Ratatouille Pasta Toss Recipe

Name: Ratatouille Pasta Toss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salt; ¼ cup extra virgin olive oil, 4 turns of the pan; 4 garlic cloves, crushed; 1 lb zucchini, diced; 1 lb eggplant, diced; 1 large yellow onion, diced; fresh ground pepper; 3 whole roasted red peppers, fresh; ½ cup dry white wine or ½ cup chicken stock or ½ cup vegetable stock; 1 (15 ounce) can crushed tomatoes; flat leaf parsley, chopped; 10 leaves fresh basil, shredded; grated parmigiano-reggiano cheese; crusty bread, to pass around at the table

Servings: persons

salt
¼ cup extra virgin olive oil, 4 turns of the pan
4 garlic cloves, crushed
1 lb zucchini, diced
1 lb eggplant, diced
1 large yellow onion, diced
fresh ground pepper
3 whole roasted red peppers, fresh
½ cup dry white wine or ½ cup chicken stock or ½ cup vegetable stock
1 (15 ounce) can crushed tomatoes
flat leaf parsley, chopped
10 leaves fresh basil, shredded
grated parmigiano-reggiano cheese
crusty bread, to pass around at the table

1
Bring a large pot of water to a boil, add salt and then cook the pasta is al dente.
2
While the pasta is working, heat a large , deep skillet over medium heat.
3
Add the EVOO, garlic, zucchini, eggplant and onion.
4
Season the vegetables with salt and pepper and cook for 10 minutes, giving the skillet a good shake, often.
5
Coarsely chop the roasted red peppers and add them to a food processor.
6
Puree the peppers until almost smooth.
7
Deglaze the veggies with the wine, then stirring the roasted red pepper puree and tomatoes.
8
Heat the sauce through and adjust the salt and pepper.
9
Simmer the sauce for 5 minutes, then drain the pasta and add it to the skillet.
10
Toss the sauce and pasta together with the chopped parsley and basil.
11
Serve with grated cheese and crusty bread.

471

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: salt, ¼ cup extra virgin olive oil, 4 turns of the pan, 4 garlic cloves, crushed, 1 lb zucchini, diced, and more.

Yes, Ratatouille Pasta Toss 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.

Ratatouille Pasta Toss

How did you like this recipe?

Frequently Asked Questions