From Cookie and Kate
Roasted Ratatouille with Spaghetti
- Time
- 45 min
- Makes
- 6
- Ingredients
- 17
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Ingredients
- 2 pints cherry or grape tomatoes
- 1 medium eggplant (about 1 pound), diced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 medium red bell pepper (or orange or yellow), diced
- 1 medium yellow or white onion, diced
- 6 tablespoons olive oil, divided
- 2 tablespoons balsamic vinegar
- 6 cloves garlic, pressed or minced
- ½ teaspoon salt
- Freshly ground black pepper
- Red pepper flakes
- ½ pound (8 ounces) whole grain spaghetti
- Freshly grated Parmesan cheese, optional
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
- 1 teaspoon fresh thyme (optional)
Nutrition · per serving
- Calories
- 336 kcal
- Fat
- 18.6 g
- Fiber
- 9.1 g
- Sugar
- 9.2 g
- Sodium
- 277.7 mg
- Protein
- 8.2 g
- Trans fat
- 0 g
- Cholesterol
- 3.2 mg
- Carbohydrate
- 37.6 g
- Saturated fat
- 3.2 g
As published by Cookie and Kate.
The method
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