Main Dishesbluejeanchef
Ratatouille Cavatappi
If you're looking for a late summer, vegetarian pasta dish, here it is! This helps to use up all the late summer vegetables like eggplant, peppers, tomato and zucchini, all in one delicious bowl of cavatappi.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- skillet
- pot
- bowl
📝 Preparation Steps
1
Pre-heat a large skillet over medium-high heat. Add a glug of olive oil along with the onions and yellow pepper. Sauté for a few minutes and then add the garlic and zucchini. Sauté for few more minutes and then remove the vegetables from the pan and set aside.
Olive oilyellow pepper (diced)1medium zucchini (diced)2
2
Add a glug or two more of olive oil and sauté the eggplant. Season with salt, pepper and Italian seasoning and cook until the eggplant just starts to soften. Return the onion, pepper and zucchini to the pot and stir in the tomato paste. Continue to sauté for a few minutes. Add the balsamic vinegar and chopped tomatoes. Cover the pan and simmer over low heat for about ⏱️ 10 minutes until the tomatoes start to break down.
Olive oileggplant (cubed ½-inch)1Italian seasoning1 teaspoonmedium zucchini (diced)2tomato paste2 tablespoonsbalsamic vinegar1 tablespoonlarge tomatoes (seeds removed and diced)3
3
While the sauce is cooking, bring a large pot of salted water to a boil. Boil the pasta according to the package directions until it is al dente – about 6 to ⏱️ 8 minutes. Reserve 1 cup of the pasta water and set aside. Drain the pasta (do not rinse).
4
Add the cooked pasta to the sauce and toss together. Add some of the reserved water to loosen up the sauce as needed. Simmer for another minute or two and season again with salt and freshly ground black pepper to taste. Toss in the fresh parsley.
Salt and freshly ground black pepperchopped fresh parsley2 tablespoons
5
Transfer to serving bowls and top with grated Parmesan cheese and torn basil leaves. Serve immediately.
Grated Parmesan cheese (for serving)Fresh basil leaves
Nutrition Facts
calories
340 kcal
fat Content
2 g
serving Size
1 of 6 servings
fiber Content
7 g
sugar Content
9 g
sodium Content
59 mg
protein Content
13 g
carbohydrate Content
69 g
saturated Fat Content
0.3 g
unsaturated Fat Content
1.2 g
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