Spicy Roasted Ratatouille with Spaghetti
Simple roasted ratatouille served on top of burst cherry tomato spaghetti. This is a healthy, vegetarian dinner recipe featuring beautiful summer veggies!
Updated by Kathryne Taylor on August 30, 2024
Shortly after arriving at college, I decided to study abroad. It was one of those rare and beautiful decisions that seem to make themselves. I had studied French for several years in high school, so I would go to France, of course.
Just a couple of weeks after turning twenty-one, I boarded a plane to Paris with two other girls, wide-eyed and ready for adventure. I hardly remember packing for the trip, but I clearly recall the combined thrill of confusion, exhaustion and embarrassment that followed upon landing on a foreign continent.
Somehow, we found our way from Paris to Bordeaux, first via train, then tram. Along the way, we heaved our luggage up long flights of stairs and squeezed them into our travel compartments. Our final test was pulling our belongings behind us across an endless gravel parking lot to our dilapidated dorm buildings. Given the option to either laugh or cry, I found myself giggling like a maniac as my wrists went numb from the vibrations and my arms threatened to fall clean off.
In Bordeaux, we tried to live as cheaply as possible, which meant that we cooked in the dorms almost every night. In town, we stocked up on the essentials: dried pasta and baguettes, jarred pasta sauce, fruit and vegetables, cheese, wine and beer. When we first arrived, it was cold enough outside that we could hang out cheese and beer out the window in plastic grocery bags. After winter ended, I realized that, well, refrigeration isn’t quite as necessary as I had previously thought.
Every night, we met up in a dorm kitchen and cooked dinner together using a couple of pots and pans we’d bought on the cheap. Our tiled, pink “kitchens” were relatively spacious given the lack of a refrigerator, oven and microwave. Each floor’s kitchen offered a sink and an electric stovetop that usually worked. That’s all.
My two friends were content eating plain spaghetti with tomato sauce and bread every night, but I branched out with vegetables and spices. I had no idea what I was doing, but I had fun playing with my dinners. One of my favorite combinations was sautéed zucchini and red bell pepper with spicy arrabbiata sauce. Constraints fostered creativity in those run-down kitchens, and I discovered a new interest in cooking.
I also discovered good beer while I was there. I left the U.S. with a distaste for beer in general and came back with a long list of newfound favorites. My two friends were a year older than me and introduced me to the European beers I had been missing out on.
I quickly learned that Belgians make the best beer. Stella Artois’ logo was everywhere we went in Europe. Stella Artois is a lovely, light, well-balanced pilsner made with five basic ingredients: water, barley malt, hops, non-malted grains and Stella Artois’ unique yeast strain. It’s malty with a crisp, slightly bitter finish—meaning that it pairs well with a wide variety of meals, from light to hearty. Try spicy dishes (think Indian, Mexican, Thai), cheese (cheese plates, pizza) and this mostly ratatouille pasta dish.
Stella Artois asked me to share a heritage-style recipe that pairs well with their beer. I came up with this spicy, roasted, mostly vegetable pasta dish, which features classic French ratatouille flavors and reminds me of those dinners in Bordeaux. Once you’ve diced your vegetables, the dish comes together with minimal effort for a spicy, satisfying, healthy meal.
Roasted Ratatouille with Spaghetti
This roasted ratatouille spaghetti recipe is a fresh and light summer dinner featuring more vegetables than pasta! Burst cherry tomatoes, which are roasted in a separate pan, offer a light tomato sauce that coats the pasta. If you’re not in the mood for pasta, these roasted vegetables and tomatoes would be great on with cooked farro (or other whole grains), on an arugula salad with a simple vinaigrette, as a filling for omelets or as a topping for scrambled eggs. Go easy on the red pepper flakes if you’re sensitive to spice. For even roasting, try to dice the vegetables into roughly the same size pieces.
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)
Instructions
- Preheat oven to 425 degrees Fahrenheit with two racks in the middle positions. On a quarter pan or small baking dish, toss the whole baby tomatoes with 2 tablespoons olive oil and a sprinkle of salt and pepper. Set aside.
- In a large mixing bowl, combine the diced eggplant, zucchini, yellow squash, bell pepper and onion. Whisk together ¼ cup olive oil, the balsamic vinegar, garlic, salt, a few generous twists black pepper and a pinch of red pepper flakes. Drizzle it over the vegetables and toss with your hands or a large spoon until the vegetables are evenly coated.
