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Rustic Summer Vegetable Pasta

Name: Rustic Summer Vegetable Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings.
Cuisine: Europe, Italian
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

11 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 30 min.

Makes

8 servings

Updated: Oct. 23, 2022

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

Rustic Summer Vegetable Pasta Recipe photo by Taste of Home

Next Recipe

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 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.

Rustic Summer Vegetable Pasta

Ingredients

Directions

Nutrition Facts

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