Rustic Summer Vegetable Pasta
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 ⓘ
Instructions
- 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 of 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 & Diet Analysis (per serving)
699
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).