100 Days of Real Food

menu icon
go to homepage
  • About
    • Welcome
    • Original 100 Day Pledge
    • 100 Day Budget Pledge
    • FAQs
  • My Cookbooks
  • Resources
    • Our Shop
    • Meal Ideas & Resources
    • Mini-Pledge Progam
    • School Lunch Packing Chart
    • Favorite Amazon Buys
  • Blog
    • What Is Real Food?
    • How to Start
      • Real Food Tips
      • Eating Out and Travel
      • Food Shopping
      • How to Cook
      • Kitchen and Home
    • School Lunches
    • Snacks
    • Kids
      • Picky Eaters
      • Fun Stuff
  • Meal Plans
    • Real Food Meal Plans
    • School Lunch Plans
    • Free Weekly Dinner Plans
subscribe
search icon
Homepage link
  • About
    • Welcome
    • Original 100 Day Pledge
    • 100 Day Budget Pledge
    • FAQs
  • My Cookbooks
  • Resources
    • Our Shop
    • Meal Ideas & Resources
    • Mini-Pledge Progam
    • School Lunch Packing Chart
    • Favorite Amazon Buys
  • Blog
    • What Is Real Food?
    • How to Start
      • Real Food Tips
      • Eating Out and Travel
      • Food Shopping
      • How to Cook
      • Kitchen and Home
    • School Lunches
    • Snacks
    • Kids
      • Picky Eaters
      • Fun Stuff
  • Meal Plans
    • Real Food Meal Plans
    • School Lunch Plans
    • Free Weekly Dinner Plans
×
Home » Recipes

Roasted Summer Vegetable Pasta

france restaurant food

Want to Save this Recipe?

Enter your email below & we'll send it straight to your inbox. Plus you'll get great new recipes from us every week!

Save Recipe

Have you made baked pasta with roasted vegetables before? If you haven't, you just have to try this amazing recipe inspired by a dish we loved in France. It's perfect for an easy summer meal! Check out all of these Green Vegetables.

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 above). 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).

roasted vegetable pasta with eggplant and zucchini

Vegetables for Summer Pasta Bake

Eggplant, zucchini, and Roma tomatoes are all in season during the summer making them perfect choices for a seasonal pasta bake. They’re also easy to grow in a backyard garden or patio container for an even healthier meal!

Eggplant

Eggplant is great because it's hearty, nutritious, and absorbs the flavors of whatever it's cooked with. If you haven’t tried it or don’t think you like eggplant, try it cooked in a flavorful pasta dish; it totally changes the experience.

For this recipe, leave the skin on the eggplant. If you must substitute, summer squash is a great alternative.

Zucchini

Another light summer vegetable, zucchini adds a natural sweetness to dishes, especially when cooked. Like eggplant, zucchini will take on the flavor of the dish making it a perfect addition to a pasta bake for picky eaters.

Roma Tomatoes

Roma tomatoes help balance the subtle flavors of zucchini and eggplant in this dish. You can also use other tomato varieties, but they may be more watery. Romas are less juicy than other tomatoes, so make sure you drain any tomato substitutes to avoid a soggy dish.

Other Vegetable Ideas for Baked Pasta

I love baked pasta with vegetables because you can easily swap the veggies for anything you have on hand. Baked pasta is a great way to use up produce you bought for another recipe or to make use of in season garden vegetables.

Here are some great vegetable options for pasta:

  • Bell peppers
  • Onions
  • Summer squash
  • Cherry tomatoes
  • Mushrooms

What’s the Best Whole Wheat Pasta to Enjoy with Summer Vegetables?

You can use any whole wheat pasta you have on hand for this baked pasta recipe. We made ours with spaghetti, and the restaurant dish in France that inspired this recipe used rotini. Penne, farfalle, linguine, and fusilli are also fantastic options. If you love penne, try this Homemade Hamburger Helper!

