Simple, satisfying eggplant and zucchini pasta with roasted vegetables, sun-dried tomatoes, and a generous handful of fresh basil. Naturally vegan, ready in 45 minutes, and the kind of dish you will make on repeat all summer.
If you love eggplant in pasta, our Paccheri alla Norma is the classic Sicilian version worth knowing - and our Baked Penne with Tomatoes and Eggplant uses the same vegetables in a totally different preparation.
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Jump To
- Why You'll Love This Recipe
- Ingredients Notes
- Equipment you need to make this recipe with roasted zucchini and eggplant:
- How to make eggplant zucchini pasta?
- What to serve with pasta with zucchini:
- 🫙 Leftover and Storing
- 📃 Substitutions & Variations
- ☑️ Lora's Tips
- Some other recipes you'll love:
- 📖 Recipe
- Simple Eggplant and Zucchini Pasta Recipe
- FAQ'S
This recipe comes from my Sicilian father, Nonno Rosario. He was always in the kitchen creating something with whatever vegetables were around, never following a written recipe, just adjusting until it tasted right.
This pasta was one he made often in summer, and it has stayed with me ever since. You can find eggplant cooked in every possible way across southern Italy - baked, stuffed, fried, preserved in olive oil, pureed into dips. My father's approach was always the simplest: roast everything together, toss with pasta, and let the vegetables do the work.
The technique here is straightforward. Eggplant, zucchini, and tomatoes get roasted at high heat until soft and caramelized, which concentrates their flavor in a way that no amount of sautéing can match.
Sun-dried tomatoes folded in at the end add depth and a little chew. Fresh basil at the finish pulls everything together. This is summer cooking at its best: one sheet pan, one pot, and dinner on the table in under an hour.
If you like this recipe, you might like my baked penne with tomatoes and eggplant or my paccheri alla Norma.
Why You'll Love This Recipe
- Naturally vegan and easily made gluten-free
- One sheet pan for the vegetables, one pot for the pasta
- Roasting at high heat caramelizes the vegetables and builds deep flavor
- Sun-dried tomatoes add richness without any extra effort
- Works as a weeknight dinner or scaled up for a crowd
Originally posted in July 2019 and updated for content in April 2024. Here is what I was working on regarding Sicilian recipes: My goal is to every month share something Sicilian with all of you. I'm sharing it for my personal record and for my kids to one day look back on and feel connected somehow through a recipe with their Nonno Rosario and their ancestors from the most splendid island in the world: Sicilia.
- January: Sicilian Savoiardi Cookies
- February: Sicilian Pignolata-Italian Honey Balls
- March: Sicilian Fennel and Orange Salad
- April: Sicilian S Cookies
Ingredients Notes
- Extra-virgin olive oil: Used for roasting the vegetables and also for drizzling over the finished dish, adding richness and flavor.
- Eggplant: Cut into cubes and roasted to a soft, golden brown texture, providing a creamy and savory element to the pasta. I used Japanese eggplant, use whatever type you want.
- Roma tomatoes: Also cubed and roasted alongside the eggplant and zucchini, lending their sweet and tangy flavor to the dish.
- Zucchini: Cubed and roasted with the eggplant and tomatoes, adding a crisp and fresh texture to the pasta.
- Fresh rosemary: Chopped and mixed with the olive oil to infuse the vegetables with its aromatic and earthy flavor during roasting.
- Sea salt and freshly ground pepper: Used to season the vegetables before roasting, enhancing their natural flavors.
- Sun-dried tomatoes: Chopped and added to the cooked pasta along with a splash of pasta cooking water, providing a chewy and intensely flavored element to the dish.
- Pasta: Cooked until al dente and then tossed with the roasted vegetables and sun-dried tomatoes, serving as the hearty base for the dish.
- Fresh basil: Roughly chopped and sprinkled over the assembled pasta, adding a bright and aromatic touch to the final dish.
Equipment you need to make this recipe with roasted zucchini and eggplant:
- Cutting board: I like to use bamboo, but use whatever cutting board you have.
- Sharp knife: Be sure to use a sharp knife to cut the veggies evenly.
- Sheet pan: A large sheet pan is all you need to roast up the veggies.
- Large pot: A large pot will make sure the pasta has enough room to boil and cook evenly as it expands.
How to make eggplant zucchini pasta?
Here is how to make this recipe (full printable recipe is found below):
- Step 1: The first step is to roast the vegetables. You could really use whatever tomato variety you like for this super easy pasta dish. I like to choose a deep red vine ripened tomato if I can find them. Even plum tomatoes work great, mini San Marzano's, and if you were lucky to get pomodori di pachino IGP (from Sicily). As long as they are sweet and ripe, the pasta will turn out delicious! Try to chop all the vegetables in the same size if possible so they will cook evenly.
- Step 2: Cook the pasta in a large pot of salted water until al dente. Transfer the cooked pasta to a large serving bowl.
- Step 3: Add pasta to a bowl and combine with sun dried tomatoes and a little splash of pasta cooking water and toss until the pasta is coated.
- Step 4: Add in the roasted vegetables, basil, salt and pepper. Serve and enjoy! Buon appetito!
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
What to serve with pasta with zucchini:
This pasta recipe goes nicely with a side dish, soup, or bread.
- Insalata mista >>> My favorite simple Italian salad that is super easy to make!
- Panzanella Toscana >>> A delicious Tuscan salad that comes together quickly and is very flavorful.
- Crusty bread >>> One of my fav! Or this super easy psomi spitiko Greek bread.
- Fennel Salad >>> Fresh and really fast to make, you'll love this Sicilian salad!
- To keep low-carb, the roasted veggies go nicely with zucchini or butternut squash noodles, or even cauliflower rice.
🫙 Leftover and Storing
- To refrigerate: As soon as the pasta has cooled completely, store it in an airtight container in the refrigerator for up to 3 days.
- To freeze: This is not a pasta recipe I would recommend freezing.
📃 Substitutions & Variations
- Substitute the eggplant with roasted mushrooms or cauliflower.
- Add a protein like grilled chicken or shrimp for a heartier dish.
- Use different types of pasta such as rotini or bowtie instead of penne rigate.
- Swap out the sun-dried tomatoes for fresh cherry tomatoes for a burst of juicy flavor.
- Instead of basil, try using parsley or cilantro for a different herb taste.
- For a lower carb option, use zucchini noodles instead of pasta.
- Add some heat by incorporating red pepper flakes or cayenne powder to the roasted vegetables.
- Mix in some grated Parmigiano cheese for extra flavor and creaminess (if you're not vegan/dairy-free).
- Use balsamic vinegar glaze as a finishing touch for a tangy twist.
- Add in some sliced black olives or capers for a salty and briny element.
- Swap out the olive oil with avocado oil for a healthier fat option.
- For a gluten-free option, use gluten-free pasta instead of regular pasta.
- Instead of roasting the vegetables, try grilling them for a smoky flavor.
- Use a variety of colored bell peppers for a more vibrant and colorful dish.
- Swap out the pasta entirely and serve the roasted vegetables over quinoa or couscous for a grain-based option.
- Add some crunch by topping the dish with toasted pine nuts or slivered almonds.
☑️ Lora's Tips
- Do not crowd the sheet pan. If the vegetables are piled on top of each other they will steam and turn mushy rather than caramelizing. Use two sheet pans if needed.
- Cut everything roughly the same size. One-inch cubes for the eggplant and 1½-inch pieces for the zucchini and tomatoes means everything finishes roasting at around the same time.
- Reserve the pasta water before draining. The starchy water helps the sun-dried tomatoes cling to the pasta and brings the whole dish together. Do not skip this step.
- Add the basil at the very end, off the heat. Fresh basil wilts and blackens quickly when exposed to heat. Tear or roughly chop it and scatter it over the bowl just before serving.
- For extra richness, finish with a dollop of whole milk ricotta folded through the warm pasta just before serving. It adds a creamy element without making the dish heavy.
