Ratatouille Pasta Recipe

Name: Ratatouille Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 12 ounces lasagnette or other long ribbon pasta; 3 cloves garlic, thinly sliced; 3 to 4 large tomatoes, halved crosswise and cored; 1/2 teaspoon red pepper flakes; 1/3 cup extra-virgin olive oil, plus more for brushing; 1 bell pepper (any color), cut into 8 strips; 2 small zucchini, sliced lengthwise 1/2 inch thick; 1 Japanese eggplant, sliced lengthwise 1/2 inch thick; 3/4 cup fresh basil and/or parsley, chopped, plus more for topping; 2 ounces goat cheese, crumbled

Servings: persons

Kosher salt
12 ounces lasagnette or other long ribbon pasta
3 cloves garlic, thinly sliced
3 to 4 large tomatoes, halved crosswise and cored
1/2 teaspoon red pepper flakes
1/3 cup extra-virgin olive oil, plus more for brushing
1 bell pepper (any color), cut into 8 strips
2 small zucchini, sliced lengthwise 1/2 inch thick
1 Japanese eggplant, sliced lengthwise 1/2 inch thick
3/4 cup fresh basil and/or parsley, chopped, plus more for topping
2 ounces goat cheese, crumbled

1
Bring a large pot of salted water to a boil.
2
Add the pasta and cook as the label directs.
3
Reserve 1 cup of the cooking water; drain the pasta.
4
Meanwhile, heat a grill pan over high heat.
5
Stuff the garlic slices into the cut sides of each tomato, then sprinkle with the red pepper flakes, and salt to taste; drizzle with 2 tablespoons olive oil.
6
Grill the tomatoes and pepper strips, skin-side down, until charred and tender, about 10 minutes; transfer to a cutting board.
7
Brush the zucchini and eggplant slices lightly with olive oil; season with salt.
8
Grill until marked and tender, about 5 minutes per side.
9
Roughly chop the tomatoes and transfer to a large pot; cook over medium-high heat, 3 minutes.
10
Roughly chop the remaining grilled vegetables and add to the pot along with the herbs and the remaining olive oil.
11
Add the pasta to the pot and cook, tossing, until heated through, 2 to 3 minutes.
12
Add some of the reserved pasta water to loosen, if needed.
13
Divide among bowls; top with the goat cheese and more herbs.
14
Per serving: Calories 602; Fat 25 g (Saturated 5 g); Cholesterol 7 mg; Sodium 76 mg; Carbohydrate 81 g; Fiber 7 g; Protein 18 g
15
Photograph by Justin Walker

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: Kosher salt, 12 ounces lasagnette or other long ribbon pasta, 3 cloves garlic, thinly sliced, 3 to 4 large tomatoes, halved crosswise and cored, and more.

Yes, Ratatouille Pasta 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.

That's it — enjoy your meal!

Ratatouille Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions