Recipe: Roasted {Summer} Vegetable Pasta

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If you are looking for ways to cook summer squash and eggplant then I have a recipe for you. I recently shared that I used to think I didn’t like eggplant (can’t even remember why I had that in my head), but I decided to give it another chance last year and have slowly started to change my mind. I’ve even caught myself ordering it at a restaurant and craving it in dishes at home – what a turn around! This recipe below is inspired by one of our favorite restaurant meals in France and actually included a pork chop as well (pictured below). And it wasn’t at an uppity, expensive restaurant in Paris…just at a little roadside café in the small town of Cluny at the uber reasonable cost of 8 Euros (about 10 bucks).

france restaurant food

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Planning ahead is key when it comes to getting a real food dinner on the table every night. If you like the idea of getting some help in that department then definitely check out our sponsor, eMeals, one of the largest online meal planning services. eMeals is a comprehensive meal planning resource that offers healthy and delicious meal plans for busy people. Endorsed by financial guru Dave Ramsey and highlighted in the Oprah Winfrey blog, the eMeals weekly dinner plans include grocery shopping lists and recipe instructions that are simple and easy to follow. Our personal favorite is their Clean Eating meal plan track where you get 7 complete dinner recipes and a corresponding shopping list for as little as 5 bucks a month.

Now back to that yummy pasta dish :)

roasted vegetable pasta

4.9 from 16 reviews

Recipe: Roasted {Summer} Vegetable Pasta
Serves: 5 – 6
  • ½ lb whole-grain spaghetti noodles, boiled according to package directions, drained and set aside
  • 1 eggplant, about 12 to 13 ounces, cut into 1” dice
  • 2 medium-sized zucchinis (or other summer squash), about 7 to 8 ounces each, cut into 1” dice
  • 2 fresh Roma tomatoes (optional), cut into 1” dice
  • 2 cloves garlic, minced
  • ⅓ cup dry white wine
  • 3 tablespoons olive oil
  • 1½ teaspoon salt (or less if tomato sauce has salt added)
  • 1¼ teaspoon dried thyme
  • Pepper, to taste
  • 1 – 15 oz. can (or jar) plain, unseasoned organic tomato sauce, preferably with “no salt added”
  • ¾ cup freshly grated Parmesan cheese
  • Special equipment needed: 13″ X 9″ oven-proof casserole dish
  1. Preheat oven to 425 degrees F.
  2. In a 13 X 9 casserole dish combine the eggplant, zucchini, tomatoes (if using), and garlic. Sprinkle over top the wine, olive oil and spices. Roast veggies until they are tender and brown, about 40 minutes, stirring once halfway through the cooking time.
  3. Pull the casserole dish out of the oven and stir the noodles and tomato sauce in with the veggies. Top with the Parmesan cheese and stick the casserole dish back in the oven until the cheese is melted, about 5 more minutes. Serve warm and enjoy!



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64 comments to Recipe: Roasted {Summer} Vegetable Pasta

  • Marie L

    I made this the other day and it was excellent. I added a sweet onion when roasting the vegetables and some diced roasted chicken before the final heat through. Trader Joes has an excellent “no salt added” marinara and I used that. Making again this weekend.

  • Rachel F

    I made this tonight and it is delicious! I used vegetable broth instead of wine because I had some I needed to use up. Next time I make this I might add mushrooms.

  • Jeniffer

    I made for dinner tonight and it is absolutely delicious! I only had white zinfandel on hand but it was perfect. My three girls (5,3,and 15 months) devoured it. This will definitely be added to the rotation. Thanks for the recipe!

  • Amy

    I made this for dinner on Saturday night, and it was fabulous! My only change was to use whole wheat orzo. I served it with grilled chicken. My six year old daughter said it had “a really great flavor.” My husband also loved it. We’ll definitely make it again!

  • sandra

    My husband and I both do not like eggplant, but I made this tonight and I have to say it was delicious! I’m so happy to find an eggplant recipe we can both enjoy! It’s a keeper!

  • Poornima

    What can I substitute for the wine in this recipe? I don’t like to add alcohol since my daughter eats it.. Thanks in advance.

