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Ratatouille Pasta
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Ratatouille Pasta

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

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.