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.

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Recipe Summary

prep:
30 mins
cook:
40 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ratatouille Provençale:
Pasta:

Directions

Instructions Checklist
  • 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.

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  • 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

574 calories; protein 18.1g; carbohydrates 66g; fat 26.6g; cholesterol 12.5mg; sodium 384.2mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/15/2019
Tastey. Added shredded Brussel sprouts the last 5 min and a handful of greens. Prepard the zucchini as ribbon pasta and served ratatouille on top with lots of crushed red pepper flakes Read More
(2)
7 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/14/2019
Tastey. Added shredded Brussel sprouts the last 5 min and a handful of greens. Prepard the zucchini as ribbon pasta and served ratatouille on top with lots of crushed red pepper flakes Read More
(2)
Rating: 4 stars
09/30/2019
I never had Ratatouillle before. I've made the Ratatouille Provencale recipe on Thursday night and it came out so good. I've used Rana's pappardelle pasta to add it in the end. I've passed on the shaved Parmiano-reggiano cheese since it was too expensive and used grated instead. I would love to make this again. Read More
(1)
Rating: 5 stars
03/27/2020
This is really delicious and was very popular with my family. We left out the eggplant and added mushrooms instead. Read More
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Rating: 4 stars
08/30/2019
Delicious and easy to make! Very filling, but healthy with all of the vegetables. I would consider adding mushrooms next time. Read More
Rating: 5 stars
05/31/2020
We loved this recipe. We added summer squash to the Ratatouille Provencale recipe by stella. This was a delicious and satisfying way to get your fill of fresh veggies with my favorite pasta! Loved it! Read More
Rating: 4 stars
07/02/2020
My husband and I really enjoyed this dish. The only thing I would do differently next time is decrease the herbs de Provence. Read More
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Rating: 5 stars
08/02/2020
This was exceptional. I couldn't get pappardelle, so I used egg noodles instead. I also used 1/2 cup of wine instead of 1/4 cup, and I used an entire can of tomato sauce, but then again, I probably doubled the amount of everything, so it all came out the same. This was very good, and I will definitely make it again. My husband is somewhat picky and he liked this a lot as well. Read More
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