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    You are in: Home / Recipes / Vegetable Ratatouille With Pasta Recipe
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    Vegetable Ratatouille With Pasta

    Vegetable Ratatouille With Pasta. Photo by FrenchBunny

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    40 mins

    50 mins

    Kittencalskitchen's Note:

    This is a wonderful vegetarian dish. I made this recently and added in some herbs de provence spice which gave it a really nice flavor...I have to say that this is one of the better ratatouille recipes that I have made, and even good without using the pasta. The zucchini can be replaced with yellow squash, cut into about 1/2-inch cubes.

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    1. 1
      Stir together chopped eggplants, onions, 1/4 cup olive oil and salt to taste in a large roasting pan, then roast the mixture on the second-lowest oven rack at 425 degrees for about 20-25 minutes, stirring occasionally.
    2. 2
      Add in zucchini, bell peppers and 2 tablespoons oil and more salt; return to oven and roast for another 20-25 minutes or until the bell peppers are tender.
    3. 3
      Meanwhile, while veggies are roasting in the oven (or you can prepare this hours in advance also) in a large saucepan, simmer the chopped tomatoes, garlic, thyme and remaining 2 tablespoons of olive oil and bit more salt to taste; simmer about 15 minutes, stirring occasionally until thickened.
    4. 4
      Remove the roasting pan and stir in the tomato mixture into the roasting pan.
    5. 5
      Add in about 1/4 cup Parmesan cheese; stir to combine, and season with black pepper and more salt if needed; set the roasting pan aside.
    6. 6
      Cook the pasta in a large pot of boiling water seasoned with about 1 tablespoon salt; cook until JUST firm-tender; drain.
    7. 7
      While the pasta is cooking, stir in fresh parsley and basil to the veggies in the roasting pan; mix to combine.
    8. 8
      Add in the cooked drained pasta to about 1/3 of the veggie mixture; toss to combine.
    9. 9
      Spread the remaining cooked pasta on a large serving dish and top with remaining ratatouille on top.
    10. 10
      Sprinkle with grated Parmesan cheese.

    Ratings & Reviews:

    • on April 15, 2011


      Oh my !!!! This was absolutely delicious, which being it is one of your recipes Kitten it doesn't surprise me.... As usual I cut the recipe in half since we were only 2 and it was for lunch. Still had plenty leftover so my friend took it home for some leftovers for himself. Never made a ratatouille before and this turned out so flavorful. What I did though was make the ratatouille the night before but didn't add in the cheese,basil and parsley. So when I got to work I reheated the mixture then added the cheese, basil and parsley. Cooked the pasta at work and continued to put it together.... I loved the flavors of the roasted veggies served over the was really out of this world with the extra freshly grated cheese on top...Yummy !!! I wanted to throw in some herbs de provence too but I totally forgot about it...oh time...Thanks for sharing another wonderful recipe Kitten.....your the best...

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    • on March 09, 2007


      What a wonderful way to serve pasta. Roasted eggplant, peppers and zucchini make up the bulk of the sauce and I always love what roasting does to vegetable flavors. The herbs as listed are well nigh perfect. A dish to be savored and a recipe to be saved!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 16, 2007


    Read All Reviews (4)


    Nutritional Facts for Vegetable Ratatouille With Pasta

    Serving Size: 1 (506 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 557.0
    Calories from Fat 194
    Total Fat 21.6 g
    Saturated Fat 3.5 g
    Cholesterol 3.6 mg
    Sodium 82.8 mg
    Total Carbohydrate 84.9 g
    Dietary Fiber 17.1 g
    Sugars 11.0 g
    Protein 11.6 g

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