Roasted ratatouille pasta

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Good Food

10 ratings

Recipe by Good Food

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Tested

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

Latest comments and suggestions

• lisamary

  13 November 2007

  lisamary rated and commented on this recipe

  

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

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• Elaine

  20 November 2007

  Elaine rated and commented on this recipe

  

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

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• Webby

  12 December 2007

  Webby rated and commented on this recipe

  

  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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• Pauline

  05 January 2008

  Pauline rated and commented on this recipe

  

  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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• Moosepup

  06 January 2008

  Moosepup rated and commented on this recipe

  

  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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• Lucy

  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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• Apparently Arin

  18 February 2008

  Apparently Arin rated and commented on this recipe

  

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

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• sabina

  26 February 2008

  sabina commented on this recipe

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

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• mgtclk

  23 March 2008

  mgtclk rated this recipe

  

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• nellyj

  17 April 2008

  nellyj rated and commented on this recipe

  

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

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• Hannah

  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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• StormyRaincloud

  18 July 2008

  StormyRaincloud rated and commented on this recipe

  

  Scrumptious!

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• Geri

  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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• James Court YMCA

  18 August 2008

  James Court YMCA rated and commented on this recipe

  

  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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Ingredients

• 1 small aubergine , trimmed and cut into chunks
• 1 courgette trimmed and cut into chunks
• 1 red onion , thinly sliced
• 2 garlic cloves , unpeeled and left whole
• 1 tbsp olive oil
• 200g tomatoes
• 175g penne pasta
• good handful basil leaves

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Difficulty and servings

Serves 2

Preperation and cooking times

Prep 15 mins

Cook 30 mins

Vegetarian, Low-fat, Super healthy

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

Ingredients

• 1 small aubergine , trimmed and cut into chunks
• 1 courgette trimmed and cut into chunks
• 1 red onion , thinly sliced
• 2 garlic cloves , unpeeled and left whole
• 1 tbsp olive oil
• 200g tomatoes
• 175g penne pasta
• good handful basil leaves

Per serving

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

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