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–+ servings
Roasted Eggplant and Zucchini Pasta

Deliciously Easy Roasted Eggplant and Zucchini Pasta

This Roasted Eggplant and Zucchini Pasta celebrates vibrant flavors and is perfect for a quick, vegan-friendly meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 plates
Course: Lunch
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Dry Pasta Any shape works, whole grain or gluten-free is recommended.
  • 16 oz Plain Tomato Sauce Choose a brand that's free from added sugars.
For the Roasted Vegetables
  • 1 medium Eggplant Provides a meaty texture; roast without salting.
  • 2 medium Zucchini Adds sweetness; perfect for summer.
  • 1.5 tablespoons Olive Oil Essential for roasting; enhances flavor.
  • 0.5 teaspoons Salt Use sea salt for a refined flavor.
  • to taste Pepper Fresh cracked black pepper adds depth.
For the Sauce
  • 1 medium Onion Yellow or white varieties work well.
  • 2 cloves Garlic Fresh garlic adds aroma; use powder in a pinch.
  • 2 cups Roma or Plum Tomatoes Ideal for sauces due to low moisture.
For the Garnish
  • 1 tablespoon Fresh Herbs Basil, parsley, or oregano are great choices.

Equipment

  • Oven
  • baking pan
  • Parchment Paper
  • Large Bowl
  • Skillet
  • Pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking pan lined with parchment paper.
  2. Chop the eggplant and zucchini into bite-sized chunks. Toss with olive oil, salt, and pepper, then spread on the baking pan and roast for 20-30 minutes.
  3. While the vegetables roast, heat olive oil in a skillet and sauté diced onion until translucent. Add minced garlic and cook for 30 seconds.
  4. Add chopped tomatoes to the skillet and cook for 5-10 minutes. Incorporate the plain tomato sauce, salt, and pepper.
  5. In a separate pot, bring salted water to a boil and cook the dry pasta according to package instructions.
  6. Once the eggplant and zucchini are tender and slightly browned, add them to the skillet with the sauce and stir gently.
  7. Return the drained pasta to the pot. Pour half of the vegetable-tomato sauce over it and mix thoroughly.
  8. Serve the pasta with the remaining sauce and garnish with fresh herbs.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 60gProtein: 10gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 500mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in portions for up to 2 months.

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