Whole Wheat Spaghetti with Grilled Ratatouille

This healthy vegetarian pasta dish is light and delicious. The grilled veggies taste great with the nutty whole wheat pasta.

Share this Recipe

Whole Wheat Spaghetti with Grilled Ratatouille
This healthy vegetarian pasta dish is light and delicious. The grilled veggies taste great with the nutty whole wheat pasta.
Save to Yummly Yum
Printer Friendly
2573 calories
383 g
59 g
95 g
92 g
25 g
2818 g
1211 g
62 g
0 g
64 g
Nutrition Facts
Serving Size
2818g
Servings
4
Amount Per Serving
Calories 2573
Calories from Fat 828
% Daily Value *
Total Fat 95g
146%
Saturated Fat 25g
123%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 53g
Cholesterol 59mg
20%
Sodium 1211mg
50%
Total Carbohydrates 383g
128%
Dietary Fiber 58g
230%
Sugars 62g
Protein 92g
Vitamin A
234%
Vitamin C
634%
Calcium
105%
Iron
147%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
What you need
  1. 1 lb. ripe plum tomatoes, halved
  2. 2 medium zucchini (about 12 oz.), trimmed and cut into 1/2-inch rounds on a slight diagonal
  3. 2 baby eggplants (about 12 oz.), trimmed and cut into 1/2-inch rounds on a slight diagonal
  4. 1 large red bell pepper (about 8 oz.), stemmed, seeded, and quartered
  5. 1 large red onion (about 1 lb.), cut into 1/2-inch slices
  6. 1 small head garlic
  7. 1/4 cup extra-virgin olive oil
  8. 1 tsp. herbes de Provence
  9. Kosher salt and freshly ground black pepper
  10. 3/4 cup pitted Kalamata olives
  11. 12 oz. dried whole wheat thin spaghetti
  12. 2 Tbs. chopped fresh basil
  13. 2 tsp. chopped fresh marjoram
  14. 1/2 cup crumbled goat cheese
What you do
  1. Prepare a high gas or charcoal grill fire.
  2. Meanwhile, in a large bowl, toss the tomatoes, zucchini, eggplant, red pepper, onion, and garlic with 3 Tbs. of the oil, the herbes de Provence, and a generous sprinkling of salt and pepper.
  3. Put the vegetables (tomatoes cut side up) and garlic on the grill in a single layer and cover.
  4. Grill the tomatoes without turning until their skins have darkened and their flesh is soft; grill the remaining vegetables, turning once, until grill-marked and tender, about 8 minutes.
  5. Transfer the tomatoes and garlic to a medium bowl.
  6. Transfer the remaining vegetables to another medium bowl and let cool briefly.
  7. When cool enough to handle, very coarsely chop the zucchini, eggplant, bell pepper, and onion; return to the bowl and add 1/2 cup of the olives to the bowl.
  8. Slip the garlic cloves out of their skins into a food processor.
  9. Add the remaining 1/4 cup of olives, the tomatoes, and the remaining 1 Tbs. of oil; process until smooth.
  10. Meanwhile, bring 3 quarts of well-salted water to a boil in a large pot.
  11. Cook the spaghetti in the water about 1 minute less than the package timing for al dente texture.
  12. Reserve 1/2 cup of the water, drain the pasta, and return it to the pot.
  13. Toss 1/2 cup of the tomato-olive sauce and the basil and marjoram with the warm vegetables in the bowl.
  14. Toss the remaining sauce and the reserved cooking liquid with the pasta; stir over low heat for about 2 minutes so the pasta absorbs some of the sauce.
  15. Divide the pasta among 4 plates, top with the vegetables, sprinkle with the cheese, and serve.
Adapted from Fine Cooking
Beta Nutrition
calories
2573
fat
95g
protein
92g
carbs
383g
Full Info.
Adapted from Fine Cooking
Jessy + Melissa https://www.jessyandmelissa.com/