Go Back
+ servings
Bowl of ratatouille pasta

Roasted Ratatouille Pasta Recipe

Here's a great recipe that uses lots of vegetables from your garden harvest to create a delicious pasta for any day of the week.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Dinner Recipes
Cuisine French
Servings 6
Calories 264 kcal

Ingredients
  

  • 1 pound spaghetti rigati
  • 1 eggplant peeled and diced
  • 1 large zucchini diced
  • 1 medium sweet onion diced
  • 2 cups grape tomatoes
  • 4 cloves of garlic
  • 1/4 cup olive oil
  • 2 tablespoons of fresh basil chopped
  • salt and pepper
  • pinch of red pepper flakes optional
  • Parmesan cheese for the table

Instructions
 

  • Toss eggplant, zucchini, onions, tomatoes, and garlic cloves with olive oil and salt and pepper.
  • Arrange all vegetables on a greased baking sheet and bake in the oven for 1 hour at 375 degrees.
  • Remove vegetables and cook the pasta.
  • Drain pasta but retain some of the pasta water for the dish, about 1/2 cup.
  • Mix the pasta, basil, red pepper flakes, and vegetables together with the pasta water and mix well.
  • Serve with lots of freshly grated Parmesan cheese.

Notes

Red pepper flakes are optional.
You can use different cheeses when serving such as Romano or Asiago.
You can use any kind of pasta you like short or long.
You can use other vegetables such as yellow summer squash, bell peppers etc..

Nutrition

Serving: 1gCalories: 264kcalCarbohydrates: 39gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 1mgSodium: 81mgFiber: 5gSugar: 8g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

Tried this recipe?Tag @hearthnvine on Instagram