Ratatouille Pasta

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 602, total fat 25 G., saturated fats 5 G., proteins 18 G., carbohydrates 81 G., fiber 7 G., cholesterol 7 mg, sodium 76 mg, sugar 0 G.

This pasta contains all the ingredients of a traditional French stew: tomatoes, eggplant, zucchini, and bell peppers. Before being combined into a single dish, all the vegetables are grilled until deliciously golden brown, infusing them with rich summer flavors. Garlic, fresh basil, and red pepper flakes add just the right amount of piquancy and spice. Each serving is topped with crumbled goat cheese before serving, and you can enjoy this delicious Mediterranean dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Lasagneta pasta nests 340g of durum wheat, or other flat wide noodles
3 cloves garlic, thinly sliced
3 - 4 large tomatoes, halved crosswise and cored
0.5 tsp red pepper flakes
1/3 cup extra-virgin olive oil, plus more for greasing
1 bell pepper (any color), cut into 8 strips
2 small zucchinis, sliced lengthwise into 1cm thick slices.
1 eggplant, sliced lengthwise into 1cm thick slices.
3/4 cup fresh basil and/or parsley, chopped, plus extra for serving
60 g goat cheese, crumbled

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: linguine pasta, sweet pepper, zucchini, eggplants, tomatoes, goat cheese, red pepper flakes, basil

Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 1 cup of water and discard the rest.
Meanwhile, heat a grill pan over high heat. Place garlic slices into the cut sides of each tomato, then sprinkle with red pepper flakes and salt to taste; drizzle with 2 tablespoons olive oil. Grill the tomatoes and bell peppers, skin side down, until softened, about 10 minutes; transfer to a cutting board.

Lightly brush the zucchini and eggplant slices with olive oil and season with salt. Fry until soft and charred, about 5 minutes per side. Coarsely chop the tomatoes and transfer to a large saucepan; cook over medium-high heat for 3 minutes. Coarsely chop the remaining roasted vegetables and add to the pan along with the herbs and the remaining olive oil.
Add the pasta to the pan and stir to heat through, 2-3 minutes. Add a little of the reserved pasta cooking water if the sauce is too thick. Divide among plates; garnish with goat cheese and herbs.

Categories:

recipe / Healthy eating / Low-calorie dishes / Calorie content of prepared meals / Vegetarian dishes / Summer dishes / Main courses / Pasta / Vegetables and mushrooms / Food Network - recipes / Italian cuisine