Coconut Oil-Drizzled Ratatouille Pasta
Here’s one unique recipe that is just too good to eat – Coconut Oil-Drizzled Ratatouille Pasta! Inspired by the famous hearty dishes of France, Ratatouille and Pasta, this recipe features a tasty twist to both dishes by combining them into one new dish. To start, these are the ingredients you will need:
- ½ pound whole grain pasta
- ½ tsp. salt
- 1 tsp. fresh thyme
- 1 tbsp. fresh oregano, chopped
- 1 med. eggplant, diced
- 1 med. red bell pepper, diced
- 1 med. white onion, diced
- 1 med. yellow squash, diced
- 1 med. zucchini, diced
- 2 tbsps. fresh basil, chopped
- 2 tbsps. balsamic vinegar
- 2 pints grape tomatoes
- 6 tbsps. unrefined organic extra virgin coconut oil
- 6 pcs. garlic cloves, minced
- Red pepper flakes
- Fresh ground black pepper
- Parmesan cheese, grated
- Place two wire racks in the middle position of your oven and preheat to 425 degrees Fahrenheit.
- In a small pan, toss the tomatoes with 2 tbsps. of coconut oil. Sprinkle salt and pepper to taste. Set aside.
- In a separate mixing bowl, combine the veggies – squash, eggplant, onion, bell pepper, and zucchini.
- Grab another bowl and whisk ¼ cup coconut oil, garlic, salt, balsamic vinegar, red pepper flakes, and black pepper. After that, drizzle over the veggies and toss with a large spoon until evenly coated.
- Get a baking sheet and arrange all the veggies in one layer. Be sure to put the tomatoes on the lower rack and the others on the upper rack. Allow to simmer for at least 15 minutes.
- While waiting, cook pasta according to package directions. Once done, reserve at least 1 cup of the cooking water and transfer the pasta in a large serving bowl.
- After 15 minutes, remove the two layers of pan from the oven. By then, the tomatoes should be juicy. On the other hand, use a spatula to toss the veggies to the other side. And then, put them back in the oven for another 10 minutes until golden.
- In the serving bowl of the pasta, pour the tomatoes with their juices. To make the pasta extra cheesy, sprinkle with shredded Parmesan cheese. Use the reserved pasta cooking water to coat the pasta with a light tomato sauce-like texture.
- Add other veggies. Toss.
- Sprinkle with fresh herbs of your preference. Season with red pepper flakes, pepper, and salt. Serve.
Perfect for intimate dinners or light summer snacks, this Coconut Oil-Drizzled Ratatouille Pasta is bursting with so much flavor. Well, if you are not in the mood for pasta, you can indulge yourself in veggies. Here’s a friendly advice though. Be sure to take it easy on the red pepper flakes. Some are sensitive to such spice.