Ratatouille Pasta
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 602 calorie
- Total Fat
- 25 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 7 milligrams
- Sodium
- 76 milligrams
- Carbohydrates
- 81 grams
- Dietary Fiber
- 7 grams
- Protein
- 18 grams
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
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
Directions
- 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.