Veggie Pasta Recipe

Fresh vegetables add texture and make this pasta dish a nice hearty meal without adding calories.

Veggie Pasta Recipe

Mixed Vegetables with Penne Pasta

I love this pasta dish. The vegetables make it a nice hearty meal without adding calories. To further reduce the calorie count, you can use a little less ricotta – but it’s really quite good with it. And much better for you than spaghetti & meatballs!
Course Main Dish
Cuisine Italian
Servings 4 people


  • 1/4 cup olive oil extra virgin
  • 1 medium eggplant
  • 1 small red onion
  • 2 cups diced tomatoes
  • 3 garlic cloves
  • 1/4 tsp crushed red pepper flakes cayenne pepper can be substituted
  • 1 cup fresh basil
  • 1 lb penne pasta dry
  • 1/2 cup Parmesan cheese grated


  • Heat a large pot of water for the pasta, adding salt & a dash of oil to the pot. Cook the pasta according to the directions while the veggies are on the stove.
  • Heat a large skillet over medium-high heat. Add 1/4 cup of the oil.
  • Add the eggplant and a good helping of salt.
  • Cook, stirring constantly until the eggplant is golden brown and tender. About 5-6 minutes, then set aside in a bowl.
  • Using the same pan, reducing the heat to medium. Add 2 tbsp olive oil.
  • Add the onion, red pepper flakes. Cook until the onion is tender – about 5 minutes.
  • Add the tomatoes and season with additional salt. cook until they start to break down, about 3 more minutes.
  • Add the garlic and stir into the tomatoes until it becomes aromatic.
  • Return the eggplant to the pan, and toss with the basil.
  • Cook 1-2 minutes until the eggplant is heated through.
  • Serve over penne pasta & sprinkle with the parmesan cheese. Garnish with Basil.

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