Combining French and Italian cuisine for one unbeatable dish.
Making a plate of pasta is simple enough for most people. But why not combine excellent pasta with something else? There are countless options when it comes to pasta, but one we love is ratatouille. While typically known as a vegetable-based French stew – as well as an animated film – ratatouille is so much more. It has the flexibility to blend well with other foods. That’s why fans of fusion will love putting ratatouille and pasta together in one unforgettable dish.
By adding pasta onto a bed of ratatouille, you can have the best of both worlds. While it’s hard to go wrong with pasta, adding more than half a dozen different vegetables and seasonings takes things to another level. For whatever reason, everything blends together perfectly. With so many flavors and textures, ratatouille pasta is almost overwhelming, but in a good way.
Fortunately, ratatouille pasta is just one way for fans of pasta to expand their horizons and experiment with different flavors in their pasta. For instance, we have a great recipe for instant pot pasta primavera. You may also want to try a dish of healthy pumpkin fettuccine. We can also share a recipe of gluten free pasta with cheesy pumpkin sauce. Meanwhile, fans of traditional ratatouille who want a vegetable-based dish should try either vegetable curry or vegetable lasagna.
Is Ratatouille Pasta Healthy?
With so many vegetables, there is no question that ratatouille pasta is a healthy meal. All the veggies in the recipe combine to provide a good dose of countless vitamins and nutrients. The various herbs and spices in the recipe also add useful nutrients. And, by using wholewheat spaghetti, the pasta in this dish is a little healthier than some other options.
The Best Veggies
The quality of the vegetables in ratatouille pasta will be what determines how good it tastes. The first trick with veggies in this recipe is to cut them into thick slices. This will help them to remain firm when cooking and not become mushy and lose their shape. You want to make sure the vegetables are cooked perfectly – until they start to get brown but not burned or too dark. Finally, while not in the recipe, some people tend to cook the egg plant separately from the other vegetables because of how different eggplant cooks compared to other veggies.
INGREDIENTS
- 1 medium zucchini, diced
- 1 medium eggplant, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1/4 cup olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 12 ounces wholewheat spaghetti
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving
INSTRUCTIONS
Preheat
Prepare the oven and baking sheet.
Toss
Mix vegetables with seasonings and oil.
Roast
Cook vegetables until tender and caramelized.
Boil
Cook pasta to al dente.
Combine
Toss pasta with vegetables, garnish, and serve.
Devour!
FAQs & Tips
Leftover ratatouille pasta should be allowed to cool and then stored in an airtight container for up to four days. In the freezer, leftovers will remain good for three to six months.
Some people believe the key to ratatouille is using ripe vegetables and trying to cook them slowly. Using olive oil is also a good idea to bring out the flavor of the veggies.
Serving Suggestions
Bread might be the most obvious side dish for ratatouille pasta. Specifically, we recommend cauliflower bread to help keep the meal healthy. Salad is another natural side dish, including a low-carb broccoli salad or a tasty beet salad. Or how about trying cilantro lime cauliflower rice?
Ratatouille Pasta
Ingredients
- 1 medium zucchini diced
- 1 medium eggplant diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 large onion diced
- 3 cloves garlic minced
- 2 cups cherry tomatoes halved
- ¼ cup olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 12 ounces wholewheat spaghetti
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving
Instructions
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Preheat the oven to 425°F.
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Toss zucchini, eggplant, bell pepper, onion, garlic, and cherry tomatoes with olive oil, basil, oregano, thyme, salt, and pepper on a baking sheet.
-
Roast the vegetables in the preheated oven for 35–40 minutes, stirring halfway through, until they are tender and caramelized.
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While the vegetables are roasting, cook the spaghetti in salted boiling water according to package instructions until al dente; drain and set aside.
-
Toss the roasted vegetables with the cooked spaghetti, adjust seasoning if needed, and serve hot garnished with fresh basil and grated Parmesan cheese.
Nutrition
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