15 Tasty Sides to Enhance Your Pasta Night

3/4 side shot of a plate of spaghetti and meatballs on an off-white plate with a fork trailing off the plate — The Spruce Eats

Pasta is a beloved and nutritious meal that could only be improved with an equally tasty side. If you find yourself looking for a dish to give your pasta meal extra greens, protein, healthy fats, or simply a flavorful addition, this collection of recipes has many dishes to choose from. Easy bread recipes, crispy rolls, filling salads, veggie sides, meatless dishes, and meat-full preparations. Choose what suits your taste, time, and main pasta dish for an unforgettable Italian-inspired dinner.

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Cheesy Garlic Bread

The Spruce Eats / Kristina Vanni

There's no need to buy premade garlic bread. Skip the additives and frozen loaves and opt for the real thing with this easy, cheesy garlic bread. With three types of cheese, butter, mayonnaise, and plenty of garlic, this decadent bread pairs perfectly with any pasta dish. A slice of this garlic bread beautifully complements creamy tomato pasta or a lighter mascarpone pasta.
02 of 15

Sautéed Zucchini

The Spruce Eats / Diana Chistruga

This recipe is perfect for the abundant zucchini that appear during summertime. Simply sautéed zucchini makes a great side for almost any pasta dish. Tangy Parmesan adds depth to the sweet and mild zucchini flavor, while generous salt enhances its brightness. The recipe offers numerous variations, including added vegetables or crunchy bacon bits.
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Grilled Caesar Salad

The Spruce Eats / Anita Schecter

To make this innovative Caesar salad, use whole hearts of romaine and a hot grill. With slight charring, the lettuce takes on a sweet flavor note. This beautiful salad can rival your main pasta dish. An easy, no-anchovies dressing completes it. Its mild flavor makes it an excellent side for bold pasta sauces. Pair it with a wild boar ragù with fettuccini or a beef stew with orzo.
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Roasted Whole Artichokes

The Spruce Eats

It doesn't get much easier than this. Simply cut off the stem and one inch from the top, and these tasty vegetables are nearly ready for the oven. Lemon, garlic, olive oil, and salt make a simple seasoning. Place in the oven and continue with the rest of the meal. These roasted artichokes are slightly sweet and buttery, perfect served warm or chilled. They make a great accompaniment to fresh pasta dishes like spaghetti with green garlic pesto or a tuna pasta salad.

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05 of 15

Baked Eggplant

The Spruce Eats

Classic Italian takes on baked eggplant make wonderful sides, with delightful flavors and creamy textures. The oven achieves a melt-in-your-mouth interior, similar to frying, but without splattering oil and mess. Serve with a drizzle of extra-virgin olive oil, balsamic vinegar, and fresh basil. Perfect for heavy sauces, this bright dish pairs well with four-cheese pasta or a cheesy pasta frittata.
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Caprese Salad With Avocado

The Spruce Eats / Emily Hawkes

Our summery Caprese salad with bright ripe tomatoes and rich fresh mozzarella gains new dimensions with creamy avocado slices. A balsamic and olive oil dressing ties the flavors together, and with only 10 minutes of active prep time, this might become your favorite side to pasta and other mains. Complement its refreshing quality with a chilled salmon pasta salad or feta and olive pasta.
07 of 15

Vegan Bruschetta

The Spruce Eats

Our bruschetta comes together in a flash, making the most of fresh, sweet summer tomatoes. As this vegan version uses few ingredients, aim for the season's best, like juicy heirlooms and organic basil. Serve a couple of slices alongside your favorite pasta—whether it's an unforgettable carbonara or an unconventional sweet potato ravioli—flipping the classic bread basket on its head.
08 of 15

Panzanella Salad

The Spruce Eats / Diana Chistruga

Don't let day-old crusty bread go to waste—turn it into a tasty side salad with this simple panzanella recipe. A tangy dressing of garlic and mustard coats cubes of bread and crunchy veggies, resulting in a colorful and filling side dish. Since the salad contains plenty of carbs, pair it with a lighter Italian-inspired dish like spiralized zucchini pasta or light spaghetti squash with tomatoes.

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09 of 15

Roasted Peppers and Zucchini

The Spruce Eats

Roasting bell peppers, summer squash, zucchini, and onion brings out their natural sweetness in this easy one-dish recipe. Simply chop, season, bake, and serve. These flavorful roasted veggies are a delightful addition to pasta dishes with heavier textures and bolder flavors, like skillet lasagna or white chicken lasagna.
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Sautéed Brussels Sprouts With Onions

The Spruce Eats / Katie Workman

Sautéing slivered Brussels sprouts with onion reduces their bitter flavor, making them an ideal side for pasta or an addition to sauces, salads, or casseroles. Cook them until just wilted for a slight crunch or longer for a softer texture. Pair with a vibrant pasta dish like oven-baked spaghetti al cartoccio or a ham and mushroom Caruso pasta.
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Roasted Broccoli Rabe

The Spruce / Molly Watson

A classic Italian side, broccoli rabe often accompanies veal or chicken dishes. Its bitterness and brightness make this flavorful vegetable perfect for balancing rich main courses. With just three ingredients and under 30 minutes, you can serve rabe alongside a hearty pasta with pork ragù or a creamy two-cheese pasta.
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Antipasto Salad

The Spruce Eats / Leah Maroney

This antipasto salad, packed with charcuterie, olives, cherry tomatoes, chickpeas, and mozzarella, resembles a deli platter in salad form. Use it to elevate any Italian meal into a feast, serving it on special occasions alongside cheese tortellini or indulgent winter gnocchi.

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Eggplant Parmesan

The Spruce Eats / Julia Hartbeck

Parmigiana di Melanzane is a classic dish. Hearty and cheesy, with a golden top, it combines tomatoes and eggplants into a delicious vegetarian dish perfect for accompanying simple pasta dishes for an unforgettable dinner. This traditional Italian version avoids frying the eggplant beforehand, resulting in a lighter dish that really brings out the flavor of the eggplant. Try it with spaghetti aglio e olio (garlic and oil) or a simple buttered herb pasta.
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Cauliflower Parmesan

The Spruce / Jennifer Perillo

This cheesy, saucy take on roasted cauliflower offers a tender, slightly caramelized texture. Gone are the days of boiled or steamed cauliflower florets. This straightforward recipe provides a vibrant, tasty side dish that pairs perfectly with a flavorful broccoli, ham, and Parmesan pasta or a decadent stuffed manicotti.
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Parmesan-Stuffed Mushrooms

The Spruce / Diana Rattray

While stuffed mushrooms are often considered an appetizer, these cheesy bites work well as a side dish for pasta. Easy to prepare, the mushrooms can be mixed with the pasta or served separately. Their earthy, herbal flavor pairs wonderfully with butternut and sage pasta or lemon and garlic pasta salad.

Easy Italian-Style Baked Chicken

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