Best 7 Vegetable Ratatouille With Pasta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey to the sun-kissed fields of Provence with our extraordinary Vegetable Ratatouille with Pasta. This vibrant dish, brimming with the essence of summer, is a symphony of flavors and colors, showcasing the bounty of fresh, seasonal vegetables. From the plump tomatoes and crisp bell peppers to the tender zucchini and silky eggplant, each ingredient contributes its unique charm to this delightful creation.

Accompanying the ratatouille is a medley of perfectly cooked pasta, providing a satisfying base for the vibrant vegetable medley. The pasta absorbs the delectable juices from the ratatouille, creating a harmonious union of flavors and textures. This recipe also offers variations to suit your preferences, allowing you to create a vegetarian or vegan version, or to add a protein of your choice. Whether you're a seasoned cook or a novice in the kitchen, our detailed instructions and helpful tips will guide you towards a culinary masterpiece.

Let's cook with our recipes!

RATATOUILLE RECIPE BY TASTY



Ratatouille Recipe by Tasty image

Here's what you need: eggplants, roma tomatoes, yellow squashes, zucchinis, olive oil, onion, garlic, red bell pepper, yellow bell pepper, salt, pepper, can of crushed tomatoes, chopped fresh basil, chopped fresh basil, garlic, Chopped fresh parsley, fresh thyme, salt, pepper, olive oil

Provided by Robin Broadfoot

Categories     Dinner

Yield 8 servings

Number Of Ingredients 20

2 eggplants
6 roma tomatoes
2 yellow squashes
2 zucchinis
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
salt, to taste
pepper, to taste
28 oz can of crushed tomatoes
2 tablespoons chopped fresh basil, from 8-10 leaves
2 tablespoons chopped fresh basil, from 8-10 leaves
1 teaspoon garlic, minced
2 tablespoons Chopped fresh parsley
2 teaspoons fresh thyme
salt, to taste
pepper, to taste
4 tablespoons olive oil

Steps:

  • Preheat the oven for 375˚F (190˚C).
  • Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
  • Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
  • Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
  • Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
  • Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
  • Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
  • Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 32 grams, Fat 11 grams, Fiber 8 grams, Protein 5 grams, Sugar 16 grams

RATATOUILLE PASTA



Ratatouille Pasta image

"This is one very attractive and tasty dish," Carol Dodds of Aurora, Ontario says of her zesty veggie-packed entree. "It's been a favorite for years, especially with my daughter who is a vegetarian."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3 servings.

Number Of Ingredients 13

2 cups diced peeled eggplant
2 cups sliced zucchini
1/2 teaspoon salt
1-1/3 cups uncooked spiral pasta
1 cup sliced onion
1 tablespoon olive oil
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
Dash pepper
1 cup shredded part-skim mozzarella cheese

Steps:

  • Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well., Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally. , Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted.

Nutrition Facts : Calories 344 calories, Fat 12g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 835mg sodium, Carbohydrate 45g carbohydrate (12g sugars, Fiber 7g fiber), Protein 17g protein. Diabetic Exchanges

RATATOUILLE PASTA



Ratatouille Pasta image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

VEGETABLE RATATOUILLE WITH PASTA



Vegetable Ratatouille With Pasta image

This is a wonderful vegetarian dish. I made this recently and added in some herbs de provence spice which gave it a really nice flavor...I have to say that this is one of the better ratatouille recipes that I have made, and even good without using the pasta. The zucchini can be replaced with yellow squash, cut into about 1/2-inch cubes.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

2 eggplants, cut into about 1/2-inch squares
3 large onions, coarsley chopped
1/2 cup olive oil
salt and pepper
1 -2 medium zucchini, cut into about 1/2-inch pieces
1 large red bell pepper, cut into about 1/2-inch pieces
1 yellow bell pepper, cut into about 1/2-inch pieces (or use 2 red or 2 yellow bell peppers, but don't use green)
8 -9 ripe plum tomatoes, seeded and chopped
2 tablespoons minced fresh garlic
1 pinch dried thyme (or 1 teaspoon fresh chopped thyme)
1 lb penne (can use more than 1 pound) or 1 lb rigatoni pasta, uncooked (can use more than 1 pound)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
salt and pepper
1/4 cup grated parmesan cheese (more for sprinkling)

Steps:

