One-Pot Ratatouille Pasta Recipe

Here’s a delicious, simple One-Pot Ratatouille Pasta recipe—light, colorful, and perfect for your wellness journey.

🥣 Ingredients

2 tbsp olive oil

1 small onion, diced

3 cloves garlic, minced

1 small eggplant, diced

1 zucchini, diced

1 yellow squash, diced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 can (14.5 oz) diced tomatoes

8 oz whole-grain or gluten-free pasta (penne or fusilli work great)

2 cups vegetable broth (add more if needed)

1 tsp Italian seasoning

½ tsp salt

¼ tsp black pepper

Fresh basil and grated parmesan (or vegan alternative) for garnish

👩🏾‍🍳 Directions

1. Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion and garlic; cook until fragrant and softened.

2. Add vegetables: Stir in eggplant, zucchini, squash, and bell pepper. Cook for 5–7 minutes until they start to soften.

3. Add tomatoes and seasoning: Mix in cherry tomatoes, canned tomatoes, Italian seasoning, salt, and pepper. Stir well.

4. Add pasta and broth: Pour in pasta and broth, making sure the liquid just covers the pasta.

5. Simmer: Bring to a boil, then reduce heat to medium-low. Cover and simmer 10–12 minutes, stirring occasionally, until pasta is al dente and sauce thickens.

6. Finish: Taste and adjust seasoning. Stir in a drizzle of olive oil for richness.

7. Serve: Top with fresh basil and parmesan.

🌿 Amplified Wellness Tip

For a brain-boosting twist, add a spoon of nutritional yeast or a few olives for healthy fats. You can also use lentil pasta for added protein.