This healthy summer pasta is made with fresh roasted squash and zucchini that swim in an herby tomato sauce and are enveloped with rigatoni pasta for the ultimate in healthy comfort foods.
This healthy summer pasta is made with just 10 ingredients and starts with fresh summer veggies.
Ingredients are as follows:
- large jar of fire roasted crushed tomatoes
- 1 onion
- ½ of an eggplant (See below for tips on picking the perfect eggplant!)
- 1 zucchini
- 1 yellow summer squash
- 1 cup baby tomatoes
- plenty of fresh basil
- rigatoni pasta (any pasta would work, but I think the size and shape of rigatoni works great here to soak up all the sauce)
- olive oil
- dried Italian herbs
- salt + pepper
- optional extra: parmesan cheese to sprinkle on top.
This recipe is designed to be made in under 30 minutes so its great when you're having too much fun outside to spend a long time in the kitchen but still want a hearty, healthy, home cooked meal.
I am seriously loving this healthy summer pasta and really can't get enough! And the addition of fresh shaved parmesan on top really just takes it to the next level.
While the zucchini and squash is roasting, start the eggplant and onion saute. You'll want to cook the onion until caramelized and the eggplant down until it's somewhat caramelized.
TIPS FOR FINDING THE PERFECT EGGPLANT:
Choose an eggplant that has a shallow, round dip at the bottom of the eggplant. This means that it is a "male" eggplant and thus will have less seeds.
Less seeds = less bitterness
The eggplants that have a deeper depression on the bottom that are more of a long rectangular shape will usually have more seeds and be more bitter. If this is the only variety you can find, then do the following to make sure yo don't end up with a bitter tasting dish.
How to Sweat a Seedy Eggplant:
Slice eggplant into rounds about ¼ inch thick. Salt generously and let sit for 10 - 15 minutes. Rinse and blot with a paper towel. Now use as needed.
After the onions and eggplant cook down, add in the fresh baby tomatoes and the canned crushed tomatoes.
Be sure to add plenty of dried italian herbs. An easy way is to get a nItalian herb mix from the spice section of your grocery store. I would add about 2 - 3 tablespoons of this.
Alternatively you can use varying amounts of Rosemary, Oregano, and Thyme.
This sauce is so mouth watering. You can totally taste it through the screen. IT'S THAT GOOD!!
Healthy Summer Pasta
Description
The healthy summer pasta of your dreams. Loaded with fresh roasted summer veggies that are swimming in an herby tomato sauce and sprinkled with rigatoni pasta to make it the ultimate in healthy comfort foods.
Ingredients
- ½ eggplant
- 1 onion
- 1 zucchini
- 1 yellow summer squash
- 1 bag of rigatoni pasta
- 1 large can of fire roasted crushed tomatoes
- small container of baby tomatoes
- 1 cup packed fresh basil
- 2 - 3 tablespoons dried Italian herbs
- salt and pepper to taste
- olive oil
Instructions
- Preheat oven to 400F.
- Slice zucchini and squash into rounds and arrange on a baking sheet. Place in oven and bake for about 20 minutes or until they have cooked down to about ⅔ of their original size.
- While the squash is in the oven, make the pasta according to package instructions. Reserve 1 cup of the cooking liquid to add to the sauce.
- To a large saucepan, heat about 2 tablespoons of olive oil on medium/high and add sliced onions and diced eggplant. Cook, turning with a wooden spoon several times until onions have caramelized and eggplant has softened.
- Add the reserved cup of pasta water, fresh baby tomatoes, canned crushed tomatoes, and dried herbs.
- Add salt and pepper to taste (I used about 1 ½ teaspoons salt and ½ teaspoon pepper)
- When squash and zucchini have finished roasting, add immediately to saucepan and mix to incorporate.
- Tear fresh basil into large pieces and add to pan.
- Place in bowl and top with fresh parmesan if desired.
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