Some other recipes you'll love:
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📖 Recipe
Simple Eggplant and Zucchini Pasta Recipe
Equipment
- 1 sheet pan
Ingredients
- ¼ cup plus 2 Tbs. extra-virgin olive oil; more for drizzling
- 1 ¾ pounds eggplant cut into 1-inch cubes (I used Japanese)
- 5 Roma or plum tomatoes or more to taste, cut into 1 ½-inch cubes
- 2 zucchini cut into 1 ½-inch cubes
- 1 Tablespoon fresh rosemary chopped (not the stems)
- 1 pinch salt and freshly ground pepper to taste
- ½ cup sun-dried tomatoes chopped
- ¾ lb. dried penne rigate
- 1 cup roughly chopped fresh basil
Instructions
Roast the vegetables:
- Heat oven to 425 degrees. Spread out the cubed pieces of eggplant, zucchini and tomatoes on a rimmed baking sheet lined with aluminum foil. Toss with ¼ cup of the olive oil, fresh rosemary, and season well with salt. Roast, turning everything a couple of times, until eggplant and are very soft and deeply golden brown, 30-35 minutes.
Cook the pasta:
- Meanwhile, bring a large post of salted water to boil. Cook pasta until al dente, according to package directions. Before draining, reserve about ½ cup pasta cooking water. Transfer the cooked pasta to a large serving bowl.
Add pasta to a bowl:
- Transfer the cooked pasta to a large serving bowl. Add the chopped sun dried tomatoes and a little splash of pasta cooking water and toss until the pasta is coated.
Add roasted vegetables:
- Add the roasted vegetables to the bowl and toss to combine. Sprinkle with the chopped basil and season with additional salt and pepper. Drizzle on a little bit more olive oil, if needed.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- MAKE IT VEGETARIAN: This pasta dish as it's written is completely vegan. Make it vegetarian by grating on some Parmigiano Reggiano or your favorite pecorino cheese.
- MAKE IT GLUTEN FREE: Substitute with your favorite gluten-free pasta.
- MAKE IT SPICY: Feel free to spice it up with some hot pepper flakes or Calabrian hot pepper paste.
Nutrition
FAQ'S
Yes, if you don't have any eggplant, just use only zucchini for this pasta recipe. It will be just delicious!
Yes, for this recipe, and for really easy clean-up, the two vegetables are roasted together. Cutting them in even pieces makes sure that they cook around the same time.
Eggplant might not be the vitamin C powerhouse that zucchini is, but it takes the lead with its antioxidant game, thanks to nasunin, and it's also packed with more dietary fiber and vitamin E. So, while zucchini's great for your eyes, eggplant's the one you want for an antioxidant boost and to keep your digestive system happy.
Yes, you can sauté eggplant and zucchini together. Just be sure to cut the vegetables in even pieces to ensure that they cook up around the same time.
If you cut the zucchini in small chunks like the eggplant, they will end up cooking around the same time.
The zucchini cooks separately in a pan with the other ingredients. Once the pasta is boiled and cooked to al dente, it gets drained and added immediately to the pan with the zucchini and it gets stirred together with a little bit of the starchy pasta water.
Yes, this is a vegan/vegetarian/dairy-free pasta recipe. Unless you grate some cheese on top, it is totally vegan.
Yes, feel free to use your favorite-gluten-free pasta brand. The sauce is gluten-free.
If you aren't vegan or dairy-free, sprinkle on some freshly grated Parmigiano Reggiano or pecorino cheese. If you're vegan, you could sprinkle on your favorite "parmesan" shreds.
I used penne, but you could use rigatoni, farfalle or any other short pasta. A long pasta like spaghetti also goes well with this recipe.
Didn’t have sun dried tomatoes- tossed in some capers cause I did have them (not too many). This was amazingly delicious! Making it again tonight but will also roast some cauliflower cause I have less eggplant on hand. Micro planing the cheese so it was fluffy made it incorporate so beautifully with just a bit of pasta water. Used ziti rigatoni - it was a perfect choice. Great dish!
Hi Nancy-Really happy you enjoyed this roasted eggplant pasta recipe. I love the idea to roast some cauliflower and add it in! Thank you for taking the time to let me know. BUON APPETITO!! Enjoy!
I was really craving an eggplant pasta dish, but most of the recipes I found looked too heavy for a summer dinner or took too much effort. This recipe looked perfect and turned out great. The only two changes I made were to salt the eggplant and zucchini for half an hour to draw the moisture out, and then I added pesto instead of the basil leave. Definitely going to add this to my regular rotation during the summer. Thanks!
Hi Rosie-Thank you for taking the time to leave your lovely comment. And also explaining that you added salt for a 1/2 hour to draw the moisture out and added pesto! Buon appetito!!