Ratatouille Pasta

  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Gnocchi With Wild Mushroom Ragu

  • Pasta Dough

  • Pasta with Swiss Chard

  • Spinach and Pasta Pie

  • Cacio e Pepe e Zucca

Nutritional Info

This information is per serving.

  • Calories

    602 calorie
  • Fat

    25 grams
  • Saturated Fat

    5 grams
  • Cholesterol

    7 milligrams
  • Sodium

    76 milligrams
  • Carbohydrate

    81 grams
  • Fiber

    7 grams
  • Protein

    18 grams


  • Kosher salt
  • 12 ounces lasagnette or other long ribbon pasta
  • 3 cloves garlic, thinly sliced
  • 3 to 4 large tomatoes, halved crosswise and cored
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup extra-virgin olive oil, plus more for brushing
  • 1 bell pepper (any color), cut into 8 strips
  • 2 small zucchini, sliced lengthwise 1/2 inch thick
  • 1 Japanese eggplant, sliced lengthwise 1/2 inch thick
  • 3/4 cup fresh basil and/or parsley, chopped, plus more for topping
  • 2 ounces goat cheese, crumbled


Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.

Step 2

Meanwhile, heat a grill pan over high heat. Stuff the garlic slices into the cut sides of each tomato, then sprinkle with the red pepper flakes, and salt to taste; drizzle with 2 tablespoons olive oil. Grill the tomatoes and pepper strips, skin-side down, until charred and tender, about 10 minutes; transfer to a cutting board.

Step 3

Brush the zucchini and eggplant slices lightly with olive oil; season with salt. Grill until marked and tender, about 5 minutes per side. Roughly chop the tomatoes and transfer to a large pot; cook over medium-high heat, 3 minutes. Roughly chop the remaining grilled vegetables and add to the pot along with the herbs and the remaining olive oil.

Step 4

Add the pasta to the pot and cook, tossing, until heated through, 2 to 3 minutes. Add some of the reserved pasta water to loosen, if needed. Divide among bowls; top with the goat cheese and more herbs.

Leave a Reply

Your email address will not be published. Required fields are marked *