Substitutions for White Wine in this Recipe

Cooking with wine adds authentic flavor to this European-inspired pasta dish, but I understand it’s not for everyone. Here are some things you can use instead of white wine in this recipe:

  • White wine vinegar is the closest substitution. It’s basically a dry white wine without the alcohol in it, but it's definitely more acidic so use less. Other white vinegars including rice wine vinegar can also be used.
  • Vegetable or chicken stock can be used. If your stock (or broth) is bland, add extra seasoning. If it’s salted, taste your pasta before adding more salt.
  • Apple cider vinegar has a similar flavor profile to white wine and still tastes great, especially if you enjoy the taste already, but again, use a little less.
  • Equal parts water and lemon juice can also add tanginess and flavor without alcohol.

Can This Roasted Summer Vegetable Pasta Be Made Ahead and Frozen?

Yes! This is a great option for a freezer meal that you can enjoy later. You can either freeze a whole pre-cooked casserole or divide it into portions to enjoy later.

To freeze: First follow the recipe to make this roasted vegetable pasta dish, including baking. Once the pasta has cooled completely it can be frozen. Make sure to label leftovers and freeze them in airtight containers (or in a full pan covered with foil).

To thaw leftover baked pasta: Let it thaw in the fridge overnight then reheat in the microwave or oven or stovetop (with a little water added to the pan).

Roasted Summer Vegetable Pasta

If you are looking for ways to cook summer squash and eggplant then I have a recipe for you. This Roasted Summer Vegetable Pasta is loaded with eggplant, zucchini, and tomatoes, mixed in with whole-wheat pasta for an easy baked dinner!
25 Reviews / 4.9 Average
Prep Time: 10 minutes mins
Cook Time: 40 minutes mins
Total Time: 50 minutes mins
Course: Dinner, Sides
Cuisine: American
Method: Freezer Friendly
Diet: Egg Free, Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 6 people
Save Recipe Saved!

Ingredients
  

  • ½ lb whole-wheat spaghetti (boiled according to package directions, drained and set aside)
  • 1 eggplant (about 12-13 ounces , cut into 1” dice)
  • 2 zucchinis ((or other summer squash), about 7 to 8 ounces each, cut into 1” dice)
  • 2 roma tomatoes (cut into 1” dice, optional)
  • 2 cloves garlic (minced)
  • ⅓ cup dry white wine
  • 3 tablespoons olive oil
  • 1 ½ teaspoon salt (or less if tomato sauce has salt added)
  • 1 ¼ teaspoon thyme (dried)
  • pepper (to taste)
  • 1 15-oz can tomato sauce (organic, unseasoned, preferably with “no salt added”)
  • ¾ cup parmesan cheese (freshly grated)

Instructions
 

  • Preheat oven to 425 degrees F.
  • 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.
  • 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!

Notes

Special equipment needed: 13" X 9" oven-proof casserole dish
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Roasted Summer Vegetable Pasta
Amount Per Serving
Calories 311 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 11mg4%
Sodium 1156mg50%
Potassium 735mg21%
Carbohydrates 41g14%
Fiber 4g17%
Sugar 8g9%
Protein 13g26%
Vitamin A 735IU15%
Vitamin C 21mg25%
Calcium 188mg19%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Want weekly REAL FOOD meal plans made for you?→ Check It Out

More Recipes

  • Sausage stir fry.
    Sausage Stir Fry
  • Sausage broccoli pasta.
    Sausage Broccoli Pasta
  • Chicken sausage pasta.
    Chicken Sausage Pasta
  • Steak with veggies.
    Steak with Veggies
30.6K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Jesse says

    May 22, 2023 at 6:15 pm

    5 stars
    I have been making this recipe for years - great with whatever veggies are in season. Kids and mom approved - thank you!!

    Reply
  2. Blogemania says

    February 22, 2023 at 6:04 am

    I ca't wait to try this recipe as its seems easy and yummy .

    Reply
    • 100 Days Admin says

      February 22, 2023 at 7:05 am

      Let us know how you like it! - Nicole

      Reply
  3. Stacy says

    August 19, 2021 at 3:30 pm

    I need help bc I’m a horrible cook. I can mess up anything! I made this last night according to directions but I added fresh basil to sauce bc I had it. My veggies turned out mushy so next time I will leave them in for less time. But it was too bland even though I measured out all spices. Should I add more thyme? More wine? What can I do bc I really think this has potential to be a great dish (if only someone else could make it for me lol).

