Ratatouille Spaghetti

  • Difficulty: Medium
  • 30 minutes
  • 2 servings
Ratatouille Spaghetti

This ratatouille spaghetti is everything your heart desires on a cold winter day. It’s comforting, yet healthy and nutritious thanks to all of the wonderful vegetables we used like bell peppers, eggplant, zucchini, and tomatoes. If you care for a vegan dish, remove the parmesan.

Ingredients

3 tablespoons of olive oil
2 garlic cloves, diced
1 onion, diced
1 tablespoon fresh thyme leaves
1 yellow bell pepper, diced
1 red bell pepper, diced
½ eggplant, diced
1 small zucchini, diced
salt
2 bay leaves
⅔ cup tomato sauce
fresh parsley, chopped
5 cherry tomatoes, halved
5 ounces of whole wheat spaghetti
1 tablespoon sherry vinegar
1 tablespoon red wine vinegar
1 teaspoon wholegrain mustard
2 ounces of parmesan, for serving

Steps

  1. Heat 1 tablespoon of olive oil in a skillet and cook the garlic for 30 seconds.
  2. Add the onion and thyme. Stir and cook until the onion softens.
  3. Add the bell pepper, stir and cover the skillet. Cook until they soften, then add the eggplant, zucchini, and season with salt.
  4. Add the bay leaves and tomato sauce. Stir, cover with a lid and simmer for 15 minutes.
  5. When the time’s up, add the fresh parsley and cherry tomatoes. Stir, cook for a few more minutes, then set aside.
  6. Bring a large pot with water to a boil. Add salt. Cook the whole wheat spaghetti for 10-12 minutes. Strain the cooked pasta, but keep some of the water they were cooked into.
  7. Add the cooked spaghetti in the remaining salt water, add olive oil, sherry vinegar, and wholegrain mustard. Stir well.
  8. Serve the whole grain spaghetti with ratatouille veggie sauce. Top with grated parmesan.

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