One Pot Ratatouille Pasta

French Entrée
55 min.
6 Servings
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Get your fill of tender, perfectly sauced noodles and vegetables in this one-pot recipe for Ratatouille pasta. The best part about creating this dish at home? You can top with as much Parmesan as you want without ever saying “when”!


  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 zucchini
  • 1 Nature’s Basket eggplant
  • 1 bunch basil
  • 3 cloves garlic
  • 1 Tbsp. Market District extra virgin olive oil
  • 1 can (14.5 oz.) Giant Eagle petite diced tomatoes
  • 1 jar (24 oz.) Nature’s Basket tomato basil sauce
  • 1 pkg. (16 oz.) Market District fusilli pasta
  • ¼ cup Frigo shaved Parmesan


  Prep Time: 20 min. • Cook Time: 35 min.

Cut the peppers, zucchini, and eggplant all into one-inch cubes. Julienne the basil. Peel and chop the garlic.

Heat oil in a pot on medium. Add the eggplant and cook 5 minutes, then add the peppers, zucchini, and garlic. Cook for another 5 minutes. Add the diced tomatoes, tomato sauce, 2 cups of water, and the pasta. Once it comes to a boil, lower to a simmer and cook for 25 minutes, stirring frequently.

Once liquid has absorbed and pasta is tender, garnish with Parmesan and basil.

Approximate Nutritional Information (Per serving): Calories 440, Fat 7g, Sat Fat 1.5g, Trans Fat 0g, Cholesterol 5mg, Sodium 640mg, Total Carbohydrate 78g, Fiber 6g, Sugars 12g, Protein 16g

Vegetarian, Dietitian Pick

ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free, Egg-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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