Ratatouille Pasta

Nutriscore Rating: 72/100

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.

Recipe Information

• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 1 hr
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 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)

📝 Instructions

12 steps

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.

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

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

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

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

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

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.

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.

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

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.

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

12. Serve warm and enjoy your Ratatouille Pasta!

Nutrition Facts

1 serving (1802.3g)

Calories		1591
% Daily Value*
Total Fat		64.9 g	83%
	Saturated Fat	18.3 g	92%
	Polyunsaturated Fat	4.5 g
Cholesterol		48 mg	16%
Sodium		5760 mg	250%
Total Carbohydrate		204.6 g	74%
	Dietary Fiber	32.3 g	115%
	Total Sugars	49.9 g
Protein		58.3 g	117%
Vitamin D		0.0 mcg	0%
Calcium		894 mg	69%
Iron		9.3 mg	52%
Potassium		3568 mg	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: 584 cal (35.7%%)

Protein: 233 cal (14.3%%)

Carbs: 818 cal (50.0%%)