Ratatouille Pasta Recipe

5 6 9
Ratatouille Pasta Recipe
Ratatouille Pasta Recipe photo by Taste of Home
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Ratatouille Pasta Recipe

Read Reviews
5 6 9
Publisher Photo
"This is one very attractive and tasty dish," Carol Dodds of Aurora, Ontario says of her zesty veggie-packed entree. "It's been a favorite for years, especially with my daughter who is a vegetarian."
MAKES:
3 servings
TOTAL TIME:
Prep: 10 min. + standing Cook: 15 min.
MAKES:
3 servings
TOTAL TIME:
Prep: 10 min. + standing Cook: 15 min.

Ingredients

  • 2 cups diced peeled eggplant
  • 2 cups sliced zucchini
  • 1/2 teaspoon salt
  • 1-1/3 cups uncooked spiral pasta
  • 1 cup sliced onion
  • 1 tablespoon olive oil
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • Dash pepper
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally.
Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted. Yield: 3 servings.
Originally published as Ratatouille Pasta in Light & Tasty June/July 2005, p17

Nutritional Facts

0.666 cup: 344 calories, 12g fat (5g saturated fat), 22mg cholesterol, 835mg sodium, 45g carbohydrate (12g sugars, 7g fiber), 17g protein. Diabetic Exchanges: 3 vegetable, 2 starch, 1 lean meat, 1 fat.

  • 2 cups diced peeled eggplant
  • 2 cups sliced zucchini
  • 1/2 teaspoon salt
  • 1-1/3 cups uncooked spiral pasta
  • 1 cup sliced onion
  • 1 tablespoon olive oil
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • Dash pepper
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  1. Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
  2. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally.
  3. Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted. Yield: 3 servings.
Originally published as Ratatouille Pasta in Light & Tasty June/July 2005, p17

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Reviews forRatatouille Pasta

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MY REVIEW
Platona User ID: 3079637 273074
Reviewed Sep. 16, 2017

"Good flavor and texture. I used left over spaghetti squash to replace the pasta."

MY REVIEW
TheCouver User ID: 7900765 145094
Reviewed Aug. 11, 2014

"My whole family loved it"

MY REVIEW
sdipiazza User ID: 2106899 89306
Reviewed Feb. 21, 2014

"I followed the recipe to the letter and ended up with enough sauce for 5 people but barely enough pasta for three. Delicious but needs a bit more pasta and can serve 5 people."

MY REVIEW
melodious88 User ID: 4245799 57098
Reviewed Jul. 8, 2013

"I added 1/2 lb of Italian sausage, and it made a great one-dish meal."

MY REVIEW
fforseth User ID: 5048761 206479
Reviewed May. 8, 2010

"this is so tasty and fresh"

MY REVIEW
c2mom User ID: 1220983 123648
Reviewed Feb. 3, 2010

"I make this recipe without the pasta and use it as a side dish. Yum!"

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