Ratatouille Pasta
Ratatouille pasta is a vibrant, vegetable-packed dish where tender spaghetti mingles with a rich, slow-simmered medley of zucchini, eggplant, artichokes, and tomatoes. The sauce bursts with bright, earthy flavors—garlic and herbs mingle with the natural sweetness of the vegetables, while a touch of olive oil adds silky depth. It’s a celebration of summer produce, offering a satisfying balance of tender-crisp textures and bold Mediterranean essence. Worth making for its ability to turn humble ingredients into a dish that feels both rustic and refined.
Ingredients
- onion1.0 large
- olive oil4.0 servings
- sea salt and pepper4.0 servings
- garlic4.0 cloves
- zucchini3.0 cups
- eggplant3.0 cups
- seasoning1.0 teaspoon
- artichokes14.0 ounces
- tomatoes14.0 ounces
- spaghetti8.0 ounces
- extra virgin olive oil4.0 servings
- parmesan4.0 servings
Nutrition
Directions
- 1
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes.
- 2
Add minced garlic and cook for 1 minute until fragrant.
- 3
Stir in diced zucchini, eggplant, and seasoning. Cook for 8-10 minutes, stirring occasionally, until vegetables are tender.
- 4
Add drained and quartered artichoke hearts and crushed tomatoes. Simmer for 10 minutes, stirring occasionally.
- 5
Meanwhile, cook spaghetti according to package directions in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- 6
Add cooked spaghetti to the vegetable mixture. Toss to combine, adding reserved pasta water if needed for moisture.
- 7
Season with salt and pepper to taste. Drizzle with extra virgin olive oil and serve topped with grated Parmesan.
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