Ratatouille Pasta

The Nerdy Chef
Fri, 18 Jul 2014 18:00:32 +0000
It may be Tuesday, but that's no excuse not to celebrate Earth Day. You might not have the time to plant a tree or the willpower to not use electricity for a full hour, but you certainly have time to make a delicious meal, especially one full of fresh seasonal vegetables. Don't let the lack of meat and dairy products fool you; this may be another accidentally vegan recipe, but it tastes delicious. Plus what's better for Earth Day than something healthy and sustainable? I think the Disney movie Ratatouille set unrealistic expectations for ratatouille (the dish). It's pretty difficult to layer the vegetables just so to make that gorgeous collage of colors, so I decided to make it into a pasta. That way, as long as you can chop vegetables into similarly-sized pieces (and if you can't, just call it "rustic"), you'll end up with a meal you can't wait to dig into. The roasted squash, zucchini, eggplant, and tomatoes blend perfectly with al dente pasta, and everything is coated in an addictive garlicky herb tomato sauce. You won't miss the meat, but you can always crisp up some prosciutto and throw it on top. A sprinkle of parmesan adds a sharp flavor that cuts the richness of the pasta, making it a dish you'll want to serve every Tuesday, if not more often. 1 Cup Diced Zucchini 1 Cup Diced Yellow Squash 1 Yellow Onion, Diced 2 Cups Cherry Tomatoes 1/3 Cup Olive Oil 6 Cloves Garlic, Minced 1/4 Cup Minced Sun Dried Tomatoes 2 T Tomato Paste 1/2 tsp Basil 1/2 tsp Oregano 1/2 tsp Thyme 1 tsp Garlic Powder 1 tsp Onion Powder 1 lb Pasta Heat oven to 400F. Spread the zucchini, squash, onions, and tomatoes on a greased large rimmed baking tray. Whisk the olive oil, garlic, sun dried tomatoes, tomato paste, basil, oregano, thyme, garlic powder, and onion powder together. Toss the vegetables in the sauce mixture until coated. Roast for 40 minutes, stirring occasionally, or until tender. Meanwhile, cook the pasta until al dente and toss with the roasted vegetables. Serves 4-6 Recipe Adapted from The Woks of Life
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