Summer Vegetable Spaghetti

  • 5MINS
  • 20MINS
  • Serves 4
  • 398KCAL

This slimming friendly Summer Vegetable Spaghetti is a great way to use some seasonal greens whilst calorie counting or following Weight Watchers!

  • Dairy Free
  • Everyday Light
  • Gluten Free
Easy Peasy Summer Vegetable Spaghetti

NutritionPer Serving

  • Calories398
  • Carbs73g
  • Protein17g
  • Fat2.5g
  • Saturates0.4g
  • Sugars5.9g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

We found some rainbow chard in the reduced section of our local supermarket and thought we’d give it a go in our Summer Vegetable Spaghetti recipe.  Initially we thought that it might taste like spinach which we’re not too keen on, but it’s so much nicer and the colours of the stems on each leaf are sooo pretty!

This Summer Vegetable Spaghetti recipe is easily adaptable for more or less people if required.  Cook less pasta, add more veg… It’s completely up to you!

We’ve used peas, asparagus and – of course – rainbow chard in this dish, but you can really use any green vegetables that you like.  We love ours served with a sprinkling of Parmesan, but you’ll need to remember to adjust the calories and Points accordingly!

What diets is this Summer Vegetable Spaghetti suitable for?

This Summer Vegetable Spaghetti recipe is suitable for vegetarian diets.

It can be made suitable for dairy free diets by swapping the following ingredients for dairy free alternatives;

  • Quark

It can also be made suitable for gluten free diets by swapping the following ingredients for gluten free versions;

  • Dried spaghetti

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

Do you need any special ingredients to make this Summer Vegetable Spaghetti?

You can pick up rainbow chard in your local supermarket, but apart from this you don’t need anything special!

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How many calories are in this Summer Vegetable Spaghetti?

There are 398 calories per portion in this Summer Vegetable Spaghetti, which means it falls into our Everyday Light category. 

This Summer Vegetable Spaghetti is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

What could I serve with this Summer Vegetable Spaghetti?

This Summer Vegetable Spaghetti is a really fresh and light dish and is especially good when served at a barbecue alongside any of the following dishes:

Tomato, Basil and Mozzarella Salad
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  • 10MINS
  • 196KCal
Greek Salad
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  • 94KCal
Spiced Roasted Cauliflower
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  • 1HR 10
  • 92KCal

How do you know when this Summer Vegetable Spaghetti is cooked?

You’ll need to cook your Summer Vegetable Spaghetti for around 20 minutes or until the spaghetti and vegetables are tender.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Summer Vegetable Spaghetti in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Summer Vegetable Spaghetti in the fridge for approximately 3 days or so.

Can I freeze Summer Vegetable Spaghetti?

No, we don’t recommend freezing this recipe.

How do I reheat Summer Vegetable Spaghetti?

We don’t recommend reheating this recipe as it’ll go all soggy!

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Summer Vegetable Spaghetti

This slimming friendly Summer Vegetable Spaghetti is a great way to use some seasonal greens whilst calorie counting or following Weight Watchers!
  • Prep Time
    5 MINS
  • Cook Time
    20 MINS
  • KCals 398
  • Carbs 73G


  • 400 g dried spaghetti
  • 2 tbsp quark
  • 1 tsp lemon juice
  • 10 spears asparagus fine spears are best
  • 80 g peas frozen or fresh - petit pois are sweetest
  • 150 g rainbow chard
  • 2 cloves garlic crushed
  • salt and pepper
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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  1. Bring a large pan of water to the boil. Once boiling, place the spaghetti in the pan.
  2. Chop the rainbow chard and asparagus into 2cm pieces. Once the spaghetti has been cooking for 4 minutes, add all the veg in with the pasta. Cook for a further 5 minutes.
  3. Set aside 3 tbsp of the water from the spaghetti and vegetables. Drain and leave in the colander.
  4. Spray the saucepan with some low calorie cooking spray and cook the crushed garlic on a moderate heat for a minute or two, being careful not to burn it.
  5. Turn off the heat and remove the pan from the hob. Return the spaghetti and vegetables to the saucepan with the held back cooking water and stir in the quark and lemon juice. Season well with salt and pepper. Don't try to do this on the heat as the quark will split!
  6. Serve immediately (with a sprinkle of parmesan if you like!)

Looking for Slimming World Syns or Weight Watchers (WW) Points?

With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.

We agreed with Slimming World to remove their trademarked terms from our website

Find out why here

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See what others have to say

Liz WrightSaturday 20th August 2022

Hello, I was just wondering about the calories for this dish. It says 100g dried spaghetti but that would put you over 225 calories. Is the amount of pasta wrong? Many thanks, Liz


    HollyTuesday 30th August 2022

    Hey Liz, this is one of our older recipes so I’ve just double checked the nutritional information and this has now been updated on the recipe page, hope that helps!


IsabellaSaturday 28th July 2018

Would I be able to make a batch and reheat when needed?


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