Teresa's Recipes
Veggie Ratatouille Pasta
Transport your taste buds to the sunny landscapes of Provence with this vibrant Veggie Ratatouille Pasta. Bursting with the flavors of fresh, seasonal vegetables and aromatic herbs, this dish is not just a meal; it's a celebration of rustic French cooking. The tender pasta dances harmoniously with a medley of eggplant, zucchini, bell peppers, and ripe tomatoes, all enveloped in a rich, savory sauce. Topped with freshly grated Parmesan, this colorful dish is as delightful to the eye as it is to the palate!
Ingredients
- 8 ounces (spaghetti or penne) Pasta
- 2 tablespoons Olive oil
- 1, diced Onion
- 3 cloves, minced Garlic
- 1 medium, diced Eggplant
- 1 medium, diced Zucchini
- 2, diced (any color) Bell peppers
- 2 cups, diced Tomatoes
- 2 tablespoons Tomato paste
- 1/4 cup, chopped Fresh basil
- 1 tablespoon, chopped Fresh thyme
- to taste Salt
- to taste Black pepper
- 1/2 cup, grated (for serving) Parmesan cheese
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 320
- Fat: 10g
- Carbs: 45g
- Protein: 10g
- Sodium: 300mg
- Sugar: 5g
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving a little pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
- Add the diced eggplant, zucchini, and bell peppers to the skillet. Cook for approximately 10 minutes, stirring occasionally, until the vegetables are tender.
- Stir in the diced tomatoes and tomato paste, along with the chopped basil, thyme, salt, and pepper. Allow to simmer for an additional 5 minutes, letting the flavors meld together.
- Add the cooked pasta to the skillet and toss to combine with the vegetable mixture. If the sauce seems too thick, add a splash of the reserved pasta water to achieve your desired consistency.
- Serve hot, garnished with freshly grated Parmesan cheese and additional herbs if desired. Enjoy!
Tips
- For a spicier kick, add a pinch of red pepper flakes while sautéing the vegetables.
- Feel free to swap out vegetables based on what you have on hand; summer squash and green beans also work great!
- This dish can be made vegan by omitting the Parmesan cheese or using a dairy-free substitute.