Summer Ratatouille Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 people
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Calories
476 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Italian
Summer Ratatouille Pasta
Description
This pasta dish features a medley of summer vegetables thinly sliced and tossed with olive oil, salt, pepper, and chili flakes before roasting until caramelized and tender. The roasted vegetables develop natural sweetness and a slightly smoky flavor. Cooked spaghetti is then combined with the warm vegetables, lemon zest, and juice, adding brightness and a fresh contrast to the roasted flavors. Finally, freshly grated Parmesan cheese contributes a savory, salty element and creamy texture.
The dish showcases the flavors of summer produce in a straightforward way, making it adaptable with other vegetables that roast well, such as eggplant or leeks. It works well as a main course or side and benefits from the balance of acidity, richness, and gentle heat from chili flakes.
The recipe is freezer-friendly and can be made in larger batches. Roasted vegetable pasta reheats well, making it convenient for quick meals. Adjust seasoning and cheese amount to taste. Additional vegetables can be added according to preference to customize the dish.
Ingredients
- 1 zucchini thinly sliced, large
- 1 pint cherry tomato halved
- 1 yellow onion thinly sliced
- 6 cloves garlic roughly chopped
- ½ cup olive oil
- salt to taste, kosher salt and freshly cracked
- black pepper to taste, kosher salt and freshly cracked
- red chili flakes to taste
- 1 pound spaghetti
- 1 lemon zested and juiced
- Parmesan Cheese freshly grated
Instructions
- 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.
Notes
- This recipe scales well; doubling or tripling quantities and freezing leftovers works well.
- Eggplant and leeks are good additional vegetables to include if desired.
- Use vegetables that roast well and season with salt, black pepper, and red chili flakes to taste before roasting.
- Freshly grated Parmesan cheese adds a notable finishing flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 65g | 22% |
| Protein | 12g | 24% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 18mg | 1% |
| Potassium | 490mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 456IU | 9% |
| Vitamin C | 36mg | 40% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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