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Bowl of ratatouille pasta with gold fork and fresh basil leaves on white backdrop

30+ Easy, Healthy Pasta Recipes: Ratatouille Pasta

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  • Author: Alex Aldeborgh
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: serves 4
  • Category: main dish
  • Cuisine: Italian
  • Diet: Vegan

Description

These nutritious pasta recipes are all designed by a Registered Dietitian, try one for dinner tonight! This collection of recipes features all kinds of healthy pasta dishes, including vegetarian pastas, vegan pastas, shrimp pastas, and pasta sauces. 


Ingredients

Scale
  • 1 medium eggplant, diced into 1 inch pieces
  • 2 zucchinis, diced
  • 1 yellow bell pepper, diced
  • 4 tbsp olive oil, divided
  • Salt
  • Pepper
  • 1 onion, diced
  • 1 shallot, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 tbsp Italian seasoning blend
  • 4 roma tomatoes, chopped
  • 3 tbsp tomato paste
  • 1/3 cup fresh basil, chopped
  • 1 tbsp balsamic vinegar
  • 8 oz pasta (I used bowtie)


Instructions

  1. Preheat oven to 420 degrees. Line two sheet pans with parchment paper.
  2. Toss eggplant with 2 tbsp olive oil and a shake of salt and pepper, and spread out onto one sheet pan.
  3. Toss zucchini and bell pepper with 1 tbsp olive oil and a shake of salt and pepper, and spread out on the other sheet pan.
  4. Roast vegetables for 25-30 minutes, until beginning to caramelize and fork tender.
  5. While vegetables roast, prepare stovetop tomato sauce. Heat remaining 1 tbsp olive oil over medium heat in a saute pan.
  6. Add onion and shallot with a generous shake of salt and pepper. Cook for 2-3 minutes, stirring occasionally, until transparent.
  7. Add garlic and cook for an additional 1-2 minutes.
  8. Add Italian seasoning, stirring to coat onion mixture, and cook for 1 minute until fragrant.
  9. Add tomatoes, tomato paste, and basil. Stir to mix everything up, then cover and cook for 10-15 minutes. Stir sauce every few minutes to ensure even cooking. Add up to 1/2 cup water as necessary to keep ingredients from sticking to the pan.
  10. Once vegetables are done roasting, stir them into the tomato sauce. Mix everything up to combine.
  11. Add balsamic vinegar plus salt and pepper to taste. Cover and simmer for 5-10 minutes.
  12. While sauce simmers, prepare the pasta according to package instructions.
  13. Mix cooked pasta into the plan with sauce. Serve warm, with fresh basil for garnish.

Notes

  • Keeps well in the fridge for up to 5 days, and tastes good warm or cold.
  • Add freshly grated parmesan cheese if desired/not vegan.