Easy Ratatouille Pasta to Share with the Kids

This easy Ratatouille Pasta is a fuss-free recipe you can make in about 30 minutes—or make ahead to freeze for later—that serves up a mix of vegetables with comforting Italian flavor. It’s so good for the whole family and so versatile.

Easy Ratatouille Pasta

Every summer, there seems to be a month when we wind up with a pile of veggies that all need to be used at the same time. I’ve discovered that making easy ratatouille is my favorite way to use them up, especially since my whole family loves this recipe served over pasta.

This pasta dish uses a lot of produce and only one pot, and it is so delicious with minimal effort on your part. (And it’s nice that we don’t have to turn on the oven!) The tender vegetable sauce pairs perfectly with pasta, or you could have it with rice, quinoa, or any protein you like such as chicken or fish. I love it topped with fresh herbs including basil and parsley.

As an added bonus, this recipe is also rich in vitamins A and C, as well as fiber. (Find more easy Summer Meals in this post, too.)

Ingredients You Need

For this ratatouille recipe, you’ll need a mix of summer produce including the following ingredients:

• Eggplant: This adds flavor and helps the sauce be a little more filling.
• Zucchini and/or summer squash: Both of these work well here.
• Peppers: Sweet bell peppers in any color add such nice flavor to this sauce.
• Garlic: A little garlic in the mix adds nice depth and classic Italian notes.
• Onion: Any type of onion will work here, though I usually use yellow or white onions.
• Tomatoes: You can use paste tomatoes, heirloom tomatoes, or really, any tomatoes you have.

TIP: Fresh tomatoes provide the liquid and a load of flavor, though you could use diced canned tomatoes with the juices if needed.

Step-by-Step Instructions

Here’s a look at the process involved in making this ratatouille recipe so you know what to expect. Scroll down to the end of this post for the full information. I usually make this and then cook pasta to have with it.

1. Warm the olive oil in a large pot. Add the zucchini, eggplant, pepper, onion, and garlic.
2. Chop the tomatoes if using fresh.
3. Stir in the tomatoes, cover, and bring to a simmer over medium-high heat.
4. Simmer, stirring occasionally and reducing the heat if it starts to boil, until the vegetables are all very soft.

How long will this ratatouille recipe last?

You can store this ratatouille, once cooled, in an airtight container in the fridge for up to 5 days or in the freezer for 3-6 months. I like to use quart-size glass Mason jars in the fridge and quart-size freezer containers in the freezer.

Just be sure to label your freezer containers so you know what it is.

Serving Suggestions

We love this Easy Ratatouille with pasta, though you can also add white beans or peas and serve it as a vegetarian stew. Or, try it over rice or quinoa with chicken. If your kids are resistant to chunks of veggies in their pasta sauce, simply puree it before tossing it with the pasta and add a small amount to start.

We sometimes also keep the sauce on the side and have buttered pasta. (It’s great with any pasta shape such as fettuccine or penne.) That way, everyone can decide how much of the sauce they want on their plate.

How to Store

This can be stored, once cooled, in an airtight container in the fridge for up to 5 days or in the freezer for 3-6 months. So you can make sure you use the leftovers or make it ahead to use in the future.

Best Tips for Success

To be totally honest, this recipe is really hard to mess up! It’s basically a simple stew that all cooks in one pot, so as long as you have garlic and salt to add extra flavor, and enough tomatoes to provide the liquid, you should be good. But here are a few tips to keep in mind.

• Roughly chop the produce, but you don’t need to worry about being perfectly uniform in size.
• Be sure to include the tomatoes to provide the liquid, which helps prevent sticking in the pot and adds a lot of flavor.
• Add grated Parmesan cheese or another shredded cheese, fresh basil, or parsley, for more flavor. Adults may like their serving topped with red pepper flakes.
• Add white beans and serve as a vegetarian stew. Or, serve over rice with chicken or shrimp as an easy alternative.
• Puree and toss with pasta for a smoother sauce that kids may prefer.

I’d love to hear what your family thinks of this recipe if you try it, so please comment below.

• Warm the olive oil in a large pot over medium heat. Add the zucchini, eggplant, pepper, onion, and garlic. Stir to coat and let cook for about 5 minutes.

• Chop the tomatoes if using fresh.

• Stir in the tomatoes, cover, and bring to a simmer.

• When it’s simmering, lower the heat to medium-low to maintain steady bubbles, but not a rapid boil, and cook for 30-40 minutes, stirring occasionally. The ratatouille is done when everything is soft. Stir in the salt and oregano.

• Meanwhile, prepare the pasta according to package directions. Serve half of the ratatouille warm with pasta. Let the rest cool and store in the fridge or freezer for another meal.

• This can be stored, once cooled, in an airtight container in the fridge for up to 5 days or in the freezer for 3-6 months.
• Roughly chop the produce but you don’t need to worry about being perfectly uniform in size.
• Be sure to include the tomatoes to provide the liquid, which helps prevent sticking in the pot and adds a lot of flavor.
• Season to taste with salt before serving to make sure the flavors are balanced. That’s the best way to ensure it will taste good!
• Add grated Parmesan cheese or another shredded cheese for even more flavor.
• Top with fresh basil or parsley, cut into small pieces, for a burst of freshness.
• Use any type of tomato you prefer. Paste tomatoes will have less liquid.
• Add white beans and serve as a vegetarian stew.
• Puree and toss with pasta for a smoother sauce that kids may prefer.
• Serve over rice with chicken or shrimp.

Calories: 58kcal, Carbohydrates: 9g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 303mg, Potassium: 501mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1426IU, Vitamin C: 36mg, Calcium: 27mg, Iron: 1mg

This post was first published August 2020.