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“Growing up, my mom made fried spaghetti some nights. I have made a grown up, healthier version by incorporating a ton of veggies. If this is made with olive oil, it is heart healthy and vegan. You can substitute butter (1/2 stick for whole dish) and/or add parmesan cheese to make it a little heartier and vegetarian. Add grilled chicken for a healthy meat eaters meal. (I used to make this when I ate chicken and I LOVED it with chicken.)”

Ingredients Nutrition


  1. Wash and chop asparagus, zucchini, yellow squash and tomatoes. I look for thin asparagus that has a crisp snap when bent. Chop in to 1/2 inches pieces. Cut the zucchini and yellow squash in to quarters lengthwise then finely chop in to pieces. Dice the tomatoes.
  2. Start boiling water - follow directions on the box. Cook the pasta while working on sauteing the veggies.
  3. Drizzle 1/3rd of the olive oil in to a saute pan. Let it get warm. Turn your burner to medium heat.
  4. When the olive oil has warmed, add asparagus and red pepper flakes. Toss the mixture 2-4 times in the next 5 minutes.
  5. After the asparagus have cooked for 5 minutes, add in zucchini and yellow squash. Cook and toss for 5 minutes.
  6. Add tomatoes, 1/2 of the salt and 1/2 of the pepper. Cook for 5-10 minutes or until the tomatoes have cooked throughly.
  7. Drain pasta when it's done cooking and set aside.
  8. Pour veggie mix in to a bowl or place it on low heat and use a new pan. Add the remaining olive oil to the pan, add the remaining salt and pepper. (If you like spicy food - add more red pepper flakes at this point). Let the olive oil get warm. Turn your burner to medium high.
  9. Once the oil is warm, toss your pasta in to the pan. Toss often. You are looking to add a little crisp to the pasta. Keep a close eye on it to make sure it doesn't burn.
  10. Once the pasta has a crisped up a bit, add veggie mix back in and mix well.
  11. Serve and enjoy.

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