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.
- Ready In:
- 1hr 30mins
- 2 eggplants, cut into about 1/2-inch squares
- 3 large onions, coarsley chopped
- 1⁄2 cup olive oil
- salt and pepper
- 1 -2 medium zucchini, cut into about 1/2-inch pieces
- 1 large red bell pepper, cut into about 1/2-inch pieces
- 1 yellow bell pepper, cut into about 1/2-inch pieces (or use 2 red or 2 yellow bell peppers, but don't use green)
- 8 -9 ripe plum tomatoes, seeded and chopped
- 2 tablespoons minced fresh garlic
- 1 pinch dried thyme (or 1 teaspoon fresh chopped thyme)
- 1 lb penne (can use more than 1 pound) or 1 lb rigatoni pasta, uncooked (can use more than 1 pound)
- 1⁄4 cup chopped fresh parsley
- 1⁄4 cup chopped fresh basil
- salt and pepper
- 1⁄4 cup grated parmesan cheese (more for sprinkling)
- 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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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...Reply
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!Reply