Ratatouille Pasta

The classic French vegetable dish turned into an amazing sauce for a meatless pasta meal!

I have never had ratatouille but I really wanted to try it and I took the opportunity to try it when Nick was away for army training because it's meatless. The kids were not the biggest fans of it because they don't like eggplant and only Cami likes zucchini. I, however, enjoyed it a ton because it's a pasta dish with a bunch of fresh veggies. I definitely want to try actually ratatouille at some point, so if anyone has a tried and true recipe for it - point me to it!!

What you need:

• 12 oz. penne pasta
• 1 Tbsp. olive oil
• 4 cloves minced garlic
• 1 small eggplant, diced
• 1 zucchini, diced
• 1 yellow summer squash, diced
• 1 can (14.5 oz) diced tomatoes
  
• 4 Tbsp. tomato paste
• 1 Tbsp. dried parsley
• 3 tsp. oregano
• 1 tsp. basil
• 1/2 tsp. ground thyme
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
  

Directions:

1. Cook pasta according to package directions. Drain
   
2. Meanwhile, heat oil in a nonstick skillet and cook onion and garlic until onions begin to soften, about 3 minutes.
3. Add eggplant, zucchini, and summer squash and saute until tender.
4. Add tomatoes, tomato paste, and spices.
5. Bring to a boil and simmer for about 5 minutes, stirring often.
6. Serve pasta topped with sauce while it's still pretty hot. Top with mozzarella immediately.
   

Recipe from Curious Cuisiniere

This One Pot Ratatouille Stew from Masala Herb looks so yummy and although I'm ready for summer, I will definitely be ready for this stew in the fall! My all-time favorite eggplant recipe that I've made at home is this Eggplant Marinara. So good!

Ratatouille Pasta

Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

• 12 oz. penne pasta
• 1 Tbsp. olive oil
• 4 cloves minced garlic
• 1 small eggplant, diced
• 1 zucchini, diced
• 1 yellow summer squash, diced
• 1 can (14.5 oz) diced tomatoes
• 4 Tbsp. tomato paste
• 1 Tbsp. dried parsley
• 3 tsp. oregano
• 1 tsp. basil
• 1/2 tsp. ground thyme
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese

Instructions

1. Cook pasta according to package directions. Drain
2. Meanwhile, heat oil in a nonstick skillet and cook onion and garlic until onions begin to soften, about 3 minutes.
3. Add eggplant, zucchini, and summer squash and saute until tender.
4. Add tomatoes, tomato paste, and spices.
5. Bring to a boil and simmer for about 5 minutes, stirring often.
6. Serve pasta topped with sauce while it's still pretty hot. Top with mozzarella immediately.

Notes:

Recipe from Curious Cuisiniere

Created using The Recipes Generator