Roasted ratatouille pasta

Roasted ratatouille pasta

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(25 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Easily halved
  • Healthy
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
450
protein
15g
carbs
83g
fat
9g
saturates
1g
fibre
9g
sugar
16g
salt
0.07g

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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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.

Recipe from Good Food magazine, July 2007

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Comments

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sabina1's picture

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

apparentlyarin's picture
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Nice and easy, especially for a someone new to cooking.

lucyegreen's picture

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.

moosepup79's picture
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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!

silverhairdragon's picture
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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.

joanne.webb's picture
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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

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

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

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