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Shell-shaped pasta cradling a chunky vegetable ragù showcases seasonal Italian produce. This vegetarian mediterranean dish is a fresh, clean eats choice for a healthy family dinner.
Bring a large pot of salted water to a boil and cook conchiglie pasta until just al dente, about 9 minutes. Reserve 1/2 cup pasta water, then drain and set aside.
While pasta is cooking, heat 2 tbsp olive oil in a wide sauté pan over medium heat. Add diced onion and carrot, cooking 4 minutes until softened but not browned.
Increase heat to medium-high and add eggplant, zucchini, and red bell pepper. Sauté for 5-6 minutes, stirring occasionally, until vegetables are golden and moisture begins to evaporate.
Push vegetables to the side and add 1 tbsp olive oil with minced garlic. Sauté 1 minute until fragrant, then stir everything together.
Pour in crushed tomatoes, salt, pepper, and oregano. Reduce heat to low; cover and simmer sauce for 15-18 minutes, stirring occasionally, until vegetables are tender and sauce thickens.
Add cooked pasta to the pan, tossing with vegetable ragù. If needed, add reserved pasta water, 1 tbsp at a time, to reach your desired saucy consistency.
Remove from heat, fold in chopped fresh basil, and adjust salt and pepper to taste before serving warm.
