Ratatouille Pappardelle

Summertime ratatouille finds a splendid home among ribbons of pappardelle accented with freshly shaved Parmesan.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 574 Calories

Ingredients

• 1 large onion, chopped
• 2 tablespoons extra-virgin olive oil
• salt and cracked black pepper to taste
• 2 teaspoons balsamic vinegar, or to taste
• 3 zucchini, cut into 1/2-inch pieces
• 4 cups fresh spinach
• 1 pound tomatoes, cut into 1/2-inch pieces
• 1 eggplant, cut into 1/2-inch pieces
• 1 red bell pepper, cut into 1/2-inch pieces
• 1 (8 ounce) package dried pappardelle pasta
• 2 ounces Parmigiano-Reggiano cheese, shaved
• 0.25 cup dry red wine
• 0.25 cup extra-virgin olive oil
• 0.25 cup tomato sauce
• 1.5 cloves garlic, minced
• 1.5 tablespoons herbes de Provence

Recipe Instructions

Step 1

Pour olive oil into a large pot over high heat. Add onion and garlic and saute for 2 minutes. Reduce heat and add tomatoes, eggplant, zucchini, bell pepper, tomato sauce, herbes de Provence, salt, and pepper. Stir in wine, cover, and simmer for 10 minutes. Uncover and simmer until vegetables are just tender, 12 to 15 minutes. Leave ratatouille warm in the pot until ready to use.

Step 2

Fill a large pot with lightly salted water and bring to a rolling boil. Cook pasta at a boil until tender yet firm to the bite, about 10 minutes. Drain, reserving 1/2 cup cooking water. Toss pasta with oil.

Step 3

Reheat ratatouille in an extra-large skillet over medium heat. Add pasta and spinach; toss just until spinach wilts. Add enough reserved pasta water to make a saucy consistency. Season with salt and pepper. Sprinkle with Parmigiano-Reggiano cheese and drizzle with balsamic vinegar.