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Today: June 10, 2026
Today: June 10, 2026

One-Pot Ratatouille Pasta

One-Pot Ratatouille Pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 to 6 servings
Nutritional Facts: Show

Nutrition Facts

Per Serving (Serves 6)

Energy415.5 kcal
Total lipid (fat)10.5 g
Fatty acids, total saturated1.5 g
Fatty acids, total trans0 g
Carbohydrate, by difference69 g
Fiber, total dietary7 g
Sugars, total including NLEA9 g
Protein12.5 g
Cholesterol0 mg
Sodium, Na687.5 mg
Calcium, Ca53.5 mg
Iron, Fe2 mg
Potassium, K713 mg
Vitamin D (D2 + D3)0 µg

Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

This quick one-pot meal brings all the fresh flavors of a French summer stew without the fuss. Packed with colorful vegetables and herbs, it's a hearty dish that comes together easily on busy weeknights.

Main Ingredients

  • 1/4 cup - extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons - tomato paste
  • 1 teaspoon - Italian seasoning
  • 1 - small eggplant, cut into 1-inch pieces
  • 1 - medium onion, coarsely chopped
  • 3 - plum tomatoes, cut into 1-inch pieces
  • 3 - cloves garlic, finely chopped
  • - Salt
  • - black pepper
  • 1 pound - short pasta, such as rotini
  • 2 - medium zucchini, cut into 1-inch pieces
  • 1 - medium orange bell pepper, cored and cut into 1-inch pieces
  • - fresh basil leaves
  • - Freshly grated Parmesan (optional)
  1. Step 1 Heat 1/4 cup olive oil in a large pot or Dutch oven over medium heat. Add tomato paste and cook, stirring occasionally, until it darkens slightly, 3-5 minutes. The oil should turn orange. Stir in Italian seasoning.
  2. Step 2 Add eggplant, onion, half the tomatoes, garlic, and 1 teaspoon salt to the pot. Stir to coat vegetables in oil. Add 3 cups water, pasta, and another teaspoon of salt. Bring to a boil, then reduce heat to medium. Cover and cook until pasta is halfway cooked, 4-6 minutes (check package directions).
  3. Step 3 Uncover and stir the pasta and sauce together. Add the zucchini, orange bell pepper, remaining tomatoes, and black pepper. Stir to combine, then reduce heat to medium-low. Cover and cook until pasta is al dente and peppers are crisp-tender, about 2-3 minutes. Turn off heat, taste, and season with salt and pepper if needed.
  4. Step 4 Serve the pasta in shallow bowls, garnishing with basil leaves. Drizzle with a touch more olive oil and, if desired, sprinkle with freshly grated Parmesan.

Main Ingredients

  • 1/4 cup - extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons - tomato paste
  • 1 teaspoon - Italian seasoning
  • 1 - small eggplant, cut into 1-inch pieces
  • 1 - medium onion, coarsely chopped
  • 3 - plum tomatoes, cut into 1-inch pieces
  • 3 - cloves garlic, finely chopped
  • - Salt
  • - black pepper
  • 1 pound - short pasta, such as rotini
  • 2 - medium zucchini, cut into 1-inch pieces
  • 1 - medium orange bell pepper, cored and cut into 1-inch pieces
  • - fresh basil leaves
  • - Freshly grated Parmesan (optional)

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