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!
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.
What’s in ratatouille pasta?
Ummmmm the best stuff on earth!
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!
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.
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 Pasta, One Pot Ground Chicken Fajita Pasta, Pasta with Shrimp and Feta, Pesto Chicken Caprese Pasta, Zucchini Tomato Kale Pasta, Italian Sausage and Kale Pasta or my Summer Chicken Parmesan with Zoodles
- 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
- 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.
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: 346Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 212mgCarbohydrates: 104gFiber: 7gSugar: 10gProtein: 12g