Ratatouille Pappardelle
Pappardelle pasta tossed with a hearty and flavorful ratatouille of eggplant, zucchini, bell peppers, and tomatoes, finished with fresh herbs and a sprinkle of Parmesan cheese.
- Prep
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- Cook
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- Total
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- Servings
- 1
- Skill
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About this recipe
Pappardelle pasta tossed with a hearty and flavorful ratatouille of eggplant, zucchini, bell peppers, and tomatoes, finished with fresh herbs and a sprinkle of Parmesan cheese.
Instructions
- 1
Heat olive oil in a large skillet over medium heat.
- 2
Add diced eggplant, zucchini, bell pepper, red onion, and minced garlic. Cook until softened.
- 3
Stir in crushed tomatoes, salt, and black pepper. Simmer for 10-15 minutes, until vegetables are tender.
- 4
Meanwhile, cook pappardelle according to package directions until al dente.
- 5
Drain pasta and add directly to the vegetable sauce.
- 6
Toss to combine, then stir in fresh basil and parsley.
- 7
Serve immediately, garnished with grated Parmesan cheese.
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