ratatouille spaghetti

This roasted ratatouille spaghetti recipe is a fresh and light summer dinner featuring more vegetables than pasta! Burst cherry tomatoes, which are roasted in a separate pan, offer a light tomato sauce that coats the pasta. If you’re not in the mood for pasta, these roasted vegetables and tomatoes would be great on with cooked farro (or other whole grains), on an arugula salad with a simple vinaigrette, as a filling for omelets or as a topping for scrambled eggs. Go easy on the red pepper flakes if you’re sensitive to spice. For even roasting, try to dice the vegetables into roughly the same size pieces.

Roasted Ratatouille with Spaghetti

cherry tomatoes

eggplant (about 1 pound), diced

zucchini,

yellow squash, diced

red bell pepper (or orange

yellow

olive oil, divided

balsamic vinegar

garlic, pressed

salt

black pepper

Red pepper flakes

(8 ounces) whole grain spaghetti

Parmesan cheese, optional

basil

oregano

thyme (optional)

Preheat oven to 425 degrees Fahrenheit with two racks in the middle positions. On a quarter pan or small baking dish, toss the whole baby tomatoes with 2 tablespoons olive oil and a sprinkle of salt and pepper. Set aside.

In a large mixing bowl, combine the diced eggplant, zucchini, yellow squash, bell pepper and onion. Whisk together 1/4 cup olive oil, the balsamic vinegar, garlic, salt, a few generous twists black pepper and a pinch of red pepper flakes. Drizzle it over the vegetables and toss with your hands or a large spoon until the vegetables are evenly coated.

On a half-sheet pan or other large, rimmed baking sheet, arrange the vegetables in a single layer. Place the tomatoes on the lower oven rack and the vegetables on the upper rack. Set the timer for 20 minutes.

Meanwhile, bring a large post of salted water to boil. Cook pasta until al dente, according to package directions. Before draining, reserve about 1 cup pasta cooking water. Transfer the cooked pasta to a large serving bowl.

After 20 minutes, remove both pans from the oven. The tomatoes should be bursting and juicy by now, in which case, they’re done cooking. Use a spatula to toss the vegetables, then arrange them in a single layer again and put them back in the oven for an additional 10 minutes or so, until they are cooked through and golden.

Pour the cherry tomatoes and their juices over the spaghetti into the serving bowl. If you want your pasta to be pretty cheesy, now’s the time to sprinkle on a generous handful of shredded Parmesan. Add a baby splash of pasta cooking water and toss until the pasta is coated with a light tomato sauce.

Add the cooked vegetables to the bowl and toss to combine. Sprinkle with the chopped fresh herbs and season with additional salt, pepper and red pepper flakes until the flavors really sing. Serve with Parmesan on the side.

Just looking at those pictures made me feel sooooo much more hungry! Now I finally now what to do with my leftover zucchinis! Thank you! :D

We have a local restaurant that makes a version of this, they are very busy, and expensive. I'm going to have to try this on the weekend.

I made this last night and it was sooooo good.  My husband said it was his favorite pasta ever!

Made this tonight -- we really loved it! My guy suggested adding sausage or chicken next time, but had seconds anyway ;)  It was the perfect combination of healthy, delicious, and comfort food.

I made this recipe the other night and it was delicious!  Thank you so much for sharing!  I just wish I had a Stella to drink with it, it is one of my favorites.  I will definitely be keeping this recipe to make again!

Hi Kate! Enjoyed this one (and some Stella) tonight! So delicious! Sometimes I struggle with eggplant but this recipe got me excited to integrate it into my meals more. I love how light yet filling this meal is. I completely forgot to add the onion and still loved it. My husband (who loves meat) said he would definitely not want to add any meat to this; when I'm cooking for him I consider that a HUGE complement! Thanks so much for this - looking forward to enjoying it for lunches this week and so appreciate your suggestions in the description about using it for salad, etc.

Hi Kate.  I made this last weekend while visiting my best friend in Florida.  Our visits always include trying new vegan recipes...and we chose this one as the first of the weekend. This was the clear winner of the weekend.  Definitely restaurant quality.  And now a part of our regular rotation!  Your recipes never disappoint!

I am new to your website and this is the first recipe to try.  Me and my husband both greatly enjoyed it.  We made it because it looked so beautiful in your pictures and it sounded delicious. It was a win on both fronts in my kitchen.  It looked just as beautiful on my table and wow the taste was amazing.  Can't wait to try more.

Just made this for dinner and it was amazing!! So light and flavorful, everyone loved it!

Super delicious! I used fusili the second time around which I think made it even better cuz the spirals hold the veggies better. 

Overall amazed at the flavors and simplicity!!

Sometimes you need a lighter beer when you have a pasta dish, and Stella Artois worked perfectly. This recipe was absolutely delicious. My family and friends adored it. Bursting with flavor! Vibrant colors. Merci.

Thank you Kate, this was absolutely delicious! My whole family asked for seconds! I've been really enjoying your blog - you come across as such a nice person, your writing is so pleasant to read (I confess that I often skip those bits on other blogs, but not here) and your photos are fab! Can't wait to get your cookbook! Thank you x

Hi Kate =) i just wanted to tell you that I love your recipes. I fell in love with ur recipes the first time i cooked the lentil soup. Im so excited to try this one &amp; a few more=)

My daughter and her boyfriend are both vegan and we're attending a graduation party soon and needed to come up with something for them to eat there. Well let me just say...this is awesome! My husband, son and myself are not vegan but I tried this recipe on them tonight and it was a huge hit! I think we are going to be trying a lot more of these recipes! Thanks so much, and it was so easy too!

Just made this for dinner and it was very good. Even my meat eating husband enjoyed it. The only thing I did different was to replace the spaghetti with spaghetti squash, yum.

This is a great dish, and fairly simple to make. I used penne pasta as my wife is gluten-free and penne reheats better than long pasta. I also used a full 16oz box, and it still had a great pasta-to-vegetable ratio. My wife and guests loved the dish.

I do think, however, that it would benefit from some more acid. Perhaps some lemon juice or olives. I actually had some leftovers and tossed in some kalamata olives and it ended up having some nice, sharper flavors.

Why is this in a vegan recipe page when it contains Parmesan cheese..? You should add a recipe for vegan Parmesan (nutritional yeast based are best) instead of suggesting people use milk product.

Made exactly as instructed and it's ohhhhhh so good!!!  Will add to my weekly menu.  Thanks for a great recipe!

This is my favorite go to dinner when company comes! I omit cheese (I'm Vegan) and I eat what my company eats and relish in the compliments..... Chalk one up to vegans... AWESOME recipe and my many thanks for sharing. 
BTW- Make this on a day you clean out the fridge, cause roasting veggies of any kind is a yummy thing

Wowza! This was hands down one of the best pasta dishes I've made in a very long time.  Trying to include more vegies in our diet, this fit the bill quite well.  So easy to prepare, too!  Thank you for an amazing dinner!

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