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. 

If you’ve never had it before, traditional ratatouille is a French Provençal dish made of stewed vegetables.

I’ve taken those same vegetables–zucchini, eggplant, tomatoes–and bulked them up with some delicious pasta!

When people think of meatless dishes, they often think of salads or skimpy meals that won’t fill them up.

Not with this ratatouille pasta! It’s packed full of veggies, herbs, and a little kick of spice!

Trust me, this ratatouille pasta will become your new favorite meatless meal!

Craving the flavors of ratatouille but not in pasta? Try my Ratatouille Pizza!

Ingredients for ratatouille pasta

• Onion and garlic – Classic additionals that will add earthiness to the dish.
• Fire-roasted diced tomatoes – These canned tomatoes are widely available at most major grocery stores. The fire-roasted flavor adds a smoky depth to our pasta. 
• Zucchini and eggplant – These are traditional vegetables used in a classic ratatouille. The eggplant is meaty, and the zucchini is fresh and sweet.
• Fennel – A sweet and mildly-anise flavored vegetable. 
• Oregano – Oregano will bring a pungent earthiness to the pasta.
• Red pepper flake – This will give us a spicy kick!

Adding protein to vegetable pasta

If you’d like to add more protein to this ratatouille pasta, it’s easy!

There are many varieties of protein pasta available at major grocery stores.

This would be a great way to incorporate some more protein without adding any meat.

If you’d like to add a little meat, taking advantage of store-bought, pre-made rotisserie chicken is a great and simple way to do it!

Feeling like seafood?

Shrimp would be a great addition to this pasta dish as well. 

Working with fennel

Fennel is a Mediterranean vegetable that has a similar texture to celery when raw and a mild anise flavor.

You can eat it both raw and cooked.

When cooked, fennel softens and the sweetness intensifies.

The anise flavor is mild and delicate, so don’t worry about it tasting like harsh licorice. 

Storage and leftovers

Lastly, leftover ratatouille pasta can be stored in an airtight container for up to 4 days.

To reheat I like to cover with a damp paper towel and microwave for 1 to 2 minutes.

More pasta dishes

• Need a summer pasta dish for your next cookout? Try my Pesto Pasta Salad.
• Craving seafood? Try my Pasta with Shrimp and Feta.
• Want something low-carb? Try my Summer Chicken Parmesan with Zoodles.
• Love all things spicy? Try my Cajun Shrimp Alfredo.

Ratatouille Pasta

Author: Brandy O’Neill

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. 

4.55 from 20 votes

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Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

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Ingredients

• 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

Instructions

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

Notes

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

Nutrition

Serving: 1/6 | Calories: 346kcal | Carbohydrates: 104g | Protein: 12g | Fat: 4g | Sodium: 212mg | Fiber: 7g | Sugar: 10g

Course Main Course

Cuisine French

Keyword eggplant recipes, meatless monday, meatless pasta recipes, pasta recipes, vegetarian recipes

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