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Ratatouille Pasta

This ratatouille pasta recipe is a great way to use a variety of tasty fall vegetables that are packed full of nutrients. The vegetables used in this recipe are good sources of antioxidants such as vitamin C, Vitamin K, and Folate. They are also high in fibre and water content, which help promote digestive health. This recipe is easy to make and very flexible.  You can easily include more protein by adding chickpeas to this dish or by serving the pasta with your choice of meat, seafood or poultry.  

  • Author: Annie Tsang


  • 2.5 cups zucchini 
  • 2.5 cups eggplant
  • 1.5 onions
  • 3 cups diced tomatoes
  • 1.5 cups diced bell peppers 
  • 6 cloves garlic, minced
  • 1.5 tbsp sundried tomatoes 
  • 1.5 tsp dried italian seasoning 
  • 0.5 tsp dried thyme 
  • 0.5 tsp dried basil 
  • 0.5 tsp salt
  • 0.5 tsp black pepper 
  • 2 cups diced canned tomatoes 
  • 23 tbsp olive oil
  • 10 oz. past of choice 
  • Fresh basil, parsley, and parmesan cheese (for topping)


  1. Chop all vegetables and set aside.  
  2. Heat olive oil in a pot over medium heat. Add onions, garlic, italian seasoning, thyme, basil, salt, and pepper. Cook until lightly brown.  
  3. Add fresh diced tomatoes, and sundried tomatoes. Cook for 3 minutes, then add eggplant and cook for another 3 minutes. Add peppers and zucchinis, and cook for 3 minutes. 
  4. Add canned diced tomatoes. Bring to a boil, and then let simmer for 10 – 15 minutes.  
  5. While the vegetables are simmering, cook the pasta.  
  6. Drain pasta, and add cooked pasta to the vegetables, stir to combine.  
  7. Serve and top with fresh basil, parsley, and parmesan cheese! 


  • Serving Size: 6 servings
  • Calories: 220
  • Sugar: 9g
  • Sodium: 470mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 6g
  • Protein: 7g
  • Cholesterol: 0mg

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