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Slightly spicy ratatouille pasta recipe

Slightly spicy ratatouille pasta recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Ratatouille

As someone who loves peppers and courgettes, I created this dish as a quick but tasty meal that's nice and easy to make after a long day at work. Though I basically made it up, I suppose it's similar to ratatouille. Delicious served over pasta.


Yorkshire, England, UK

5 people made this

IngredientsServes: 2

  • 1 tablespoon oil
  • 1 large onion, sliced
  • 1 courgette, sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 red chilli, deseeded and finely chopped
  • 2 teaspoons paprika, or to taste
  • 1 (400g) tin of chopped tomatoes
  • 150g wholewheat pasta
  • salt and pepper to taste

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Heat the oil in a large pan or wok; add onions and cook until they start to soften. Add the courgette and peppers; continue to saute over medium heat for a couple of minutes.
  2. Add the chilli and paprika; cook for another minute.
  3. Add the tinned tomatoes; mix well and reduce the heat allowing it to gently simmer.
  4. Bring a pot of water to the boil and cook pasta to your liking.
  5. Season the ratatouille with salt and pepper before serving over pasta.

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Recipe Summary

  • cooking spray
  • 1 tablespoon olive oil
  • 1 eggplant, diced
  • ½ cup onion, chopped
  • 6 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes
  • 1 zucchini, peeled and diced
  • 1 yellow squash, diced
  • ½ cup chopped fresh mushrooms
  • ½ cup chopped green bell pepper
  • 1 tablespoon dried Italian seasoning
  • salt and ground black pepper to taste
  • 1 (12 ounce) package dry fettuccine pasta
  • 1 (16 ounce) jar Alfredo sauce
  • 1 cup canned pumpkin puree
  • 1 cup shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2-quart baking dish with cooking spray.

Heat olive oil in a large skillet over medium heat cook and stir eggplant, onion, and garlic until softened, about 8 minutes. Stir in diced tomatoes, zucchini, yellow squash, mushrooms, green bell pepper, and Italian seasoning season with salt and black pepper. Bring the mixture to a boil and reduce heat to low simmer until vegetables are tender, about 20 minutes.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.

Mix Alfredo sauce with pumpkin in a bowl until smooth. Spread fettuccine into the prepared baking dish in an even layer, and spoon Alfredo sauce mixture over pasta. Top pasta with cooked vegetables, and sprinkle mozzarella cheese over the top.

Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 20 minutes.


Easy Ratatouille

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.

Ingredients

  • 2 Tablespoons Olive Oil
  • 3 cloves Garlic, Minced
  • 1 cup Diced Onion (about Half An Onion)
  • 1 cup Diced Sweet Pepper
  • ½ teaspoons Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Salt
  • 2 Tablespoons Tomato Paste
  • 1 can (14 1/2 Oz. Size) Crushed Or Diced (and Strained) Tomatoes
  • 2 Tablespoons Freshly Chopped Basil
  • 2 whole Medium Eggplants, Sliced About 1/16 To 1/8 Inch Thick
  • 2 whole Medium Green Zucchinis, Sliced About 1/16 To 1/8 Inch Thick
  • 5 whole Roma Tomatoes, Sliced About 1/16 To 1/8 Inch Thick

Preparation

Heat olive oil in a 10-inch cast iron skillet over medium-high. Add the garlic, onion and bell pepper and cook until just soft about 3 minutes. Add the oregano, thyme, salt and tomato paste and cook another 2 minutes.

Add the can of tomatoes and freshly chopped basil. Bring to a slow boil while stirring. Reduce heat to medium-low and let the tomato sauce simmer to cook off some of the liquid, about 5–10 minutes. The mixture should start to thicken up slightly.

Arrange the sliced veggies on top of the sauce in an alternating pattern such as eggplant, tomato, zucchini. Start with the outer ring of the pan and work your way towards the centre. Drizzle some olive oil over the veggies and season with salt and pepper.

Cover the skillet with tinfoil and place in the oven to bake for 30 minutes. After 30 minutes, remove the tinfoil and bake for another 15 minutes. Serve hot.


Slightly spicy ratatouille pasta recipe - Recipes

Spray a large frying pan with cooking spray and add mince, onions and garlic. Cook over a high heat for 5 - 8 minutes or until beef is browned, breaking up beef lumps as you stir.

Add capsicum and zucchini, mix well and continue to cook for a further 5 minutes.

