This recipe is a hearty, one-pot variation of pasta salad, incorporating traditional summer ingredients like eggplant, zucchini, and corn while offering a more robust flavor profile. The dish is made by cooking various vegetables, then adding pasta with water and spices to create a glossy sauce from the pasta's released starches. This flexibility allows for seasonal variations, accommodating whatever vegetables are on hand while ensuring quick-cooking items are added last to maintain their texture. Ideal for summer meals, it serves as a stand-out side or main course.
Think of this recipe as the warmer, heartier cousin to pasta salad. It has all of the beloved mix-ins of the cold classic—juicy tomatoes, plenty of vegetables, and fresh herbs—while being far more satisfying.
The best part might be that everything comes together in just one pot, no separate pot of boiling water required, making it an easier alternative to traditional pasta dishes.
This recipe sticks to a ratatouille-inspired combination of summer squash, zucchini, eggplant, tomatoes, and corn, but you can mix and match whatever seasonal produce you have on hand.
For veggies that are quicker cooking (such as spinach or kale), throw them in with the corn and tomatoes to preserve their texture and freshness.
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