Ratatouille Pasta

Total Time:
40 min
10 min
30 min

4 servings

  • Kosher salt
  • 12 ounces lasagnette or other long ribbon pasta
  • 3 cloves garlic, thinly sliced
  • 3 to 4 large tomatoes, halved crosswise and cored
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup extra-virgin olive oil, plus more for brushing
  • 1 bell pepper (any color), cut into 8 strips
  • 2 small zucchini, sliced lengthwise 1/2 inch thick
  • 1 Japanese eggplant, sliced lengthwise 1/2 inch thick
  • 3/4 cup fresh basil and/or parsley, chopped, plus more for topping
  • 2 ounces goat cheese, crumbled
  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.

  • Meanwhile, heat a grill pan over high heat. Stuff the garlic slices into the cut sides of each tomato, then sprinkle with the red pepper flakes, and salt to taste; drizzle with 2 tablespoons olive oil. Grill the tomatoes and pepper strips, skin-side down, until charred and tender, about 10 minutes; transfer to a cutting board.

  • Brush the zucchini and eggplant slices lightly with olive oil; season with salt. Grill until marked and tender, about 5 minutes per side. Roughly chop the tomatoes and transfer to a large pot; cook over medium-high heat, 3 minutes. Roughly chop the remaining grilled vegetables and add to the pot along with the herbs and the remaining olive oil.

  • Add the pasta to the pot and cook, tossing, until heated through, 2 to 3 minutes. Add some of the reserved pasta water to loosen, if needed. Divide among bowls; top with the goat cheese and more herbs.

  • Per serving: Calories 602; Fat 25 g (Saturated 5 g); Cholesterol 7 mg; Sodium 76 mg; Carbohydrate 81 g; Fiber 7 g; Protein 18 g

  • Photograph by Justin Walker

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