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Ratatouille Pasta

Healthy Ratatouille Pasta (Low Calorie & Vegetable Loaded)

This healthy ratatouille pasta is a delicious vegetarian meal packed with colorful vegetables, whole wheat pasta, and a flavorful tomato sauce. It’s a filling, fiber-rich dinner that’s perfect for anyone looking for a lighter comfort food option.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian, Mediterranean
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 8 oz whole wheat pasta or high-protein pasta
  • 1 medium zucchini chopped
  • 1 small eggplant chopped
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 cup cherry tomatoes
  • 1 small onion sliced
  • 4 cloves garlic minced
  • 1½ cups crushed tomatoes
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried basil
  • ½ teaspoon oregano
  • ¼ teaspoon chili flakes optional
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon olive oil
  • Fresh basil leaves for topping
  • Optional: parmesan cheese for serving

Method
 

  1. Cook the pasta according to package instructions until slightly firm. Reserve some pasta water before draining.
  2. Toss the chopped zucchini, eggplant, bell peppers, tomatoes, and onion with garlic, olive oil, salt, pepper, and herbs. Roast until the vegetables are tender and slightly caramelized.
  3. Meanwhile, simmer crushed tomatoes with Italian seasoning, basil, oregano, and chili flakes to create a simple flavorful sauce.
  4. Add the cooked pasta and roasted vegetables into the sauce. Toss everything together, adding a splash of pasta water if needed.
  5. Finish with fresh basil and a light sprinkle of parmesan cheese before serving.

Notes

  • Use whole wheat or protein pasta for extra fiber and better fullness.
  • Add chickpeas, tofu, or white beans for a higher-protein version.
  • Increase the vegetable quantity to make the meal more filling with fewer calories.
  • Store leftovers in an airtight container for 3-4 days in the refrigerator.