Vegetable Ratatouille with Pasta

Elevate your weeknight dinner with this vibrant and hearty Vegetable Ratatouille with Pasta, a delightful fusion of classic French and Italian flavors! This recipe combines a medley of garden-fresh vegetables—like eggplant, zucchini, bell peppers, and tomatoes—simmered with aromatic garlic, onion, and herbs like thyme and oregano to create a rich, rustic ratatouille. Tossed with your favorite pasta and finished with fresh basil leaves and optional Parmesan cheese, this dish offers a perfect balance of comfort and nourishment. Ready in just an hour, this vegetarian recipe is ideal for busy nights while being elegant enough for entertaining. Perfect for healthy pasta recipes, vegetable-based meals, or Mediterranean-inspired dishes, this ratatouille pasta is a delicious and versatile crowd-pleaser.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium Eggplant
• 1 medium Zucchini
• 1 medium Yellow squash
• 1 large Red bell pepper
• 1 large Yellow bell pepper
• 1 medium Onion
• 4 cloves Garlic cloves
• 4 medium Tomatoes
• 4 tablespoons Olive oil
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 5 leaves Fresh basil leaves
• 12 ounces Pasta of choice (e.g., penne, spaghetti)
• 0.5 cup Grated Parmesan cheese (optional)

Directions

Step 1

Dice the eggplant, zucchini, yellow squash, bell peppers, onion, and tomatoes into roughly 1/2-inch cubes. Mince the garlic cloves.

Step 2

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the eggplant and cook for 5-7 minutes until slightly browned and softened. Remove the eggplant and set aside.

Step 3

Add another 2 tablespoons of olive oil to the skillet. Add the zucchini, yellow squash, and bell peppers. Cook for 5-7 minutes, stirring occasionally, until softened.

Step 4

Stir in the onion and garlic. Cook for another 3 minutes until the onion becomes translucent and aromatic.

Step 5

Return the eggplant to the skillet. Add the diced tomatoes, dried thyme, dried oregano, salt, and black pepper. Stir everything together to combine.

Step 6

Lower the heat to a simmer, cover, and cook for 20 minutes. Stir occasionally to prevent sticking.

Step 7

While the ratatouille is simmering, cook the pasta according to the package instructions in a pot of salted boiling water. Drain the pasta and set aside.

Step 8

Once the ratatouille is fully cooked and the vegetables are tender, remove the skillet from heat. Taste and adjust seasoning with additional salt and pepper if needed.

Step 9

Serve the ratatouille over the cooked pasta. Garnish with fresh basil leaves and sprinkle with grated Parmesan cheese if desired.

Step 10

Enjoy your Vegetable Ratatouille with Pasta warm!

Nutrition Facts

Serving size	(2431.1g)

Amount per serving	% Daily Value*
Calories	2072.2

Total Fat 97.5g	0%
Saturated Fat 31.5g	0%
Polyunsaturated Fat 6.4g
Cholesterol 95.2mg	0%
Sodium 6660.1mg	0%
Total Carbohydrate 225.4g	0%
Dietary Fiber 38.9g	0%
Total Sugars 64.0g
Protein 84.9g	0%

Vitamin D 0IU	0%
Calcium 1599.5mg	0%
Iron 9.8mg	0%
Potassium 4545.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.4%

Protein: 16.0%

Carbs: 42.6%