Roasted Ratatouille Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 people
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Calories
376 kcal
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Course
Main Course
Roasted Ratatouille Pasta
Description
This Roasted Ratatouille Pasta recipe starts with diced eggplant, zucchini, red and yellow bell peppers, red onion, and cherry tomatoes tossed in a dressing made from olive oil, balsamic vinegar, tomato puree, crushed garlic, oregano, basil, salt, and black pepper. The vegetables roast at 220°C (425°F) for 45 minutes, stirred halfway to promote even cooking and caramelization.
Meanwhile, the pasta is cooked al dente and drained. Once the vegetables are roasted and tender, they're combined with the pasta, blending the softened, sweet vegetables with the pasta's bite. The optional garnish of fresh chopped basil and grated Parmesan adds brightness and umami to the dish.
This pasta can be served warm as a full meal that highlights the roasted vegetables’ rich flavors. Attention to even vegetable dicing ensures uniform cooking, and spreading vegetables out on the baking tray prevents steaming, encouraging roasting and flavor concentration.
Ingredients
- 280 g pasta
For the vegetables:
- 1 eggplant diced, aka aubergine
- 2 zucchini diced, aka courgette
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 red onion diced
- 240 g cherry tomato
For the dressing:
- 2 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon tomato puree
- 2 garlic crushed, clove
- 0.5 teaspoon oregano dried
- 0.5 teaspoon basil dried
- 1 pinch sea salt
- 1 pinch black pepper
To serve:
- basil chopped (to serve, fresh
- parmesan grated (to serve)
Instructions
- Preheat your over to 220°C/425°F/Gas 7 .
- In a small bowl, mix 2 tablespoon Olive oil, 2 tablespoon Balsamic vinegar, 1 tablespoon Tomato puree, 2 Garlic clove, 0.5 teaspoon Dried oregano, 0.5 teaspoon Dried basil and 1 pinch Sea salt and ground black pepper.
- Put 1 Aubergine (eggplant), 2 Courgette (zucchini), 1 Red bell pepper, 1 Yellow bell pepper, 1 Red onion and 240 g Cherry tomatoes into a large bowl and pour over the dressing. Mix well.
- Put the vegetables in a single layer on a baking tray and cook for 45 minutes, mixing half way through.
- 12 minutes before the vegetables are cooked, put 280 g Pasta in a pan of boiling water and simmer until cooked and then drain.
- Mix the vegetables and pasta together and serve topped with Fresh basil and Parmesan (both optional).
Notes
- Cut vegetables into similar-sized pieces to ensure even roasting.
- Use a large baking tray to arrange vegetables in a single layer to avoid steaming and achieve better caramelization.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 376kcal | 19% |
| Carbohydrates | 66g | 22% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 37mg | 2% |
| Potassium | 1010mg | 21% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 1533IU | 31% |
| Vitamin C | 129mg | 143% |
| Calcium | 71mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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