4 Reviews

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...

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FrenchBunny April 14, 2011

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!

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echo echo March 09, 2007

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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Geema August 10, 2006
Vegetable Ratatouille With Pasta