ratatouille pasta

This Summer Ratatouille Pasta will be your go to summer pasta for days you&#039;re down to fire up the oven!

Summer Ratatouille Pasta

zucchini (thinly sliced)

cherry tomatoes (halved)

yellow onion (thinly sliced)

garlic (roughly chopped)

olive oil

kosher salt and freshly cracked black pepper (to taste)

red chili flakes (to taste)

spaghetti

lemon

parmesan cheese

 Preheat oven to 450 degrees F. Add the first 8 ingredients to a sheet pan and toss to combine.

Transfer the baking sheet into the oven and roast for about 20-25 minutes until caramelized, tossing halfway through.

Meanwhile, bring a pot of water to a boil and cook your spaghetti according to the package direction. Drain and set aside.

Transfer all the roasted vegetables into a bowl with the cooked pasta. Toss to combine and add the lemon zest, juice and plenty of parmesan cheese. Serve immediately.

Learn how to make eggplant ratatouille; a classic French stew made from zucchini, eggplant, tomatoes, and lots of aromatics. Simple ingredients resulting in a rich veggie sauce that pairs perfectly with pasta!

Eggplant Ratatouille Pasta

oz dried pasta noodles

eggplant,

yellow onion, (diced)

garlic cloves, (minced)

garlic powder

fresh basil, (chopped)

salt & black pepper

Saute eggplant: in a large pot, cook diced eggplant in 1-2 teaspoons of oil with a generous pinch of salt (about 5-7 minutes). After cooking the eggplant, transfer it to another bowl.

Saute zucchini: in the same pot, add the cubed zucchini with an additional 1-2 teaspoons of oil with a pinch of salt. Cook for 5 minutes. Then remove zucchini and add to the same bowl of cooked eggplant.

Cook onions &amp; tomatoes: Then in the same pot, add 1 teaspoon of oil and saute onions and garlic with a pinch of salt until soft (about 3-5 minutes). Add diced tomatoes in with onions and garlic and simmer for 10-15 minutes uncovered, stirring often.

Simmer: after tomatoes have begun to cook down, add cooked zucchini and eggplant to the pot with tomatoes. Add a pinch of salt and 1/2 teaspoon of garlic powder. Let the stew simmer for 20-30 minutes or until the tomatoes have thickened the stew.

Cook pasta noodles: While the stew is simmering, bring a pot of well-salted water to a boil. Then cook pasta according to package.

Season: when ratatouille is finished, stir in chopped basil and season with salt &amp; pepper to taste before serving over pasta noodles.

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Summer Ratatouille Pasta

Eggplant Ratatouille Pasta

Top 2 ratatouille pasta recipes from across the web

The most viewed ratatouille pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Summer Ratatouille Pasta

Eggplant Ratatouille Pasta

The most viewed ratatouille pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine