Ratatouille Pasta Recipes

RATATOUILLE PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
• Meanwhile, heat a grill pan over high heat. Stuff the garlic slices into the cut sides of each tomato, then sprinkle with the red pepper flakes, and salt to taste; drizzle with 2 tablespoons olive oil. Grill the tomatoes and pepper strips, skin-side down, until charred and tender, about 10 minutes; transfer to a cutting board.
• Brush the zucchini and eggplant slices lightly with olive oil; season with salt. Grill until marked and tender, about 5 minutes per side. Roughly chop the tomatoes and transfer to a large pot; cook over medium-high heat, 3 minutes. Roughly chop the remaining grilled vegetables and add to the pot along with the herbs and the remaining olive oil.
• Add the pasta to the pot and cook, tossing, until heated through, 2 to 3 minutes. Add some of the reserved pasta water to loosen, if needed. Divide among bowls; top with the goat cheese and more herbs.

INSTANT POT® RATATOUILLE PASTA

Steps:

• On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add onions, bell peppers, herbes de provence and salt; cook 12 to 14 minutes, stirring occasionally, until softened.
• Stir in zucchini, eggplant and garlic. Select CANCEL.
• Stir in tomatoes and broth, then pasta. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
• Immediately stir mixture 1 to 2 minutes or until pasta is completely separated. Pasta will appear to be stuck together but will separate while stirring. Top with cheese and herbs.

RATATOUILLE WITH PASTA

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta and toss with oil. Top with ratatouille and Parmesan.

PASTA RATATOUILLE

Steps:

• Cook fusilli to desired doneness as directed on package. Drain; return to saucepan. Add 1 tablespoon of the oil; toss to coat.
• Meanwhile, heat remaining tablespoon oil in large nonstick skillet over medium-high heat until hot. Add bell pepper and onion stir-fry; cook and stir 2 minutes. Add eggplant and zucchini; sprinkle with salt. Cook and stir 3 to 4 minutes or until zucchini is crisp-tender.
• Stir in beans and tomatoes. Reduce heat to medium; cook until thoroughly heated, stirring occasionally. Stir in fusilli and 2 tablespoons of the cheese. Sprinkle with parsley and remaining 2 tablespoons cheese.