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Rustic Summer Vegetable Pasta

Source of Recipe

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Rustic Summer Vegetable Pasta

Taste of Home June/July 2015
7 reviews rate this recipem4.5 of 5 stars.
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:
• 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
• 1/4 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 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.

2 cups equals 315 calories, 8 g fat (2 g saturated fat), 4 mg cholesterol, 373 mg sodium, 50 g carbohydrate, 8 g fiber, 15 g protein.