Roasted Ratatouille Pasta Recipe
The secret to this ratatouille pasta recipe is roasting the vegetables rather than cooking everything in a pot. Sun-dried tomatoes and tomato paste further intensify the flavors!
Servings: 3
Calories: 565kcal
Ingredients
- 1 medium onion (finely chopped; 1 medium onion = 4 oz./110g)
- 4 cloves minced garlic
- 1 tablespoon tomato paste
- 5 sun dried tomatoes (minced)
- 1 ¼ teaspoon salt
- ¼ teaspoon fresh ground pepper
- 1 teaspoon dried Italian herb seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- ¼ cup olive oil
- 3 cups cherry tomatoes
- 2 cups zucchini (diced)
- 2 cups eggplant (diced)
- 8 ounces spaghetti
- 1/4 cup fresh basil (julienned)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F/200°C. In a large mixing bowl, make the seasoning mixture by combining the onion, garlic, tomato paste, sun-dried tomatoes, salt, pepper, Italian seasoning, dried thyme, dried basil, and olive oil.
- Add the cherry tomatoes, diced zucchini, and diced eggplant, and toss until everything is well coated.
- Line a sheet pan with parchment paper. Spread the vegetables evenly on the pan. Roast in the oven for 45 minutes, stirring the vegetables once halfway through baking.
- Bring a pot of salted water to a boil, and cook your spaghetti according to package instructions until al dente. Toss the pasta with the roasted ratatouille, fresh basil, and parsley. (Add a little of the pasta cooking water to loosen the sauce if necessary.) Serve with grated parmesan!
Video
[adthrive-in-post-video-player video-id="9rX9WHS7" upload-date="2024-09-03T06:36:54+00:00" name="Ratatouille Pasta" description="This easy roasted ratatouille pasta is one of our first ever sheetpan recipes! You roast the ratatouille on a sheetpan then toss it with spaghetti in a skillet. It's the perfect end of summer pasta! " player-type="default" override-embed="default"]
Notes
This recipe can be cooked on one sheet pan and serves three with 8 ounces of pasta. For a whole pound of pasta, double the recipe and cook it on two sheet pans.
The ratatouille (without the pasta) freezes very well. Transfer to an airtight container to freeze, and enjoy at best quality within 3 months.
Nutrition
Calories: 565kcal | Carbohydrates: 77g | Protein: 17g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 6mg | Sodium: 1182mg | Potassium: 1127mg | Fiber: 8g | Sugar: 13g | Vitamin A: 1626IU | Vitamin C: 63mg | Calcium: 196mg | Iron: 4mg