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Top view of Garden Pasta with zucchini, squash, eggplant, cherry tomatoes and fresh herbs
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Easy Garden Pasta

This ratatouille-inspired incredibly easy Garden Pasta recipe is a quick, healthy, and utterly delicious meatless meal packed with in-season vegetables like zucchini, squash, eggplant and tomatoes, along with fresh herbs, that's ready in minutes!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 8 servings
Calories: 346kcal
Author: Stephanie Wilson

Ingredients

  • 1 pound dried pasta like angel hair or other long pasta
  • 3 tablespoons olive oil
  • 1 zucchini quartered and sliced
  • 1 Eggplant I prefer a Japanese eggplant, quartered and sliced
  • 1 yellow squash quartered and sliced
  • 3 cups cherry tomatoes halved
  • 4 cloves garlic minced or pressed
  • ½ teaspoon crushed red pepper flakes
  • 1 ½ cups Parmesan cheese
  • 1 cup fresh basil leves
  • salt and freshly cracker pepper to taste

Instructions

  • Bring a large pot of salted water to boil and cook the pasta according to the package instructions. Drain and set aside. Meanwhile, chop the vegetables.
    Top view of chopped vegetables
  • Heat 3 tablespoons of olive oil in a large skillet. Add zucchini, eggplant, and yellow squash. Cook, stirring frequently, until the vegetables are soft. Add the garlic, cherry tomatoes, and red pepper flakes and cook for 1 minute more.
    Top view of vegetables sautéing in a large skillet
  • Stir in the pasta and fresh basil leaves to the skillet, season with salt and pepper and toss to coat. Add additional olive oil if needed. Transfer to a large serving bowl and mix in the parmesan cheese. Serve in pasta bowls with extra cheese for each serving.
    Top view of Garden Pasta with zucchini, squash, eggplant, cherry tomatoes and fresh herbs

Notes

Easy Garden Pasta Tips

  • Cook the pasta to al-dente. Angel hair pasta cooks very quickly, so be sure to watch!
  • Garden tomatoes can be substituted for cherry tomatoes; use whichever is freshest. I have an abundance of cherry tomatoes in the garden at present!
  • Chop vegetables in a similar size
  • Use your favorite herbs: I love the flavor of basil in this dish and its rich nutrients but experiment with herbs like oregano, thyme, or parsley.

Nutrition

Calories: 346kcal | Carbohydrates: 49g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 13mg | Sodium: 317mg | Potassium: 471mg | Fiber: 2g | Sugar: 4g | Vitamin A: 720IU | Vitamin C: 23mg | Calcium: 269mg | Iron: 3mg