25+ Tasty Spaghetti Lunch Recipes to Elevate Your time

Spaghetti is one of the most beloved pasta dishes worldwide, offering endless possibilities for creating delicious, satisfying meals.

Whether you’re a fan of classic marinara or more adventurous flavors like creamy Alfredo or savory pesto, spaghetti is versatile enough to suit any craving. In this blog, we’ll dive into 25+ irresistible spaghetti lunch recipes that are perfect for any occasion.

From quick and easy weeknight dinners to crowd-pleasing options for gatherings, these recipes are designed to elevate your lunchtime experience.

So grab your favorite pasta and let’s get cooking with these flavorful ideas that are sure to delight your taste buds!

25+ Tasty Spaghetti Lunch Recipes to Elevate Your time

No matter your taste or time constraints, there’s a spaghetti recipe here to suit every lunchtime need.

Whether you’re seeking a quick fix for a busy day or a more elaborate dish to impress your guests, these 25+ spaghetti lunch recipes will not disappoint.

Experiment with different sauces, toppings, and ingredients to create the perfect meal that fits your personal style.

So, next time you’re in the mood for pasta, remember these delicious ideas for a lunch that’s both satisfying and full of flavor!

Spaghetti Zucchini Noodles with Pesto Sauce

This keto-friendly spaghetti is made from zucchini noodles, offering a healthy, low-carb alternative to traditional pasta. Paired with a rich and fragrant pesto sauce, it delivers a delightful mix of flavors, textures, and nutrients, making it a perfect lunch option for those on a keto diet.

Ingredients:

• 2 medium zucchinis (spiralized into noodles)
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 tbsp lemon juice (optional)

Instructions:

1. Begin by preparing the zucchini noodles using a spiralizer or by slicing the zucchinis into thin strips. Set aside.
2. To make the pesto, combine the basil, garlic, pine nuts, Parmesan, olive oil, salt, and pepper in a food processor. Blend until smooth, adjusting the seasoning to taste.
3. In a large skillet, heat a little olive oil over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes, just until tender but still firm.
4. Remove from heat and toss the zucchini noodles with the pesto sauce until evenly coated.
5. Serve warm, garnished with additional Parmesan and a squeeze of lemon juice if desired.

This Spaghetti Zucchini Noodles with Pesto Sauce is a great option for anyone looking to cut down on carbs without compromising on taste. The zucchini noodles provide a crunchy, refreshing base while the pesto adds a rich, herbal flavor that makes this dish feel indulgent. It’s simple to prepare, full of healthy fats, and a wonderful addition to your low-carb lunch rotation.

Spaghetti Squash Primavera with Garlic Butter Sauce

A light yet satisfying dish that uses spaghetti squash as the base, this recipe is packed with colorful vegetables and a delicious garlic butter sauce. It’s a perfect keto-friendly alternative to traditional pasta, offering both flavor and nutrients in one bite.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Parmesan cheese, grated
• 3 tbsp butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, salt, and pepper. Place the halves cut-side down on a baking sheet and roast for 35-40 minutes until tender.
2. While the squash roasts, heat butter in a skillet over medium heat. Add the garlic and sauté for about 1 minute, until fragrant. Add the bell pepper, zucchini, and tomatoes, cooking until softened, about 5-7 minutes.
3. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Add the cooked vegetables to the squash and toss with the garlic butter sauce.
4. Top with Parmesan and fresh parsley for garnish.

Spaghetti Squash Primavera with Garlic Butter Sauce is a vibrant, nutrient-packed dish that satisfies the craving for pasta while being low in carbs. The tender strands of squash mimic traditional spaghetti and work beautifully with the savory, buttery sauce. With its colorful mix of vegetables, this dish is not only keto-friendly but also provides a hearty, filling lunch that’s both satisfying and nourishing.

Creamy Alfredo Zoodles with Chicken

This low-carb, keto-friendly lunch is a delicious twist on traditional Alfredo pasta. Using zucchini noodles (zoodles) as a base, combined with a rich and creamy Alfredo sauce and tender chicken, this dish brings all the comfort of the classic without the carbs.

Ingredients:

• 2 medium zucchinis (spiralized into noodles)
• 2 boneless skinless chicken breasts, cooked and sliced
• 1 cup heavy cream
• 1/4 cup Parmesan cheese, grated
• 2 tbsp butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Spiralize the zucchinis into noodles and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Pour in the heavy cream, bring to a simmer, and cook for 5-7 minutes until the sauce begins to thicken.
4. Stir in the Parmesan cheese and continue to cook for another 2 minutes. Season with salt and pepper to taste.
5. In a separate skillet, sauté the zucchini noodles over medium heat for 2-3 minutes until just tender.
6. Add the cooked chicken to the creamy Alfredo sauce and stir to coat. Then, gently toss in the zucchini noodles.
7. Serve the creamy Alfredo zoodles with chicken, garnished with fresh parsley.

