Italian recipe

Creamy Eggplant-Zucchini Pasta

Name: Creamy Eggplant-Zucchini Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 small Japanese eggplant (about 6 oz), diced; 1 small zucchini (about 6 oz), diced; 2 tbsp olive oil; 1/2 small onion, finely chopped; 1 clove garlic, minced; 1/2 cup marinara sauce or passata; 1/4 cup heavy cream or dairy-free alternative; 1/4 cup and 2 tbsp vegetable or chicken broth; 1/4 tsp dried oregano; 1/4 tsp red pepper flakes (optional); 1/4 cup grated Parmesan cheese or vegan parm; 4 oz pasta (spaghetti or penne); Salt and black pepper to taste; Fresh basil leaves for garnish

Italian-inspired, veggie-forward pasta with silky eggplant and zucchini in a creamy tomato-studded sauce. Ready in one pot, it delivers cozy comfort with fresh herbs and a hint of acidity to brighten the dish.

Total time

25 min

Prep

10 min

Cook

15 min

Serves

vegetarianone-potItalian-inspiredweeknight-dinnerpasta

Chef’s Pro Tips

Salt eggplant lightly and let sit 10 minutes to reduce bitterness.
Use parchment for easy cleanup if sautéing in a single pan.
A splash of lemon juice at the end brightens the creaminess.

Serving Suggestions

Pair with a simple green salad and garlic bread for a complete plate; a light white wine pairs nicely.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently on the stove with a splash of broth.

Nutrition

Estimated, per serving

calories: 520kcal
protein: 16g
carbs: 68g
fat: 20g

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Ingredients

Instructions