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Ingredients

• ✓ whole-wheat spaghetti
• eggplant
• salt
• zucchini
• olive oil
• chicken thigh
• balsamic vinegar
• yellow onion
• garlic
• tomato sauce
• basil
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Sprinkle all sides of eggplant with salt; let rest to release moisture, about 30 minutes. Rinse off the salt. Make deep, crisscross cuts through the eggplant flesh, leaving the skin intact.
3. 3 Place eggplant and zucchini on a baking sheet; drizzle with 2 tablespoons olive oil.
4. 4 Place chicken thighs in a baking dish. Combine 1 1/2 tablespoons olive oil and balsamic vinegar in a bowl and drizzle over chicken. Cover with aluminum foil.
5. 5 Bake vegetables and chicken in the preheated oven until zucchini is tender, about 12 minutes. Remove the zucchini; continue baking until eggplant is soft and and chicken juices run clear, 13 to 17 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
6. 6 Heat the remaining olive oil in a saucepan over medium heat. Cook onions and garlic until onions are translucent, about 5 minutes. Add tomato sauce, basil, and pepper. Bring sauce to a boil. Cover; let simmer until flavors meld, about 30 minutes.
7. 7 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Pour sauce over the spaghetti. Place the chicken, eggplant, and zucchini on top.

By Sere

Ingredients

• ✓ whole-wheat spaghetti
• olive oil
• garlic
• swiss chard
• caper
• lemon juice
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook spaghetti uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. 2 Meanwhile, heat oil in a large skillet over medium heat. Stir in garlic; cook until softened, 1 minute. Add Swiss chard; cook and stir until chard stems tender. (You can use some of the hot pasta water and cover the pan to help steam the chard.)
3. 3 Stir hot spaghetti and capers into chard mixture; season with lemon juice, salt, and black pepper. Sprinkle with Parmesan cheese to serve.

By JNADRIG

Ingredients

• ✓ whole-wheat spaghetti
• tomato paste
• water
• tomato
• tomato
• basil
• salt
• pepper
• ground chicken
• bread crumb
• parmesan cheese
• egg
• italian seasoning
• salt
• pepper
• cooking spray

Instructions

1. 1 Combine tomato paste, water, crushed tomatoes, diced tomatoes, and basil in a large saucepan over medium heat; season with salt and black pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs, 15 minutes.
2. 2 Combine ground chicken, bread crumbs, Parmesan cheese, eggs, Italian seasoning, salt, and black pepper in a medium bowl; form into 1-inch balls.
3. 3 Heat a large skillet over medium heat; coat with cooking spray. Add meatballs; brown on all sides. Transfer meatballs to simmering tomato sauce; cook until an instant-read thermometer inserted into meatball centers reads 165 degrees F (74 degrees C), about 30 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve meatballs and sauce over spaghetti.

By Kimberly Anne Thomas

Ingredients

• ✓ whole-wheat spaghetti
• olive oil
• green bell pepper
• yellow bell pepper
• onion
• garlic
• salt
• black pepper
• tomato
• white wine
• parsley
• basil
• oregano
• red pepper flakes
• shrimp
• pecorino romano cheese

Instructions

1. 1 Heat oil in a Dutch oven over medium-high heat. Add bell peppers, onion, and garlic; cook and stir until tender, 5 to 7 minutes. Season with salt and black pepper.
2. 2 Stir tomatoes, wine, 1/4 cup parsley, basil, oregano, and red pepper flakes into bell pepper mixture; bring to a boil, reduce heat to low, and cover Dutch oven. Cook, stirring occasionally, until tomatoes break down, about 2 hours.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until nearly cooked through, about 10 minutes; drain.
4. 4 Stir spaghetti and shrimp into tomato sauce; cook until spaghetti is tender yet firm to the bite, 2 to 3 minutes more. Serve with remaining 1/4 cup parsley and Pecorino-Romano cheese.

By Scott Koeneman