Ratatouille Pappardelle Food
RATATOUILLE PAPPARDELLE
Summer vegetables find a splendid home among ribbons of pappardelle accented with freshly shaved Parmesan for an easy pasta dish that's also fun to pronounce.
Provided by Juliana Hale
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Pour olive oil into a large pot over high heat. Add onion and garlic and saute for 2 minutes. Reduce heat and add tomatoes, eggplant, zucchini, bell pepper, tomato sauce, herbes de Provence, salt, and pepper. Stir in wine, cover, and simmer for 10 minutes. Uncover and simmer until vegetables are just tender, 12 to 15 minutes. Leave ratatouille warm in the pot until ready to use.
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook pasta at a boil until tender yet firm to the bite, about 10 minutes. Drain, reserving 1/2 cup cooking water. Toss pasta with oil.
- Reheat ratatouille in an extra-large skillet over medium heat. Add pasta and spinach; toss just until spinach wilts. Add enough reserved pasta water to make a saucy consistency. Season with salt and pepper. Sprinkle with Parmigiano-Reggiano cheese and drizzle with balsamic vinegar.
Nutrition Facts : Calories 573.6 calories, Carbohydrate 66 g, Cholesterol 12.5 mg, Fat 26.6 g, Fiber 10.9 g, Protein 18.1 g, SaturatedFat 5.7 g, Sodium 384.2 mg, Sugar 13.3 g
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We loved this recipe. We added summer squash to the Ratatouille Provencale recipe by stella. This was a delicious and satisfying way to get your fill of fresh veggies with my favorite pasta! Loved it!
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COMMENTS ON: RATATOUILLE PAPPARDELLE
The end of summer often means lots of eggplant for those of us who grow it in our gardens. It also makes an appearance at farmers markets. Eggplants are a big staple in Mediterranean cooking and are used in baba ghanoush {which is one of my favorite dips}, salads like this Mediterranean Eggplant Salad, side dishes like Ratatouille and more.
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