Summer Vegetable Pappardelle
This Summer Vegetable Pappardelle combines fresh vegetables, tomatoes, herbs, and silky pasta for an easy, flavorful dinner everyone will love.
Servings 4
Calories 686
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
Video
Notes
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.Nutrition
Calories: 686 | Carbohydrates: 110g | Protein: 23g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 803mg | Potassium: 1700mg | Fiber: 12g | Sugar: 19g | Vitamin A: 2150IU | Vitamin C: 64mg | Calcium: 131mg | Iron: 6mg