Name: Charred Vegetable and Double Chicken Protein Spaghetti
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 8 oz high-protein spaghetti (such as chickpea or lentil-based); 2 (6 oz) boneless, skinless chicken breasts; 1 cup part-skim ricotta cheese; 1/2 cup grated Parmesan cheese; 1 medium zucchini, sliced into half-moons; 1 red bell pepper, cut into strips; 1 small red onion, sliced; 2 tbsp extra-virgin olive oil, divided; 1/2 tsp kosher salt, plus more to taste; 1/2 tsp black pepper, plus more to taste; 2 cloves garlic, minced; 1/4 tsp crushed red pepper flakes (optional); 2 tbsp chopped fresh basil (plus extra for garnish); Zest of 1 lemon

Charred Vegetable and Double Chicken Protein Spaghetti

ZestySpinach0677

This recipe transforms classic spaghetti into a protein-packed summer entree, perfect for a California evening. Charred zucchini, peppers, and onions add smoky sweetness, while grilled chicken and creamy ricotta-Parmesan sauce push the protein over 45g per serving. High-protein pasta keeps the dish light yet satisfying. Lemon zest and basil bring bright, fresh flavor, making this spaghetti both nourishing and vibrant. It’s ideal for a post-workout dinner or any night you crave comfort with a nutritious twist.

Ingredients

Instructions

Preheat grill pan or broiler to high. Toss zucchini, bell pepper, and onion with 1 tbsp olive oil, salt, and pepper. Grill or broil for 6-8 minutes, turning once, until edges are charred and veggies are tender. Set aside.
Bring a large pot of salted water to a boil. Cook high-protein spaghetti according to package directions. Reserve 1/2 cup pasta water, then drain.
While pasta cooks, season chicken breasts with salt and pepper. Heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken 3-4 minutes per side, until golden and just cooked through. Rest 5 minutes, then slice thinly.
In a bowl, mix ricotta, Parmesan, garlic, lemon zest, and red pepper flakes. Stir in half the chopped basil.
Return pasta to pot. Add ricotta mixture and 1/4 cup reserved pasta water; toss to coat, adding more water as needed for a creamy sauce.
Fold in charred vegetables and sliced chicken. Taste and season with more salt, pepper, and lemon zest if desired.
Divide between bowls. Garnish with extra basil and a drizzle of olive oil. Serve immediately.