Simple Eggplant and Zucchini Pasta Recipe

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Simple Eggplant and Zucchini Pasta Recipe is a fresh and light summer dish. This easy pasta recipe is the perfect way to use those sweet tomatoes ripening on your kitchen counter. You’ll be making this delicious pasta all summer long.

overhead image of simple roasted eggplant and zucchini pasta.

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💖Why we love pasta with eggplant and zucchini:
🛒 Ingredients in roasted eggplant pasta:
Equipment you need to make this recipe with roasted zucchini and eggplant:
🍽️ How to make eggplant zucchini pasta?
How to cook pasta:
What to serve with pasta with zucchini:
🫙 Leftover and Storing
📃 Substitutions & Variations
☑️ Lora's Tips
❓ FAQ'S
Some other recipes you'll love:
📖 Recipe
Simple Eggplant and Zucchini Pasta Recipe

When summer hits its peak and the days stretch out long and warm, there's nothing quite like a dish that's both light and bursting with the fresh flavors of the season. That's where the Roasted Tomato, Zucchini, and Eggplant Pasta comes into play.

This dish is a vibrant celebration of summer's bounty, perfect for making use of those lusciously sweet tomatoes sitting on your kitchen counter. It's a recipe you'll find yourself returning to throughout the summer months, each time delighted by its simplicity and depth of flavor.

When summer hits its peak and the days stretch out long and warm, there's nothing quite like a dish that's both light and bursting with the fresh flavors of the season. Yet, this roasted vegetable pasta recipe , with its easy preparation and robust flavors, is well worth the brief heat. It's a testament to summer's ease, pairing perfectly with laid-back evenings and a desire for something both nourishing and satisfying.

And for those moments when you don't feel like pasta, these roasted veggies make an excellent companion to your favorite whole grains like farro, or it could be the perfect filling for a weekend brunch omelet. You could even swap in your preferred gluten-free pasta.

In this recipe, the sweet and tender eggplant and the crisp freshness of the zucchini roast up with the tomatoes to flavorful perfection. While fresh basil brings a burst of summery brightness to each bite.

You could even add in summer's sweet red pepper and a little bit of freshly ground black pepper amplifies the flavors, creating a dish that is totally comforting. Whether you opt for zucchini pasta for a lighter touch or stick with the traditional cooked pasta, this dish is a celebration of all things summer.

If you like this recipe, you might like my baked penne with tomatoes and eggplant or my paccheri alla Norma.

💖Why we love pasta with eggplant and zucchini:

Full of Flavor: The roasting process intensifies the natural flavors of the vegetables, creating a deeply flavorful experience with every bite.
Healthy and Hearty: Combining the wholesomeness of vegetables with the satisfying nature of pasta, this dish strikes a perfect balance between nourishing and fulfilling.
Versatile: Whether you're looking to impress guests at a dinner party or simply whipping up a weeknight meal, this recipe is adaptable and sure to please.
Simple Elegance: Despite its rustic roots, there's an elegance to this dish that comes from its simplicity and the harmony of its flavors. It's a testament to how simple ingredients can create something truly special.

You can find so many eggplant recipes all over Southern Italy. Eggplant is baked, stuffed, or fried. There are recipes where it is preserved olive oil (my Calabrian mother-in-law makes them every year). My mom smokes them and puree's them and makes incredible dips. Mom also makes the best eggplant Parmigiana.

This is a recipe my Sicilian father used to make often and it truly is simple to put together. He was always creating different recipe with eggplant and this is one that he made without using an recipe. Like many Italian recipes, he just played around with the flavors until he got it to perfection. I've neglected my #projectSicilia recipe collection for a while.

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.

🛒 Ingredients in roasted eggplant pasta:

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.

roasted eggplant pasta on a white plate and in a white bowl.

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!

How to cook pasta:

Use a big pot: Very important to cook the pasta in a large enough pot with enough water. The pasta will expand as it cooks. For every 3.5 ounces of pasta, you'll need 4 cups of water. Stir the pasta as soon as you add it to the boiling water. If you don't, it will stick to the bottom of the pot.
Generously salt the water: As soon as the water starts to boil, add in 1.5 tablespoons of salt. If you use less than that, the pasta will be very bland.
Keep stirring: Stay close to the boiling pasta and stir it frequently. The water could boil over if you walk away and don't stir it. It has to stay at a rolling boil. Do not simmer the pasta, as it won't cook up.
Reserve pasta water: Before you drain the pasta, keep some of the starchy pasta water. Do not rinse the pasta in cold water. The pasta gets added immediately to the pan with the arrabbiata sauce. If needed, you could thin out the sauce with a little bit of the starchy reserved pasta water.

📃 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.

overhead image of pasta in a bowl and roasted vegetables on a baking sheet.

🫙 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

I like the eggplant to get a little crispy. You could roast them to whatever consistency you desire. Slow roasting the tomatoes alone on a low temp like 200 F for a couple of hours will make the sweetest and juiciest tomato.
If you do end up just slow roasting the tomatoes alone, they are perfect to add to so many dishes when you are meal prepping. These tomatoes are wonderful with gains, salads and soups.
Be sure to use the best extra-virgin olive oil you can get. It truly adds to the flavor of this dish and so many other dishes.
Fresh basil from the garden is lovely. It's one of the main herbs we always have growing here. With our extreme hot temps in the summer and all the rain, they thrive and blossom all summer long. I would not suggest dried basil as the flavor would never be the same.
You could finish off the dish with some freshly grated earthy pecorino Romano. Another idea is to give it a few cracks of fresh pepper and have it vegan, as we enjoyed it.
For a creamier texture, add a dollop of ricotta cheese to the pasta and vegetable mixture before tossing (for those that aren't vegan/dairy-free).
Experiment with different herbs and seasonings, such as thyme or oregano, to add more flavor to the dish.
To save time, use pre-cut and washed vegetables from your local grocery store's produce section.
For a heartier meal, top the pasta with grilled chicken or shrimp before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stovetop for a quick and easy meal.
This dish pairs well with a side salad or crusty bread for a complete and satisfying meal.
Feel free to adjust the seasoning to your liking, as everyone's taste preferences may differ slightly.
For added crunch and texture, sprinkle some toasted pine nuts or chopped walnuts on top before serving.
This flavorful dish is perfect for meal prepping, as it can easily be divided into portion sizes and enjoyed throughout the week.

❓ FAQ'S

Can I substitute zucchini for eggplant?

Yes, if you don't have any eggplant, just use only zucchini for this pasta recipe. It will be just delicious!

Can you cook zucchini and eggplant together?

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.

Is zucchini or eggplant better for you?

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.

Can you sauté eggplant and zucchini together?

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.

Does zucchini cook faster than eggplant?

If you cut the zucchini in small chunks like the eggplant, they will end up cooking around the same time.

How do I cook zucchini in pasta?

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.

Is this pasta vegan?

Yes, this is a vegan/vegetarian/dairy-free pasta recipe. Unless you grate some cheese on top, it is totally vegan.

Can I make this with gluten-free pasta?

Yes, feel free to use your favorite-gluten-free pasta brand. The sauce is gluten-free.

Can I add cheese to this pasta recipe?

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.

Which pasta is best to use in this sauce?

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.

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