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Roasted Ratatouille Spaghetti

Roasted Ratatouille Spaghetti
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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.


Discover hundreds of healthy recipes — from high protein to low carb — via “Recipe Discovery” in the MyFitnessPal app.

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