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This Summer Vegetable Pappardelle combines fresh vegetables, tomatoes, herbs, and silky pasta for an easy, flavorful dinner everyone will love.
Know Before You Scroll
What You’ll Need
eggplant, zucchini, yellow squash, red onion, garlic, olive oil, oregano, red pepper flakes, crushed tomatoes, cherry tomatoes, roasted red peppers, pappardelle, fresh basil, fresh parsley, lemon juice, Parmesan
Flavor Profile
Silky summer pasta loaded with sweet cooked vegetables, tomatoes, roasted red peppers, fresh herbs, and a bright squeeze of lemon.
Difficulty Level
Easy
Equipment Needed
Large skillet, large pot, large bowl, colander, chef’s knife
Top Tip
Let the eggplant cook until it’s very soft—it creates the creamy texture without adding cream.
Time-Saving Tips
Cut the vegetables ahead, measure the seasonings before cooking, and have the pasta water ready so you can toss everything together while the sauce is hot.
Ingredient Swaps
Use fettuccine, tagliatelle, rigatoni, or penne instead of pappardelle, and swap in bell peppers, mushrooms, asparagus, corn, or spinach based on what is in season.
Why I Love This Recipe
This is exactly the kind of pasta I crave in the middle of summer. Instead of hiding the vegetables under a heavy sauce, they cook down until they’re sweet, silky, and packed with flavor before being tossed with pappardelle and just enough pasta water to create a light, glossy sauce. The combination of roasted red peppers, fresh herbs, tomatoes, and a squeeze of lemon keeps everything bright and fresh. It’s hearty enough to satisfy, but still feels light enough for warm evenings.
Ingredient Notes
The Vegetables
Best Choice
Choose a firm eggplant with smooth, shiny skin. It softens into the sauce and gives it a rich, silky texture.
Substitutions
Japanese eggplant also works well and cooks a little faster.
Zucchini & Yellow Squash
Best Choice
Produce department year-round, with peak quality in summer.
Substitutions
The Pasta
Best Choice
Use all zucchini or all yellow squash if that’s what you have.
Substitutions
Fresh produce or farmers markets throughout summer.
Where to Find
Fresh or dried egg pappardelle both work beautifully because the wide noodles hold the vegetable sauce.
Fresh Herbs
Best Choice
Fettuccine, tagliatelle, or rigatoni are excellent alternatives.
Substitutions
Pasta aisle or refrigerated pasta section.
Where to Find
Fresh herbs add brightness and should be stirred in at the end for maximum flavor.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Cook the Vegetables
Combine the eggplant, zucchini, yellow squash, onion, and garlic. Cook until the vegetables release their moisture and the eggplant begins to soften.
2
Build the Sauce
Add the oregano and red pepper flakes, then continue cooking until the vegetables become tender and the eggplant nearly melts into the mixture. Stir in the tomatoes and roasted peppers until slightly thickened.
3
Cook the Pasta
Boil the pappardelle until al dente, remembering to reserve plenty of pasta water before draining.
4
Bring Everything Together
Toss the pasta with the vegetable sauce, fresh herbs, and enough reserved pasta water to create a silky coating that clings to every noodle.
5
Finish and Serve
Season with salt, pepper, and fresh lemon juice. Top with the remaining herbs and plenty of grated Parmesan before serving.
More Veggies
Recipe
Summer Vegetable Pappardelle
Ingredients
- 1 pound eggplant (cut into ½-inch pieces)
- 1 medium zucchini (quartered lengthwise and cut into ½-inch pieces)
- 1 medium yellow squash (quartered lengthwise and cut into ½-inch pieces)
- 1 medium red onion (chopped)
- 4 cloves garlic (minced)
- ¼ cup extra-virgin olive oil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 1 cup canned crushed tomatoes
- ½ pint cherry tomatoes (halved)
- ½ cup chopped roasted red peppers
- 1 pound pappardelle
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh parsley
- Fresh lemon juice (to taste)
- Kosher salt and black pepper (to taste)
- Grated Parmesan cheese (for serving)
Instructions
- Combine the eggplant, zucchini, yellow squash, red onion, and garlic in a large bowl.
- Heat the olive oil in a large skillet over medium-high heat. Add the vegetable mixture (the skillet will be quite full), cover, and cook, stirring occasionally, until the eggplant releases its moisture and begins to soften, about 14 to 16 minutes.
- Uncover and stir in the oregano and red pepper flakes. Continue cooking, stirring often, until the eggplant is mostly broken down and the vegetables are tender, about 10 minutes more.
- Stir in the crushed tomatoes, cherry tomatoes, and roasted red peppers. Cook for 3 to 5 minutes, until the tomatoes begin to soften and the sauce thickens slightly.
- Meanwhile, bring a large pot of generously salted water to a boil. Cook the pappardelle according to package directions until al dente. Reserve 1½ cups of the pasta cooking water before draining.
- Return the pasta to the pot. Add the vegetable mixture, half of the basil, half of the parsley, and ¾ cup of the reserved pasta water. Toss until the pasta is evenly coated and a light sauce forms.
- Add additional pasta water, a little at a time, as needed until the sauce is silky and clings to the noodles.
- Taste and season with kosher salt, black pepper, and fresh lemon juice as needed.
- Transfer to a serving platter or large serving bowl. Sprinkle with the remaining basil and parsley and serve with grated Parmesan cheese
Tips
Erren’s Top Tips
- Cut all of the vegetables into similar-sized pieces so they cook evenly.
- Let the eggplant cook until it’s very soft—it creates the creamy texture without adding cream.
- Always reserve more pasta water than you think you’ll need.
- Add the lemon juice at the very end to keep the flavors bright.
- Finish with freshly grated Parmesan for the best flavor and texture.
Variations & Add-Ins
- Add grilled chicken or Italian sausage for extra protein.
- Stir in fresh spinach during the final minute of cooking.
- Add mushrooms with the onions for an earthier flavor.
- Finish with burrata or fresh mozzarella for an extra-indulgent dinner.
- Toss in toasted pine nuts for added crunch.
Storage & Freezing
Store leftovers in an airtight container for up to 4 days. To reheat warm gently in a skillet with a splash of water or broth to loosen the sauce. The vegetable sauce freezes well for up to 3 months. Cook fresh pasta when ready to serve for the best texture.
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FAQs
Can I make this ahead?
Yes. The vegetable sauce can be made up to three days in advance and refrigerated. Cook the pasta just before serving.
Why reserve pasta water?
The starch in the cooking water helps emulsify the sauce, creating a silky coating that clings to the noodles.
Can I use other vegetables?
Absolutely. Bell peppers, mushrooms, asparagus, corn, or spinach all work well depending on what’s in season.
Do I have to use pappardelle?
No. Fettuccine, tagliatelle, rigatoni, or even penne all pair nicely with the vegetable sauce.
Can I make this vegan?
Yes. Simply omit the Parmesan or replace it with your favorite dairy-free alternative.
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