Healthy Summer Pasta

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 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.

Ingredients

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• 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

1. Preheat oven to 400F.

2. 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.

3. 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. 

4. 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.

5. Add the reserved cup of pasta water, fresh baby tomatoes, canned crushed tomatoes, and dried herbs. 

6. Add salt and pepper to taste (I used about 1 ½ teaspoons salt and ½ teaspoon pepper)

7. When squash and zucchini have finished roasting, add immediately to saucepan and mix to incorporate.

8. Tear fresh basil into large pieces and add to pan.

9. Place in bowl and top with fresh parmesan if desired.