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Short penne with a garden medley of fresh seasonal vegetables in light tomato sauce. This vegetarian mediterranean dish is a clean eats favorite that's healthy, fresh, and family-friendly.
Bring a large pot of salted water to a boil. Add mezze penne and cook until al dente, about 10 minutes. Reserve ½ cup pasta water, then drain pasta.
While pasta cooks, dice eggplant, bell pepper, zucchini, and yellow squash into ½-inch pieces. Halve the cherry tomatoes.
Heat 2 tbsp olive oil over medium heat in a large skillet. Add onion and sauté for 2 minutes until softened. Add garlic and cook for 30 seconds, stirring to avoid burning.
Increase the heat to medium-high. Add eggplant and a pinch of salt, sautéeing for 3–4 minutes. Add bell pepper, zucchini, and yellow squash, stirring frequently so vegetables cook evenly without browning.
Stir in halved cherry tomatoes and crushed tomatoes, reduce heat to medium-low. Add dried oregano, salt, and black pepper. Simmer for 8–10 minutes until vegetables are just tender but not mushy.
Add drained pasta directly to the pan. If needed, add reserved pasta water, 1–2 tbsp at a time, to achieve a silky sauce that coats the pasta.
Remove from heat and toss with fresh basil just before serving. Taste and adjust seasoning if needed. Serve immediately.
