Roasted Ratatouille Pasta
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Roasted Ratatouille Pasta

Recipe adapted from the Rachael Ray show.
Servings 4
Author Tempie

Ingredients

  • 2 tbsp . plus 1/2 tsp. olive oil
  • 1 head of garlic
  • 1 medium eggplant , ends removed, peeled, chopped into small chunks
  • 2 medium zucchini , ends removed, quartered, chopped into small chunks
  • 1 red bell pepper , cored,seeded, chopped into small chunks
  • 1 large red onion , chopped into small chunks
  • 3 cups of fusilli pasta (or other short cut pasta)
  • 2 tbsp . basil chiffonade
  • 1/2 cup grated parmesan cheese , plus more for serving at the table

Instructions

  • Pre-heat oven to 450° F.
  • Cut the top of the head of garlic off ( you want to chop off just enough to expose the cloves). Place in the center of a large sheet of foil and drizzle 1/2 tsp. olive oil over the cloves. Wrap the foil around the garlic, put onto a baking sheet, and place into the oven. Bake until golden brown, about 40-45 minutes.
  • About 30 minutes into the roasting of the garlic, place the chopped veggies onto a large baking sheet, drizzle them with the remaining olive oil, and place into the oven
  • Meanwhile bring a large pot of water to a boil. Ten minutes within the veggies being done, add the pasta and cook until al dente (according to package directions). Reserve 1/2 cup of the pasta water before draining.
  • When the garlic has finished roasting, allow it cool enough to handle it, then squeeze out the roasted cloves into a large bowl. Add the diced tomatoes.
  • Add the reserved pasta water to the bowl with the roasted garlic and mash everything together.
  • Add the roasted veggies, drained pasta, parmesan cheese, and basil chiffonade to the bowl. Toss gently to combine.