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!