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Italian Veggie Pasta

Italian Veggie Pasta

Close your eyes and this veggie pasta with olives, zucchini, eggplant, and capers lets you think you're on a vacation to Italy. Full of color and flavor!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Author Sina


  • 9 oz whole wheat fusilli pasta
  • 1 cup eggplant, cut into small cubes (about half a small eggplant)
  • 1 cup zucchini, cut into small cubes (about one medium zucchini)
  • 1 cup yellow bell pepper, cut into small cubes (about one small bell pepper)
  • 1/2 red onion, chooped
  • 2 cloves of garlic, chopped
  • 1/2 cup artichokes in oil, roughly chopped
  • 1/2 cup black olives, cut into rings
  • 2 tablespoons capers
  • 1 cup cherry tomatoes, cut into halves
  • 1-2 tablespoons extra virgin olive oil
  • salt, to taste
  • black pepper, to taste
  • about 1 cup fresh basil leaves, roughly chopped


  • Cook the pasta according to the instructions on the package. Drain and set aside.
  • In a large pan, heat some oil and sauté the red onion and the garlic for about 2 minutes. Then add the zucchini, the yellow bell pepper, and the eggplant and cook for another 3 minutes.
  • Add the cooked pasta and the rest of the ingredients. Stir in the olive oil, season with salt and pepper, and sprinkle with fresh basil.