- On a half-sheet pan or other large, rimmed baking sheet, arrange the vegetables in a single layer. Place the tomatoes on the lower oven rack and the vegetables on the upper rack. Set the timer for 20 minutes.
- Meanwhile, bring a large pot of well-salted water to boil. Cook pasta until al dente, according to package directions. Before draining, reserve about 1 cup pasta cooking water. Transfer the cooked pasta to a large serving bowl.
- After 20 minutes, remove both pans from the oven. The tomatoes should be bursting and juicy by now, in which case, they’re done cooking. Use a spatula to toss the vegetables, then arrange them in a single layer again and put them back in the oven for an additional 10 to 20 minutes, or until they are cooked through and golden along the edges.
- Pour the cherry tomatoes and their juices over the spaghetti into the serving bowl. If you want your pasta to be pretty cheesy, now’s the time to sprinkle on a generous handful of shredded Parmesan. Add a baby splash of pasta cooking water and toss until the pasta is coated with a light tomato sauce.
- Add the cooked vegetables to the bowl and toss to combine. Sprinkle with the chopped fresh herbs. If the dish needs more acidity, add another teaspoon or two of vinegar. Season with additional salt, pepper and red pepper flakes until the flavors really sing. Serve with Parmesan on the side.
Notes
Recipe roughly adapted from The Roasted Vegetable by Andrea Chesman.
Make it vegan: Either skip the Parmesan, which I didn’t find essential to the dish anyway, or serve with Minimalist Baker’s cashew and nutritional yeast vegan “Parmesan” (it’s good!).
Make it gluten free: Substitute gluten-free pasta for the whole-grain spaghetti.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Disclaimer: This post is sponsored by Stella Artois and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
Dang, girl! So yummy. Loving the spaghetti in there :)
I love the idea to combine spaghetti with roasted summer vegetables, aromatic herbs and different pepers. It should be delicious!
Love the sound of this dish and cheers to good beer!
Cheers, Sini! Wish you lived closer so we could clink drinks in real life!
Well, an ad is still just an ad…..no matter how good the food looks.
I’m sorry you feel that way, Fred. From my standpoint, what you’re getting here is a well-tested recipe (for free) that is clearly and transparently marked as sponsored content. Whether or not you choose to pair the recipe with the beverage suggested, you are still getting a well-tested recipe, for free, with honest commentary, which in my opinion makes it more than “just an ad.” I am thankful for the select few sponsors that allow me to do what I love for a living.
It’s unfortunate that Fred chose to take such a narrow view of this post. Excellent response, Kate– that was the way I viewed it and, I hope, the majority of your other readers. Having a sponsor for a blog in this way is no different than an athlete wearing, say, Nike gear. It doesn’t mean the author or athlete is selling out; it’s more a case of being able to do their work with a little welcome financial support. I thought you did an excellent job of showing in this post that you sincerely LIKE this product and are therefore willing to include it here. And with that free recipe to boot :-)
I totally agree with Marcia. The sponsorship was handled honestly and openly, it didn’t offend me in the slightest, and this gorgeous-sounding recipe is on my list of meals for next week (though I’ll be pairing it with a local Cleveland beer of my choice!).
Thank you, Kathryn! I appreciate your support. Cheers! :)
Marcia, I owe you a belated thank you! Thank you, I really appreciate your support. Thanks for reading, as always!
Great story! I guess we’ve all had moments of culinary invention when frugality is the order of the day – and your creation sounds delicious!
So true! :)
Mmm, this is making me hungry. It will definitely be on the menu for next week! Also, will have to give Stella Artois a try. I’m a rather unseasoned beer drinker but I’m wanting to branch out.
This recipe looks absolutely amazing!
I will have to give it a try sometime in the near future.
looks so delicious, and beautiful pictures as always :) a lovely looking dish and a timely post as I’m literally about to leave to study abroad (in the US actually!) 3 and a half thousand miles from home – so I can definitely empathise with the crazy mix of emotions!
I studied abroad too (Australia!) and completely had these same adventures! I didn’t get the chance to cook while I was abroad, but if I did I would hope to have a friend there like you to help me cook up a good meal! : )
You know it’s getting to be fall when we all start roasting vegetables. :) This pasta sounds perfect for the end of harvest season!
Nothing better than a cold Stella and now I have a pasta recipe to go with it! Thanks!
Yum, I am all over this recipe! So colourful.
