Try this Roasted Ratatouille With Spaghetti recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425°F with 2 racks in the middle positions.
In a small bowl, place the cherry tomatoes. Toss them with 2T of olive oil and a sprinkle of salt and pepper. Place them in a single layer on a small rimmed baking sheet.
In a large bowl, combine the eggplant, zucchini, squash, bell pepper and onion. Whisk together the olive oil, balsamic vinegar, garlic, salt, pepper and red pepper flakes. Drizzle it over the vegetables and toss with a large spoon until the vegetables are evenly coated. On a large rimmed baking sheet, arrange the vegetables in a single layer.
Place the tomatoes on the lower oven rack and the vegetables on the upper rack. Cook for 20 minutes.
While the vegetables are cooking, bring a large pot of oiled and salted water to a boil. Cook the pasta until al dente. Drain. Transfer the cooked pasta to a large serving bowl.
Remove both pans from the oven. The tomatoes should be bursting and juicy - they're done. Use a spatula to toss the vegetables, then arrange them in a single layer again. Cook for another 10 minutes, until they're cooked through and golden.
Pour the cherry tomatoes and their juices over the spaghetti in the serving bowl. Sprinkle the parmesan cheese over the pasta. Toss until the pasta is coated with a light tomato sauce.
Add the cooked vegetables to the bowl and toss to combine.
Serve!
You don't need to use spaghetti; linguine, fettuccine, or any other long pasta you have on hand will work great too.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (302g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 328 | ||
Calories from Fat: 135 (41%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 15g | 20 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0.9mg | 0 % | |
Sodium 31mg | 1 % | |
Potassium 703.5mg | 19 % | |
Total Carbohydrate 42.6g | 13 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 35.7g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 328
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.