RATATOUILLE PAPPARDELLE
Summer vegetables find a splendid home among ribbons of pappardelle accented with freshly shaved Parmesan for an easy pasta dish that's also fun to pronounce.
Provided by Juliana Hale
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Pour olive oil into a large pot over high heat. Add onion and garlic and saute for 2 minutes. Reduce heat and add tomatoes, eggplant, zucchini, bell pepper, tomato sauce, herbes de Provence, salt, and pepper. Stir in wine, cover, and simmer for 10 minutes. Uncover and simmer until vegetables are just tender, 12 to 15 minutes. Leave ratatouille warm in the pot until ready to use.
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook pasta at a boil until tender yet firm to the bite, about 10 minutes. Drain, reserving 1/2 cup cooking water. Toss pasta with oil.
- Reheat ratatouille in an extra-large skillet over medium heat. Add pasta and spinach; toss just until spinach wilts. Add enough reserved pasta water to make a saucy consistency. Season with salt and pepper. Sprinkle with Parmigiano-Reggiano cheese and drizzle with balsamic vinegar.
Nutrition Facts : Calories 573.6 calories, Carbohydrate 66 g, Cholesterol 12.5 mg, Fat 26.6 g, Fiber 10.9 g, Protein 18.1 g, SaturatedFat 5.7 g, Sodium 384.2 mg, Sugar 13.3 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Golum Rabbi Sarker
[email protected]Overall, I thought this dish was just okay. I wouldn't make it again.
Shereka Worghs
[email protected]The pappardelle was a bit too al dente for my taste. I think I would cook it for a little less time next time.
Puseletso Mongane
[email protected]The ratatouille was a bit too watery for my liking. I think I would cook it for a little longer next time.
Samima Akther Eiva
[email protected]This dish was a bit bland for my taste. I think I would add more spices next time.
zohaib sangrasi
[email protected]I've made this dish several times and it's always a crowd-pleaser. It's a great dish to serve for a special occasion.
Zay Isaiah
[email protected]I'm not a vegetarian, but I really enjoyed this dish. The ratatouille was so flavorful and the pappardelle was perfectly cooked.
Aboualnar 24
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The flavors are incredible.
Glitchtrap
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone raved about the flavors and the presentation.
Ibrah Cadabra
[email protected]This was a great weeknight meal. It was quick and easy to make, and it was a healthy and satisfying dinner.
BRIAN KASOZI
[email protected]I'm not a big fan of ratatouille, but I loved this dish! The pappardelle was cooked perfectly and the sauce was flavorful and rich.
Royal Queen
[email protected]This recipe is a great way to use up summer vegetables. I had a lot of zucchini and eggplant in my garden, and this was the perfect way to use them up.
Amelia Basdeo
[email protected]I love the vibrant colors of this dish! It's so inviting and makes me want to dig in.
Matthew Farrell
[email protected]This dish was so easy to make and so delicious! I'm definitely going to make it again.
Ivanish Kaviv
[email protected]I made this for dinner last night and it was a hit with my family! Everyone loved the creamy texture of the ratatouille and the al dente pappardelle.
Deborah Idoko
[email protected]Wow, this dish is amazing! The flavors of the ratatouille and pappardelle complement each other perfectly. I especially loved the crispy edges of the pappardelle.
Lonnie Royal Jr
[email protected]This ratatouille pappardelle was an absolute delight! The combination of flavors and textures was incredible. The ratatouille was packed with fresh, vibrant vegetables, and the pappardelle was cooked to perfection. I highly recommend this recipe to a