  • Leah

    I made this tonight with the help of my 3 year old and i am 37 weeks prego. so easy and delicious. We used chicken broth, orzo and added chicken for extra protein. I omitted the cheese and tomato sauce.

  • Ginger

    I wanted to WARN YOU of a PHISHING BUG on this page!! My firewall blocked it because I’m using my work PC, but if I was at home the spyware would have succeeded in latching on to my personal data!!

    If you click on the in-text hyperlink to eMeals, in the 1st paragraph on the page, you will end up with spyware on your computer system. Please, webmaster, look after this and if you can, find a way to eliminate it. It might be a good idea to check ALL your hyperlinks; personally, now I feel it might be wise to stay away from your website while at my comparatively vulnerable home system. Thanks…

    • Hi Ginger,

      I’m the web developer for 100 Days. I just checked out the eMeals link, and everything appears to be working fine from what I can see. There is no phishing bug on our site. In fact, we scan the site daily by Sucuri Security to ensure the site remains safe for our visitors.

      We do use the Skimlinks plugin to help track affiliate links — so when someone clicks on the eMeals link in the post, it redirects through the Skimlinks server, and then on to the eMeals website.

      Perhaps your work firewall saw the redirects and that triggered a false alarm? If it happens again, can you please send us the exact text of the error/warning message?


      - Andrew

  • Kristy

    I recently discovered spaghetti squash and have started using it rather than whole-grain pastas. Do you think it would work with this recipe? Or should I stick with the whole-grain pasta?

  • Lauren

    The most delicious meal ever. Topped it with a small portion of grilled chicken. Sooo good, and embarrassingly my first time ever eating eggplant that I can remember.

  • Kari

    I made this last week, and it was delicious! I was worried plain tomato sauce would be bland, but it was not! I used the recipe as written with just a couple of changes… I used veggie broth instead of white wine and threw in a little diced onion. It will definitely be on our regular meal rotation! Thank you!

  • Dollie

    I love this recipe, but I have to say don’t use olive oil, substitute a oil that can be cooked at high heat temps. I use grape seed oil. Keep in mind olive oil can be toxic when cooked at high temps.

  • Lisa

    Made this tonight, and LOVED it! My husband was skeptical about whole wheat pasta (one step at a time around here), but agreed to try it. We both give it a 10! We did make a few possibly significant changes. We didn’t have eggplant. We added in some yellow squash, 1/2 and onion, and used 6 garlic cloves instead of 2 (because we love garlic). We also added in some diced pork we had planned to use prior to seeing this recipe. It was DELICIOUS! Thanks for all you do! I love feeding my family “real food”!

  • Terra

    I made this tonight for dinner and it was a complete sucess! We will definitely make this again! We love garlic so I added 4 big cloves. Thank you for the awesome recipes!

  • Tammie

    Unfortunately, pasta is not real food.

  • pril

    DELISH.. Made this last night for dinner night 1 of the 10 day challenge. I used fresh thyme other than that the recipe was perfect and very filling..

  • I made this for dinner tonight and it was FANTASTIC! Thank you! :-)

  • Leya

    This recipe was amazingly delicious and fresh-tasting! Just substituted the wine with rice wine vinegar (b/c I’m preggies and didn’t have white wine). Thank you for this great recipe :)

  • Mary Catherine

    Can I freeze the leftovers? I’d like to freeze it for later, but wondered what the best reheat method might be? It was great by the way, we followed the recipe just as it was.

  • Assistant to 100 Days (Amy)

    Hello. Yes, you can definitely freeze it. I would reheat in the oven. ~Amy

  • Ree

    I added 1/2 the tomato sauce and felt it was a overbearing. The only thing I changed was use organic chicken stock instead fo the wine. We could not eat the leftovers.

  • Traci

    This was wonderful! I made it just as described in the recipe and had enough for dinner the next night as well.

  • Emly

    This recipe is AMAZING! My husband and I couldn’t believe the great flavors despite how super simple it was to make. Love it and can’t wait to make it again next week. Thanks!!

  • Erin

    Made this for lunch today, it was delicious! My hubby loved it too, and my 3 year old gobbled it up! I didn’t have any tomatoes, but I did add mushrooms, yum! Also, used chicken broth instead of wine. Will definitely make again!

  • jory

    What brands of whole wheat pasta do you recommend?

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