Ratatouille Pasta
A vibrant and hearty dish that combines tender pasta with a savory medley of sautéed vegetables.
Ingredients
- 1 lb trumpet pasta or other short pasta shape
- ½ cup reserved salted pasta water
- ¼ cup white wine
- 1 zucchini 2 small or 1 large- quartered lengthwise then chopped into one inch sliced pieces
- 1 eggplant 2 small or 1 large -quartered lengthwise then chopped into one inch sliced pieces
- 1 pepper chopped
- 1 onion chopped
- 1 cup cherry or grape tomatoes halved
- 2 cloves garlic minced
- ¼ teaspoon dried oregano
- pinch of red pepper flakes
- fresh basil chopped
- ½ salt coarse or Kosher salt
- fresh pepper
- 4 tablespoon extra virgin olive oil + more for drizzling
- ½ cup Parmesan cheese
Instructions
- Cook pasta in boiling, salted water according to package instructions.
- Before draining the pasta reserve ½ cup of pasta water.
- While waiting for water to boil, in a separate large saute pan, heat half the olive on medium high heat.
- Add the eggplant and saute until golden brown about 5-8 min.
- Remove eggplant and set aside in a bowl.
- Heat the remaining olive oil in the saute pan.
- Add the onions, garlic, dried herbs and red pepper flakes and saute for 2-3 min.
- Add the zucchini, peppers, cherry tomatoes and wine and generously season with salt.
- Stir veggies occasionally, allowing the wine to evaporate and the veggies to soften and caramelize (about 8-10 min). *you don't want mushy veggies, so undercooking is better than overcooking them.
- Combine the drained, cooked pasta along with the eggplant to the pan with cooked veggies.
- Add the reserved pasta water and toss, allowing all the flavors to meld together.
- Top with fresh basil and cheese and a drizzle of extra virgin olive oil if desired.
Notes
This recipe generally yields 4 larger portions or 6 smaller ones.
Non- vegan Parmesan cheese was used for the nutrition calculations in this recipe.
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Nutrition
Serving: 1bowlCalories: 436kcalCarbohydrates: 65gProtein: 15gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 6mgSodium: 147mgPotassium: 528mgFiber: 6gSugar: 7gVitamin A: 272IUVitamin C: 15mgCalcium: 138mgIron: 2mg
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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