This easy Ratatouille Pasta is a fuss-free recipe you can make in about 30 minutes—or that you can make ahead to freeze for later—that serves up a mix of vegetables with comforting Italian flavor. It’s so good for the whole family!

ratatouille with pasta in white bowlEasy Ratatouille Pasta

Every summer, there seems to be a month when we have far too many vegetables from both our CSA and our garden. This year, I am determined to get a better handle on it and I’ve discovered that making easy ratatouille is my favorite coping mechanism! This recipe uses a lot of produce, one pot, and it is so delicious with minimal effort on your part. And it pairs perfectly with pasta, so it’s kid-friendly too.

TIP: As an added bonus, this recipe is also rich in Vitamins A and C, as well as fiber.

ingredients for ratatouille pasta

Ingredients You Need

For this ratatouille recipe, you’ll need a mix of summer produce including:

  • Eggplant
  • Zucchini and/or summer squash
  • Peppers
  • Garlic
  • Onion
  • Tomatoes

TIP: The fresh tomatoes provide the liquid and a load of flavor, though you could use diced canned tomatoes with the juices if needed.

how to make ratatouille step by step process

Step-by-Step Instructions

Here’s a look at the process involved in making this ratatouille recipe.

  1. Warm the olive oil in a large pot. Add the zucchini, eggplant, pepper, onion, and garlic.
  2. Chop the tomatoes if using fresh.
  3. Stir in the tomatoes, cover, and bring to a simmer.
  4. Simmer for 30-40 minutes stirring occasionally. The ratatouille is done when everything is soft.

How long will this ratatouille recipe last?

You can store this ratatouille, once cooled, in an airtight container in the fridge for up to 5 days or in the freezer for 3-6 months. I like to use quart-size glass Mason jars in the fridge and quart-size freezer containers in the freezer. Just be sure to label your freezer containers so you know what it is!

How to Make Ratatouille Step-by-StepWhat can I serve this ratatouille with?

We love this Easy Ratatouille with pasta, though you can also add white beans or peas and serve it as a vegetarian stew. Or, try it over rice or quinoa with chicken. If your kids are resistant to chunks of veggies in their pasta sauce, simply puree it before tossing it with the pasta!

Tips for Making the Best Ratatouille Pasta

To be totally honest, this recipe is really hard to mess up! It’s basically a simple stew that all cooks in one pot, so as long as you have garlic and salt to add extra flavor, and enough tomatoes to provide the liquid, you should be good. But here are a few tips to keep in mind.

  • Roughly chop the produce but you don’t need to worry about being perfectly uniform in size.
  • Be sure to include the tomatoes to provide the liquid, which helps prevent sticking in the pot and adds a lot of flavor.
  • Season to taste with salt before serving to make sure that the flavors are balanced. That’s the best way to ensure that it will taste good!
  • Add grated Parmesan cheese or another shredded cheese for even more flavor.
  • Top with fresh basil or parsley, cut into small pieces, for a burst of freshness.
  • Use any type of tomato you prefer. Paste style tomatoes will have less liquid.
  • Add white beans and serve as a vegetarian stew.
  • Puree and toss with pasta for a smoother sauce that kids may prefer.
  • Serve over rice with chicken or shrimp.

I’d love to hear what your family thinks of this recipe if you try it, so please comment below. I love feedback since it helps me know how to make my content better for your families!

ratatouille with pasta in white bowl

Easy Ratatouille with Pasta

This recipe makes enough for two meals. You can cut it in half if desired, but I like to make the larger batch and keep on in the freezer for a future meal—it's the same amount of cooking effort, so why not!
4.67 from 3 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Cuisine Italian
Course Dinner
Calories 58kcal
Servings 16 (About 2 quarts)

Ingredients

  • 2 tablespoons olive oil
  • 4 cups zucchini and/or yellow summer squash, chopped (about 2 medium)
  • 2 cups chopped eggplant, stem discarded (about 1 medium)
  • 1 cup chopped pepper, stem and seeds discarded (about 1-2 medium)
  • 1 small onion, peeled and chopped
  • 4 cloves garlic, peeled and chopped
  • 4 pounds fresh tomatoes, chopped or diced (or about 8 cups)
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 pound pasta

Instructions

  • Warm the olive oil in a large pot over medium heat. Add the zucchini, eggplant, pepper, onion, and garlic. Stir to coat and let cook for about 5 minutes.
  • Chop the tomatoes if using fresh.
  • Stir in the tomatoes, cover, and bring to a simmer.
  • When it's simmering, lower the heat to medium-low to maintain steady bubbles, but not a rapid boil, and cook for 30-40 minutes stirring occasionally. The ratatouille is done when everything is soft.
  • Meanwhile, prepare the pasta according to package directions. Serve half of the ratatouille warm with pasta. Let the rest cool and store in the fridge or freezer for another meal.

Notes

  • This can be stored, once cooled, in an airtight container in the fridge for up to 5 days or in the freezer for 3-6 months.
  • Roughly chop the produce but you don't need to worry about being perfectly uniform in size.
  • Be sure to include the tomatoes to provide the liquid, which helps prevent sticking in the pot and adds a lot of flavor.
  • Season to taste with salt before serving to make sure that the flavors are balanced. That's the best way to ensure that it will taste good!
  • Add grated Parmesan cheese or another shredded cheese for even more flavor.
  • Top with fresh basil or parsley, cut into small pieces, for a burst of freshness.
  • Use any type of tomato you prefer. Paste style tomatoes will have less liquid.
  • Add white beans and serve as a vegetarian stew.
  • Puree and toss with pasta for a smoother sauce that kids may prefer.
  • Serve over rice with chicken or shrimp.

Nutrition

Calories: 58kcal, Carbohydrates: 9g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 303mg, Potassium: 501mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1426IU, Vitamin C: 36mg, Calcium: 27mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    Its so goood! I love how you can just cook all the vegetables together, no multiple steps! I added basil becus i ran out of oregano. This was so delicious over whole wheat pasta. I thought about blending it bcus i was worried that my toddler wouldnt like it chunky but she ate it with barely any complains. I enjoyed it most of all, very easy, healthy and yummy!