Vegetable Ratatouille With Pasta

"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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photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
Ready In:
1hr 30mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • 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.
  • 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.
  • 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.
  • Remove the roasting pan and stir in the tomato mixture into the roasting pan.
  • 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.
  • Cook the pasta in a large pot of boiling water seasoned with about 1 tablespoon salt; cook until JUST firm-tender; drain.
  • While the pasta is cooking, stir in fresh parsley and basil to the veggies in the roasting pan; mix to combine.
  • Add in the cooked drained pasta to about 1/3 of the veggie mixture; toss to combine.
  • Spread the remaining cooked pasta on a large serving dish and top with remaining ratatouille on top.
  • Sprinkle with grated Parmesan cheese.

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Reviews

  1. 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 penne...it 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 well....next time...Thanks for sharing another wonderful recipe Kitten.....your the best...
     
  2. 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!
     
  3. This is now our most favorite pasta recipe! The vegetables get so caramelized, sweet and soft that they literally melt in your mouth. I made one slight but significant change to this great recipe. Instead of cooking up the tomatoes into a separate sauce, I tossed 2 cups of grape tomatoes in with the zucchini and peppers. They caramelized too and provided just the right touch of dark tomatoey flavor I wanted. After I topped my pasta with the ratatouille, I sprinkled more basil on top along with some finely minced garlic and of course the parmesan cheese shreds. We absolutely loved this non-traditional rendition of ratatouille and it will be the one recipe we make from now on. Kitten you are amazing!
     
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