Creamy Alfredo Zoodles with Chicken is the perfect keto lunch for those craving the indulgence of classic Alfredo pasta without the carbs. The creamy sauce pairs beautifully with the tender zoodles, and the addition of chicken makes the dish even more satisfying. It’s a comforting and decadent meal that stays true to keto principles while delivering great flavor and nutrition.

Keto Spaghetti with Beef Bolognese

This Keto Spaghetti with Beef Bolognese offers a hearty, satisfying dish with a rich, meaty sauce served over zucchini noodles. The savory Bolognese is packed with protein and healthy fats, making it an ideal low-carb, high-flavor lunch option for keto dieters.

Ingredients:

• 2 medium zucchinis (spiralized into noodles)
• 1 lb ground beef
• 1/2 cup onion, finely chopped
• 1 can (14 oz) crushed tomatoes
• 1/4 cup tomato paste
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh basil for garnish

Instructions:

1. Start by spiralizing the zucchinis into noodles. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add the onions and garlic, cooking until softened and fragrant, about 3-4 minutes.
3. Add the ground beef to the skillet and cook until browned. Drain any excess fat.
4. Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 15-20 minutes, allowing the sauce to thicken and flavors to meld together.
5. Meanwhile, sauté the zucchini noodles in a separate pan for 2-3 minutes until just tender.
6. Serve the Bolognese sauce over the zucchini noodles, garnished with fresh basil.

Keto Spaghetti with Beef Bolognese is a rich, comforting dish that recreates the beloved flavors of a classic spaghetti dinner, minus the carbs. The hearty beef Bolognese sauce is a protein-packed addition, and the zucchini noodles offer a fresh, light base. This meal provides a perfect balance of flavors, making it a satisfying and nourishing lunch choice for anyone on a keto diet.

Garlic Parmesan Spaghetti Squash with Shrimp

This Keto-friendly lunch features spaghetti squash as the base, topped with garlic shrimp and a rich, buttery Parmesan sauce. It’s a protein-packed, flavorful dish that is light but filling, making it an ideal choice for those following a low-carb lifestyle.

Ingredients:

• 1 medium spaghetti squash
• 1 lb shrimp, peeled and deveined
• 3 tbsp butter
• 4 cloves garlic, minced
• 1/4 cup Parmesan cheese, grated
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 1 tbsp lemon juice (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, season with salt and pepper, and roast for 35-40 minutes until tender.
2. While the squash roasts, melt butter in a large skillet over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
3. Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 3-4 minutes on each side until the shrimp turns pink and opaque.
4. When the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands.
5. Toss the spaghetti squash strands with the garlic butter shrimp and Parmesan cheese. Squeeze lemon juice over the top for extra freshness.
6. Garnish with fresh parsley and serve.

Garlic Parmesan Spaghetti Squash with Shrimp is a light yet flavorful dish that satisfies the need for a low-carb, keto-friendly lunch. The tender spaghetti squash pairs perfectly with the rich garlic butter shrimp and Parmesan, creating a dish that feels indulgent but stays within keto guidelines. It’s quick to make, loaded with protein, and perfect for a satisfying lunch.

Keto Spaghetti with Creamy Spinach and Mushroom Sauce

This low-carb lunch uses zucchini noodles and a creamy spinach and mushroom sauce to deliver a comforting, rich, and satisfying meal. The dish is high in healthy fats, fiber, and essential nutrients, making it an excellent choice for those on a keto diet.

Ingredients:

• 2 medium zucchinis (spiralized into noodles)
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese, grated
• 2 tbsp butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Spiralize the zucchinis into noodles and set aside.
2. In a large skillet, melt the butter over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the sliced mushrooms and cook for 5 minutes, until tender.
4. Stir in the spinach and cook until wilted, about 2 minutes.
5. Pour in the heavy cream and bring to a simmer. Allow it to cook for another 5 minutes, letting the sauce thicken slightly.
6. Stir in the Parmesan cheese, salt, and pepper to taste.
7. In a separate pan, sauté the zucchini noodles for 2-3 minutes until just tender.
8. Toss the zucchini noodles with the creamy spinach and mushroom sauce, and garnish with fresh parsley.

Keto Spaghetti with Creamy Spinach and Mushroom Sauce is a wonderfully rich, comforting dish that provides a satisfying low-carb alternative to traditional pasta. The creamy sauce, packed with earthy mushrooms and nutrient-rich spinach, pairs perfectly with the light zucchini noodles. It’s a delicious, healthy lunch option that combines creamy indulgence with keto-friendly ingredients.

