For an enhanced flavor, consider roasting the eggplant and bell peppers before adding them to the ratatouille. Fresh herbs, such as basil or thyme, can be used in place of herbes de Provence for a unique twist. If you prefer a richer sauce, add a tablespoon of butter along with the pasta water. A sprinkle of red pepper flakes can add a touch of heat to the dish.
Ratatouille Pappardelle
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PREP TIME30 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 10 mins
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SERVING4 People
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VIEWS21
Experience the vibrant flavors of summer with this delightful Ratatouille Pappardelle. Garden-fresh vegetables are transformed into a luscious sauce, blanketing wide ribbons of pappardelle pasta and crowned with delicate shavings of Parmesan. This dish is not only easy to prepare but also a joy to eat!
Ingridients
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Nutrition
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Carbohydrate66 g
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Cholesterol13 mg
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Fiber11 g
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Protein18 g
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Saturated Fat6 g
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Sodium384 mg
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Sugar13 g
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Fat27 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large pot, heat olive oil over high heat. Add chopped onion and minced garlic, sauté for approximately 2 minutes until softened. Reduce heat to medium, then introduce the diced tomatoes, eggplant, zucchini, bell pepper, tomato sauce, and herbes de Provence. Season generously with salt and pepper. (2 minutes)
02
StepStir in red wine, cover the pot, and allow the ratatouille to simmer gently for 10 minutes. Remove the lid and continue to simmer until the vegetables are tender, approximately 12 to 15 minutes. Keep the ratatouille warm in the pot until needed. (25 minutes)
03
StepMeanwhile, bring a large pot of lightly salted water to a vigorous boil. Add the pappardelle pasta and cook until al dente, about 10 minutes. Reserve 1/2 cup of the pasta cooking water before draining. Toss the drained pasta with 2 tablespoons of extra-virgin olive oil. (10 minutes)
04
StepIn an extra-large skillet, reheat the ratatouille over medium heat. Add the cooked pasta and fresh spinach, tossing gently until the spinach wilts. (3 minutes)
05
StepAdd enough of the reserved pasta water to achieve a luscious, saucy consistency. Season with salt and pepper to taste. (2 minutes)
06
StepServe immediately, garnished with freshly shaved Parmigiano-Reggiano cheese and a drizzle of balsamic vinegar.
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Please Rate
Reece Goldner
Jun 4, 2025I added a pinch of red pepper flakes for a little heat, and it was delicious!
Arch Morar
May 23, 2025The balsamic vinegar at the end adds a lovely tang. Don't skip it!
Elenora Kling
May 22, 2025My family loved this! It's become a regular on our dinner rotation.
Hallie Stroman
Apr 26, 2025This recipe is a fantastic way to use up summer vegetables! The herbes de Provence really make a difference.
Adrain Marks
Apr 9, 2025Reserving the pasta water is key to getting the right sauce consistency. Thanks for the tip!