Rustic Summer Vegetable Pasta Recipe

Name: Rustic Summer Vegetable Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 of 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.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Rustic Summer Vegetable Pasta 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.

Rustic Summer Vegetable Pasta

How did you like this recipe?

Frequently Asked Questions