Keto Spaghetti with Pesto Chicken and Avocado

This keto spaghetti is a fresh and creamy dish that combines spiralized zucchini noodles with pesto chicken and creamy avocado. It’s a well-balanced lunch option, rich in healthy fats, lean protein, and full of flavor, making it an ideal choice for those following a low-carb lifestyle.

Ingredients:

• 2 medium zucchinis (spiralized into noodles)
• 2 boneless, skinless chicken breasts
• 1/4 cup pesto (store-bought or homemade)
• 1 ripe avocado, diced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp fresh basil, chopped (for garnish)
• Parmesan cheese, grated (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Season the chicken breasts with salt, pepper, and a little olive oil. Place them on a baking sheet and bake for 20-25 minutes, until the chicken is fully cooked and juices run clear. Let the chicken rest for a few minutes, then slice it thinly.
2. While the chicken is baking, spiralize the zucchinis into noodles and set aside.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until tender but still al dente. Remove from heat.
4. In a large bowl, toss the cooked zucchini noodles with pesto until evenly coated.
5. Top the pesto noodles with sliced chicken and diced avocado. Garnish with fresh basil and a sprinkle of Parmesan if desired.

Keto Spaghetti with Pesto Chicken and Avocado is a flavorful, satisfying dish that combines the richness of pesto with the creaminess of avocado and the protein from chicken. This lunch is perfect for those looking to stay within their keto macros while enjoying a fresh, vibrant meal. It’s a nutrient-packed dish that is easy to make and provides a good balance of fats, protein, and vegetables.

Spaghetti Squash with Bacon and Brussels Sprouts

This keto spaghetti offers a savory, smoky flavor with spaghetti squash, crispy bacon, and sautéed Brussels sprouts. The richness of the bacon and the slight bitterness of the Brussels sprouts create a perfectly balanced, low-carb dish that’s hearty and full of flavor.

Ingredients:

• 1 medium spaghetti squash
• 6 slices of bacon, chopped
• 1 cup Brussels sprouts, halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup Parmesan cheese, grated
• 1 tbsp fresh thyme or rosemary (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove the seeds, and drizzle with olive oil, salt, and pepper. Place the squash cut-side down on a baking sheet and roast for 35-40 minutes until tender.
2. While the squash roasts, cook the bacon in a large skillet over medium heat until crispy. Remove from the skillet and set aside, leaving a small amount of bacon fat in the pan.
3. Add the halved Brussels sprouts to the skillet and sauté for about 5-7 minutes until they are golden brown and tender. Season with salt and pepper.
4. Once the spaghetti squash is roasted, use a fork to scrape the flesh into spaghetti-like strands.
5. Toss the spaghetti squash strands with the sautéed Brussels sprouts and crispy bacon. Add grated Parmesan cheese and fresh herbs if desired. Serve warm.

Spaghetti Squash with Bacon and Brussels Sprouts is a hearty and satisfying keto-friendly lunch that delivers a rich and smoky flavor from the crispy bacon. The combination of roasted spaghetti squash and Brussels sprouts gives the dish a satisfying texture, while the Parmesan adds a touch of creaminess. This is a great low-carb alternative for those looking to indulge in savory flavors without the carbs.

Creamy Garlic Butter Spaghetti Squash with Salmon

This creamy garlic butter spaghetti squash with salmon is a rich, indulgent, and keto-friendly lunch. The creamy garlic butter sauce pairs beautifully with the roasted spaghetti squash, and the tender salmon adds protein and omega-3s, making it a healthy and filling option.

Ingredients:

• 1 medium spaghetti squash
• 2 salmon fillets
• 3 tbsp butter
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste
• 1 tbsp fresh dill or parsley (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove the seeds, and drizzle with olive oil, salt, and pepper. Roast the squash cut-side down for 35-40 minutes until tender.
2. While the squash is roasting, heat 1 tbsp of butter in a skillet over medium heat. Season the salmon fillets with salt and pepper, then cook for 4-5 minutes on each side until the salmon is cooked through and flakes easily with a fork. Set aside.
3. In the same skillet, melt the remaining butter over medium heat and sauté the garlic for 1-2 minutes until fragrant.
4. Add the heavy cream to the skillet and bring it to a simmer. Stir in the Parmesan cheese, cooking for 2-3 minutes until the sauce thickens. Season with salt and pepper to taste.
5. Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands. Toss the squash strands with the creamy garlic butter sauce.
6. Serve the creamy spaghetti squash topped with the cooked salmon. Garnish with fresh dill or parsley.

Creamy Garlic Butter Spaghetti Squash with Salmon is a decadent yet healthy lunch that satisfies your cravings for a rich and creamy dish. The creamy sauce enhances the spaghetti squash, making it feel indulgent, while the tender salmon adds a satisfying protein element. This dish is perfect for anyone on a keto diet looking for a balanced, flavorful meal that’s both comforting and nutritious.

