This ratatouille pasta dish is a recipe I often cook in summer with fresh, flavorful vegetables. They are cooked until tender, then tossed with the pasta.
I usually serve ratatouille pasta as it is, but a little Parmesan or crumbled feta on top is really good, too. And unlike a traditional ratatouille recipe, this version is fast, so you can have it any day of the week. Or you can cook the veggies well in advance, and just reheat and mix them with freshly cooked pasta when you come home from work.
Depending on how fast you chop, you can have this dish on the table in about 30-40 minutes. Check out more summer vegetable recipes, like this delicious Italian Zucchini Soup or the Corn and Zucchini Fritters.
Prep Time: 15 minutes | Cook Time: 12 minutes | Ingredients: 9 + salt & pepper | Servings: 3-4 | Difficulty: Easy
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Recipe ingredients
Pasta: You can use any short pasta you like. I used fusilli, but penne, macaroni, rigatoni, or another short shape all work well. Choose a shape with plenty of ridges or curves to catch the vegetable sauce.
- The Tuna and Broccoli Pasta Bake is also made with fusilli.
Vegetables: Eggplant, zucchini, bell peppers, onions, and garlic. This recipe for Vegetable Lasagna with White Sauce uses the same veggies; if you buy more of them, make the lasagna next.
Herbs: Herbs de Provence are optional. If you don't have them, add a little more thyme and some dried oregano instead.
Cheese: Parmesan and feta might not be traditional French ingredients, but both work really well with this pasta.
- If using Parmesan, sprinkle it over each serving.
- If using feta, crumble it over the pasta and gently toss it with the vegetables so it softens slightly.
- Serve the dish immediately after adding the cheese.
See the recipe card for full information on ingredients and quantities.
How to make ratatouille pasta?
Step #1: Chop all the vegetables. Once they are chopped, start cooking the water you need for the pasta.
Step #2: Sauté the veggies in the oil on medium-high heat for about 7 minutes until softer. When the pasta water starts boiling, add the pasta and cook it according to the package instructions.
Step #3: Stir in the tomato paste and herbs. After 2 minutes, add the broth, sugar, and vinegar. Lower the heat and simmer, covered, with a crack open, for 8-10 minutes until the veggies are soft.
Step #4: Add the drained pasta, toss gently, and adjust the taste.
Tips
Cut the vegetables fairly thin: This helps the eggplant, zucchini, peppers, and onions cook at roughly the same rate and means you don't have to simmer the ratatouille for a long time.
Don't overcrowd the pan: Use a large pan so the vegetables have enough room to sauté rather than steam. They will shrink considerably as they cook.
Check the eggplant: It is the best indicator of whether the ratatouille is ready. It should be completely soft and creamy rather than spongy or chewy.
Store and reheat
Store leftover ratatouille pasta in an airtight container in the refrigerator for up to 3 days.
Freeze: You can freeze the cooked vegetables, but I would not freeze them once they are mixed with the pasta. It is technically possible, but I just don't like it.
Reheat the pasta on low heat in a saucepan over medium-low heat, adding a splash of water or vegetable broth to loosen the sauce. Stir occasionally until heated through. You can also reheat individual portions in the microwave, stirring halfway through.
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📖 Recipe
Ratatouille Pasta
Equipment
- Large pan
- Large pot for the pasta
Ingredients
- 14 oz short pasta Note 1
- 1 medium eggplant about 10.5 oz (300 g)
- 1 large zucchini about 9 oz (250 g)
- 2 bell peppers Note 2
- 2 medium onions about 5.5 oz (150 g)
- 4 large garlic cloves
- 3 tablespoons olive oil
- 4 tablespoons tomato paste
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon Herbs de Provence optional, Note 3
- 2 teaspoons granulated sugar
- 1 ¼ cups vegetable broth plus a little more if needed
- 2 tablespoons red wine vinegar
- fine sea salt and freshly ground black pepper
- 3-4 tablespoons chopped fresh parsley
- Parmesan or feta for serving, optional, Note 4
Instructions
- Chop the vegetables: Cut the eggplant lengthwise into quarters, then slice each quarter into thin slices. Cut the zucchini lengthwise into quarters and slice it into thin pieces. If your zucchini is thin, simply halve it lengthwise and cut it into half-moons. Cut the bell peppers into quarters, remove the seeds and membranes, and slice them into thin strips. Peel the onions, cut them into quarters, and slice each quarter thinly. Thinly slice the garlic cloves.1 medium eggplant + 1 large zucchini + 2 bell peppers + 2 medium onions + 4 large garlic cloves
- Cook the pasta: Bring a large pot of water to a boil. While the water is heating, start cooking the vegetables. Once the water boils, salt it generously, add the pasta, and cook according to the package directions until al dente.14 oz short pasta
- Sauté the vegetables: Heat the olive oil in a large, deep pan over medium-high heat. Add the eggplant, zucchini, bell peppers, onions, and garlic. Cook, stirring frequently, for about 7 minutes, until the vegetables begin to soften.3 tablespoons olive oil
- Add the tomato paste and herbs. Stir in the tomato paste, thyme, rosemary, and Herbs de Provence, if using. Cook for about 2 minutes, stirring often, to lightly caramelize the tomato paste and coat the vegetables with the herbs.4 tablespoons tomato paste + 1 teaspoon dried thyme + ½ teaspoon dried rosemary + 1 teaspoon Herbs de Provence
- Simmer the ratatouille: Lower the heat to medium-low and add the vegetable broth, sugar, red wine vinegar, salt, and black pepper. Stir well and simmer for 8-10 minutes, stirring occasionally, until the vegetables are tender. If the dish seems to get too dry, add a bit more broth. Check the eggplant; it should be soft. Add a little more broth if the pan becomes too dry.1 ¼ cups vegetable broth + 2 teaspoons granulated sugar + 2 tablespoons red wine vinegar + fine sea salt and freshly ground black pepper
- Combine with the pasta: Drain the pasta and add it to the pan with the vegetables. Toss well to coat the pasta with the sauce. Taste and adjust the seasoning with more salt and pepper if needed. Stir in the chopped parsley.3-4 tablespoons chopped fresh parsley
- Serve the ratatouille pasta immediately, either as it is or topped with Parmesan or crumbled feta (Note 4).Parmesan or feta to taste
Notes
- Pasta shapes: You can use any short pasta you like. I used fusilli, but penne, macaroni, or any other short pasta works well.
- Bell peppers: I used one red and one yellow pepper. You can use any colors you like, but if you use a green bell pepper, I recommend using just one and making the other one a more colorful variety. Green bell peppers tend to be a little more bitter.
- Dried herbs: Herbs de Provence are optional. If you don't have them, replace them with a little more thyme and some dried oregano.
- Cheese for serving: Parmesan and feta might not be French, but they both work really well with this dish. If using Parmesan, sprinkle it over the ratatouille pasta on your plate. If using feta, crumble it over the pasta, gently toss it with the vegetables, and let it soften slightly. Serve immediately after adding the cheese.
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