  • Stir together chopped eggplants, onions, 1/4 cup olive oil and salt to taste in a large roasting pan, then roast the mixture on the second-lowest oven rack at 425 degrees for about 20-25 minutes, stirring occasionally.
  • Add in zucchini, bell peppers and 2 tablespoons oil and more salt; return to oven and roast for another 20-25 minutes or until the bell peppers are tender.
  • Meanwhile, while veggies are roasting in the oven (or you can prepare this hours in advance also) in a large saucepan, simmer the chopped tomatoes, garlic, thyme and remaining 2 tablespoons of olive oil and bit more salt to taste; simmer about 15 minutes, stirring occasionally until thickened.
  • Remove the roasting pan and stir in the tomato mixture into the roasting pan.
  • Add in about 1/4 cup Parmesan cheese; stir to combine, and season with black pepper and more salt if needed; set the roasting pan aside.
  • Cook the pasta in a large pot of boiling water seasoned with about 1 tablespoon salt; cook until JUST firm-tender; drain.
  • While the pasta is cooking, stir in fresh parsley and basil to the veggies in the roasting pan; mix to combine.
  • Add in the cooked drained pasta to about 1/3 of the veggie mixture; toss to combine.
  • Spread the remaining cooked pasta on a large serving dish and top with remaining ratatouille on top.
  • Sprinkle with grated Parmesan cheese.

Nutrition Facts : Calories 557, Fat 21.6, SaturatedFat 3.6, Cholesterol 3.7, Sodium 82.9, Carbohydrate 84.9, Fiber 17.1, Sugar 11, Protein 11.6

RATATOUILLE WITH PASTA



Ratatouille with Pasta image

Toss any short twisted pasta, such as gemelli or rotini, with leftover ratatouille to create an easy vegetarian dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 4

3/4 pound short, twisted pasta, such as gemelli or rotini
2 tablespoons extra-virgin olive oil
2 1/2 cups Ratatouille, warmed
1/4 cup freshly grated Parmesan

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta and toss with oil. Top with ratatouille and Parmesan.

Nutrition Facts : Calories 465 g, Fat 14 g, Fiber 4 g, Protein 14 g

ROASTED RATATOUILLE PASTA



Roasted ratatouille pasta image

This veg packed pasta dish provides all of your 5-a-day - and it's delicious!

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Pasta, Supper

Time 45m

Number Of Ingredients 8

1 small aubergine , trimmed and cut into chunks
1 courgette trimmed and cut into chunks
1 red onion , thinly sliced
2 garlic cloves , unpeeled and left whole
1 tbsp olive oil
200g tomato
175g penne pasta
good handful basil leaves

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Tip the veg and garlic into a roasting tin. Drizzle over the oil, then season and toss together. Roast for 20 mins, add the tomatoes, then roast for a further 10 mins.
  • Cook the pasta, drain and reserve 4 tbsp of water. Tip pasta, water and basil into the veg and toss. Squeeze over the soft garlic, to serve.

Nutrition Facts : Calories 450 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 0.07 milligram of sodium

SUMMER VEGETABLE RATATOUILLE



Summer Vegetable Ratatouille image

My favorite way to serve this ratatouille is with crepes. Very delicious. I also add a mixed green salad on the side, and some French bread with butter for a wonderful meal. It makes a large batch, but I found that it freezes really well for future use.

Provided by Rani

Categories     Side Dish     Vegetables     Tomatoes

Yield 8

Number Of Ingredients 14

2 onion, sliced into thin rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 roma (plum) tomatoes, chopped
½ cup olive oil
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste

Steps:

  • Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
  • In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
  • Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
  • Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
  • Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
  • Remove the bay leaf and adjust seasoning.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 15.9 g, Fat 14.1 g, Fiber 5.9 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 13.1 mg, Sugar 6.3 g

Tips:

  • To save time, use pre-cut vegetables or a food processor to chop the vegetables.
  • If you don't have a Dutch oven, you can use a large pot or skillet.
  • Don't crowd the vegetables in the pot or skillet. If necessary, cook them in batches.
  • Season the vegetables to taste with salt, pepper, and herbs.
  • Simmer the vegetables for at least 30 minutes, or until they are tender.
  • Serve the ratatouille over pasta, rice, or quinoa.
  • Ratatouille can be served as a main course or a side dish.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Vegetable ratatouille with pasta is a delicious, healthy, and easy-to-make dish. It's perfect for a weeknight meal or a special occasion. The ratatouille can be served over pasta, rice, or quinoa, and it can be customized to your liking. For example, you can add different vegetables, herbs, or spices. You can also make a vegan version of the dish by using vegetable broth instead of chicken broth. No matter how you serve it, ratatouille is sure to be a hit!

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 »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #low-protein     #pasta     #vegetables     #oven     #easy     #roast     #dinner-party     #holiday-event     #stove-top     #dietary     #christmas     #thanksgiving     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #healthy-2     #low-in-something     #pasta-rice-and-grains     #equipment     #4-hours-or-less

Related Topics