Combine water and stock powder. Add to pan along with tomatoes, parsley, oregano, chilli powder, Worchestershire,barbecue and soy sauces. Stir well. Season to taste with salt and pepper. Bring to the boil and reduce heat to medium low allowing to simmer for 1 hour or until sauce has thickened. Stir occasionally.

Meanwhile, bring a large saucepan of water to boil and cook pasta according to packet directions. Drain and set aside.

Once mince mixture has cooked for at least an hour and thickened, add corn and peas. Continue to simmer for 10 minutes or until peas are cooked.

Add pasta and stir to combine.

Serve with crusty bread and parmesan cheese, if desired, allowing extra points for both.


Slightly spicy ratatouille pasta recipe - Recipes

Sicilian Caponata Pasta! Tender eggplant, zucchini, tomatoes and basil tossed with rigatoni. The perfect plant-based late-summer dinner!

I took everyone’s favorite summer caponata and made it into a pasta! Whenever I see a mix of eggplants and tomatoes at the market, my mind always goes to caponata. It was one of my grandfather’s favorite snacks and one I’ve really grown to love the older I get.

In my house, caponata is basically a cooked vegetable salad with lots of eggplant and plenty of sweet vinegar. It’s slightly sour, tangy yet perfectly sweet and one of the best things to pile on toasted bread this time of year. Think of it as a Sicilian sweet and sour version of ratatouille.

The only problem? That my dear, sweet husband isn’t an eggplant fan and therefore, it’s hard to get up the energy to make this one just for me. I knew if I cooked down the eggplant enough and tossed it with pasta, there was no way he would even know it’s in there.

That’s the real beauty of eggplant. Cook it long enough and it becomes so tender it almost melts into whatever you’re cooking. This is true in my eggplant bolognese recipe and even more true in this simple pasta. The creamy cooked eggplant also replaces any need for dairy it coats the cooked rigatoni without a drop of cream or butter.

Since I take liberties with almost everything I cook, I wanted to make this the ultimate summer pasta. So I added in zucchini and omitted classic Sicilian flavors like raisins and capers because I wanted Van to love this one as well. It’s not quite as sour as traditional caponata, but it’s pretty perfect if you ask me.

The end of August is always a weird time of year. It’s been over 4 years since I last worked in a University setting, but my body is still wired on an academic schedule. I’m not quite ready to give up summer, but I’m also getting very excited for Fall. I try so hard to not wish away time and to be more present, but it’s always a challenge. Especially on the dawn of a new season and exciting things around the corner…

Pumpkin and apple season might almost be upon us, but I’d like to resist the urge to go there quite yet. Let’s savor all of summers beauties. The tomatoes are at their absolute best right now and I’ve got more zucchini in my fridge then I know what to do with.


Slightly spicy ratatouille pasta recipe - Recipes

1 cup broccoli florets, chopped into small chunks

1 yellow squash, quartered and diced

10 baby carrots, sliced thinly

2 cups whole wheat pasta (elbow macaroni, rotini, penne, etc.)

2 cups (8 oz.) Sargento® Shredded Sharp Cheddar Cheese

1/2 tsp. crushed red pepper flakes

Preheat oven to 400 degrees F. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray.

Toss broccoli, red pepper, mushrooms, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.

Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside.

Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add macaroni and vegetables.

Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown.


Slightly spicy ratatouille pasta recipe - Recipes

Spaghetti Squash topped with Roasted Ratatouille Sauce! Vegan, gluten-free and low in calories!

I live in a dietitian/food blogger bubble.

A world where everyone knows that you can make chips out of apples, creamy sauces out of cashews, and 1,345 salads out of kale. It’s the place I feel most comfortable in, but quickly forget that not everyone lives here.

Like my friend L. Who came over for dinner the other night, when I was serving up this spaghetti squash pasta with homemade ratatouille sauce. Like most girlfriend dinners, this one started out with a good ½ bottle of wine consumption as I finished up the meal.

After I roasted my squash, I pulled it out of the oven to begin shredding. Shredding and sipping. Going about my business as I always do when I make spaghetti squash pasta, not even noticing that L was watching with fierce intensity.

“Is that really squash!?”

(It’s large, yellow, and I already told her it was squash)

“And you are shredding it!?” “Into pasta?”

Into pasta my dear. A fabulous, gluten-free, low-calorie alternative to traditional pasta.
A trick that I thought everyone knew, and that everyone was doing.

But that’s because I live in blogger world. In the real world, not everyone knows- so here is my quick primer. This method tastes great with just about any sauce you crave: spicy arrabiata, creamy vegan pumpkin alfredo, lightened up pesto, pomodoro, and on and on. It’s pretty knock out though when combined with this fresh ratatouille.

