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(2,228)
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
2,228 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.

tristan

So I stupidly forgot to grab pasta water before draining the pasta. Managed to use a mixture of water and buttermilk that thickened nicely. Despite the use of buttermilk and a dollop of chopped Calabrian chilies, we found this recipe to be oddly flat. I’m not sure what else to add to give it some oomph…

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.

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