fbpx

Roasted Ratatouille Pasta

AH-Pinterest-Ratatouille
Share on twitter
Share on facebook
Share on pinterest
Share on email

Roasted Ratatouille Pasta

Created by Wendy at Fit-and-Frugal.com Roasted Ratatouille Pasta is a delicious fresh vegetable ratatouille that is made with Ancient Harvest pasta.

Prep Time: 15
Total Time: 60

Ingredients

  • 1 medium eggplant, diced
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 3 cups cherry or grape tomatoes
  • ¼ cup olive oil, divided
  • 1 tablespoon red wine vinegar
  • 3 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • 1 teaspoon dried Italian herb seasoning
  • 1 (8 oz) package Ancient Harvest Gluten Free Garden Pagodas
  • 1 cup crushed tomatoes
  • ½ cup fresh basil, chopped
  • ¼ cup fresh parsley, chopped
  • salt and pepper to taste
  • *optional: grated parmesan cheese, to serve

Directions

  1. Preheat the oven to 425 degrees F. In a large mixing bowl, combine diced zucchini, eggplant, and onion.
  2. In a small bowl, toss tomatoes with 1 tablespoon olive oil and 1 tablespoon red wine vinegar. Set aside.
  3. Whisk together remaining olive oil, garlic, Italian seasoning, red pepper flakes and a dash salt and pepper. Drizzle over the eggplant mixture and toss to evenly coat.
  4. Arrange vegetables in a single layer on a foil-lined roasting or rimmed baking pan and roast 40 to 45 minutes, stirring halfway.
  5. Arrange tomatoes on a separate baking pan. Add to oven midway through roasting vegetables and cook 20 to 25 minutes, or until tomatoes are soft and bursting open.
  6. Prepare pasta according to package directions. Drain, and return to pot, stirring in crushed tomatoes to coat. Remove from heat and cover to keep warm.
  7. Add roasted vegetables and tomatoes, with juice, to pasta pot.
  8. Add basil and parsley, and stir to evenly combine all ingredients. Serve topped with parmesan cheese, if desired.
Servings: 4