Solange's Zucchini and Eggplant Pasta

Discover the vibrant flavors of Solange's Zucchini and Eggplant Pasta, a comforting Mediterranean-inspired dish that elevates weeknight dining. This recipe pairs tender spaghetti or linguine with sautéed zucchini, caramelized eggplant, and a luscious tomato-basil sauce infused with garlic and oregano. The secret lies in gently pressing juicy cherry tomatoes to create a rich, rustic base that perfectly coats the pasta. Ideal for vegetarians and easily customizable, this 40-minute pasta dish bursts with wholesome ingredients and fresh herbs. Finish it with a sprinkle of Parmesan cheese for an irresistible touch, and watch this quick, nutritious meal become a household favorite. Perfect for four servings of plant-forward deliciousness!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Spaghetti or linguine
• 2 medium Zucchini
• 1 medium Eggplant
• 4 tablespoons Olive oil
• 3 large Garlic cloves
• 250 grams Cherry tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Dried oregano
• 10 grams Fresh basil leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 50 grams Parmesan cheese (optional)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Step 2

While the pasta cooks, prepare the vegetables. Slice the zucchini and eggplant into thin rounds, then cut the rounds into half-moons for the zucchini and small cubes for the eggplant.

Step 3

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the eggplant and a pinch of salt and sauté for 5-7 minutes, stirring occasionally, until softened and lightly browned. Remove the eggplant from the pan and set aside.

Step 4

Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the zucchini for 3-4 minutes until slightly softened. Remove and set aside with the eggplant.

Step 5

Lower the heat to medium-low and add the minced garlic to the skillet. Cook for 1 minute, stirring frequently to prevent burning.

Step 6

Add the cherry tomatoes to the skillet and cook for 5 minutes, gently pressing them with the back of a spoon to release their juices. Stir in the tomato paste and dried oregano.

Step 7

Return the sautéed eggplant and zucchini to the skillet. Mix everything well, then season with salt and black pepper to taste. Simmer for an additional 2-3 minutes.

Step 8

Add the cooked pasta to the skillet along with the reserved pasta cooking water. Toss everything together to evenly coat the pasta in the sauce, allowing it to heat through for 1-2 minutes.

Step 9

Remove the skillet from heat and stir in fresh basil leaves. Serve the pasta immediately, topped with freshly grated Parmesan cheese if desired.

Nutrition Facts

Serving size	(1274.9g)

Amount per serving	% Daily Value*
Calories	1069.6

Total Fat 71.3g	0%
Saturated Fat 17.3g	0%
Polyunsaturated Fat 6.0g
Cholesterol 44.6mg	0%
Sodium 7405.3mg	0%
Total Carbohydrate 83.4g	0%
Dietary Fiber 23.7g	0%
Total Sugars 55.1g
Protein 32.0g	0%

Vitamin D 10.7IU	0%
Calcium 809.5mg	0%
Iron 6.2mg	0%
Potassium 3086.8mg	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: 58.2%

Protein: 11.6%

Carbs: 30.2%