Description
Enjoy the vibrant flavors of classic ratatouille combined with pasta for a delightful and easy vegetarian meal. This dish is packed with fresh vegetables and perfect for a weeknight dinner.
Ingredients
Scale
- 1 pound pasta (penne, rotini, or farfalle work well)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried Herbes de Provence
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Cook pasta according to package directions. Drain, reserving about 1/2 cup of pasta water.
- While pasta is cooking, heat olive oil in a large skillet or pot over medium heat.
- Add chopped onion and cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Add diced zucchini, yellow squash, red bell pepper, and green bell pepper to the skillet.
- Cook vegetables until tender-crisp, about 8-10 minutes, stirring occasionally.
- Stir in the diced tomatoes (undrained) and Herbes de Provence.
- Season with salt and pepper to taste.
- Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.
- Add the drained pasta to the skillet with the vegetables.
- Toss to combine. If the pasta seems dry, add a little of the reserved pasta water until it reaches your desired consistency.
- Serve hot, garnished with fresh basil leaves if desired.
Notes
- For an extra layer of flavor, you can add a pinch of red pepper flakes with the garlic.
- If you don’t have Herbes de Provence, you can use a mix of dried thyme, oregano, and basil.
- This dish is also delicious served cold as a pasta salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-Italian Fusion
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: Approximately 350-400
- Sugar: Approximately 6-8g
- Sodium: Approximately 300-500mg (depending on canned tomatoes and added salt)
- Fat: Approximately 8-12g
- Saturated Fat: Approximately 1-2g
- Unsaturated Fat: Approximately 7-10g
- Trans Fat: 0g
- Carbohydrates: Approximately 60-70g
- Fiber: Approximately 6-8g
- Protein: Approximately 10-12g
- Cholesterol: 0mg