This vibrant Ratatouille Pasta combines French and Italian cuisine in one unbeatable dish.
Perhaps one of the most famous French culinary creations, ratatouille is a rustic vegetable dish from the Provence region, made and served in myriad ways. I have fond memories of an entire summer spent in Vaison-la-Romaine, a beautiful town in this sun-drenched corner of southeast France. Those vibrant dishes I created or sampled at local restaurants will forever stay etched in my memory. In the summer, when markets explode with an incredible variety of fruits, vegetables, and regional delights like olives, cheeses, and wine, Provence turns into a gourmet wonderland. No wonder it was a favorite of well-known chefs such as Julia Child. In fact, Patricia Wells still lives in Vaison to this day. Every Tuesday, when the town’s weekly market lined the cobblestoned streets, I always made ratatouille in some form or another. Sometimes, I served it alongside a piece of grilled fish; other times, it became a lovely light meal on its own, topped with a fried egg and plenty of crusty baguette for dipping. A glass of rosé on the side, and I couldn’t have been happier.
One evening, I decided to roast the vegetables in the oven and toss them with freshly cooked spaghetti. A simple, no-fuss blend of France and Italy in one pan, with barely any cleanup? Sign me up!
Making a plate of pasta is second nature to most home cooks, but why not think outside the box? Instead of the usual tomato- or meat-based sauces, I encourage you to let seasonal vegetables take center stage. With a colorful mix of zucchini, eggplant, peppers, and cherry tomatoes, plus fragrant herbs that instantly transport me back to that bustling French market, this is just the dish to make when you’re craving something effortlessly satisfying and decidedly summery. The natural sweetness of the roasted vegetables needs nothing more than a grating of zesty Parmesan and a drizzle of peppery olive oil to complement their flavor.
Is This Ratatouille Pasta Healthy?
With so many vegetables, there is no question that ratatouille pasta is a healthy meal. All the veggies in the recipe provide a good dose of fiber, vitamins, and minerals. Olive oil adds heart-healthy fats. By using whole-wheat spaghetti, you’re getting an extra dose of fiber, something most of us are deficient in. Because roasting intensifies the flavor of the vegetables, and we use a variety of fragrant herbs, you won’t need to add much salt, either. If you’re vegan or lactose intolerant, leave out the cheese or replace it with a plant-based Parmesan.
The Best Variations
What I love about this dish is that it can be served in so many ways. For starters, you can use different types of pasta. Besides spaghetti, it’s also great with penne, rotini, or orecchiette. You can even serve the vegetables over couscous, which is also a pasta and happens to be widely used in the Provence region. Bulgur would work well too, by the way, and both of these options do a great job at soaking up all those flavorful juices released by the vegetables during baking.
Another great tip is to add a spoonful or two of pesto to the warm pasta before tossing it with the vegetables. We use Parmesan in this recipe, but you can also crown the dish with a scattering of tangy, crumbled goat cheese. Happen to have some thick balsamic glaze on hand? Some pine nuts or briny olives? Go ahead and add any of those, too!
How Do I Store Leftovers?
Leftover ratatouille pasta should be allowed to cool and can then be stored in an airtight container for up to 4 days. The dish can also be frozen in a freezer-safe container for up to 3 months. Reheat in a pan over medium heat with a splash of water or olive oil, stirring occasionally until heated through. You can also microwave it in short intervals (stirring between each interval) until warmed to your liking. If reheating from frozen, let it thaw in the fridge overnight. By the way, I sometimes eat this dish cold as a pasta salad!
Serving Suggestions
Though this ratatouille pasta is filling enough on its own, Garlic Toast is always a welcome accompaniment. If you’d like to add a protein, this Pan-Seared Salmon or even some juicy Pan-Seared Shrimp would be delightful with this dish.
And what would dinner be without dessert? I couldn’t think of a better way to round off this meal than with a decadent Crème Caramel.
Ingredients
- 1 medium zucchini diced
- 1 medium eggplant diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 large onion diced
- 3 cloves garlic minced
- 2 cups cherry tomatoes halved
- 1/4 cup olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 12 ounces whole-wheat spaghetti
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Toss zucchini, eggplant, bell pepper, onion, garlic, and cherry tomatoes with olive oil, basil, oregano, thyme, salt, and pepper on the baking sheet.
- Roast the vegetables in the preheated oven for 35–40 minutes, stirring halfway through, until they are tender and caramelized.
- While the vegetables are roasting, cook the spaghetti in salted boiling water, according to package instructions until al dente. Drain and set aside.
- Toss the roasted vegetables with the cooked spaghetti, adjust seasoning if needed, and serve hot garnished with fresh basil and grated Parmesan cheese.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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