Penne with Eggplant Zucchini and Yellow Squash

Delight in the vibrant flavors of Italy with Penne with Eggplant, Zucchini, and Yellow Squash—a wholesome, vegetable-packed pasta dish that’s as comforting as it is nutritious. This recipe combines tender penne pasta with a medley of sautéed summer vegetables, including eggplant, zucchini, and yellow squash, all simmered in a robust garlic-infused tomato sauce. Accented with dried basil, oregano, and a hint of red pepper flakes, the sauce achieves a perfect balance of savory and aromatic. Fresh basil leaves provide a burst of freshness, while optional grated Parmesan adds a touch of indulgence. With just 15 minutes of prep and 30 minutes of cooking, this versatile dish is ideal for weeknight dinners or casual gatherings. Serve it hot and pair with crusty bread or a crisp green salad for a complete meal. Keywords: penne pasta recipe, eggplant pasta, zucchini squash recipe, vegetable pasta dish, Italian dinner ideas.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 ounces Penne pasta
• 1 medium Eggplant
• 1 medium Zucchini
• 1 medium Yellow squash
• 3 tablespoons Olive oil
• 3 large Garlic cloves
• 28 ounces Crushed tomatoes
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 0.5 teaspoons Red pepper flakes
• 1.5 teaspoons Salt
• 0.5 teaspoons Ground black pepper
• 0.25 cups Fresh basil leaves
• 0.25 cups Parmesan cheese (optional)
• 4 quarts Water

Directions

Step 1

Fill a large pot with 4 quarts of water and 1 teaspoon of salt. Bring to a boil over high heat for the pasta.

Step 2

While the water heats, dice the eggplant, zucchini, and yellow squash into roughly 1/2-inch cubes and set them aside.

Step 3

Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Add the eggplant and cook for 5-7 minutes, stirring occasionally, until it begins to soften, then remove from the pan and set aside.

Step 4

Add the remaining 1 tablespoon of olive oil to the same pan. Add the minced garlic and cook for 30 seconds, stirring frequently, until fragrant.

Step 5

Stir in the zucchini and yellow squash. Cook for 5 minutes, or until they start to soften.

Step 6

Add the cooked eggplant back into the pan, followed by the crushed tomatoes, dried basil, oregano, red pepper flakes, 1/2 teaspoon of salt, and black pepper. Stir well and let the mixture simmer over low heat for 10 minutes.

Step 7

Once the water in the pot is boiling, add the penne pasta and cook according to the package instructions until al dente (about 10-12 minutes). Drain the pasta and set aside.

Step 8

Taste the vegetable sauce and adjust the seasoning if needed. Stir in the fresh basil leaves and remove the sauce from heat.

Step 9

Combine the cooked penne with the sauce and toss to coat evenly. Serve hot with grated Parmesan cheese on top, if desired.

Nutrition Facts

Serving size	(5909.7g)

Amount per serving	% Daily Value*
Calories	2262.4

Total Fat 67.0g	0%
Saturated Fat 16.7g	0%
Polyunsaturated Fat 4.7g
Cholesterol 53.4mg	0%
Sodium 7007.4mg	0%
Total Carbohydrate 347.1g	0%
Dietary Fiber 42.2g	0%
Total Sugars 59.9g
Protein 81.1g	0%

Vitamin D 12.8IU	0%
Calcium 1257.7mg	0%
Iron 21.8mg	0%
Potassium 4524.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.0%

Protein: 14.0%

Carbs: 60.0%