Fettuccine with Roasted Ratatouille

Fettuccine with Roasted Ratatouille

Serves 4
Dietary Vegetarian
Meal type Main Dish
Website Adapted from Cookie and Kate


  • 3 Pints grape tomatoes
  • 1 eggplant (chopped)
  • 2 zucchini (chopped)
  • 2 red peppers (chopped)
  • 1 onion (chopped)
  • 6 Tbsp olive oil (divided)
  • 2 Tbsp balsamic vinegar
  • 4 garlic cloves (minced)
  • 1 Tsp salt (divided)
  • 1/2 Tsp pepper (divided)
  • 1/2 cup parmesan cheese (plus more for garnish)
  • 1/2 Pound (8 oz) dry fettuccine noodles


This pasta dish would work great with any other long noodle. You could also add some fresh herbs at the end - basil or parsley would be delicious. I only needed a couple spoonfuls of pasta water to make the sauce comes together as the roasted tomatoes form a nice sauce on their own.


1. Preheat oven to 425 degrees. In a 9 x 13 pyrex or other baking dish, toss tomatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Set aside.
2. Combine remaining vegetables in a large bowl. In a small bowl, mix together remaining 4 tbsp olive oil, balsamic vinegar, garlic, and remaining salt and pepper. Pour over vegetables and toss to coat.
3. Place vegetables evenly on a baking sheet lined with parchment paper and place in the oven along with the baking dish of tomatoes. Cook for about 20 minutes, remove trays and toss. Place back in the oven and cook the tomatoes for another 10 minutes, until juicy and burst. Cook tray of vegetables for another 20 minutes, until tender and golden brown.
4. Meanwhile, cook pasta according to directions on box and drain, reserving about 1/2 cup of the pasta water. Toss tomatoes and their juices with the pasta until well mixed. Add a little bit of pasta water at a time until a light sauce forms. Add the 1/2 cup parmesan and toss again. Add vegetables to the pasta mixture and toss until evenly combined. Serve topped with extra parmesan, if desired (and you should desire this!).