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Roasted Ratatouille Pasta

by Lynne Webb on June 8, 2017 (Updated June 15, 2021) // Leave a Comment

Recipes » Main Dishes » Pasta » Roasted Ratatouille Pasta

Roasted Ratatouille Pasta

by Lynne Webb on June 8, 2017 (Updated June 15, 2021) // Leave a Comment

This deliciously satisfying, French-inspired pasta dish combines roasted eggplant, zucchini and bell pepper with fresh tomatoes, herbes de Provence and fresh thyme.
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Roasted Ratatouille Pasta

This easy meatless dinner combines pasta with a modified version of the classic French dish, ratatouille. To make this easy recipe, we roasted eggplant, zucchini and bell peppers in a hot oven to bring out their natural flavors and sweetness, then tossed them with a mixture of sautéed onion and garlic, plum tomatoes, herbes de Provence and fresh thyme.

Roasted Ratatouille Pasta

Roasted Ratatouille Pasta

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This deliciously satisfying, French-inspired pasta dish combines roasted eggplant, zucchini and bell pepper with fresh tomatoes, herbes de Provence and fresh thyme.
Yield: 4 servings
Prep Time: 20 mins
Cook Time : 25 mins
Total Time : 45 mins
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Ingredients 

  • 10 ounces pasta, cavatappi, rotini, penne
  • Olive oil
  • Salt and freshly ground black pepper
  • 1 medium eggplant, peeled and cut into 1-inch cubes
  • 2 medium zucchini, halved lengthwise and cut into 1/2-inch slices
  • 1 medium yellow bell pepper, seeded and cut into 1-inch pieces
  • 1 medium red bell pepper, seeded and cut into 1-inch pieces
  • 1/2 cup red onion, chopped
  • 2 teaspoons herbes de Provence, or more to taste
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 4 plum tomatoes, seeded and chopped

Instructions 

  • Put a large pot of salted water on to boil for the pasta. Preheat the oven to 425°F and line 2 large, rimmed baking sheets with parchment paper or foil coated with nonstick spray.
  • Place the eggplant in large mixing bowl, drizzle with a tablespoon or two of olive oil and season with salt and pepper. Toss to coat and spread the eggplant in a single layer on one of the prepared baking sheets.
  • Next, add the zucchini and bell peppers to the mixing bowl. Drizzle with olive oil, season with salt and pepper, toss and spread over the second baking sheet.
  • Roast the vegetables until tender and very lightly browned, 15 to 20 minutes.
  • When the vegetables have about 5 minutes of roasting time left, cook the pasta according to package directions. Drain thoroughly, leaving the pasta in the colander.
  • Return the pasta pot to the stove over medium heat. Add 3 tablespoons of olive oil along with the chopped onion and herbes de Provence.
  • Sauté until the onion is soft, 3 to 4 minutes, then add the garlic and thyme. Continue cooking for 2 minutes longer, stirring continually, then add the tomatoes.
  • Season with salt and pepper and cook just long enough for the tomatoes to soften, 2 to 3 minutes longer. Remove from the heat, add the pasta and combine.
  • Stir in the roasted vegetables and toss to combine. Add a little extra olive oil if desired, taste and adjust the seasoning as needed.
  • Plate individual servings and top with freshly ground black pepper and a sprig of thyme if desired.

Nutrition Information

Nutrition Facts
Roasted Ratatouille Pasta
Amount per Serving
Calories
104
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
388
mg
17
%
Carbohydrates
 
23
g
8
%
Fiber
 
8
g
33
%
Sugar
 
13
g
14
%
Protein
 
5
g
10
%
Calcium
 
71
mg
7
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Pasta
 | 
Cuisine: American

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Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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