Skip to main content

Tri-Color Spaghetti Marinara

Prep Time 8 min
Cook Time 16-18 min
Servings 6


  • 1 package whole wheat or fiber-enriched spaghetti
  • 2 tablespoons olive oil
  • 2 tablespoons fresh or dried oregano, or 2 bay leaves
  • 3 garlic cloves, smashed
  • 1 onion, finely chopped
  • 8-10 yellow tomatoes, chopped
  • 1 zucchini, thinly sliced
  • 1/4 cup grape tomatoes, any color, halved
  • 1/4 cup reserved pasta water


  1. Prepare pasta according to package directions, reserving 1/4 cup of pasta water for later use.
  2. Heat oil in a saucepan on medium-low. Cook oregano, garlic, and onion on medium heat until soft, approximately 3 minutes.
  3. Add tomatoes and cook for 8-10 minutes, stirring often. Use a fork to mash tomatoes to preferred texture. If desired, puree sauce in a blender.
  4. In a separate pan, sauté zucchini with grape tomatoes for 5 minutes.
  5. Toss pasta with zucchini-grape tomato mixture, sauce, and pasta water.
  6. Handy Hint: Salted pasta water and al dente noodles make for a restaurant-quality dish. Don’t overlook these simple steps. Plus, adding pasta water helps sauce bind to spaghetti.

Nutrition Information

Serving Size (Amount Per Serving) Measurement
Calories 274.3
Fat 7.4 g
Saturated fat 0.8 g
Polyunsaturated fat 2.6 g
Monounsaturated fat 3.5 g
Cholesterol 0 mg
Sodium 260 mg
Carbs 52.2 g
Fiber 8.8 g
Protein 9.2 g
Sarah Larkin