Rustic Summer Vegetable Pasta

Name: Rustic Summer Vegetable Pasta
Ingredients: 3 tablespoons olive oil, divided; 1 medium zucchini, cut into 3/4-inch pieces; 1 medium yellow summer squash, cut into 3/4-inch pieces; 1 medium onion, chopped; 1 medium eggplant, peeled and cut into 3/4-inch pieces; 2 cups sliced fresh mushrooms; 2 garlic cloves, minced; 3/4 teaspoon crushed red pepper flakes; 1 can (28 ounces) crushed tomatoes; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano; 1 tablespoon minced fresh parsley; 3 tablespoons minced fresh basil or 1 tablespoon dried basil, divided; 1 package (14-1/2 ounces) uncooked multigrain spaghetti; 1/2 cup shredded Parmesan cheese

"My veggie pasta proves you can’t have too much of a good thing. Feel free to change it up with whatever fresh veggies are in the garden or farmers market. —Bryn Namavari, Chicago, Illinois..."

INGREDIENTS

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3 tablespoons olive oil, divided

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1 medium zucchini, cut into 3/4-inch pieces

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1 medium yellow summer squash, cut into 3/4-inch pieces

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1 medium onion, chopped

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1 medium eggplant, peeled and cut into 3/4-inch pieces

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2 cups sliced fresh mushrooms

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2 garlic cloves, minced

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3/4 teaspoon crushed red pepper flakes

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1 can (28 ounces) crushed tomatoes

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1/2 teaspoon salt

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1/2 teaspoon pepper

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1 tablespoon minced fresh oregano or 1 teaspoon dried oregano

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1 tablespoon minced fresh parsley

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3 tablespoons minced fresh basil or 1 tablespoon dried basil, divided

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1 package (14-1/2 ounces) uncooked multigrain spaghetti

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1/2 cup shredded Parmesan cheese

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