Jessica Biel – Vegetarian Pasta



  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 medium eggplant            
  • 1 clove garlic minced or sliced thin
  • 2 tbs olive oil
  • ¾ c. vegetable stock
  • 1/4 tsp fresh oregano chopped
  • ¼ tsp fresh thyme chopped
  • ½ tsp kosher salt



  • 8 roma tomatoes seeded and rough chopped into ½ inch to 1 inch pieces
  • ½ medium onion minced
  • 2 tbs olive oil
  • 2 cloves garlic minced or sliced thin
  • ½ tsp kosher salt
  • ¼ tsp red pepper flakes or to taste
  • ¼ tsp oregano chopped
  • 1 tbs grated Romano or parmesan cheese
  • 2 tbs fresh chopped basil
  • Additional grated cheese for serving



Cut and trim all of the vegetables*, tomatoes, onion, garlic and herbs before starting.

Start the sauce first. Heat oil in a skillet or wide, shallow sauce pan over medium high heat. Add onions and cook several minutes. Add garlic and cook 1 minute. Add tomatoes, along with salt, pepper flakes and oregano. Increase heat to simmer and continue cooking while vegetable pasta is prepared.

*The easiest way to cut the vegetables into pasta like strips is to use a mandolin slicer. Set to julienne strips and follow the slicer’s instruction manual.  It will take longer, but a chef’s knife works fine. Just cut strips into approx. 1/8 inch pieces (like square spaghetti). Cut zucchini, squash and eggplant into strips.

Add olive oil to a hot deep skillet. Add garlic and cook 1 minute. Add vegetables to pan and gently turn with tongs a few times to coat with oil. Add remaining ingredients and bring to simmer. This should cook for approx. 4 or 5 minutes. Test for tenderness. Remove from heat.

To serve, lift vegetables from pan with large fork, allow extra broth to drip off and place on dinner plates. Stir basil and 1 tbs of grated cheese into sauce. Place several large spoons of sauce over each plate of vegetables and serve with additional cheese.