Fusilli in Ratatouille Sauce
Bring the vibrant flavors of Provence to your table with this Fusilli in Ratatouille Sauce recipe! Perfectly al dente fusilli pasta is tossed in a hearty, aromatic sauce brimming with tender zucchini, eggplant, bell peppers, and tomatoes. Infused with the earthy richness of dried thyme, basil, and oregano, this dish delivers a comforting and wholesome meal that's both colorful and satisfying. A drizzle of olive oil and a sprinkle of fresh parsley add the finishing touch to this Mediterranean-inspired pasta, making it ideal for weeknight dinners or casual entertaining. Quick to make in just under an hour and packed with fresh, seasonal ingredients, this vegetarian recipe is a delicious celebration of simple yet bold flavors. Serve it with a side of crusty bread or a crisp green salad, and don't forget an optional garnish of Parmesan or ricotta for a decadent twist!
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Recipe Information
Ingredients
- 400 grams fusilli pasta
- 1 medium zucchini
- 1 medium eggplant
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium onion
- 3 large garlic cloves
- 3 tablespoons olive oil
- 400 grams tomatoes, chopped
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, prepare the vegetables. Dice the zucchini, eggplant, red bell pepper, yellow bell pepper, and onion into small, uniform pieces. Mince the garlic.
Heat 2 tablespoons of olive oil in a large skillet or wide saucepan over medium heat. Add the onion and garlic and sauté until soft and fragrant, about 3 minutes.
Add the diced eggplant to the skillet and cook for 5 minutes, stirring occasionally. Next, add the zucchini and bell peppers, cooking for an additional 5 minutes until all the vegetables are tender.
Stir in the chopped tomatoes, tomato paste, dried thyme, basil, oregano, salt, and black pepper. Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally to ensure the flavors meld together.
If the sauce seems too thick, add some of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Add the cooked fusilli to the skillet with the ratatouille sauce. Toss everything together until the pasta is evenly coated in the sauce.
Remove the skillet from the heat, drizzle in the remaining tablespoon of olive oil, and sprinkle with fresh parsley.
Serve hot, and enjoy your Fusilli in Ratatouille Sauce. Optionally, garnish with grated Parmesan cheese or a dollop of ricotta for extra richness.
Nutrition Facts
Calories |
2260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4887 mg | 212% | |
| Total Carbohydrate | 396.0 g | 144% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 64.8 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 4508 mg | 96% | |
*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.
