Roasted Ratatouille Pasta Recipe
The secret to this ratatouille pasta recipe is roasting the tomatoes, eggplant, zucchini, and onion all together rather than cooking everything in a pot. Adding sun-dried tomatoes and tomato paste to really intensify those flavors.
- 2 cups zucchini (diced)
- 2 cups eggplant (diced)
- 1 onion (diced)
- 3 cups cherry tomatoes
- ¼ cup olive oil
- 4 cloves garlic (minced)
- 1 medium onion (minced)
- 5 sun dried tomatoes (minced)
- 1 tablespoon tomato paste
- 1 teaspoon dried Italian herb seasoning
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- 1 ¼ teaspoon salt
- ¼ teaspoon fresh ground pepper
- 8 oz. spaghetti
- fresh basil (julienned)
- fresh parsley (chopped)
- Parmesan cheese
Preheat the oven to 400 degrees. In a large mixing bowl, combined diced zucchini, eggplant, onion, and cherry tomatoes.
In a small bowl, combine the olive oil, minced garlic, sun-dried tomatoes, tomato paste, and 1 tablespoon minced onion. Add the herbs, salt, and pepper. Add this mixture to the vegetables and toss until everything is well coated.
Line a sheet pan with non-stick foil or parchment paper. Spread the vegetables evenly on the pan. Place in the oven and roast for 45 minutes, stirring the vegetables once halfway through baking.
Cook your spaghetti until al dente and toss with the roasted ratatouille, fresh basil, parsley, and parmesan. Serve!
Calories: 552kcal | Carbohydrates: 80g | Protein: 15g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 1080mg | Potassium: 1126mg | Fiber: 8g | Sugar: 15g | Vitamin A: 1150IU | Vitamin C: 60.9mg | Calcium: 109mg | Iron: 3.7mg