Rustic Summer Vegetable Pasta Recipe: How to Make It

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