Mediterranean Ratatouille Pasta Bowl
Mediterranean Ratatouille Pasta Bowl
Prep: 20 min • Cook: 30 min. A comforting and wholesome meal combining the classic Provençal vegetables with al dente pasta, black olives, and fresh basil, bringing a new texture and heartiness to the traditional stew. This dish is perfect for a weeknight dinner or a relaxed weekend lunch, offering a vibrant medley of flavors and textures.
- Preparation time
- 20 min
- Cooking time
- 30 min
- Total time
- 50 min
- Servings
- 4
Instructions
Cooking Steps
- 1Cook pasta according to package directions until al dente. Drain and set aside.
- 2Heat olive oil in a large pot or Dutch oven over medium heat. Add diced eggplant, zucchini, and bell peppers. Sauté for 8-10 minutes until softened. Remove vegetables and set aside.
- 3In the same pot, add onion and cook until translucent, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant.
- 4Stir in the crushed tomatoes, vegetable broth, and returned sautéed vegetables. Bring to a simmer, then reduce heat, cover, and let it cook for 15 minutes, allowing flavors to meld.
- 5Stir in the black olives and chopped fresh basil. Season with salt and black pepper to taste.
- 6Add the cooked pasta to the ratatouille mixture and toss gently to combine. Serve immediately, garnished with extra fresh basil.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 15 g
- Fat
- 18 g
- Carbs
- 60 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 15 g |
| Fat | 18 g |
| Carbs | 60 g |
Tips
- For extra flavor, roast the eggplant separately before adding to the stew.
- Don't overcook the vegetables; they should remain slightly firm for a better texture.
- Serve with a sprinkle of grated Parmesan or a drizzle of balsamic glaze.