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.
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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
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