Ratatouille Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian pasta dish featuring roasted summer vegetables like eggplant, zucchini, and bell peppers combined into a rich sauce. Aromatic with herbs and perfect with crusty bread.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 onions ((see note 1))
- 3 cloves garlic
- 3 tbsp extra-virgin olive oil
- ½ tsp salt
- ¼ cup wine ((see note 2))
- 1 can chopped tomatoes (28oz/800g can)
- ½ cup vegetable broth
- ½ tsp sugar
- ¼ tsp black pepper
- 1 tsp fresh thyme leaves ((see note 3))
- 2 tbsp chopped fresh basil ((see note 4))
- 1 eggplant ((see note 5))
- 2 bell peppers (red, orange, or yellow) ((see note 6))
- 2 zucchinis ((see note 7))
- 4 tbsp extra virgin olive oil (divided)
- ¾ tsp salt (divided (cooking/kosher))
- 1 lb pasta ((see note 8))
- 1 tbsp salt
- fresh basil leaves
- grated parmesan
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 1898mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 858mg
- Calcium
- 129mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1898MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.