    Reply
    • Lisa Leake says

      September 08, 2021 at 5:41 pm

      You could definitely add more spices if you prefer more flavor! Don't be afraid to taste test and make adjustments along the way. :)

      Reply
  4. Stacy Baham says

    May 22, 2020 at 4:47 pm

    5 stars
    I have made this recipe dozens of times. It is one of our favorites! Sometimes we add chicken but most of the time we do recipe just as is. It is so fresh and full of flavor.

    Reply
  5. Sherri Chenoweth says

    September 26, 2019 at 1:37 pm

    The posted calories on this seem high. Is that right 729 cals per serving? I am sure it is delish but looking at the ingredients it just seemed off.

    Reply
    • 100 Days Admin says

      May 13, 2020 at 4:28 pm

      Hi Sherri,
      Thanks for pointing that out. There was an error, and has since then been corrected. - Nicole

      Reply
  6. Terry says

    May 19, 2018 at 9:47 am

    Can't wait to try this! Should I peel the eggplant or leave the skin on? Thanks for your recipes!

    Reply
    • Amy Taylor (comment moderator) says

      May 25, 2018 at 10:44 am

      Hi there. Leave the skin on.

      Reply
  7. Diana says

    December 29, 2017 at 4:57 pm

    4 stars
    So easy and delicious! Cut up some leftover roast pork to add and left out parmesan since my daughter is dairy free. Dinner done!

    Reply
  8. Allison says

    November 01, 2016 at 9:55 pm

    I made this dish tonight for tomorrow's dinner. Just had to taste it and ended up eating 2 bowls. It is so delicious!

    Reply
  9. Bet says

    August 30, 2016 at 7:28 pm

    Any substitute ideas for eggplant? Hubby isn't a fan

    Reply
    • Amy Taylor (comment moderator) says

      September 19, 2016 at 11:34 am

      Hello. I've used zucchini and squash.

      Reply
  10. Trish says

    September 24, 2015 at 3:27 pm

    5 stars
    Do you happen to know how many this dish serves and the approximate calorie intake?

    Thanks! Great blog!

    Trish

    Reply
    • Amy Taylor (comment moderator) says

      September 28, 2015 at 11:46 am

      Hi there. Lisa's recipes are designed to feed a family of four with leftovers. We do not provide calorie info, however. This post helps explain our philosophy: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.

      Reply
  11. Cristi Paton says

    July 22, 2015 at 5:37 pm

    4 stars
    We loved this recipe. My father-in-law was visiting when I made it and my mother-in-law just asked for the recipe because he liked it so much. My picky 8 yr old ate with out complaints and gave it a 4 out of 5 stars! yea! I've started asking him to rate meals so that I can make the things everyone likes again.

    Reply
  12. Janine Cockes says

    June 10, 2015 at 4:24 pm

    What happens if I don't use white wine? Any substitutes? Thanks so much!

    Reply
    • Amy Taylor (comment moderator) says

      June 15, 2015 at 9:08 am

      Hi Janine. Apple cider vinegar is my go-to when I do not have cooking wine.

      Reply
  13. Jennifer Saxton says

    May 15, 2015 at 9:49 pm

    5 stars
    I just made this for the first time and it was awesome. A fantastic dish that is super easy to make. Definitely recommend as a stable item to choose from.

    Reply
  14. Jess says

    May 10, 2015 at 9:04 am

    i love making this! I like to add goat cheese to it. It adds a creamy taste and is excellent paired with the veggies.

    Reply
  15. Megan says

    September 20, 2014 at 11:30 pm

    5 stars
    Very delicious and SO easy! Used some whole wheat rotini and my recent farmer's market purchases(zucchini, summer squash, and eggplant). My meat-loving husband didn't even comment on the fact that this dish was meatless. Instead he just said it smelled amazing before eating and then had seconds!

