Roasted ratatouille pasta

Roasted ratatouille pasta

This veg packed pasta dish provides all of your 5-a-day - and it's delicious!

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 30 mins

Vegetarian

Vegetarian, Low-fat, Super healthy

Counts as 1 of 5-a-day, high in fibre

Method

  1. Heat oven to 200C/fan 180C/gas 6. Tip the veg and garlic into a roasting tin. Drizzle over the oil, then season and toss together. Roast for 20 mins, add the tomatoes, then roast for a further 10 mins.
  2. Cook the pasta, drain and reserve 4 tbsp of water. Tip pasta, water and basil into the veg and toss. Squeeze over the soft garlic, to serve.

Per serving

450 kcalories, protein 15g, carbohydrate 83g, fat 9 g, saturated fat 1g, fibre 9g, salt 0.07 g

Recipe from Good Food magazine, July 2007.

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Latest comments and suggestions

  • 13 November 2007

    lisamary rated and commented on this recipe

    3 stars

    Better to err on the side of underdone so you don't end up with soggy slimy veg

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  • 20 November 2007

    Elaine rated and commented on this recipe

    5 stars

    The tomatoes and peppers are particularly good � roasting makes the flavour sweeter and more intense.

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  • 12 December 2007

    Webby rated and commented on this recipe

    3 stars

    When I cooked this I omitted the aubergine and added a red pepper and mushrooms instead. The second I did it I added a few sun dried tomatoes whic was really nice

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  • 05 January 2008

    Pauline rated and commented on this recipe

    4 stars

    I have made this a few times now. As I don't like Aubergine I substituted it with mixed sweet peppers, very colourful. A nice quick easy meal, especially for a summer evening.

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  • 06 January 2008

    Moosepup rated and commented on this recipe

    4 stars

    Extremely tasty, low fat, high in all the good stuff and as easy as falling off a log - what more could you want?! If we're feeling particularly carnivorous then I chargrill a bit of steak or a chicken breast to have with it, but it's equally good with a simple sprinkle of parmesan and a nice hunk of bread. Winner!

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  • 22 January 2008

    Lucy commented on this recipe

    Made it for the first time last night, so easy and very tasty. We put 4 garlic cloves in and used whole cherry tomatoes and it was lovely. Will be making it again next week.

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  • 18 February 2008

    Apparently Arin rated and commented on this recipe

    4 stars

    Nice and easy, especially for a someone new to cooking.

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  • 26 February 2008

    sabina commented on this recipe

    quick, easy and tasty. great way to use up all that veg!!

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  • 23 March 2008

    mgtclk rated this recipe

    2 stars

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  • 17 April 2008

    nellyj rated and commented on this recipe

    4 stars

    Delicious! I added some bacon bits to the veg which went down a storm - even the little ones ate it!!

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  • 21 May 2008

    Hannah commented on this recipe

    Extremely Easy and Healthy! Great to make a load, shove it in the freezer and have it for lunches.

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  • 18 July 2008

    StormyRaincloud rated and commented on this recipe

    5 stars

    Scrumptious!

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  • 08 August 2008

    Geri commented on this recipe

    I made a simple tomato sauce and stirred this in at the end as I imagined it would be too dry for my taste otherwise. A good idea to undercook the veg - especially if they're fresh from your own garden. Ditto the pasta, as it will carry on cooking as you misx everything up.

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  • 18 August 2008

    James Court YMCA rated and commented on this recipe

    4 stars

    I made this with Stuart and Chris. We made it at the same time as the chocolate brownie cake. The vegetables were something of a new experience to some of us especially the basil. One of the things we discovered was that if you cut the aubergine and Courgette into quite large pieces they take a lot longer to roast. There isn't much sauce with this dish which can be surprising if you expect pasta dishes to have a sauce. Both young people said they enjoyed the food and hope to do some more cooking soon.

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  • 10 September 2008

    Rachel commented on this recipe

    I added mozarella to the dish, and cooked the veg for about 20mins longer as they were still hard after the specified time. Would make again, but add somw sweet peppers, and more seasoning including dried basil when roasting the vegetables.

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  • 10 October 2008

    Marola rated and commented on this recipe

    4 stars

    Low fat and healthy. Veg were not burn or too wet, which isn't normal in my experience! Very nice. Will make again, as I always have too much of these sort of vegetables in the fridge. Will add more garlic next time because two cloves got a bit lost in the bigger flavors.

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  • 20 October 2008

    Lozzapool rated and commented on this recipe

    4 stars

    Lovely fresh filling pasta dish

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  • 24 May 2009

    sw77 rated and commented on this recipe

    4 stars

    I added a tomato sauce at the end and sprinkled the veg with some smoked paprika. Stirred all togthether and topped with mozarella, popped in the oven for another 10 mins - yum!

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  • Binder photo Cat

    08 July 2009

    Cat rated and commented on this recipe

    4 stars

    I expected this to be a bit dry without any sauce, but the tomatoes meant it was actually not too bad. A generous splosh of evoo made it even better, although lessened the 'very healthy' credentials a bit! I left out the garlic as I had to go out in the evening, but the roast veggies had enough flavour that it was fine without. (Note to self: well worth remembering to use up the summer vegetable glut later in the year!)

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 30 mins

Vegetarian

Vegetarian, Low-fat, Super healthy

Counts as 1 of 5-a-day, high in fibre

Fill-you-up supper. Provides all of your 5-a-day

Ingredients

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Per serving

450 kcalories, protein 15g, carbohydrate 83g, fat 9 g, saturated fat 1g, fibre 9g, salt 0.07 g

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