Ratatouille Pasta Toss
Elevate your weeknight dinner game with this vibrant Ratatouille Pasta Toss—a delightful fusion of classic French ratatouille and comforting Italian pasta. Packed with tender eggplant, zucchini, and a medley of colorful bell peppers, this dish is simmered in a rich tomato sauce enhanced with garlic, dried herbs, and fresh basil, creating a symphony of robust Mediterranean flavors. The al dente penne soaks up every bit of the savory sauce, making each bite irresistible. Ready in under an hour, this one-pot wonder is perfect for busy nights yet impressive enough for guests. Serve it piping hot with a sprinkle of Parmesan for an optional cheesy touch, and enjoy a wholesome, veggie-packed meal that’s as nutritious as it is delicious. Perfect for vegetarians and pasta lovers alike!
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Recipe Information
Ingredients
- 12 oz penne pasta (or pasta of choice)
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 medium eggplant, diced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 14 oz canned diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- 0.25 cup fresh basil leaves, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, then drain and set aside.
In a large skillet or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Add the diced eggplant, zucchini, red bell pepper, and yellow bell pepper. Stir well to coat the vegetables in the oil.
Cook the vegetables for 8-10 minutes, stirring occasionally, until they are tender and starting to caramelize.
Stir in the canned diced tomatoes, tomato paste, dried oregano, and dried thyme. Mix well to combine.
Reduce the heat to low and let the mixture simmer for 10 minutes, allowing the flavors to meld together.
Season with salt and black pepper to taste. Stir in the chopped fresh basil leaves.
Add the cooked pasta to the skillet with the ratatouille mixture, tossing to coat the pasta evenly.
Serve hot, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 3853 mg | 168% | |
| Total Carbohydrate | 177.5 g | 65% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 45.5 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1011 mg | 78% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3103 mg | 66% | |
*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.