    Reply
  16. Mary says

    August 31, 2014 at 4:14 pm

    5 stars
    Delish!! So easy to make

    Reply
  17. skye says

    August 18, 2014 at 9:41 pm

    Tried this last week and it was fabulous- my husband loved it, even my daughter who is super picky ate it! :) My 15 month old son eats anything and he loved it of course LOL.
    I will be making this again!

    Reply
  18. christy says

    August 12, 2014 at 11:57 am

    5 stars
    Tried this recipe and love it!! Do you have anymore meatless meals on your site? I would like to start doing one meal a week meatless but this is the only one I have so far , oh and your refried beans recipe! Thanks for all you do! Can't wait to get your cookbook!

    Reply
  19. Michelle LaMew says

    August 06, 2014 at 3:07 pm

    Thanks for all the work you do to keep this site going. It is very encouraging to me (and my kids who pack their own lunches) while trying to live in a world that doesn't think healthy at all. This recipe sounds tasty. I'll have to save it as a fall recipe though since anything that uses the oven more than 15 minutes is too long for Arizona summers:) Keep up the good work!

    Reply
  20. Beka says

    July 14, 2014 at 9:49 pm

    This EASY and SO GOOD! I used only half a can of tomato sauce (about 8 oz) and substituted fresh basil (I added it right before serving)for the thyme. It was delicious!!

    Reply
  21. Charlotte says

    July 11, 2014 at 11:49 pm

    One of my favorite dishes is to oven roast eggplant, zucchini, and yellow squash. I sometimes add tomatoes, broccoli, or cauliflower. I serve it over brown rice. It is so good and even better the next day for lunch.

    Reply
  22. Lori says

    July 09, 2014 at 2:42 pm

    Instead of using canned tomato sauce just cut up a few more fresh tomatoes and throw in the casserole; they will simmer down and make the sauce for you. Also, I prefer angel hair pasta because it seems as if you are eating more pasta than you really are.

    Reply
  23. SJ says

    July 08, 2014 at 7:36 pm

    Recipe is fantastic! My only request would be for nutritional information to accompany recipes...THANKS for a winner meal!

    Reply
  24. jory says

    November 07, 2013 at 10:20 pm

    What brands of whole wheat pasta do you recommend?

    Reply
    • Assistant to 100 Days (Amy) says

      November 11, 2013 at 7:31 pm

      Hi Jory. Look for 100% whole wheat and organic. There is not one in particular that we recommend. ~Amy

      Reply
  25. Erin says

    November 02, 2013 at 12:51 am

    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!

    Reply
  26. Emly says

    October 18, 2013 at 9:18 am

    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!!

    Reply
  27. Traci says

    October 02, 2013 at 1:47 pm

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

    Reply
  28. Ree says

    September 19, 2013 at 3:23 pm

    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.

    Reply
  29. Assistant to 100 Days (Amy) says

    September 10, 2013 at 4:26 pm

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

    Reply
  30. Mary Catherine says

    September 09, 2013 at 7:04 pm

    5 stars
    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.

    Reply
  31. Leya says

    August 31, 2013 at 4:42 pm

    5 stars
    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 :)

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome!


Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

Learn More

Popular

  • Sausage and potatoes.
    Sausage and Potatoes
  • Spaghetti squash with meat sauce.
    Spaghetti Squash with Meat Sauce
  • Spaghetti squash boats.
    Spaghetti Squash Boats
  • How to cook spaghetti squash.
    How to Cook Spaghetti Squash

Seasonal

  • Air fryer popcorn chicken.
    Air Fryer Popcorn Chicken
  • Healthy blueberry pancakes.
    Healthy Blueberry Pancakes
  • BBQ chicken.
    Easy BBQ Chicken Thighs
  • Chicken cacciatore.
    Chicken Cacciatore

Footer

↑ back to top

Browse

  • Cookbooks
  • Meal Plans
  • Recipes
  • Favorite Products
  • Free Downloads

Newsletter

  • Sign Up! for emails and updates

Blog

  • About
  • Comment Policy
  • Terms of Use
  • Privacy Policy
  • Partner With Us
  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 100 Days of Real Food