Active time: 15 minutes Total time: 45 minutes
Roasted eggplant, zucchini and cherry tomatoes “melt” when they’re roasted on a baking sheet, making an amazing chunky pasta sauce with minimal effort. Unpeeled garlic cloves roast in their skins alongside the vegetables, and once peeled they add a creamy texture and flavor to this vegan dish. Use a large baking sheet and don’t worry if it looks like a lot of veggies, they shrink as they roast.
Herbes de Provence is a salt-free herb blend of basil, chervil, thyme, tarragon, bay and lavender traditionally used in ratatouille and other Mediterranean dishes. Its bright, herbal flavor plays well with summer vegetables, grilled fish and chicken. Find it at a well-stocked grocery store or order it online.
RD tip: If you want a bit more substantial serving of protein, try using chickpea or lentil pasta instead of whole-wheat spaghetti or mix in some cannellini beans before serving.
Roasted Ratatouille Spaghetti
- 1 medium red bell pepper, chopped
- 1 small (10-ounce/284g) eggplant, cut into 1/2-inch (1.3cm) cubes
- 1 medium (8-ounce/227g) zucchini, cut into 1/2-inch (1.3cm) cubes
- 2 cups (12 ounces/340g) cherry tomatoes, halved
- 6 medium garlic cloves, unpeeled
- 2 tablespoons olive oil
- 1 teaspoon herbes de Provence or Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces (227g) whole-wheat spaghetti
- 1/2 cup fresh basil leaves, torn into bite-size pieces,optional garnish for serving
Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper. Mound the vegetables on the baking sheet with the garlic. Drizzle with the oil and sprinkle with herbes de Provence, salt and pepper, and toss with your hands to coat the vegetables with oil. Bake, stirring with a spatula once or twice, until the vegetables are tender when pierced with a fork, 30 minutes.
While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, reserving 1/2 cup of the cooking water. Place the pasta in a large serving bowl.
When the vegetables are done, transfer the garlic to a cutting board. Peel the garlic and mash with a fork. Combine with the garlic, spaghetti, roasted vegetables, basil and enough reserved pasta water to coat the noodles with the veggie sauce. Serve immediately.
Serves: 4 | Serving Size: 1 3/4 cups spaghetti/284g
Nutrition (per serving): Calories: 322; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 589mg; Carbohydrate: 52g; Dietary Fiber: 9g; Sugar: 7g; Protein: 10g
Discover hundreds of healthy recipes — from high protein to low carb — via “Recipe Discovery” in the MyFitnessPal app.