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Homemade Spaghettios

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Homemade Spaghettios

5 from 1 vote
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Course: Lunch
Cuisine: American
Keyword: easy, homemade, kid friendly, lowfat, pasta, spaghettios, vegetarian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 353kcal


  • 1 cup pasta, anelletti
  • 3 medium carrot
  • 1 stalk celery
  • 2 medium tomato, red
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 2 ounce Parmesan cheese, grated

Serve With

  • 1 medium pomegranate


  • Boil pasta according to package directions (if you can’t find Anelletti- substitute any pasta).
  • Chop carrots, celery and tomatoes.  Add to a saucepan and boil for about 10-15 minutes.  Once soft, puree vegetables in a blender until smooth.
  • Drain pasta; add to the vegetable puree. Season with salt and pepper. Garnish with Parmesan cheese just before serving.
  • Serve with pomegranate arils.
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Calories: 353kcal | Carbohydrates: 63g | Protein: 15g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 317mg | Fiber: 7g | Sugar: 15g

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Recipe Rating


5 stars
I had to make one modification and add in a small can of tomato sauce, as I used two very large carrots and my tomatoes were small and not very juicy. So the can of tomato sauce helped the recipe have a better consistency similar to regular spaghettios. The whole family loved it and this will be going into regular rotation.