I've made the spaghetti with cauliflower. I thought it sounded weird, at first, too, but it is amazing.

I happen to hate the texture of greens, but love the nutritional value, so I'm constantly looking for ways to "hide" them in dishes. As such, I'm a big fan of this recipe for collard green olive pesto: http://www.epicurious.com/recipes/food/views/Collard-Green-Olive-Pesto-109229. Collard greens were on sale at my grocery store, so I actually made this (again) today. Two words of advice: (1) it can come out salty, so you might want to cut back on the added salt, depending on your olives, & (2) depending on your tastes, you might not need as much olive oil as called for.

Spaghetti with smoked salmon, panna cotta and vodka.

I just made the another day spaghetti with lemon plus rockets and is just great and simple.

http://kitchenvoyage.blogspot.com/

Spanish Sardines, Parsley, Garlic, Parmesan Cheese.

My new favorite is cacio e pepe, which is a Roman classic. You make a sauce using some of the pasta water, some grated pecorino romano, and lots of fresh black pepper. It is spectacular.

That's funny. In my house, spaghetti is always the lazy Monday evening dinner :)

@LEARP17 - That does sound spectacular!

I love lemon pasta and spaghetti or linguine work well with it. Just heat lemon zest, onions, and garlic in quite a bit of olive oil and boil your pasta. Then add some green vegetables (any kind - green beans, broccoli, zucchini, leafy greens, etc) and cook until they are done. Add your hot pasta and a 1/4 cup of pasta water, stir in your fresh-squeezed lemon juice, grate some hard salty cheese over top and serve. I've also made it with chicken, both leftover and cooked in the pan with the vegetables. I've also added sour cream at the last minute for a delicious creamy dish. The lemon flavor is so bright and wonderful. It's amazingly light tasting.

So many ways to eat spaghetti! I love nut sauces - they're creamy, but vegan, and the heat of the noodles thins them out a bit. Exceptionally easy! You can add beans or veg if you want something heartier, but they're lovely on their own.

like this pecan sauce made with rosemary, thyme and balsamic. Or this pecan/roasted red pepper sauce.

Or this spinach & cashew sauce. As spicy as you want it to be.

I also like a simple tomato sauce, which is endlessly versatile. You can make it with fresh tomatoes or a good-quality canned. YOu can make it herb-y, or spicy, add roasted red peppers, or smoked paprika, or olives and capers, or chipotle purée. I don't know why anybody buys a can of pasta sauce.

I also like combinations of vegetables and beans, like this light, bright sauce with asparagus, zucchini, white beans, fresh ginger, fresh thyme and lemon.

Or something simple, like this broccoli with tamari, honey, dijon and butter. It makes a nice broth that goes well with the pasta, and would work nicely with other vegetables as well.

For something spicy, try this with chickpeas, raisins, cauliflower and olives. Delicious broth!

Spaghetti with sun-dried tomatoes almond pesto, courtesy foodandwine.com. It's outstanding!
http://www.foodandwine.com/recipes/spaghetti-with-sun-dried-tomato-almond-pesto

I could write a whole book about my favorite pasta recipes... here are a few to start: tagliatelle with cabbage, shrimp, and pecorino, mushroom lasagna, linguine bolognese, tuna noodle casserole, linguine with clams, carrot and butternut squash lasagna, linguine carbonara, spaghetti and meatballs, linguine with bacon, peas and mint, and pappardelle with duck ragu.

Spaghetti with parmesan cream -- sweat shallots, add cream, stock, lemon zest and basil, simmer and then finish with lots of parmesan. Something special (but simple) for Sunday lunches : )

Vermicelli with asparagus and shrimp in a bleu cheese sauce.