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One-Pot Ratatouille Pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 to 6 servings
Nutritional Facts: Show
Nutrition Facts
Per Serving (Serves 6)
| Energy | 415.5 kcal |
| Total lipid (fat) | 10.5 g |
| Fatty acids, total saturated | 1.5 g |
| Fatty acids, total trans | 0 g |
| Carbohydrate, by difference | 69 g |
| Fiber, total dietary | 7 g |
| Sugars, total including NLEA | 9 g |
| Protein | 12.5 g |
| Cholesterol | 0 mg |
| Sodium, Na | 687.5 mg |
| Calcium, Ca | 53.5 mg |
| Iron, Fe | 2 mg |
| Potassium, K | 713 mg |
| Vitamin D (D2 + D3) | 0 µg |
Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
This quick one-pot meal brings all the fresh flavors of a French summer stew without the fuss. Packed with colorful vegetables and herbs, it's a hearty dish that comes together easily on busy weeknights.
Main Ingredients
- 1/4 cup - extra-virgin olive oil, plus more for drizzling
- 2 tablespoons - tomato paste
- 1 teaspoon - Italian seasoning
- 1 - small eggplant, cut into 1-inch pieces
- 1 - medium onion, coarsely chopped
- 3 - plum tomatoes, cut into 1-inch pieces
- 3 - cloves garlic, finely chopped
- - Salt
- - black pepper
- 1 pound - short pasta, such as rotini
- 2 - medium zucchini, cut into 1-inch pieces
- 1 - medium orange bell pepper, cored and cut into 1-inch pieces
- - fresh basil leaves
- - Freshly grated Parmesan (optional)
- Step 1 Heat 1/4 cup olive oil in a large pot or Dutch oven over medium heat. Add tomato paste and cook, stirring occasionally, until it darkens slightly, 3-5 minutes. The oil should turn orange. Stir in Italian seasoning.
- Step 2 Add eggplant, onion, half the tomatoes, garlic, and 1 teaspoon salt to the pot. Stir to coat vegetables in oil. Add 3 cups water, pasta, and another teaspoon of salt. Bring to a boil, then reduce heat to medium. Cover and cook until pasta is halfway cooked, 4-6 minutes (check package directions).
- Step 3 Uncover and stir the pasta and sauce together. Add the zucchini, orange bell pepper, remaining tomatoes, and black pepper. Stir to combine, then reduce heat to medium-low. Cover and cook until pasta is al dente and peppers are crisp-tender, about 2-3 minutes. Turn off heat, taste, and season with salt and pepper if needed.
- Step 4 Serve the pasta in shallow bowls, garnishing with basil leaves. Drizzle with a touch more olive oil and, if desired, sprinkle with freshly grated Parmesan.
Main Ingredients
- 1/4 cup - extra-virgin olive oil, plus more for drizzling
- 2 tablespoons - tomato paste
- 1 teaspoon - Italian seasoning
- 1 - small eggplant, cut into 1-inch pieces
- 1 - medium onion, coarsely chopped
- 3 - plum tomatoes, cut into 1-inch pieces
- 3 - cloves garlic, finely chopped
- - Salt
- - black pepper
- 1 pound - short pasta, such as rotini
- 2 - medium zucchini, cut into 1-inch pieces
- 1 - medium orange bell pepper, cored and cut into 1-inch pieces
- - fresh basil leaves
- - Freshly grated Parmesan (optional)
