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Weeknight Pasta with Zucchini, Eggplant, and Peppers
Weeknight Pasta with Zucchini, Eggplant, and Peppers
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Vibrant pasta primavera with seasonal veggies in zesty marinara.
Ingredients:
  • 1/2 pound fusilli pasta
  • 2 tablespoons extra virgin olive oil
  • 1 carrot, peeled and cut into 2x1/2-inch strips
  • 1/2 red onion, sliced into 1/4-inch slices
  • 1 medium zucchini, quartered lengthwise, then sliced into 1/4-inch thick slices
  • 1/2 small eggplant, sliced into 1/4-inch by 1-inch slices
  • 1/2 bell pepper, any color, cut into thin strips
  • Kosher salt
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 cup of tomato sauce (or prepared spaghetti or marinara sauce)
  • 1 teaspoon Italian seasoning (dried thyme, oregano, basil)
  • 1/8 teaspoon freshly ground black pepper
  • 1 pint of cherry tomatoes, halved
  • 6 basil leaves, thinly sliced
  • Grated Parmesan optional (omit for vegan version)
Instructions:
  • Cook the pasta in boiling salted water: Bring a large pot of water to a vigorous boil with 1 tablespoon of salt for every 2 quarts of water. Add the pasta and cook uncovered for about 10 minutes, following the timing on the package. Proceed with preparing the vegetables while the pasta cooks to have them ready simultaneously.
  • In a large skillet over medium-high heat, sauté carrots and onions in 2 tablespoons of olive oil until onions slightly soften, about 5 minutes.
  • Combine zucchini, eggplant, bell pepper, and garlic: Toss the zucchini, eggplant, and bell pepper into the pan with the onions and carrots. Saute over medium-high to high heat for 3 to 4 minutes until vegetables are slightly tender. Sprinkle with a pinch of salt while cooking. Add garlic and cook for 30 seconds. Turn off the heat and let it sit on the burner.
  • Combine 1/2 cup of thinned tomato sauce with 1/2 cup of pasta water in a small bowl. Pour the sauce over the vegetables, then mix in Italian seasoning, pepper, and salt to taste. Adjust seasoning if using pre-seasoned sauce.
  • Combine al dente pasta with cherry tomatoes, basil, Parmesan: Drain the cooked pasta and transfer it to the skillet with the vegetables. Adjust seasoning as needed and stir in cherry tomatoes and sliced basil. Sprinkle with fresh Parmesan before serving.

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