Recipes

Ratatouille Pappardelle

Name: Ratatouille Pappardelle
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 0.25 cup extra-virgin olive oil; 1 large onion, chopped; 1.5 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; 0.25 cup tomato sauce; 1.5 tablespoons herbes de Provence; salt and cracked black pepper to taste; 0.25 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

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Summer vegetables find a splendid home among ribbons of pappardelle accented with freshly shaved Parmesan for an easy pasta dish that's also fun to pronounce.

Recipe by Juliana Hale

Published on July 10, 2019

3

Prep Time:

30 mins

Cook Time:

40 mins

Total Time:

1 hrs 10 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

Ratatouille Provençale:

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

Pasta:

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)

Directions

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.

Cook's Note:

I adapted Stella's Ratatouille Provençale for this recipe. I halved it and added a red bell pepper and 1/4 cup red wine. Use 3 cups of another ratatouille recipe if preferred.

Nutrition Facts (per serving)

574	Calories
27g	Fat
66g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 574
% Daily Value *
Total Fat 27g	34%
Saturated Fat 6g	29%
Cholesterol 13mg	4%
Sodium 384mg	17%
Total Carbohydrate 66g	24%
Dietary Fiber 11g	39%
Total Sugars 13g
Protein 18g
Vitamin C 83mg	416%
Calcium 252mg	19%
Iron 4mg	23%
Potassium 1319mg	28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.