Ratatouille Pappardelle Recipes

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RATATOUILLE PROVENCALE



Ratatouille Provencale image

In France, we make ratatouille all year round and serve it with white rice, or as a side dish for fish or meat. It is naturally vegan and tastes especially good with sun-ripened vegetables.

Provided by stella

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h20m

Yield 6

Number Of Ingredients 9

½ cup extra-virgin olive oil
2 large onions, quartered
3 cloves garlic, minced
2 pounds fresh tomatoes, quartered
3 eggplants, sliced into 1/2-inch rounds
6 zucchini, sliced 1/2-inch thick
½ cup tomato puree
3 tablespoons herbes de Provence
salt and ground black pepper to taste

Steps:

  • Pour olive oil into a large pot over high heat. Add onions and garlic and saute for 2 minutes. Reduce heat and add tomatoes, eggplants, zucchini, tomato puree, herbes de Provence, salt, and pepper. Cover and simmer for 30 minutes.
  • Uncover and check the level of liquid in the pot. Continue cooking for 30 minutes, uncovered if there is too much liquid, or covered if the amount of liquid looks right.

Nutrition Facts : Calories 322.5 calories, Carbohydrate 35.2 g, Fat 19.9 g, Fiber 14.5 g, Protein 7.5 g, SaturatedFat 2.8 g, Sodium 143.9 mg, Sugar 16.9 g

RATATOUILLE PAPPARDELLE



Ratatouille Pappardelle image

Summer vegetables find a splendid home among ribbons of pappardelle accented with freshly shaved Parmesan for an easy pasta dish that's also fun to pronounce.

Provided by Juliana Hale

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h10m

Yield 4

Number Of Ingredients 16

¼ cup extra-virgin olive oil
1 large onion, chopped
1 ½ cloves garlic, minced
1 pound tomatoes, cut into 1/2-inch pieces
1 eggplant, cut into 1/2-inch pieces
3 zucchini, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
¼ cup tomato sauce
1 ½ tablespoons herbes de Provence
salt and cracked black pepper to taste
¼ cup dry red wine
1 (8 ounce) package dried pappardelle pasta
2 tablespoons extra-virgin olive oil
4 cups fresh spinach
2 ounces Parmigiano-Reggiano cheese, shaved
2 teaspoons balsamic vinegar, or to taste

Steps:

  • Pour olive oil into a large pot over high heat. Add onion and garlic and saute for 2 minutes. Reduce heat and add tomatoes, eggplant, zucchini, bell pepper, tomato sauce, herbes de Provence, salt, and pepper. Stir in wine, cover, and simmer for 10 minutes. Uncover and simmer until vegetables are just tender, 12 to 15 minutes. Leave ratatouille warm in the pot until ready to use.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook pasta at a boil until tender yet firm to the bite, about 10 minutes. Drain, reserving 1/2 cup cooking water. Toss pasta with oil.
  • Reheat ratatouille in an extra-large skillet over medium heat. Add pasta and spinach; toss just until spinach wilts. Add enough reserved pasta water to make a saucy consistency. Season with salt and pepper. Sprinkle with Parmigiano-Reggiano cheese and drizzle with balsamic vinegar.

Nutrition Facts : Calories 573.6 calories, Carbohydrate 66 g, Cholesterol 12.5 mg, Fat 26.6 g, Fiber 10.9 g, Protein 18.1 g, SaturatedFat 5.7 g, Sodium 384.2 mg, Sugar 13.3 g

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Top Asked Questions

How long does it take to make Ratatouille pappardelle?
Add onion and garlic and saute for 2 minutes. Reduce heat and add tomatoes, eggplant, zucchini, bell pepper, tomato sauce, herbes de Provence, salt, and pepper. Stir in wine, cover, and simmer for 10 minutes. Uncover and simmer until vegetables are just tender, 12 to 15 minutes.
What's the best way to make Ratatouille Provencale?
Pour olive oil in a large pot and heat over high heat. Add onions and garlic and saute for 2 minutes. Lower the heat and add eggplant, zucchini, tomato puree, herbes de Provence, salt, and pepper.
How to make Ratatouille with fresh eggplants?
Ingredients 1 ½ cup extra-virgin olive oil 2 2 large onions, quartered 3 3 cloves garlic, minced 4 2 pounds fresh tomatoes, quartered 5 3 eggplants, sliced into 1/2-inch rounds 6 6 zucchini, sliced 1/2-inch thick 7 ½ cup tomato puree (Optional) 8 3 tablespoons herbes de Provence 9 salt and ground black pepper to taste More ...
What kind of pasta do you use for Ratatouille?
Make Mediterranean-style ratatouille by adding feta and basil, and then fill out your plate with thick, pappardelle pasta. The noodles turn this dish into a hearty meal and are an easy way to use up the rest of that box of pasta that’s starting to collect dust in your cabinet.

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