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Rustic Summer Vegetable Pasta Recipe - PCOS-Friendly Recipe

Rustic Summer Vegetable Pasta Recipe
Servings: 8
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat

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

Instructions

  1. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan.
  2. In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper; stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.
  3. Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Basil.

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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