Alright friends... it's game time. I have tomatoes and zucchini coming out of my ears! We're just going full steam ahead with summer produce and this Ratatouille Pasta is going to be a new household favorite!
Table of Contents
Why I Love This Recipe
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. If you're feeling like some protein, try my summery turkey meatballs with angel hair pasta!
Ratatouille Pasta is 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 🙂
Ingredients & Substitutions
- Cherry Tomatoes
- Yellow Onion
- Olive Oil
- Kosher Salt and Freshly Cracked Black Pepper
- Red Chili Flakes
- Spaghetti – any pasta works well
- Lemon Zest and Juice
- Parmesan Cheese
How to Make Summer Ratatouille Pasta
Step 1: Preheat oven to 450 degrees F. Add the vegetables, olive oil, and spices to a sheet pan and toss to combine.
Step 2: Transfer the baking sheet into the oven and roast for about 20-25 minutes until caramelized, tossing halfway through.
Step 3: 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.
Tips & Tricks
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...
What is ratatouille made of?
Ratatouille is a traditional Provencal vegetable dish, originating in Nice. The full ingredients can vary slightly, but it typically includes the following:
Eggplant: Sliced and usually salted and drained to remove bitterness.
Zucchini: Sliced into rounds or half-rounds.
Bell Peppers: Different colors can be used (red, yellow, green) for a beautiful and tasty dish.
Tomatoes: Fresh tomatoes are often used, but canned can also work in a pinch.
Onions: Thinly sliced.
Garlic: Minced or thinly sliced.
Herbs: Fresh or dried thyme, rosemary, basil, and/or bay leaves are often used. Herbes de Provence is a mix commonly used in ratatouille.
Olive Oil: Used to sauté the vegetables and add richness.
Salt & Pepper: To taste.
What to eat with ratatouille pasta?
Grilled or Roasted Chicken
Fish and Seafood: Grilled or baked fish, such as cod or salmon, pairs nicely.
Lamb or Beef: Roasted or grilled meats can provide a rich contrast to the lightness of the vegetables.
Cheese: Ratatouille can be served as part of a vegetarian meal with cheese or eggs, such as a quiche or frittata.
Rosé: This is a classic pairing for ratatouille, especially from the Provence region.
White Wines: Such as a crisp Sauvignon Blanc or a Chardonnay.
Light Red Wines: Like a Pinot Noir, especially if the dish contains heartier ingredients like sausage or lamb.
Green Salad: A simple green salad with a light vinaigrette can provide a refreshing contrast.
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
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.