Description
A delightful way to enjoy classic ratatouille flavors with pasta, creating a hearty and satisfying vegetarian meal. This dish is packed with colorful vegetables and is perfect for a weeknight dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium eggplant, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 8 ounces pasta, cooked according to package directions
- Fresh basil leaves for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in zucchini, eggplant, red bell pepper, and yellow bell pepper. Cook, stirring occasionally, until vegetables are tender-crisp, about 10-15 minutes.
- Add diced tomatoes, basil, and oregano. Bring to a simmer and cook for 5 minutes, allowing flavors to meld.
- Season with salt and pepper to taste.
- Add the cooked pasta to the skillet with the ratatouille mixture. Toss gently to combine.
- Serve hot, garnished with fresh basil leaves if desired.
Notes
- For a richer flavor, you can add a splash of red wine when cooking the vegetables.
- Adjust the herbs and seasonings to your preference.
- Feel free to add other vegetables you enjoy, such as cherry tomatoes or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-Italian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350-400
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: 0mg