Vegetable Ratatouille with Pasta
Elevate your weeknight dinner with this vibrant and hearty Vegetable Ratatouille with Pasta, a delightful fusion of classic French and Italian flavors! This recipe combines a medley of garden-fresh vegetables—like eggplant, zucchini, bell peppers, and tomatoes—simmered with aromatic garlic, onion, and herbs like thyme and oregano to create a rich, rustic ratatouille. Tossed with your favorite pasta and finished with fresh basil leaves and optional Parmesan cheese, this dish offers a perfect balance of comfort and nourishment. Ready in just an hour, this vegetarian recipe is ideal for busy nights while being elegant enough for entertaining. Perfect for healthy pasta recipes, vegetable-based meals, or Mediterranean-inspired dishes, this ratatouille pasta is a delicious and versatile crowd-pleaser.
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Recipe Information
Ingredients
- 1 medium Eggplant
- 1 medium Zucchini
- 1 medium Yellow squash
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 medium Onion
- 4 cloves Garlic cloves
- 4 medium Tomatoes
- 4 tablespoons Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 5 leaves Fresh basil leaves
- 12 ounces Pasta of choice (e.g., penne, spaghetti)
- 0.5 cup Grated Parmesan cheese (optional)
Instructions
Dice the eggplant, zucchini, yellow squash, bell peppers, onion, and tomatoes into roughly 1/2-inch cubes. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the eggplant and cook for 5-7 minutes until slightly browned and softened. Remove the eggplant and set aside.
Add another 2 tablespoons of olive oil to the skillet. Add the zucchini, yellow squash, and bell peppers. Cook for 5-7 minutes, stirring occasionally, until softened.
Stir in the onion and garlic. Cook for another 3 minutes until the onion becomes translucent and aromatic.
Return the eggplant to the skillet. Add the diced tomatoes, dried thyme, dried oregano, salt, and black pepper. Stir everything together to combine.
Lower the heat to a simmer, cover, and cook for 20 minutes. Stir occasionally to prevent sticking.
While the ratatouille is simmering, cook the pasta according to the package instructions in a pot of salted boiling water. Drain the pasta and set aside.
Once the ratatouille is fully cooked and the vegetables are tender, remove the skillet from heat. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the ratatouille over the cooked pasta. Garnish with fresh basil leaves and sprinkle with grated Parmesan cheese if desired.
Enjoy your Vegetable Ratatouille with Pasta warm!
Nutrition Facts
Calories |
2072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 6660 mg | 290% | |
| Total Carbohydrate | 225.4 g | 82% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 64.0 g | ||
| Protein | 84.9 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1600 mg | 123% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 4545 mg | 97% | |
*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.