Haters gonna hate! I think it looks fantastic, thanks for the recipe.
Thank you, Meaghan!
I love ratatouille, what a stellar pasta dish!
I am not typically a fan of beers but I love Stella! I fell in love with it in Paris :)
This recipe looks perfect for a cozy fall night!
Beautiful food blog with free healthy recipes with gorgeous pictures to boot. I can’t wait to make this. I love Stella as well and this reminded me that I would love to have one this weekend. :) Can’t make everyone happy. I follow a lot of healthy food bloggers and this by far is my favorite yet. I am sharing with everyone I know. Have a lovely weekend Cookie and Kate. PEACE!!!
Lori, thank you! I appreciate it!
I’m sorry that Fred has other ideas, but I thought this sponsored post (and all of the sponsored posts I’ve ever seen from C+K) was very tastefully (har har) done. You ain’t pushy! And you don’t say anything ridiculous (“I will never ever drink another beer ever again and you shouldn’t either. This recipe is only worth making if you drink this beer.”). The ratatouille looks wonderful and I enjoyed the little story on your time abroad!
http://www.youtube.com/sparklesandsuch26
Thank you so much, Ella! You’re the best.
I also studied abroad in college, and Stella was always our flat’s “house drink”; you’re right, it really does go with everything! Thanks for stirring up both tasty food AND happy memories.
Kate, I’m about to leave to study abroad on Monday! Northern Ireland is where I’m headed :) Your ratatouille looks delish!
Have a great time, Sarah! Have a Guinness for me!
Love the look of this Kate! I love the nuttiness of whole wheat pasta with all the delicious roast veggies!!
As usual, your beautiful photos are making my stomach growl! I love Stella and love how you’ve used it in such a creative way. I also have to mention that we were study abroad neighbors – I studied in Nantes in the fall of 2007! I never made it to Bordeaux, but I’ve heard wonderful things. I don’t know about you, but I’ve forgotten most of my French…I think a trip back is in order!
Thanks, Julia! I was in Bordeaux spring 2007, so close! I’d love to go back! It’d be good motivation to brush up on my French.
Just looking at those pictures made me feel sooooo much more hungry! Now I finally now what to do with my leftover zucchinis! Thank you! :D
We have a local restaurant that makes a version of this, they are very busy, and expensive. I’m going to have to try this on the weekend.
Loved reading about your traveling adventures-Love this recipe-love that beer. Now I’m hungry and thirsty! Cheers lady!
This pasta + beer sounds spectacular. If only I could enjoy it abroad, too. ;)
The light in your photos is so beautiful, Kate! This pasta looks superb, and your year abroad sounds nearly identical to mine in Bologna, Italy, right down to developing an appreciation for light, crisp beers. Did you cook rice in a cheap non-stick pot and scrape all the teflon into the rice as you stirred it? Oh, me neither. ;) Also, kudos on your classy response to Mr. Fred.
Mmm, Teflon! No, I’m afraid we weren’t smart enough to think to buy a rice maker. Head smack! Thank you for the compliments, they mean a lot!
Wow, I never knew you studied in Bordeaux aswell. I hope you enjoyed your time there as much as I did. Funnily enough, my French roommate finally taught me some cooking skills when I lived there and I learned to cook with only seasonal vegetables. The French really love their food!
Yep, I did! And I loved it, minus the gross dorm experience. I wish I’d learned some French cooking tips while I was there! I suppose I’ll just have to go back for them.
Oh yum, this looks absolutely amazing!
All those photos of late summer veggies brought into bloom with some time in the oven! You are making me super hungry :)
Your time in France sounds amazing. I can’t wait to hear more about it. This pasta is going to become a favourite in our house house for sure! Perfect for the veggie lover and my omnivorous man (forgive me when I plop meatballs on top of his). Thanks Kate!
I made this last night and it was sooooo good. My husband said it was his favorite pasta ever!
Hip hip hooray! Thanks, Rosa!
Contrary to what some are saying, you did a most excellent job with this post, and the recipe! I forgot it was even sponsored and you did a great job narrating your experiences and marrying Stella and the recipe.
Thanks! I will definitely put this in my dinner rotations.
Thank you very much, Linda! I appreciate it!
Those veggies and tomatoes look amazing!!!!
Made this tonight — we really loved it! My guy suggested adding sausage or chicken next time, but had seconds anyway ;) It was the perfect combination of healthy, delicious, and comfort food.
Thank you, Julie! Delighted to hear that you all enjoyed it.
Such gorgeous photos! I love the veggie combo with spaghetti, we make something similar and it’s always a hit even with our kids!
What a delicious recipe! I am the biggest pasta fan and have never actually had a ratatouille before. I’m going to make this!
Bec x
The garden is overflowing with vegetables (especially tomatoes and zucchini) so this looks just about perfect! Might just have to try this tonight, maybe with a little feta cheese!
And to think, Stella Artois is my favorite beer! I mean, if that’s not a sign to make this IMMEDIATELY then I don’t know what is.
This looks so tasty!! Thanks for sharing (:
I made this recipe the other night and it was delicious! Thank you so much for sharing! I just wish I had a Stella to drink with it, it is one of my favorites. I will definitely be keeping this recipe to make again!
That’s so great to hear! Thanks, Mia!
Thank you for the nostalgia! I studied abroad in England and your description of getting to your dorm and cooking/living in such a minimalistic style reminds me strongly of my experience there. Always good to be pleasantly reminded of such an incredible time in my life. Thank you!
Studying abroad is such an intense learning experience and so fun! I’m glad you can relate, Michelle. :)
Such a great story about you learning to cook simply in France :) Those times when we are broke, without some modern comforts or great material possessions certainly help shape us, I think! This is a beautiful dish and I am totally a fan of Stella.
Oh, so true! That semester in France left a lasting impression and changed my course. Thank you, Sophie!
Hi Kate! Enjoyed this one (and some Stella) tonight! So delicious! Sometimes I struggle with eggplant but this recipe got me excited to integrate it into my meals more. I love how light yet filling this meal is. I completely forgot to add the onion and still loved it. My husband (who loves meat) said he would definitely not want to add any meat to this; when I’m cooking for him I consider that a HUGE complement! Thanks so much for this – looking forward to enjoying it for lunches this week and so appreciate your suggestions in the description about using it for salad, etc.
Hi Krystal! Thank you! Hooray, I’m so glad you both enjoyed this one! Hope you also enjoyed the salad version, I thought it was pretty delicious myself!
The onion kind of spoiled mine, so you were lucky not to include it! Really overpowers the dish. Nice recipe otherwise
Hi Kate. I made this last weekend while visiting my best friend in Florida. Our visits always include trying new vegan recipes…and we chose this one as the first of the weekend. This was the clear winner of the weekend. Definitely restaurant quality. And now a part of our regular rotation! Your recipes never disappoint!
Hooray!!! Happy to hear that, Nina. Thank you for letting me know. :D
I am new to your website and this is the first recipe to try. Me and my husband both greatly enjoyed it. We made it because it looked so beautiful in your pictures and it sounded delicious. It was a win on both fronts in my kitchen. It looked just as beautiful on my table and wow the taste was amazing. Can’t wait to try more.
Rebekah, thank you! I’m delighted to hear that you enjoyed the recipe. Welcome to my blog, hope you enjoy my other recipes just as much!
This recipe turned out great! The colors were so beautiful, and it tasted just as good.
Thank you, JS! I’m glad!
This is awesome and was actually pretty easy to make! Thank you for sharing!
That’s great to hear! Thanks, Sheila!
This is so good. Favorite dinner I’ve made in a long time. I washed it down with a Tripel-style beer, and while I have no idea if it’s an ideal pairing, it was delish.
Thanks, Kate! So glad you enjoyed it. I love Tripels and I can imagine that they would go great with this dish!
Just made this last night and it was delicious! Thanks for the recipe!
Hooray! Thanks, Ann!
Just made this for dinner and it was amazing!! So light and flavorful, everyone loved it!
Thank you, Cecilia! Glad to hear it!
Hi Kate,
My vegetarian friend is coming over next week and I’m planning to cook this for her. The problem is that I have no idea how much 2 pints are! (Websites only calculate it into fluid grams and that’s not gonna help me at the supermarket). So could you please tell me how many grape tomatoes are 2 pints? And if possible, how much they weight in grams/kilograms?
I’m sorry for the confusion, Naomi. A pint is just a small basket. Each pint holds roughly 25 to 30 grape tomatoes, or a few handfuls each. This recipe is forgiving, so don’t worry about it too much!
Super delicious! I used fusili the second time around which I think made it even better cuz the spirals hold the veggies better.
Overall amazed at the flavors and simplicity!!