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Pasta Ratatouille with Fresh Pappardelle
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2 Serving Dinner

Pasta Ratatouille

with Fresh Pappardelle

Tags: Soy-Free Nut-Free
Cook Time
2 Servings  |  35 min

Nutrition (per serving)

CALORIES
610
FAT
18g
CARBOHYDRATES
99g
PROTEIN
18g

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INGREDIENTS

  1. 1 eggplant
  2. 1 zucchini
  3. 2 cloves garlic
  4. 1 shallot
  5. 8 oz grape tomatoes
  6. Fresh parsley
  7. 1 lemon
  8. 4 oz roasted red peppers
  9. 8 oz fresh pappardelle pasta
  10. 2 tbsp + 1 tsp olive oil*
  11. Salt and pepper*
  12. *Not included
Allergens: wheat
Tools: Microplane or zester , Large skillet, Baking sheet, Large pot
Cook Time
2 Servings  |  35 min

Nutrition (per serving)

CALORIES
610
FAT
18g
CARBOHYDRATES
99g
PROTEIN
18g

Get Recipes Delivered

INSTRUCTIONS

1
Prepare the vegetables

Preheat oven to 425°F. Bring a large pot of salted water to a boil for the pappardelle. Trim and quarter the eggplant lengthwise, then cut into ½ inch thick wedges. Lay on a paper towel-lined baking sheet and sprinkle with ½ tsp salt. Trim and cut the zucchini into half moons. Peel and mince the garlic. Peel and thinly slice the shallot. Halve the tomatoes.

2
Roast the eggplant

Discard the paper towel from underneath the eggplant. Toss the eggplant in 2 tsp olive oil and a pinch of salt and pepper. Roast, tossing halfway, until browned and tender, about 18 to 22 minutes.

3
Start the ratatouille

Place a large skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the sliced shallot and a pinch of salt and pepper, and cook until softened, about 3 to 5 minutes. Add the chopped zucchini and minced garlic and cook until the zucchini is bright green and the garlic is aromatic, about 1 minute.

4
Simmer the ratatouille

Add the tomatoes to the skillet. Reduce heat to low and cook until the tomatoes release their juices and soften slightly, about 4 to 6 minutes. Finely chop the parsley leaves. Zest the lemon. Slice the roasted red peppers.

5
Cook the pappardelle

Add the pappardelle pasta to the large pot of boiling water and gently stir. Cook until just tender, about 2 to 3 minutes. Measure out ½ cup pasta water and add to the ratatouille. Drain the pappardelle pasta and drizzle with 1 tsp olive oil to prevent sticking.

6
Serve

Add the roasted eggplant and cooked pappardelle to the ratatouille and gently toss to combine. Divide the pasta ratatouille between large, shallow bowls. Drizzle each with ½ tsp olive oil and sprinkle with chopped parsley and lemon zest.

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