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Rustic Summer Vegetable Pasta

Total Time

Prep: 15 min. Cook: 30 min.

Makes

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
Rustic Summer Vegetable Pasta Recipe photo by Taste of Home

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

  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 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.

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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