Ratatouille Pasta is the rescue recipe for anyone whose vegetable garden is still in zucchini and tomato overload. *raises hand*
This is the first year that Mr. Tart and I have managed to successfully grow our own vegetables.
We’ve been in the Cottage for five years now, and we’ve completely failed at growing food for three of those.
However, since quarantine’s forced us to spend a LOT more time at home, we’ve been able to properly tend to the garden this year — and we have zucchini and tomatoes coming out of our ears!
Which leads me to Ratatouille Pasta, my book-insipred recipe for Rodham.
When Bill and Hillary have an interesting lil’ rendez-vous post-breakup, he makes her a ratatouille tart for dinner together in his fancy schmancy San Francisco penthouse.
Despite the name of my blog, I suck at making tarts. At making anything with pie dough, actually.
But a few years ago, I discovered a recipe for a super-simple version of ratatouille, and that’s the basis for this dish.
Ratatouille Pasta uses as many fresh ingredients as you can get your hands on from your garden, local farm, or grocery produce section. I’m proud to say that the meal you see here was made with zucchini, tomatoes, and fresh herbs plucked right from my own backyard!
(If you’re making this recipe when seasonal produce is in short supply, I’ve also had it turn out great using canned tomatoes and dried herbs.)
If you look at the ingredients below, you’ll notice that this dish is missing a traditional ratatouille ingredient: eggplant.
Why? BECAUSE I HATE EGGPLANT.
Instead, I throw extra zucchini into the pan, along with….wait for it…chickpeas.
While the French might murder me for bastardizing one of their beloved dishes, I rather like my Ratatouille Pasta.
The chickpeas add some oomph to the mixture, and pouring all these veggies over pasta makes this extremely healthy meal feel just a little more decadent.
Ratatouille Pasta is the perfect seasonal-switch dish: it uses a ton of summery ingredients, but the entire meal is warm and cozy, getting us ready for those chilly fall nights filled with comfort food that lie ahead.
Serve Ratatouille Pasta with a generous sprinkling of sharp Pecorino Romano cheese, then get ready to enjoy your daily serving of veggies more than you ever have before!
Ratatouille Pasta
Ingredients
- 1 shallot, minced (about ¼ cup)
- 2 generous cups zucchini, diced into bite-size pieces
- 2 cups fresh plum tomatoes, diced into bite-size pieces
- 3/4 cup halved sweet cherry tomatoes
- 14.5 oz can chickpeas, rinsed and drained
- 1/2 cup fresh basil, chopped
- 1 tsp fresh oregano, chopped
- 1 tsp fresh rosemary, chopped
- 1/4 tsp ground black pepper
- 1/2 tsp salt
- 1 tbsp extra virgin olive oil
- 1 lb short pasta (like rotini, ziti, penne, etc)
- grated Pecorino Romano cheese (optional)
Instructions
PREP INSTRUCTIONS
- Rinse and drain your chickpeas.
- Chop all your veggies and set aside.
- Chop all your fresh herbs and set aside.
COOKING INSTRUCTIONS
- Cook pasta according to package directions; drain and set aside.
- While pasta is cooking, make the ratatouille: add the olive oil to a large skillet set over medium heat. Add the shallot and sauté 2-3 minutes, stirring regularly, until slightly softened.
- Stir the zucchini, chickpeas, and herbs into the skillet, then cover and cook over medium heat for 5-7 minutes, stirring occasionally, until zucchini has started to soften.
- Add the tomatoes, salt, and pepper to the skillet, stirring to make sure all ingredients are evenly coated. Cover and simmer another 5-7 minutes, stirring occasionally.
- Taste, add any additional salt and pepper you’d like, then remove from heat.
- Serve immediately over pasta and topped with grated cheese.
This sounds absolutely delicious!! Love that you made a vegetarian meal. I also love that Bill made this for Hillary. I wonder if he still makes her yummy dinners? 🤔
I think I will make this with eggplant. I’m not a lover but not opposed. I can enjoy it. Like eggplant parmigian is my jam and I usually do like it in pasta.
I’m soooo hungry. I wish I was about to eat this!!😋
I swear, I was so excited to post this recipe because I knew it was one you woulddn’t have to make vegetarian…BECAUSE IT ALREADY IS! 😀
If you’re a fan of eggplant, you can absolutely add it in here! I think you’d be fine adding it to the amount of veggies already here, but you could also sub in a cup of diced eggplant for a cup of the diced zucchini. Let me know if you make it! Post a photo on IG! 😉