Roasted Eggplant, Zucchini and Spaghetti with Lemon-Chile Oil
This vibrant summer pasta brings together caramelized cubes of eggplant and zucchini, perfectly roasted for depth and texture, with a punchy lemon-chile oil that brightens every bite. Tossed with gluten-free (or regular) spaghetti and finished with creamy burrata and fresh herbs, it’s a dish that feels both effortless and elevated.
Servings: FOUR
INGREDIENTS
12 ounces gluten-free (or regular) spaghetti
1 medium eggplant, peel stripes, cut into 1/2-inch cubes
1 medium zucchini, cut into 1/2-inch cubes
1 medium yellow squash, cut into 1/2-inch cubes
3 tablespoons olive oil
1/4 cup olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
Zest of 1 lemon
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
8 ounces burrata
PREPARATION
Roast vegetables: Preheat oven to 425°F (220°C). Toss eggplant with 2 tablespoons olive oil and season with salt and pepper. Spread onto a large sheet pan and roast for 10 minutes. Toss zucchini and yellow squash with remaining 1 tablespoon olive oil and season with salt and pepper. Add to the sheet pan and continue roasting for 15 to 20 minutes, stirring once, until all vegetables are golden and tender.
Cook pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
Make lemon-chile oil: While the pasta cooks, combine 1/4 cup olive oil, garlic, and crushed red pepper flakes in a small saucepan. Cook over low heat for 2 to 3 minutes until the garlic is fragrant and just beginning to turn pale golden. Remove from the heat and stir in the lemon zest and lemon juice.
Assemble pasta: Return the spaghetti to the pot. Add the roasted vegetables, some of the lemon-chile oil, and a splash of the reserved pasta water. Toss until glossy and evenly coated. Fold in the parsley and season with additional salt and pepper if needed. Taste and add more oil as desired.
Plate: Transfer to a serving platter or shallow bowls. Tear the burrata over the top and serve immediately. Drizzle with additional chile-oil.
Notes:
Cook and cool the gluten-free (or regular) spaghetti ahead if you'd like. Reheat gently with a splash of reserved pasta water before tossing with the roasted vegetables and lemon-chile oil.
Roast the vegetables until well browned. The caramelization adds the rich flavor that makes this simple pasta shine.