Keto Spaghetti with Spicy Sausage and Peppers

This spicy sausage and peppers keto spaghetti is a bold and flavorful dish featuring zucchini noodles paired with savory sausage, bell peppers, and a kick of heat. It’s a satisfying low-carb meal full of protein and healthy fats, perfect for a spicy lunch that keeps you full throughout the day.

Ingredients:

• 2 medium zucchinis (spiralized into noodles)
• 1 lb spicy Italian sausage (or your preferred sausage)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Red pepper flakes (optional, for extra heat)
• Fresh parsley for garnish

Instructions:

1. Spiralize the zucchinis into noodles and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the sausage, breaking it up into crumbles as it cooks. Cook until browned and cooked through, about 7-10 minutes.
3. Add the sliced peppers, onion, and garlic to the skillet, cooking for another 5-7 minutes until the vegetables are tender.
4. Add red pepper flakes for extra spice if desired, and season with salt and pepper.
5. In a separate pan, sauté the zucchini noodles for 2-3 minutes until tender but still al dente.
6. Toss the zucchini noodles with the sausage and pepper mixture until well combined.
7. Garnish with fresh parsley before serving.

Keto Spaghetti with Spicy Sausage and Peppers is a flavorful, hearty dish that provides the perfect balance of savory sausage, fresh vegetables, and a spicy kick. The zucchini noodles serve as an excellent low-carb alternative to pasta, absorbing the rich flavors of the dish. This meal is a great option for those who love bold flavors and want a filling, nutritious lunch that fits into a keto lifestyle.

Keto Carbonara with Zucchini Noodles

This keto-friendly carbonara is a rich, creamy dish that replaces traditional pasta with zucchini noodles. It’s made with crispy bacon, eggs, and Parmesan cheese, delivering a satisfying meal full of healthy fats, protein, and flavor — perfect for a quick and indulgent lunch.

Ingredients:

• 2 medium zucchinis (spiralized into noodles)
• 6 slices of bacon, chopped
• 2 large eggs
• 1/4 cup Parmesan cheese, grated
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Spiralize the zucchinis into noodles and set aside.
2. In a large skillet, cook the bacon over medium heat until crispy. Remove from the skillet and set aside, leaving a little bacon fat in the pan.
3. Add the garlic to the skillet and sauté for 1-2 minutes until fragrant.
4. In a separate bowl, whisk together the eggs, Parmesan cheese, heavy cream, salt, and pepper.
5. In the same skillet, toss the zucchini noodles in the bacon fat and garlic for 2-3 minutes until slightly tender but still firm.
6. Remove the skillet from the heat and pour the egg mixture over the zucchini noodles, tossing quickly to create a creamy sauce. The heat from the noodles will cook the eggs, creating a velvety sauce.
7. Stir in the crispy bacon and garnish with fresh parsley.

Keto Carbonara with Zucchini Noodles is a creamy, rich dish that captures all the comfort of a classic carbonara without the carbs. The zucchini noodles provide a fresh, light base, while the bacon, eggs, and Parmesan sauce create a decadently smooth and savory experience. This dish is a great low-carb lunch that feels indulgent and satisfying, perfect for any pasta lover on a keto diet.

Keto Spaghetti with Avocado Pesto and Grilled Chicken

This keto spaghetti features zucchini noodles topped with a creamy avocado pesto and grilled chicken, offering a perfect balance of healthy fats, protein, and flavor. The smooth, avocado-based pesto is rich and satisfying, while the grilled chicken adds a juicy, tender element to the dish.

Ingredients:

• 2 medium zucchinis (spiralized into noodles)
• 2 boneless, skinless chicken breasts
• 1 ripe avocado
• 1/2 cup fresh basil leaves
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 cloves garlic
• Salt and pepper to taste
• 1/4 cup Parmesan cheese, grated (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper, and grill for about 6-7 minutes on each side until fully cooked and juices run clear. Let the chicken rest before slicing it thinly.
2. Spiralize the zucchinis into noodles and set aside.
3. To make the avocado pesto, combine the avocado, basil, olive oil, lemon juice, garlic, salt, and pepper in a food processor. Blend until smooth and creamy.
4. In a separate skillet, sauté the zucchini noodles over medium heat for 2-3 minutes until just tender.
5. Toss the zucchini noodles with the avocado pesto, making sure the noodles are evenly coated.
6. Top the pesto noodles with sliced grilled chicken and garnish with Parmesan cheese and fresh parsley.

Keto Spaghetti with Avocado Pesto and Grilled Chicken is a light yet satisfying lunch that provides a creamy, nutrient-dense pesto without the carbs. The zucchini noodles serve as the perfect base, while the grilled chicken adds a boost of protein and flavor. This meal is a delicious way to enjoy the richness of pesto while staying within keto guidelines, making it a perfect option for a fulfilling lunch.

Note: More recipes are coming soon!