Pasta Ratatouille

This Pasta Ratatouille is a vibrant, rustic meal that brings the fresh flavors of the French countryside to your dinner table. It combines tender eggplant, zucchini, and bell peppers simmered in a rich, savory tomato sauce with aromatic herbs like basil and oregano. The vegetables soften into a luscious mixture that clings perfectly to al dente rigatoni or curly pasta. It's an excellent choice for weeknight dinners, offering a satisfying balance of textures and flavors without being overly complex.

Cooking Method: Boiling, Frying, Steaming, Stewing, Stir Frying

Cuisine: French

Courses: Main Courses

Difficulty: Advanced

Servings: 12

Calories: 350

Dietary: Vegan

Description

This Pasta Ratatouille is a vibrant, rustic meal that brings the fresh flavors of the French countryside to your dinner table. It combines tender eggplant, zucchini, and bell peppers simmered in a rich, savory tomato sauce with aromatic herbs like basil and oregano. The vegetables soften into a luscious mixture that clings perfectly to al dente rigatoni or curly pasta. It's an excellent choice for weeknight dinners, offering a satisfying balance of textures and flavors without being overly complex.

Directions

1
In a large sauce pot (at least 6-quarts), heat the oil over medium heat.
2
Add the minced garlic and stir for a few seconds until fragrant, then add the chopped onion and peppers.
3
Cook for about 5 minutes, stirring occasionally to move the mixture around in the pot.
4
When the vegetables are fairly soft, add the sliced eggplant and squashes.
5
Stir fry and continue to cook, stirring quite often, for at least another 5 minutes.
6
Add a little more oil to the pan if it looks dry.
7
Add the drained tomatoes (crushing them with a spoon if desired), sugar, basil, oregano, and black pepper.
8
Bring the mixture to a boil, then reduce the heat to low.
9
Cover the pan, leaving the lid slightly ajar to let steam escape.
10
Cook for 10-15 minutes, stirring occasionally.
11
Remove the cover and simmer for another 5 minutes until vegetables are soft and cooked through.
12
While the vegetables are simmering, cook the pasta according to the package directions.
13
Drain the pasta and toss it with the vegetable mixture.
14
Serve immediately topped with freshly grated Parmesan cheese.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 350kcal

% Daily Value *
Total Fat 15g24%
Saturated Fat 2.5g13%
Cholesterol 10mg4%
Sodium 450mg19%
Total Carbohydrate 50g17%
Dietary Fiber 5g20%
Sugars 8g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/pasta-ratatouille/