Cookie and Kate · by Cookie and Kate★ 4.8
Roasted Ratatouille with Spaghetti
NUTRITION · PER SERVING45M COOK
CAL 18%·PRO 15%
CARBS 48G55% OF CAL
10G FIBER23G OTHER15G TOTAL SUGAR
FAT 15G38% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted summer vegetables tossed with spaghetti and burst cherry tomatoes. Light, fresh, and vegetable-forward. Can also serve over grains or salad.
mainfrenchpasta🍪 sheet pan🥧 baking dish🍲 stockpot🔥 ovenvegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pints cherry or grape tomatoes
- 1 medium eggplant (about 1 pound), diced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 medium red bell pepper (or orange or yellow), diced
- 1 medium yellow or white onion, diced
- 6 tablespoons olive oil, divided
- 2 tablespoons balsamic vinegar
- 6 cloves garlic, pressed or minced
- 1/2 teaspoon salt
- Freshly ground black pepper
- Red pepper flakes
- 1/2 pound (8 ounces) whole grain spaghetti
- Freshly grated Parmesan cheese, optional
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
- 1 teaspoon fresh thyme (optional)
At a glance
PER SERVING · TIME 45M
CAL 18%·PRO 15%
CARBS 48G55% OF CAL
10G FIBER23G OTHER15G TOTAL SUGAR
FAT 15G38% OF CAL
2G SAT13G UNSAT
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
- 30m
- Sodium
- 352mg
- 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
- 618mg
- Calcium
- 97mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 352MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.