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Ratatouille Pappardelle

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A combination of zucchini, eggplant and tomatoes are slowly simmered in spices to create a beautiful late summer sauce that is tossed with pappardelle and topped with freshly chopped parsley and crumbled feta cheese.

Ratatouille Pappardelle


If you follow me on Instagram you have probably seen pictures and video of my garden.  We moved to Cleveland in December and one of the things I was most excited for this summer was to put our garden to good use.  Mike and Will plated seeds in the spring and we planted them this summer and have been watching everything grow.

Garden A Cedar Spoon

The weather in Cleveland was strange in the beginning of the summer and we had a ton of rain which wasn’t great for the garden but things turned out ok.  My eggplant and tomatoes have done great so far. I was especially excited about the eggplant since it was my first time growing it and I have a serious love for Baba Ghanoush and Ratatouille.

Eggplant A Cedar Spoon

At the end of the summer one of my favorite ways to use up the garden vegetables and herbs that I have on hand is to make Ratatouille. Ratatouille combines zucchini, eggplant, tomatoes, onion, garlic and spices.  The vegetables are slowly simmered in the spices and juices from the vegetables to create a flavorful dish.  The vegetables really soak in all of the flavor.  A few weeks ago I made my first batch of ratatouille for the season and when I was eating it I had an idea to mix it into some leftover pasta noodles that we had on hand.  I instantly fell in love with the pasta dish and knew I had to create something similar for you guys. Hello Ratatouille Pappardelle! Summer never tasted so good.

Ratatouille Pappardelle

I love pappardelle.  They are wide, long noodles that are cooked until just al dente so they are just a tad chewy and pair perfectly with summer vegetables in ratatouille.  I also just adore the way they look when piled into a bowl. Pretty, right? This Ratatouille Pappardelle just screams summer, healthy and garden veggies.

Now if you aren’t a fan of pappardelle or feel that you kids might have trouble eating them you can try any noodle you want, like penne or rotini. Any pasta will work! Another ideas is to use vegetable Ratatouille Pappardelle

And the icing on the cake? Ratatouille Pappardelle is topped with crumbled feta cheese at the end and a good sprinkling of freshly chopped parsley.  Everything is better with cheese, right? The feta definitely takes this dish to the next level for me, but once again you can easily leave that out or try something like parmesan.  I put the feta cheese on the dish when it is still hot so that the feta cheese starts to melt just a little bit.

Ratatouille Pappardelle

Ratatouille Pappardelle

Yield: 6-8
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

A combination of zucchini, ratatouille and tomatoes are slowly simmered in spices to create a beautiful late summer sauce that is tossed with pappardelle and topped with freshly chopped parsley and crumbled feta cheese.


  • 3 Tablespoons olive oil
  • 1/2 sweet onion, chopped
  • 3 garlic cloves, minced
  • 2 cups eggplant, chopped {I used 1 medium eggplant}
  • 2 cups zucchini, chopped {I used a large zucchini}
  • 1 cup red bell pepper, chopped {or bell pepper of your choice}
  • 1 - 14.5 oz. can of diced tomatoes
  • 2 Tablespoons tomato paste
  • 1 teaspoon dried oregano {1 Tablespoon of fresh oregano}
  • 1 teaspoon dried basil {1 Tablespoon of fresh basil}
  • 1 Tablespoons dried parsley {3 Tablespoon of fresh parsley}
  • 2 teaspoons paprika
  • 1/4 teaspoon crushed red pepper {optional for spice}
  • 1/4 teaspoon salt
  • Dash of pepper
  • 2 bay leaves
  • 8 oz. pappardelle pasta {or pasta of your choice}
  • 1/4 cup freshly chopped parsley
  • 1/2 cup crumbled feta cheese


  1. Heat the 3 Tablespoons olive oil in a large skillet or saucepan over medium high heat. Add the onion and garlic and sauté for 3-4 minutes, until onion starts to soften. Add the eggplant, zucchini, red pepper, diced tomatoes, tomato paste, oregano, basil, parsley, paprika,salt, pepper and bay leaves. Continue to sauté for 10 minutes over medium heat, stirring occasionally.
  2. Turn the heat down to medium low or low and simmer for another 30 minutes, stirring occasionally.
  3. While the ratatouille simmers cook the pasta according to the package directions {making sure to cook it al dente}.
  4. Once the pasta is done cooking drain and add the pasta to the ratatouille and gently toss to combine. Remove the bay leaves from the dish. Add the freshly chopped parsley and feta cheese. Serve warm with crusty bread and a side salad.


You can easily substitute or eliminate vegetables to your liking in this dish. If you want your sauce to be thinner I suggest adding 1 cup of tomato sauce when you simmer the vegetables. When I make this I like the sauce to be thicker so I leave the sauce out.

]If you reheat this dish I suggest adding a bit of olive oil or tomato sauce in as a lot of the juices get soaked into the pasta after being refrigerated.

Ratatouille Pappardelle

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