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Rustic Summer Vegetable Pasta

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
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    8 servings


  • 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


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

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Average Rating:
  • Maria
    May 15, 2020

    No comment left

  • dglong
    Mar 18, 2019

    Made this as written and we both loved it. Great recipe for a meatless meal.

  • DLElf
    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.

  • chris_giles18
    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 :-)

  • Janadele
    Aug 31, 2015

    Enjoyed a good dish for vegetarians.

  • JanaTheTeacher
    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!).

  • curlylis85
    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."

  • toolbarsco
    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.

  • Remenec
    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.

  • Shelly Stoker
    May 22, 2015

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