Rustic Summer Vegetable Pasta Recipe

4.5 8 8
Rustic Summer Vegetable Pasta Recipe
Rustic Summer Vegetable Pasta Recipe photo by Taste of Home
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Rustic Summer Vegetable Pasta Recipe

Read Reviews
4.5 8 8
Publisher Photo
My veggie pasta proves you can’t have too much of a good thing. Feel free to change it up with whatever fresh veggies are in the garden or farmers market. —Bryn Namavari, Chicago, Illinois
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 medium zucchini, cut into 3/4-inch pieces
  • 1 medium yellow summer squash, cut into 3/4-inch pieces
  • 1 medium onion, chopped
  • 1 medium eggplant, peeled and cut into 3/4-inch pieces
  • 2 cups sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 3/4 teaspoon crushed red pepper flakes
  • 1 can (28 ounces) crushed tomatoes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 1 tablespoon minced fresh parsley
  • 3 tablespoons minced fresh basil or 1 tablespoon dried basil, divided
  • 1 package (14-1/2 ounces) uncooked multigrain spaghetti
  • 1/2 cup shredded Parmesan cheese

Directions

In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan.
In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper. Stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.
Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil. Yield: 8 servings.
Originally published as Rustic Summer Vegetable Pasta in Taste of Home June/July 2015

Nutritional Facts

2 cups: 315 calories, 8g fat (2g saturated fat), 4mg cholesterol, 445mg sodium, 50g carbohydrate (9g sugars, 8g fiber), 15g protein.

  • 3 tablespoons olive oil, divided
  • 1 medium zucchini, cut into 3/4-inch pieces
  • 1 medium yellow summer squash, cut into 3/4-inch pieces
  • 1 medium onion, chopped
  • 1 medium eggplant, peeled and cut into 3/4-inch pieces
  • 2 cups sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 3/4 teaspoon crushed red pepper flakes
  • 1 can (28 ounces) crushed tomatoes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 1 tablespoon minced fresh parsley
  • 3 tablespoons minced fresh basil or 1 tablespoon dried basil, divided
  • 1 package (14-1/2 ounces) uncooked multigrain spaghetti
  • 1/2 cup shredded Parmesan cheese
  1. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan.
  2. In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper. Stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.
  3. Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil. Yield: 8 servings.
Originally published as Rustic Summer Vegetable Pasta in Taste of Home June/July 2015

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Reviews forRustic Summer Vegetable Pasta

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DLElf User ID: 8853309 250171
Reviewed Jul. 6, 2016

"Love this recipe! We had almost all the ingredients in our garden, and this is such a delicious way to make them disappear. My nearest and dearest asked for bell peppers. Peppers with eggplant? It worked. It's also a very good recipe for the slow cooker."

MY REVIEW
chris_giles18 User ID: 2108383 235410
Reviewed Oct. 22, 2015

"This was my first time ever cooking with eggplant, and I enjoyed it although my husband didn't much care for it and picked out his eggplant pieces. More leftovers for me :-)"

MY REVIEW
Janadele User ID: 7087902 232083
Reviewed Aug. 31, 2015

"Enjoyed a good dish for vegetarians."

MY REVIEW
JanaTheTeacher User ID: 5321418 229916
Reviewed Jul. 21, 2015

"It was delicious & healthy; lots of vegetables! As the sauce simmered, I added some water to it, as it seemed a bit thick (I had LOTS of vegetables!)."

MY REVIEW
curlylis85 User ID: 3166950 229420
Reviewed Jul. 12, 2015

"I thought that the fresh herbs gave this a nice flavor, and it was nice to have a wide variety of vegetables for a light summer meal. I did substitute the eggplant for one more zucchini in the first step since my husband hates zucchini. I added the zucchini and summer squash to the dish at the end as part of the "vegetable mixture.""

MY REVIEW
toolbarsco User ID: 6725667 227487
Reviewed Jun. 5, 2015

"This recipe was pretty good. I liked all the veggies but added slices of sausage for the carnivores in my family. The only thing I would change would be to reduce the red pepper flakes to 1/4 or 1/2 tsp. We all felt the heat overwhelmed the nice flavors of the veggies."

MY REVIEW
Remenec User ID: 6059530 227267
Reviewed Jun. 1, 2015

"This recipe make me anxious for summer! The fresh herbs, garden veggies and tomato sauce was fantastic! I added some garlic salt to season the vegetables a little more."

MY REVIEW
Shelly Stoker User ID: 584052 226750
Reviewed May. 22, 2015

"When do you add the zucchini and yellow summer squash back in?"

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