Summer Ratatouille with Pasta Recipe

Ingredients (12)

• 6 tablespoons extra-virgin olive oil
• 3 medium cloves garlic, finely sliced
• 1 cup canned whole tomatoes, juice reserved, flesh cut into 1/2-inch strips
• s/p
• 1 small onion, finely diced (about 3/4 cup)
• 2 1/2 teaspoons picked fresh thyme leaves
• 1 medium zucchini, finely diced (about 1 1/2 cups)
• 1 medium summer squash, finely diced (about 1 1/2 cups)
• 1 small eggplant, finely diced (about 1 1/2 cups)
• 1 pound short robust pasta such as penne rigate, cavatelli, garganelli, or gigli
• 1 lemon
• 2 tablespoons finely chopped fresh basil or parsley leaves