Summer Ratatouille Pasta
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(21)
Ingredients
6 servings
- 1 large zucchini (thinly sliced)
- 1 pint cherry tomatoes (halved)
- 1 yellow onion (thinly sliced )
- 6 cloves garlic (roughly chopped)
- 1/2 cup olive oil
- kosher salt and freshly cracked black pepper (to taste)
- red chili flakes (to taste)
- 1 pound spaghetti
- 1 lemon (zested and juiced)
- freshly grated parmesan cheese
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Preparation
Step 1
Preheat oven to 450 degrees F. Add the first 8 ingredients to a sheet pan and toss to combine.
Step 2
Transfer the baking sheet into the oven and roast for about 20-25 minutes until caramelized, tossing halfway through.
Step 3
Meanwhile, bring a pot of water to a boil and cook your spaghetti according to the package direction. Drain and set aside.
Step 4
Transfer all the roasted vegetables into a bowl with the cooked pasta. Toss to combine and add the lemon zest, juice and plenty of parmesan cheese. Serve immediately.
Step 5
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