Ingredients
3 tablespoons olive oil, divided1 medium zucchini, cut into 3/4-inch pieces1 medium yellow summer squash, cut into 3/4-inch pieces1 medium onion, chopped1 medium eggplant, peeled and cut into 3/4-inch pieces2 cups sliced fresh mushrooms2 garlic cloves, minced3/4 teaspoon crushed red pepper flakes1 can (28 ounces) crushed tomatoes1/2 teaspoon salt1/2 teaspoon pepper1 tablespoon minced fresh oregano or 1 teaspoon dried oregano1 tablespoon minced fresh parsley3 tablespoons minced fresh basil or 1 tablespoon dried basil, divided1 package (14-1/2 ounces) uncooked multigrain spaghetti1/2 cup shredded Parmesan cheese
Preparation
In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan.
In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper. Stir in oregano, parsley and half the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.
Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil.
