Eggplant and Zucchini Pasta With Feta and Dill

By Kay Chun

Updated September 5, 2019

  • Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
20 minutes
Rating
4(2,223)
Comments
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This simple yet hearty weeknight pasta is packed with two whole pounds of vegetables. Meaty eggplant makes this vegetarian meal satisfying, while zucchini adds texture and a touch of natural sweetness. Since eggplant tends to absorb oil like a sponge, the key here is to sauté it slowly in a nonstick skillet until it softens and caramelizes without adding too much oil. The feta does double duty, adding bright tang to the dish and creating a creamy sauce. Fragrant dill is a natural pairing for eggplant and zucchini, but fresh parsley or basil would also be great.

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Ingredients

Yield:4 to 6 servings

  • 6 tablespoons extra-virgin olive oil

  • 1 pound eggplant (about 2 small eggplants), cut into 1-inch cubes (about 7 cups)

  • Kosher salt and black pepper

  • 1 pound green zucchini or yellow squash, halved lengthwise and sliced into ¼-inch-thick half-moons (about 5 cups)

  • 1 pound mezze rigatoni or any short pasta

  • 8 ounces crumbled feta (about 1 ½ cups)

  • ¼ cup chopped fresh dill

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

73 grams carbs; 33 milligrams cholesterol; 560 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 23 grams fat; 7 grams fiber; 696 milligrams sodium; 17 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 10 minutes. Transfer to a bowl.

  2. Step 2

    Add 2 tablespoons oil and zucchini to skillet and season with salt and pepper. Cook, stirring occasionally, until tender but not mushy, about 5 minutes.

  3. Step 3

    While the vegetables cook, boil the pasta in a pot of salted water until al dente. Reserve 1 ½ cups cooking water and drain pasta. Return pasta and reserved cooking water to pot over medium heat. Add remaining 1 tablespoon oil and 1 cup of cheese and cook, stirring, until the cheese melts and forms a sauce, about 2 minutes. Stir in zucchini, eggplant and dill; season with salt and pepper.

  4. Step 4

    Serve pasta in bowls and top with remaining cheese.

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Ratings

4 out of 5
2,223 user ratings
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Comments

Mike Irwin

Should the eggplant be peeled before frying or roasting?

Chris

Sounds like a tasty recipe but I HATE frying so I plan to roast the veggies with minimal oil! 425 for about 20 - 30 minutes ought to be perfect.

Theo

Heresy to some no doubt, but I will be making this sans the pasta, will serve it with excellent bread and a salad on the side. Think about it, is the addition of pasta really necessary? On its own it sounds delicious and filling.

Deb3

Terrific recipe. Really delicious. I never use as much pasta as NYT suggests.

Pantspolk

This was a total bust for me. The sauce never came together- it was hot feta water. No one liked it.

Lisa Hoffman

Made as directed. I added the 1-1/2 cups of pasta water but it was too much. Next time I’ll add half and increase if needed. The flavor was good but it needed something more. I’m going to try adding fresh garlic and grape tomatoes when cooking the vegetables. Overall a good, hearty, and easy recipe.

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