Roasted Ratatouille Pasta Recipe
User Reviews
5
Roasted Ratatouille Pasta Recipe
Description
Roasted Ratatouille Pasta Recipe brings together roasted vegetables including zucchini, eggplant, and cherry tomatoes tossed in a flavorful mixture of garlic, onion, tomato paste, sun-dried tomatoes, and dried herbs. The vegetables are roasted at 400°F for 45 minutes, which softens them and intensifies their natural flavors. The roasted ratatouille is then combined with al dente spaghetti and fresh herbs like basil and parsley. A little pasta cooking water can be added to adjust the consistency of the sauce, and the dish is finished with grated Parmesan cheese, adding a savory, creamy touch.
The roasting process deepens the vegetable flavors and creates a tender texture with slight caramelization. The combination of fresh and dried herbs provides a layered, aromatic profile, balancing acidity from the tomatoes with earthy notes from the eggplant and zucchini. The olive oil ensures a smooth coating, enriching the dish without heaviness.
This recipe serves about three people with 8 ounces of pasta, providing a complete, vegetable-forward pasta dish. It's versatile for weeknight dinners and can be adjusted for more servings by doubling the ingredients and using multiple sheet pans for roasting.
The ratatouille portion freezes well when stored in an airtight container, retaining quality up to three months, allowing for convenient meal prep. Doubling the recipe is advised for larger portions, especially when increasing pasta quantity.
Ingredients
- 1 onion finely chopped; 1 medium onion = 4 oz./110g, medium
- 4 cloves garlic minced
- 1 tablespoon tomato paste
- 5 tomatoes minced, sun dried
- 1 ¼ teaspoon salt
- ¼ teaspoon black pepper fresh ground
- 1 teaspoon Italian herb seasoning dried
- 1/2 teaspoon thyme dried
- 1/2 teaspoon basil dried
- ¼ cup olive oil
- 3 cups cherry tomato
- 2 cups zucchini (diced)
- 2 cups eggplant (diced)
- 8 ounces spaghetti
- 1/4 cup basil julienned, fresh
- 1/4 cup parsley chopped, fresh
- 1/4 cup Parmesan Cheese grated
Instructions
- Preheat the oven to 400°F/200°C. In a large mixing bowl, make the seasoning mixture by combining the onion, garlic, tomato paste, sun-dried tomatoes, salt, pepper, Italian seasoning, dried thyme, dried basil, and olive oil.
- Add the cherry tomatoes, diced zucchini, and diced eggplant, and toss until everything is well coated.
- Line a sheet pan with parchment paper. Spread the vegetables evenly on the pan. Roast in the oven for 45 minutes, stirring the vegetables once halfway through baking.
- Bring a pot of salted water to a boil, and cook your spaghetti according to package instructions until al dente. Toss the pasta with the roasted ratatouille, fresh basil, and parsley. (Add a little of the pasta cooking water to loosen the sauce if necessary.) Serve with grated parmesan!
Notes
- The recipe serves three with 8 ounces of pasta; double the ingredients and use two sheet pans for a pound of pasta.
- Roasted ratatouille can be frozen in airtight containers and kept up to 3 months for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Calories | 565kcal | 28% |
| Carbohydrates | 77g | 26% |
| Protein | 17g | 34% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 6mg | 2% |
| Sodium | 1182mg | 49% |
| Potassium | 1127mg | 24% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 1626IU | 33% |
| Vitamin C | 63mg | 70% |
| Calcium | 196mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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