Marinara this.

Zucchini, eggplant, and portobellas are naturals, cut and roasted like a steak or in large chunks. I love zucchini meatball "sandwiches". DD mixes pasta with veggie strips. Use a peeler on carrots, zucchini, and squash to make a colorful pile of strips and put in the collandar before you drain the spaghetti (or dip briefly in boiling water).

If you aren't totally adverse to carbs whole grain pasta is great, and you can mix it half and half with regular for any picky eaters.

ETA: Cauliflower steaks and mashed cauli would be good too. Off to the store for cauliflower.