Best Roasted Ratatouille Pasta Recipes

ROASTED RATATOUILLE PASTA

Roasted ratatouille pasta image

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

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Main course, Pasta, Supper

Time 45m

Number Of Ingredients 8

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 tomato
175g penne pasta
good handful basil leaves

Steps:

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.
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.

Nutrition Facts : Calories 450 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 0.07 milligram of sodium

PASTA SHELLS WITH HALIBUT AND OVEN-ROASTED RATATOUILLE

Pasta Shells with Halibut and Oven-Roasted Ratatouille image

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

Nonstick vegetable oil spray
1 1-pound eggplant, unpeeled, trimmed, cut into 1/2-inch pieces
1 pound plum tomatoes, cut into 1/2-inch pieces
2 small zucchini, trimmed, cut into 1/2-inch pieces
1 small red bell pepper, chopped
2 garlic cloves, flattened
2 tablespoons olive oil
1 1/2 teaspoons herbes de Provence*
1 12-ounce halibut fillet
2 cups medium-size pasta shells

Steps:

Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Spread next 5 ingredients on sheet. Drizzle with oil. Sprinkle with herbes de Provence, salt, and pepper. Roast vegetables until tender, stirring occasionally, about 35 minutes. Push vegetables to sides of sheet. Place fish in center of sheet; sprinkle with salt and pepper. Roast until just opaque in center, about 12 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Add roasted vegetables and enough reserved pasta cooking water to pasta to moisten; toss. Cut fish into 1/2-inch pieces; add to pasta and toss gently. Season with salt and pepper.
*A dried herb mixture available at specialty foods stores and some supermarkets.