Pasta with Summer Vegetables

3.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 283.0
  • Total Fat: 20.8 g
  • Cholesterol: 19.5 mg
  • Sodium: 275.4 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 2.1 g
  • Protein: 5.0 g

View full nutritional breakdown of Pasta with Summer Vegetables calories by ingredient
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It doesn't have to be summer for you to enjoy this light and delicious pasta dish! It doesn't have to be summer for you to enjoy this light and delicious pasta dish!
Number of Servings: 8


    1 16 ounce package of angel hair (or other) pasta, cooked
    3/4 cup of olive oil
    10 cloves of garlic
    2 tbsp dried or 1/4 cup fresh Italian herbs
    1/2 tsp garlic salt (to taste)
    3/4 cup of sun dried tomatoes
    2 cups of cubed eggplant
    5 cups of fresh spinach
    1 tbsp parmesan cheese


Food process garlic, or slice thinly by hand.
In large skillet, cook olive oil, garlic, Italian herbs, and garlic salt over medium-low heat.
While olive oil is heating, cut sun dried tomatoes into small pieces, and add to olive oil mixture.
When olive oil mixture is heated (garlic will start to look like it is frying) add cubed eggplant, and stir to evenly distribute olive oil.
Cook eggplant for 2 minutes, and then add spinach. Cook mixture, stirring often, until spinach is wilted.
Add vegetable mixture to cooked pasta and toss to distribute evenly. Sprinkle with a little parmesan cheese immediately before serving.

Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user MICHELLELKOCH.

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Member Ratings For This Recipe

  • Very Good
    Pretty good. I reduced the olive oil, and then mixed the cooked veggies with Greek yogurt spiced with italian seasoning to make an alfredo like sauce. Hubby liked it and ate most of the veggies (a shocker!). - 3/8/10

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  • Very Good
    After modifying the recipe (use less oil, more spinach), I really liked this recipe. - 9/12/07

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