TMB studio
Rustic Summer Vegetable Pasta
TOTAL TIME: Prep: 15 min. Cook: 30 min.
YIELD: 8 servings.
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
Ingredients
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3 tablespoons olive oil, divided
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1 medium zucchini, cut into 3/4-inch pieces
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1 medium yellow summer squash, cut into 3/4-inch pieces
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1 medium onion, chopped
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1 medium eggplant, peeled and cut into 3/4-inch pieces
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2 cups sliced fresh mushrooms
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2 garlic cloves, minced
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3/4 teaspoon crushed red pepper flakes
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1 can (28 ounces) crushed tomatoes
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
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1 tablespoon minced fresh parsley
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3 tablespoons minced fresh basil or 1 tablespoon dried basil, divided
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1 package (14-1/2 ounces) uncooked multigrain spaghetti
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1/2 cup shredded Parmesan cheese
Directions
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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.
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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 the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.
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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.
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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