Pasta Shells with Summer Vegetable Sauce Recipe

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Pasta Shells with Summer Vegetable Sauce
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  1. Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until lightly browned, about 4 minutes. Add eggplant, bell pepper, and remaining 2 tablespoons oil and cook, stirring occasionally, until eggplant begins to soften, about 5 minutes. Add zucchini, tomatoes, garlic, thyme sprigs, salt, and pepper and simmer briskly, uncovered, stirring occasionally, 15 minutes. Season with salt and discard thyme sprigs.
  2. While sauce simmers, cook pasta in a 6- to 8-quart pot of boiling salted water , uncovered, until al dente.
  3. Meanwhile, sprinkle parsley and chopped thyme on a small plate. Roll goat cheese log in herbs to coat well.
  4. Drain pasta and transfer to a large shallow bowl. Spoon sauce over pasta and serve topped with slices of goat cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 275.73 Kcal (1154 kJ)
Calories from fat 122.69 Kcal
% Daily Value*
Total Fat 13.63g 21%
Cholesterol 24.94mg 8%
Sodium 337.29mg 14%
Potassium 734.15mg 16%
Total Carbs 31.1g 10%
Sugars 6.22g 25%
Dietary Fiber 4.3g 17%
Protein 8.57g 17%
Vitamin C 58.4mg 97%
Vitamin A 0.5mg 16%
Iron 10mg 56%
Calcium 42.8mg 4%
Amount Per 100 g
Calories 79.67 Kcal (334 kJ)
Calories from fat 35.45 Kcal
% Daily Value*
Total Fat 3.94g 21%
Cholesterol 7.21mg 8%
Sodium 97.46mg 14%
Potassium 212.14mg 16%
Total Carbs 8.99g 10%
Sugars 1.8g 25%
Dietary Fiber 1.24g 17%
Protein 2.48g 17%
Vitamin C 16.9mg 97%
Vitamin A 0.1mg 16%
Iron 2.9mg 56%
Calcium 12.4mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.9
  • 7

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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