Spaghetti Squash for Pasta: a How-To

1.After washing the outside of your squash, slice it in two. Even though you are not eating the skin, you still want to wash it as your knife will come in contact with the outside, which can bring dirt and bacteria inside.

2.Slicing your squash in half may seem easier said than done, depending on how sharp your knives are. If you own a microwave, pop it in there for a minute or three to soften the skin. It’s easier to cut through. If you don’t have a microwave, you can also pop it in the oven while you preheat it. Or just hack it with your sharpest knife and hope for the best! (kidding)

3.Once you have it in two equal halves, remove the seeds. I do this with a small paring knife, but you can use a spoon or your fingers.

From here, I lightly spray cooking oil onto the open halves. This helps the seasoning to stick, and for the top not to dry out and burn.

4.Now season with whatever works in your recipe. Cumin, oregano, and chili for Mexican dishes (try it with enchilada sauce or on tacos. It’s weird and it’s awesome!) Oregano, basil, thyme for Italian and so forth. I use dried spices here.

5.Then place in a 425 degree F oven for 35-40 minutes or so until done. Alternatively, you can place the squash cut side up in a oven safe dish filled with an inch or two of water. This will prevent the squash from drying out, but I never have that problem. I’m told you can also cook a squash in the microwave but I don’t have one so I can’t confirm cooking times.

6.Remove from the oven (or microwave) when finished and let cool slightly. Using a fork, gently scrape the inside of the squash- thin, ribbon like strands will start to appear- that’s your pasta! Keep going until you are just left with the outer shell. Season the shredded squash with a pinch of salt, pepper if desired. Top with sauce and eat!

Ok, back to the bubble. Enjoy!

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!


An easy recipe

The goal for my recipes is for them to be nutritious and quick to make. This easy ratatouille without eggplant takes more than 10 minutes, but less than an hour to put on the stove.

Given we are using many fresh vegetables and making a big pot in order to have leftovers for several meals, the majority of the prep time goes to slicing and cutting the vegetables. To make the process a little faster I used canned diced tomatoes which are already peeled. Also, the ratatouille may taste bitter with only tomatoes, so I added a can a of tomato paste, which adds extra flavor without too much extra liquid, and enhances the visual contrast with more red color.

This eggplant-free ratatouille uses diced tomatoes and tomato paste.


Ratatouille Toasts with Fried Eggs

In a large skillet, heat 2 tablespoons of the olive oil. Add the tomatoes, 1 garlic clove and 1/4 teaspoon of the crushed red pepper and season with salt. Cook the tomatoes over moderate heat, stirring occasionally, until just softened, about 5 minutes. Scrape the tomatoes into a medium saucepan and discard the garlic clove. Wipe out the skillet. Repeat with the eggplant, zucchini, onions and red bell pepper, cooking each vegetable separately in 2 tablespoons of oil with 1 garlic clove, 1/4 teaspoon of crushed red pepper and a generous pinch of salt until just tender and lightly browned, about 7 minutes per vegetable. Add the cooked vegetables to the tomatoes in the saucepan.

Add the bay leaf, 1/2 cup of the basil and 1/3 cup of water to the saucepan with the vegetables. Cover and cook over moderately low heat, stirring occasionally, until the vegetables are very tender, about 20 minutes. Discard the bay leaf and stir in the remaining 1/2 cup of basil. Season the ratatouille with salt and pepper and let cool slightly.

Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of olive oil over moderate heat. Crack 3 of the eggs into the skillet and fry until the whites are firm and the yolks are runny, 3 to 5 minutes. Transfer the eggs to a plate, season with salt and pepper and keep warm. Repeat with the remaining 3 eggs.

To serve, spoon the ratatouille onto the toasts and top with the eggs. Drizzle with olive oil and chopped basil and serve.


70 Best Cookout Recipes for Your Memorial Day Cookout Menu

With Memorial Day weekend coming up at the end of May, there are plenty of things to do. First, you should get reacquainted with the history of Memorial Day. Next, think about putting together a patriotic playlist via these Memorial Day songs. Then, it's time to come up with a list of family-friendly Memorial Day activities. But the centerpiece of the weekend will be the cookout! The kids want burgers, adults crave chicken, and, of course, everyone wants desserts! Put a spin on your usual plates with thes fresh and delicious Memorial Day recipes.

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The vegetarian in your group will love this fresh green salad that is tossed with a rich avocado-based green goddess dressing.


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