Roasted Ratatouille Pasta Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti tossed with roasted ratatouille vegetables intensified with sun-dried tomatoes and tomato paste. It's bright, aromatic, and deeply flavored—a vegetarian take on a French classic that's substantial and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 medium onion ((finely chopped; 1 medium onion = 4 oz./110g))
- 4 cloves minced garlic
- 1 tablespoon tomato paste
- 5 sun dried tomatoes ((minced))
- 1 ¼ teaspoon salt
- ¼ teaspoon fresh ground pepper
- 1 teaspoon dried Italian herb seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- ¼ cup olive oil
- 3 cups cherry tomatoes
- 2 cups zucchini ((diced))
- 2 cups eggplant ((diced))
- 8 ounces spaghetti
- 1/4 cup fresh basil ((julienned))
- 1/4 cup fresh parsley ((chopped))
- 1/4 cup grated Parmesan cheese
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 1313mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 555mg
- Calcium
- 219mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1313MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.