Try this homemade Pasta with Italian Vegetables recipe the whole family will love. Made with salt, zucchini, eggplant and fresh button mushrooms. Easy s…
This Pasta with Italian Vegetables relies on simple, everyday ingredients such as eggplant, diced, diced green bell pepper, dried oregano, crumbled and sugar. It comes together quickly and makes 4 servings, at about 270 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.
Updated Jun 30, 2026
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1
In a Dutch oven, stir together the tomatoes with liquid, zucchini, eggplant, mushrooms, bell pepper, oregano, sugar, and 1/4 teaspoon salt.
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2
Bring to a boil over high heat.
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3
Reduce the heat and simmer, covered, for 25 minutes, or until the vegetables are tender.
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4
Remove from the heat.
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5
Meanwhile, prepare the pasta using the package directions, omitting the salt and oil.
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6
Drain well in a colander.
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7
Spoon the pasta onto plates.
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8
Stir the remaining 1/4 teaspoon salt into the tomato mixture.
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9
Spoon over the pasta.
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10
Drizzle with the oil.
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11
Omit the pasta and oil.
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12
Reduce the salt to 1/4 teaspoon total.
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13
After the vegetables are cooked and the salt is added, top each portion with 1/4 cup shredded fat-free mozzarella cheese (4 ounces total).
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14
(serves 4, 1 1/2 cups per serving)
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15
Replace the zucchini with one 16-ounce can no-salt- added green beans, drained.
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16
Omit the oil.
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17
Prepare the pasta as directed.
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18
Drain well in a colander.
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19
Pour into a 12 x 8 x 2-inch broiler proof baking dish.
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20
Spoon the cooked vegetable mixture over the pasta, and top with 6 ounces shredded low-fat mozzarella cheese.
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21
In a preheated broiler, broil at least 5 inches from the heat for 2 to 3 minutes, or until the mozzarella is bubbly and beginning to lightly brown.
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22
(serves 4, 1 1/2 cups per serving)
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23
Omit the pasta and increase the oil to 2 tablespoons.
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24
After cooking the vegetables, remove from the heat.
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25
Stir in the oil and 1/4 teaspoon salt.
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26
(serves 12, 1/2 cup per serving)
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27
(Per Serving)
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28
Calories: 266
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29
Total Fat: 5.0g
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30
Saturated: 0.5g
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31
Trans: 0.0g
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32
Polyunsaturated: 1.5g
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33
Monounsaturated: 2.5g
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34
Cholesterol: 0mg
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35
Sodium: 407mg
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36
Carbohydrates: 49g
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37
Fiber: 10g
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38
Sugars: 13g
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39
Protein: 12g
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40
Dietary Exchanges
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41
2 Starch
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42
3 Vegetable
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43
1/2 Fat
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44
(Per Serving)
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45
Calories: 134
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46
Total Fat: 0.5g
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47
Saturated: 0.0g
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48
Trans: 0.0g
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49
Polyunsaturated: 0.0g
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50
Monounsaturated: 0.0g
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51
Cholesterol: 5mg
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52
Sodium: 448mg
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53
Carbohydrates: 21g
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54
Fiber: 8g
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55
Sugars: 12g
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56
Protein: 14g
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57
Dietary Exchanges
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58
4 Vegetable
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59
1 1/2 Very Lean Meat
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60
(Per Serving)
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61
Calories: 218
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62
Total Fat: 3.5g
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63
Saturated: 1.0g
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64
Trans: 0.0g
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65
Polyunsaturated: 0.5g
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66
Monounsaturated: 0.5g
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67
Cholesterol: 10mg
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68
Sodium: 468mg
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69
Carbohydrates: 35g
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70
Fiber: 8g
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71
Sugars: 9g
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72
Protein: 15g
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73
Dietary Exchanges
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74
1 1/2 Starch
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75
3 Vegetable
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76
1/2 Fat
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77
(Per Serving)
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78
Calories: 51
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79
Total Fat: 2.5g
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80
Saturated: 0.5g
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81
Trans: 0.0g
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82
Polyunsaturated: 0.5g
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83
Monounsaturated: 1.5g
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84
Cholesterol: 0mg
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85
Sodium: 128mg
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86
Carbohydrates: 7g
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87
Fiber: 2g
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88
Sugars: 4g
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89
Protein: 2g
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90
Dietary Exchanges
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91
1 Vegetable
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92
1/2 Fat
* Per serving · 4 servings · Values may vary.
Tips for the best results
- Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
- Taste as you go and adjust the seasoning before serving.
- Avoid overcrowding the pan — cook in batches if needed for the best texture.
- Let the dish rest for a few minutes before serving so the flavors settle.
- Store leftovers in an airtight container in the fridge and enjoy within a few days.
Variations & substitutions
- Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 14.5-ounce cans no-salt-added diced tomatoes, undrained, 8 ounces zucchini, cut into 1/8-inch slices, 8 ounces eggplant, diced, 8 ounces presliced fresh button mushrooms, and more.
Yes, Pasta with Italian Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.