Ratatouille Pasta

Transform your weeknight dinners with this vibrant and wholesome Ratatouille Pasta, a perfect harmony of rustic French and Italian flavors. This veggie-packed dish features tender zucchini, eggplant, bell peppers, and roma tomatoes, all simmered to perfection in a herb-infused tomato sauce enriched with garlic, oregano, and thyme. Tossed with your favorite pasta and a splash of reserved pasta water for a silky finish, this recipe is as comforting as it is colorful. Ready in just an hour, it’s an easy, satisfying option for meatless meals, and can be garnished with fresh basil and Parmesan for added flair. Whether you're a vegetarian or simply craving a lighter, veggie-forward twist on classic pasta, Ratatouille Pasta is a versatile, crowd-pleasing addition to your recipe repertoire.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium zucchini
• 1 medium eggplant
• 1 large red bell pepper
• 1 large yellow bell pepper
• 4 medium roma tomatoes
• 1 medium onion
• 3 large garlic cloves
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 0.5 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons tomato paste
• 12 ounces cooked pasta (such as penne or fusilli)
• 0.25 cup fresh basil
• 0.25 cup grated Parmesan cheese (optional)

Directions

Step 1

Wash and dice the zucchini, eggplant, bell peppers, and roma tomatoes into small, bite-sized pieces. Dice the onion and mince the garlic cloves.

Step 2

Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium heat.

Step 3

Add the diced onion to the skillet and sauté for 3-4 minutes until translucent.

Step 4

Stir in the minced garlic, oregano, thyme, and crushed red pepper flakes (if using). Cook for an additional 1-2 minutes until fragrant.

Step 5

Add the diced eggplant to the skillet and cook for 5-6 minutes, stirring occasionally, until it begins to soften.

Step 6

Add the zucchini and bell peppers to the skillet. Cook for an additional 5-6 minutes, stirring, until the vegetables are slightly tender.

Step 7

Stir in the diced tomatoes and 2 tablespoons of tomato paste. Season with salt and black pepper. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.

Step 8

Meanwhile, cook the pasta according to the package directions until al dente. Reserve 1/4 cup of pasta water and then drain the pasta.

Step 9

Stir the reserved pasta water into the vegetable mixture to loosen the sauce slightly, ensuring it coats the pasta evenly.

Step 10

Add the cooked pasta to the skillet with the ratatouille and toss to combine. Cook for 2-3 minutes to allow the flavors to meld.

Step 11

Remove from the heat and sprinkle the dish with fresh basil. If desired, garnish with grated Parmesan cheese.

Step 12

Serve warm and enjoy your Ratatouille Pasta!

Nutrition Facts

Serving size	1802.3 grams (1802.3g)

Amount per serving	% Daily Value*
Calories	1591

Total Fat 64.90g	83%
Saturated Fat 18.30g	92%
Polyunsaturated Fat 4.50g
Cholesterol 48mg	16%
Sodium 5760mg	250%
Total Carbohydrate 204.60g	74%
Dietary Fiber 32.30g	115%
Total Sugars 49.90g
Protein 58.30g	117%

Vitamin D 0IU	0%
Calcium 894mg	69%
Iron 9mg	52%
Potassium 3568mg	76%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.7%

Protein: 14.3%

Carbs: 50.0%