Roasted Ratatouille with Spaghetti

Name: Roasted Ratatouille with Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: 2 pints cherry or grape tomatoes; 1 medium eggplant (about 1 pound), diced; 1 medium zucchini, diced; 1 medium yellow squash, diced; 1 medium red bell pepper (or orange or yellow), diced; 1 medium yellow or white onion, diced; 6 tablespoons olive oil, divided; 2 tablespoons balsamic vinegar; 6 cloves garlic, pressed or minced; 1/2 teaspoon salt; Freshly ground black pepper; Red pepper flakes; 1/2 pound (8 ounces) whole grain spaghetti; Freshly grated Parmesan cheese, optional; 2 tablespoons chopped fresh basil; 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano); 1 teaspoon fresh thyme (optional)

Instructions

Prep:15minCook:30min

This roasted ratatouille spaghetti recipe is a fresh and light summer dinner featuring more vegetables than pasta! Burst cherry tomatoes, which are roasted in a separate pan, offer a light tomato sauce that coats the pasta. If you’re not in the mood for pasta, these roasted vegetables and tomatoes would be great on with cooked farro (or other whole grains), on an arugula salad with a simple vinaigrette, as a filling for omelets or as a topping for scrambled eggs. Go easy on the red pepper flakes if you’re sensitive to spice. For even roasting, try to dice the vegetables into roughly the same size pieces.

Updated at: Wed, 09 Oct 2024 03:06:12 GMT