Ratatouille Pasta Recipe
Oh, look! Another way to shove ratatouille into your face—this time, with pasta. Because why not? Who needs plain veggies when you can toss them into pasta for some fancy charm? This ratatouille pasta brings together roasted veggies, fragrant herbs, and that glorious, saucy goodness only pasta can provide. It’s a foolproof way to get your daily dose of vegetables without feeling like you’re eating at a sad health-food cafe. Ready to impress your guests? Or just pretend you’re a five-star chef for a night? Either way, this dish doesn’t disappoint.
Ratatouille Pasta Recipe
A comforting, hearty dish combining ratatouille-inspired roasted vegetables with perfectly cooked pasta, topped with fragrant herbs and a simple, savory sauce.
Ingredients
- 1 medium eggplant diced
- 2 zucchinis sliced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 onion thinly sliced
- 2 tomatoes diced
- 2 tbsp olive oil
- 2 garlic cloves minced
- 1 lb pasta your choice
- 1 tbsp fresh basil or 1 tsp dried
- 1 tbsp fresh oregano or 1 tsp dried
- Salt to taste
- Freshly ground black pepper to taste
- Parmesan cheese optional, for garnish
Instructions
- Preheat the oven: Set it to 400°F (200°C).
- Prepare the vegetables: Dice eggplant, slice zucchinis, chop bell peppers, and slice the onion and tomatoes. Mince garlic.
- Season the veggies: Toss the prepared vegetables in olive oil, garlic, basil, oregano, salt, and pepper.
- Roast the veggies: Spread the veggies evenly on a baking sheet. Roast for 25–30 minutes until tender.
- Cook the pasta: Meanwhile, cook the pasta according to package instructions. Drain and set aside.
- Combine: Once the veggies are roasted, toss them with the cooked pasta in a large bowl.
- Serve: Garnish with fresh basil or Parmesan cheese, and serve hot. Enjoy!
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 8g
Vitamins & Minerals (Per Serving)
- Vitamin A: 15%
- Vitamin C: 45%
- Iron: 10%
- Calcium: 6%
- Potassium: 12%
Additional Notes/Tips
- Add a squeeze of fresh lemon juice for a zesty finish.
- Try adding a handful of spinach or arugula for extra greens.
- For extra richness, top with crumbled feta or goat cheese.
- If you like things spicy, a pinch of red pepper flakes adds a nice kick.
- The leftovers work perfectly in a cold pasta salad the next day!
