Ratatouille Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted Mediterranean vegetables—zucchini, eggplant, bell pepper, and tomatoes—tossed with spaghetti and herbs. Hearty and vibrant with aromatic basil, oregano, and thyme. A satisfying vegetarian pasta dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium zucchini (diced)
- 1 medium eggplant (diced)
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 2 cups cherry tomatoes (halved)
- 1/4 cup olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper ( to taste)
- 12 ounces whole-wheat spaghetti
- Fresh basil leaves (for garnish)
- Grated Parmesan cheese (for serving)
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
- 336mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1097mg
- Calcium
- 126mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 336MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.