Dairy Ratatouille Pasta

Sara Goldstein Sara Goldstein
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This ratatouille recipe is a family favorite. I got it from my father, who got it from his mother. There have been some tweaks along the way, and boy is it delicious! You can also serve it with instant couscous.

Because veggies quiet my conscience when serving pasta for dinner.

1h 4-6
Easy Vegetarian Pescatarian Dairy

Contains: Dairy, Gluten, Wheat

Directions

  1. Heat olive oil over medium heat. Add in the diced onion and cook for three to four minutes, until it’s soft and beginning to brown. Add in the chopped garlic and cook for another two minutes. Next, add in the diced eggplant, pepper, tomato sauce, and water. Cook for 20 minutes.

  2. After half an hour, add in the zucchini, yellow squash, and green olives. Season with salt, pepper, and Herbs de Provence. Cook for an additional 20 minutes and toss with cooked pasta.

  3. Top with grated parmesan.

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2 Comments

Andrew Lanter •
M H •

what can I substitute for Herb de Provence seasoning

Raquel Malul Kosher.com Team •
Reply to M H

Any herby seasoning should work. Such as oregano, thyme, rosemary etc