Alright friends... it's game time. Summer kicks off this weekend! Yesterday's Memorial Day round up was one for the record books! We're just going full steam ahead with summer and this Ratatouille Pasta is going to be a new household favorite!
Listen, I know we'll get to a point this summer when none of us will be willing to turn on the ovens. But... we're not there yet and this simple Ratatouille Pasta needs to have a place on your table. The roasted veg is easy to prep, easy to make and you'll love it over a big bowl of pasta with some lemon juice, parmesan cheese and a tiny hint of red pepper flakes for kick. It's a beautiful dish to serve alongside a big butter lettuce salad if you're entertaining. Or just whip it up for an easy weeknight meal. It's toddler approved as I serve this to Poppy on a frequent basis. If you're serving this to a small child, I tend to just give the spaghetti a quick slice so it's easier for her to grab and shove into her face 🙂
And a quick word about the roasted veg that makes the Ratatouille portion of this: feel free to double or triple the amounts and save some in the freezer. It freezes brilliantly and thaws pretty fast if you need to make dinner in a pinch. Also feel free to throw in any other vegetable that you love that handles roasting well. Eggplant is delish. Leeks are excellent. You get the idea...
Summer Ratatouille Pasta
- 1 large zucchini thinly sliced
- 1 pint cherry tomatoes halved
- 1 yellow onion thinly sliced
- 6 cloves garlic roughly chopped
- ½ cup olive oil
- kosher salt and freshly cracked black pepper to taste
- red chili flakes to taste
- 1 pound spaghetti
- 1 lemon zested and juiced
- freshly grated parmesan cheese
- Preheat oven to 450 degrees F. Add the first 8 ingredients to a sheet pan and toss to combine.
- Transfer the baking sheet into the oven and roast for about 20-25 minutes until caramelized, tossing halfway through.
- Meanwhile, bring a pot of water to a boil and cook your spaghetti according to the package direction. Drain and set aside.
- Transfer all the roasted vegetables into a bowl with the cooked pasta. Toss to combine and add the lemon zest, juice and plenty of parmesan cheese. Serve immediately.
This was outstanding. Healthy as pasta goes. Light. East to make. Made it for a dinner party and all the guests were saying it’s restaurant quality. Next time I’ll consider baking another zucchini separately and putting the slices on top.
Yum, I added basil and goat cheese to mine. It’s so good, great using up the garden veggies.
This was amazing!! Best summer pasta I’ve ever had:) I loved the ease of throwing the veggies in the oven while prepping the rest…comes together so easily at the end. But the way it tastes - is truly greater than the sum of its parts. Delicious. Thank you Gaby!!
What an absolute perfect weeknight meal!! It was so quick to make, and the best part……it’s absolutely delicious! Every member of the family asked for seconds!
Excellent & so fresh - next time I would double the zucchini & tomatoes. I also added fresh basil which complimented the dish. Thanks, Gaby!
I made this tonight and it turned out great. I used whole wheat pasta. I was unsure about the olive oil instructions as noted below. We really liked the roasted caramelized zucchini, and it shrinks up so much, so I think I'll add two zucchini's next time I make it. I was a bit heavy handed with the red chili flakes, but we liked it spicy, and it paired well with the lemon flavor. Thanks for an easy summer weeknight dinner recipe.
Step 1 of the recipe says add first 8 ingredients for baking sheet, then step 4 says add remaining olive oil. How much is supposed to be used of the 1/2 c of olive oil in step 1?
Made this for lunch today and added some fresh basil. YUM. Will be making this for the rest of zucchini season. Will roast this mixture again and put over salmon.
I added basil, too and the salmon is an awesome idea. The smell of this mixture roasting in my oven is worth heating up the kitchen!
So delicious! Everything I’ve made from your site has made me look like a great cook.
Thank you! Thank you! Keep them coming.
Delicious- and so easy! This honestly took 20 minutes to make and the part that took the longest was the pasta! I would probably add another zucchini next time but I enjoy lots of veggies. Definitely making this again.
Do you mean to say “add the first 8 ingredients to a sheet pan…”? Because I don’t see the red pepper flakes mentioned later on.
SURE DID! Apparently counting is not my strongest asset lol
Nothing better than summer pasta!!
Another genius recipe from the best! I am making this tonight! Thanks for all of the recipes, web site content, Instagram stories, Monday night cooking, etc.