Ratatouille Pasta

This ratatouille pasta is packed full of eggplant, zucchini, fennel, onion, and tomatoes. It’s simple to make and ready in no time! Trust me, you’ll love this simple meatless pasta recipe. 

This ratatouille pasta is packed full of eggplant, zucchini, fennel, onion, and tomatoes. It's simple to make and ready in no time! Trust me, you'll love this simple meatless pasta recipe. 

Holy meatless Monday! 

Ok, not really. It’s Tuesday. But you can totally eat pasta and meatless dishes any day of the week. 

Especially if you live in New York. 

New Yorkers really LOVE their pasta. 

I get it, pasta is delicious and easy and it’s even better when you packing it full of fresh vegetables and herbs. 

Just like this ratatouille pasta! 

This meatless ratatouille pasta recipe is packed full of vegetables and fresh herbs.

I know I’m making a ratatouille pasta but I have one small confession.

I rarely eat eggplant.

I think it’s because I really dislike fried eggplant and this is how it’s presented to me 90% of the time. It always tastes like loads of olive oil since it soaks into the eggplant flesh. I really don’t get why people love it so much. 

Or maybe I’ve just had bad fried eggplant?

Which is totally possible. I grew up in Ohio. We didn’t eat a lot of fried eggplant. 

Or really any eggplant. 

I mean, I’m sure there are people in Ohio eating eggplant but I assure you the Clabaugh family was not one them. 

This ratatouille pasta is full of fresh vegetables, herbs and chunky tomatoes. It’s the perfect meatless Monday meal!

What’s in ratatouille pasta?

Ummmmm the best stuff on earth! 

  • Eggplant
  • Zucchini 
  • Fennel 
  • Onion
  • Garlic 
  • Oregano 
  • Basil 
  • Pasta

I mean, the pasta part is pretty intuitive but it should be noted that ratatouille pasta does, in fact, contain pasta. 

I actually had a hard time picking which pasta shape to use but penne won. It’s just such a classic shape that works so well with chunky pasta sauces. 

I also think if you made this pasta in the summer it would be awesome filled with grilled vegetables. 

Grilled ratatouille pasta – yeah, that is happening! 

Oh, and did you know in 2014 I made a ratatouille pizza? SO GOOD!

This ratatouille pasta is the perfect Meatless Monday meal! Packed full of fresh vegetables and herbs.

I also LOVE all the fresh basil in this ratatouille pasta. 

It’s such a burst of flavor in the middle of winter.

Which here in New York is dreary and sorta depressing. (I know, shocker I’m bitching about the weather.) 

I’ve been growing basil on my cactus shelf and I’m always shocked to wake up and see it’s still living. Those little babies can thrive when they want too. 

I can keep houseplants alive but herbs, vegetables, and outside flowers usually test my patience. 

This ratatouille pasta is full of zucchini, eggplant, onions, fennel and tomatoes. So delicious and ready in no time!

I also think this ratatouille pasta recipe would be great with mushrooms or even chicken if you’re looking to pack in more protein. 

Get creative and make this pasta your own! 

Do you love this ratatouille pasta?

Try my One Pot Buffalo Chicken PastaOne Pot Ground Chicken Fajita PastaPasta with Shrimp and FetaPesto Chicken Caprese PastaZucchini Tomato Kale PastaItalian Sausage and Kale Pasta or my Summer Chicken Parmesan with Zoodles

Ratatouille Pasta

Ratatouille Pasta

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This ratatouille pasta is packed full of eggplant, zucchini, fennel, onion, and tomatoes. It's simple to make and ready in no time! Trust me, you'll love this simple meatless pasta recipe. 


  • 1 tablespoon olive oil
  • 2 small zucchini, trimmed, chunked into half moons
  • 1 small eggplant, chunked
  • 1 small fennel bulb, ends trimmed and thinly sliced
  • 1 small yellow onion, ends trimmed and thinly sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon crushed red pepper flakes
  • 1 (14.5 ounce) can fired roasted diced tomatoes
  • 2 tablespoons tomato paste
  • 1 pound (16 ounces) pasta
  • 1/3 cup thinly sliced fresh basil leaves
  • Grated Parmesan cheese, optional


  1. In a large high sided 12-inch pan add olive oil and set over medium high heat.
  2. When the oil is hot add in the zucchini, eggplant, fennel and yellow onion.
  3. Saute for about 10 minutes or until the zucchini starts to soften.
  4. Add the garlic, oregano and crushed red pepper flakes. Stir to combine and cook until the garlic is fragrant, about 1 minute .
  5. Add in the diced tomatoes with the juice and tomato paste and stir to combine.
  6. Turn the heat to low and let the flavors work together while you make the pasta.
  7. Prepare the pasta according to box directions and save 1 cup of the cooked pasta water.
  8. Add the prepared pasta to the sauce and stir to combine.
  9. If the sauce is too thick add a little of the pasta water to help thin out the sauce.
  10. Stir in the fresh basil.
  11. Serve with Parmesan cheese if desired.


This pasta is not spicy but you can reduced the amount of red pepper flakes if your concerned.

Nutrition Information:
Yield: 6 Serving Size: 1/6
Amount Per Serving: Calories: 346 Total Fat: 4g Saturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Sodium: 212mg Carbohydrates: 104g Fiber: 7g Sugar: 10g Protein: 12g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
This ratatouille pasta is made with fresh vegetables and herbs and packed full of flavor. You’ll love how easy it is to throw together.

9 Responses to “Ratatouille Pasta”

  1. #
    Dorothy at Shockinglydelish — January 15, 2019 at 9:05 pm

    I am loving all of those veggies! This is such a hearty and delicious meal!

  2. #
    Cathy — January 15, 2019 at 10:23 pm

    Pasta is what ratatouille has always been missing!!

  3. #
    Patricia @ Grab a Plate — January 15, 2019 at 11:50 pm

    Bet this is super-flavorful! I love fennel, so I’m sure I’d love this colorful dish!

  4. #
    Melanie Bauer — January 16, 2019 at 2:13 am

    This looks amazing! I’d love to try this, so simple yet absolutely delicious!

  5. #
    Taylor W. — January 16, 2019 at 11:16 am

    What a great idea! This looks so fresh & delicious!

  6. #
    Paula - bell'alimento — January 17, 2019 at 10:59 am

    I’d like a super sized bowl please!

  7. #
    Areesha Zahid — January 21, 2019 at 5:45 am

    That looks delicious! Comfort food recipes will always find a way to me eventually, I love trying new things.

  8. #
    Sandra — January 21, 2019 at 12:47 pm

    This will quickly become a family favorite!

  9. #
    ajay rana — July 15, 2019 at 7:09 am

    awesome recipe.. its new recipe for ill try this recipe at home. i read your other blogs also they are so very helpful for every food love who want to make new recipes

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