How to Make Ratatouille Pappardelle - A Step-by-Step Guide

Ratatouille Pappardelle is a delicious and hearty pasta dish that combines the flavors of the classic French ratatouille with the comfort of pappardelle noodles. This dish is a perfect way to enjoy a variety of vegetables in a satisfying and filling meal. The combination of tender vegetables, savory tomato sauce, and wide, flat pappardelle noodles makes for a delightful and comforting meal that is perfect for any time of year.

Traditional ratatouille is a stewed vegetable dish that or...

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Ingredients

  • ¼ cup extra-virgin olive oil
  • 1 large onion, chopped
  • 1 ½ cloves garlic, minced
  • 1 pound tomatoes, cut into 1/2-inch pieces
  • 1 eggplant, cut into 1/2-inch pieces
  • 3 zucchini, cut into 1/2-inch pieces
  • 1 red bell pepper, cut into 1/2-inch pieces
  • ¼ cup tomato sauce
  • 1 ½ tablespoons herbes de Provence
  • salt and cracked black pepper to taste
  • ¼ cup dry red wine
  • 1 (8 ounce) package dried pappardelle pasta
  • 2 tablespoons extra-virgin olive oil
  • 4 cups fresh spinach
  • 2 ounces Parmigiano-Reggiano cheese, shaved
  • 2 teaspoons balsamic vinegar, or to taste (Optional)

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr 10 mins
  • Servings: 4
  • Yield: 4 servings

  • 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

    574 cal.

    • Total Fat: 27g
    • Saturated Fat: 6g
    • Cholesterol: 13mg
    • Sodium: 384mg
    • Total Carbohydrate: 66g
    • Dietary Fiber: 11g
    • Total Sugars: 13g
    • Protein: 18g
    • Vitamin C: 83mg
    • Calcium: 252mg
    • Iron: 4mg
    • Potassium: 1319mg