Roasted Ratatouille Spaghetti | MyFitnessPal

Roasted eggplant, zucchini and cherry tomatoes “soften” once they’re roasted on a baking sheet, making an incredible chunky pasta sauce with minimal effort. Unpeeled garlic cloves roast of their skins alongside the greens, and as soon as peeled they add a creamy texture and taste to this vegan dish. Use 2 massive baking sheets and don’t fear if it appears to be like like loads of veggies, they shrink as they roast.

Herbes de Provence is a salt-free herb mix of basil, chervil, thyme, tarragon, bay and lavender historically utilized in ratatouille and different Mediterranean dishes. Its vivid, natural taste performs nicely with summer season greens, grilled fish and rooster. Discover it at a well-stocked grocery retailer or order it on-line.

RD tip: In order for you a bit extra substantial serving of protein, strive utilizing chickpea or lentil pasta as a substitute of whole-wheat spaghetti or combine in some cannellini beans earlier than serving.

Lively time: quarter-hour | Complete time: 45 minutes

Roasted Ratatouille Spaghetti

Components

• 1 medium pink bell pepper, chopped
• 1 small (10-oz./284g) eggplant, lower into 1/2-inch (1.3cm) cubes
• 1 medium (8-oz./227g) zucchini, lower into 1/2-inch (1.3cm) cubes
• 2 cups (12 oz./340g) cherry tomatoes, halved
• 4 medium garlic cloves, unpeeled
• 2 tbsp olive oil
• 1 tsp herbes de Provence or Italian seasoning
• 1 tsp salt
• 1/2 tsp pepper
• 8 oz. (227g) whole-wheat spaghetti
• 1 tbsp lemon juice
• 1/2 cup contemporary basil leaves, torn into bite-size items, non-compulsory garnish for serving

Instructions

Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper. Organize the bell pepper, eggplant, zucchini, cherry tomatoes, and garlic cloves evenly throughout 2 baking sheets. Drizzle with the olive oil and sprinkle with the herbes de Provence, salt, and pepper. Toss together with your palms till the greens are evenly coated. Roast, stirring a few times with a spatula, till the greens are tender when pierced with a fork, about half-hour.

Whereas the greens roast, deliver a big pot of water to a boil. Add the spaghetti and prepare dinner in response to the package deal instructions. Drain, reserving 1/2 cup of the cooking water. Switch the pasta to a big serving bowl.

When the greens are performed, switch the garlic cloves to a reducing board. Peel and mash the garlic with a fork. Add the mashed garlic, roasted greens, lemon juice and basil to the spaghetti. Toss, including sufficient reserved pasta water to coat the noodles with the vegetable sauce. Serve instantly.

Serves: 4 | Serving Measurement: 1 3/4 cups spaghetti/284g

Diet (per serving): Energy: 326; Complete Fats: 9g; Saturated Fats: 1g; Monounsaturated Fats: 5g; Polyunsaturated Fats: 2g; Ldl cholesterol: 0mg; Sodium: 593mg; Carbohydrate: 56g; Dietary Fiber: 10g; Sugar: 10g; Protein: 10g

Diet Bonus: Calcium: 7%; Iron: 22%; Potassium: 717mg; Vitamin A: 17%; Vitamin C: 113%

Initially printed July 2020; Up to date July 2026