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Ratatouille Pasta Recipe

French-Italian · Main course · 45 min total

A hearty and flavorful pasta dish combining the classic Provençal vegetable stew with al dente pasta, perfect for a weeknight dinner.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 small eggplant, diced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 4 medium tomatoes, chopped (or 1 can (14 oz) diced tomatoes)
• 1 teaspoon dried herbes de Provence
• Salt and pepper to taste
• 8 ounces (225 g) penne or other short pasta
• Fresh basil leaves for garnish (optional)
• Grated Parmesan cheese for serving (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
2. While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
3. Add eggplant and cook for 5 minutes, stirring occasionally. Add zucchini and bell peppers; cook for another 5 minutes until vegetables begin to soften.
4. Stir in tomatoes and herbes de Provence. Season with salt and pepper. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally, until vegetables are tender and flavors meld.
5. Add the cooked pasta to the vegetable mixture. Toss to combine, adding reserved pasta water a little at a time if needed to moisten. Cook for 1-2 minutes until heated through.
6. Serve hot, garnished with fresh basil and Parmesan cheese if desired.

Tips

• For a vegan version, omit Parmesan or use a vegan alternative.
• This dish can be made ahead and reheats well; add a splash of water when reheating.
• Serve with crusty bread to soak up any extra sauce.

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