Fettuccine With Ratatouille And Ricotta Cheese Recipe

Name: Fettuccine With Ratatouille And Ricotta Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None medium eggplant, cut into 1/2 inch pieces; 1 None medium zucchini, halved lengthwise, sliced; 1 None medium red pepper, coarsely chopped; 1 None medium red onion, cut into wedges; 2 tbsp vegetable or olive oil; 1 (14 oz can) diced tomatoes; 3 cloves garlic, crushed; 1/4 tsp dried chili flakes (optional); 2 tsp balsamic vinegar; 14 oz fettuccine; 3 sprigs basil, chopped plus extra leaves, to serve; 1/2 cup fresh ricotta

Servings: persons

1 None medium eggplant, cut into 1/2 inch pieces
1 None medium zucchini, halved lengthwise, sliced
1 None medium red pepper, coarsely chopped
1 None medium red onion, cut into wedges
2 tbsp vegetable or olive oil
1 (14 oz can) diced tomatoes
3 cloves garlic, crushed
1/4 tsp dried chili flakes (optional)
2 tsp balsamic vinegar
14 oz fettuccine
3 sprigs basil, chopped plus extra leaves, to serve
1/2 cup fresh ricotta

1
Preheat oven to 450u00b0F. Combine eggplant, zucchini, pepper and onions in a large roasting pan. Drizzle with oil and season with salt and pepper. Bake for 15 mins or until golden brown and tender.
2
Add tomatoes, garlic, chili and vinegar to vegetables and mix well. Bake for 10 mins or until cooked.
3
Meanwhile, cook pasta in a large pot of boiling salted water for 10-12 mins or until tender. Drain and reserve 1/2 cup of the cooking liquid.
4
Stir reserved cooking liquid into the ratatouille. Add pasta and basil to ratatouille and mix to combine. Spoon into shallow serving bowls. Serve topped with ricotta and extra basil leaves.

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 None medium eggplant, cut into 1/2 inch pieces, 1 None medium zucchini, halved lengthwise, sliced, 1 None medium red pepper, coarsely chopped, 1 None medium red onion, cut into wedges, and more.

Yes, Fettuccine With Ratatouille And Ricotta Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccine With Ratatouille And Ricotta Cheese

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