Roasted ratatouille pasta

Guys, grad school can be tough. Like, really tough.

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And in the weeks where it gets difficult, my most common dinners are, in no particular order

  • cereal
  • yogurt
  • annie’s mac and cheese
  • domino’s

As you can see, not a single one of those items contains a vegetable (well…does tomato sauce count?).

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And vegetables are rumored to be good for you, or something.

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So, last weekend, when I finally had a teeny bit of a breather from schoolwork and lab and fellowship apps and whatever else, I took some time to make this ratatouille pasta. It’s full of vegetables (just what I needed), goes well with parmesan (okay, what doesn’t), is easy to make (chop, stir, toss in the oven – okay, don’t toss), and keeps well for a whole week of not-sad-desk lunches.

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This dish is so easy, so good, and so malleable. Sometimes I serve it over pasta, as shown, or couscous, or even alone as a side. When I need some extra protein for my meal, I add some sausage; if you wanted to keep it vegetarian, I imagine chickpeas would do well here also. If I have other vegetables, like mushrooms or carrots, in my fridge, I chop them up and add them before roasting. Just as long as all the veggies are diced to about the same size, nothing can go wrong. Make this dish your own! You won’t regret it.

Roasted Ratatouille Pasta
from The Woks of Life

2 cups diced zucchini
2 cups diced eggplant
1 diced onion
3 cups cherry tomatoes
1/4 cup olive oil
4 cloves garlic, minced
5 sun dried tomatoes, minced or 2 extra tbsp tomato paste
1 tbsp tomato paste
1 tsp dried Italian herb seasoning
1/4 tsp dried thyme
1/4 tsp dried basil
1.25 tsp salt
1/4 tsp black pepper, freshly ground
1 tbsp red pepper flakes, if desired
8oz pasta
fresh herbs (basil, parsley)
parmesan!

Preheat oven to 400 degrees. In a large bowl, combine all of the diced vegetables. In a small bowl, combine olive oil, minced garlic, sun-dried tomatoes (if using), tomato paste, and seasoning (dried herbs, salt, pepper). Line a sheet pan with parchment paper and spread vegetables out in one layer on the pan. Roast for 45 minutes, or until tomatoes are wrinkly and juicy and you can hardly resist digging in. Cook pasta according to package directions. Top pasta with ratatouille, chopped fresh herbs, and lots and lots of parmesan. Bon appetit!

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