: 16 mins

35 Side Dishes to Serve with Spaghetti2/34 Zucchini Panzanella Salad 6 Reviews Contest Winner Test Kitchen Approved Taste of Home Total Time 1 hour Servings 14 cups Go to Recipe From the Recipe Creator: I learned how to make panzanella from my friend’s grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It’s also a great way to use day-old bread and your garden’s bounty of zucchini. —Felicity Wolf, Kansas City, Missouri Nutrition Facts: 1 cup: 152 calories, 8g fat (3g saturated fat), 13mg cholesterol, 301mg sodium, 16g carbohydrate (4g

sugars, 1g fiber), 5g protein

sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch. 3/34 Oven-Roasted Asparagus 10 Reviews Test Kitchen Approved Taste of Home Total Time 20 min Servings 6 servings Go to Recipe From the Recipe Creator: Asparagus never tasted so good! Simply seasoned with butter and green onions, they taste fresh and keep their bright green color, too. They’re so good, you might want to make extra. This is how to cook asparagus in the oven. —Jody Fisher, Stewartstown, Pennsylvania Nutrition Facts: 1 serving: 87 calories, 8g fat (5g saturated fat), 20mg cholesterol, 266mg sodium, 4g carbohydrate (1g sugars, 1g

fiber), 2g protein

fiber), 2g protein. 4/34 Parmesan Roasted Broccoli 16 Reviews Contest Winner Test Kitchen Approved Parmesan-Roasted Broccoli Recipe photo by Taste of Home Total Time 30 min Servings 4 servings Go to Recipe From the Recipe Creator: Sure, it’s simple and healthy but, oh, this roasted broccoli is also delicious. Cutting the stalks into tall trees turns the ordinary veggie into a standout side dish. —Holly Sander, Lake Mary, Florida. Tired of your same-old routine of spaghetti? Try green spaghetti, a creamy Mexican pasta dish you’re going to want to make over and over again. Nutrition Facts: 2 broccoli pieces: 144

Diabetic Exchanges: 2 fat, 1 vegetable

calories, 11g fat (2g saturated fat), 2mg cholesterol, 378mg sodium, 9g carbohydrate (2g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 vegetable. 5/34 Honeydew & Prosciutto Salad 3 Reviews Test Kitchen Approved DAN ROBERTS FOR TASTE OF HOME Total Time 30 min Servings 12 servings Go to Recipe From the Recipe Creator: For parties, I turn melon and prosciutto into an easy salad with a honey mustard dressing. To add zip, stir in fresh basil and mint. —Julie Merriman, Seattle, Washington Nutrition Facts: 1 serving: 186 calories, 12g fat (4g saturated fat), 23mg cholesterol, 294mg sodium, 15g carbohydrate

(13g sugars, 1g fiber), 7g protein

(13g sugars, 1g fiber), 7g protein. Diabetic Exchanges: 1 fruit, 1 vegetable, 1 medium-fat meat, 1 fat. 6/34 Balsamic Zucchini Saute 4 Reviews Test Kitchen Approved Total Time 20 min Servings 4 servings Go to Recipe From the Recipe Creator: This super fast vegetarian dish is flavorful and uses only a few ingredients, so it’s easy to whip up while your entree is cooking. —Elizabeth Bramkamp, Gig Harbor, Washington Nutrition Facts: 1/2 cup: 94 calories, 5g fat (2g saturated fat), 5mg cholesterol, 398mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat. 7/34 Italian

Add tomatoes and carrots if you’d like

Salad with Lemon Vinaigrette 5 Reviews Test Kitchen Approved Taste of Home Total Time 20 min Servings 8 servings (1/2 cup vinaigrette) Go to Recipe From the Recipe Creator: For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you’d like. —Deborah Loop, Clinton Township, Michigan Nutrition Facts: 1-1/4 cups: 109 calories, 11g fat (1g saturated fat), 0 cholesterol, 343mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1 vegetable. 8/34 Sauteed Green Beans 3 Reviews Test Kitchen Approved Sauteed

Diabetic Exchanges: 1 vegetable, 1 fat

Green Beans Recipe photo by Kristina Vanni for Taste of Home Total Time 20 min Servings 2 servings Go to Recipe From the Recipe Creator: These sauteed green beans with garlic and a variety of herbs and spices come together in no time at all for a well-seasoned side dish you’ll make on repeat. —Heidi Wilcox, Lapeer, Michigan Nutrition Facts: 3/4 cup: 77 calories, 6g fat (4g saturated fat), 15mg cholesterol, 358mg sodium, 6g carbohydrate (2g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat. 9/34 Zucchini and Cheese Casserole 23 Reviews Contest Winner Test Kitchen Approved Zucchini

For extra color, I add fresh diced tomatoes

and Cheese Casserole Recipe photo by Taste of Home Total Time 45 min Servings 6 servings Go to Recipe From the Recipe Creator: My daughter and I love zucchini, and this casserole uses plenty for a hearty fall side dish. For extra color, I add fresh diced tomatoes. —Rachelle Stratton, Rock Springs, Wyoming Nutrition Facts: 0.750 cup: 260 calories, 15g fat (10g saturated fat), 99mg cholesterol, 778mg sodium, 23g carbohydrate (5g sugars, 2g fiber), 9g protein. 10/34 Roasted Beet Salad 4 Reviews Test Kitchen Approved Roasted Beet Salad with Orange Vinaigrette Recipe photo by Eric Kleinberg for Taste of Home

The combination may seem unlikely, but I guarantee it will become a favorite

Total Time 1 hour 15 min Servings 12 servings Go to Recipe From the Recipe Creator: Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. —Nancy Heishman, Las Vegas, Nevada Nutrition Facts: 1 cup: 125 calories, 9g fat (2g saturated fat), 12mg cholesterol, 195mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 2 fat. 11/34 Garlic-Roasted Brussels Sprouts with Mustard Sauce 25 Reviews Test Kitchen Approved DAN ROBERTS FOR TASTE OF HOME Total

Time 20 min Servings 6 servings Go to Recipe From the Recipe Creator: Don’t be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. —Becky Walch, Orland, California Nutrition Facts: 3/4 cup: 167 calories, 12g fat (5g saturated fat), 27mg cholesterol, 241mg sodium, 13g carbohydrate (3g sugars, 4g fiber), 4g protein. 12/34 White Beans and Spinach 5 Reviews Test Kitchen Approved White Beans and Spinach Recipe photo by Taste of Home Total Time 10 min Servings 2 servings Go to Recipe From the Recipe Creator: This skillet side

is a variation of a recipe I received from my Italian mother

is a variation of a recipe I received from my Italian mother. I’ve prepared spinach this way for years—because my children eat it happily! —Lucia Johnson, Massena, New York Nutrition Facts: 1/2 cup: 116 calories, 1g fat (0 saturated fat), 0 cholesterol, 561mg sodium, 21g carbohydrate (1g sugars, 7g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch. 13/34 Parmesan Asparagus 14 Reviews Test Kitchen Approved Taste of Home Total Time 20 min Servings 12 servings Go to Recipe From the Recipe Creator: Nothing could be more simple than this side dish. Since it has just four ingredients, I assemble it in

no time, then pop it into the oven for about 15 minutes

no time, then pop it into the oven for about 15 minutes. It turns out perfect every time. —Mary Ann Marino, West Pittsburgh, Pennsylvania Nutrition Facts: 6 ounce-weight: 107 calories, 8g fat (5g saturated fat), 20mg cholesterol, 273mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 7g protein. 14/34 Green Bean Salad 62 Reviews Test Kitchen Approved Balsamic Green Bean Salad Recipe photo by Taste of Home Total Time 30 min Servings 16 servings (3/4 cup each) Go to Recipe From the Recipe Creator: Serve up those green beans in a whole new way–with a green bean salad recipe! The tangy

Diabetic exchanges: 1 vegetable, 1 fat

flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. —Megan Spencer, Farmington Hills, Michigan Nutrition Facts: 3/4 cup: 77 calories, 5g fat (1g saturated fat), 4mg cholesterol, 112mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 3g protein. Diabetic exchanges: 1 vegetable, 1 fat. 15/34 Baked Parmesan Broccoli 31 Reviews Test Kitchen Approved MARK DERSE FOR TASTE OF HOME Total Time 45 min Servings 12 servings Go to Recipe From the Recipe Creator: I began making this creamy side dish years ago as a way to get my kids to eat broccoli. They have since

grown up but still request this satisfying casserole

grown up but still request this satisfying casserole. It’s truly a family favorite. —Barbara Uhl, Wesley Chapel, Florida Nutrition Facts: 3/4 cup: 191 calories, 10g fat (5g saturated fat), 41mg cholesterol, 388mg sodium, 19g carbohydrate (7g sugars, 6g fiber), 11g protein. 16/34 Heirloom Tomato & Zucchini Salad 11 Reviews Test Kitchen Approved Heirloom Tomato & Zucchini Salad Recipe photo by Taste of Home Total Time 25 min Servings 12 servings (1 cup each) Go to Recipe From the Recipe Creator: Tomato wedges give this salad a juicy bite. It’s a great use of fresh herbs and veggies from your own

garden or the farmers market

garden or the farmers market. —Matthew Hass, Franklin, Wisconsin Nutrition Facts: 1 cup: 68 calories, 4g fat (1g saturated fat), 0 cholesterol, 306mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat. 17/34 Rosemary Roasted Potatoes and Asparagus 18 Reviews Test Kitchen Approved Rosemary Roasted Potatoes and Asparagus Recipe photo by Taste of Home Total Time 45 min Servings 4 servings Go to Recipe From the Recipe Creator: Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you

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