Ratatouille-inspired Vegetable Pasta
This pasta dish was inspired by that French classic called the ratatouille. A medley of vegetables sautéed in olive oil to which I added non-ratatouille ingredients like portobello mushrooms and bacon. Just a teeny bit of bacon for added flavor. The veggies-mushroom-bacon mix was tossed with cooked spaghetti and voila! — a delicious and colorful pasta dish.
- 4 tablespoons olive oil
- 2 tablespoons butter
- ¼ cup bacon chopped
- 1 onion diced
- 1 tablespoons garlic minced
- 3 to tomatoes diced
- 1 bell pepper diced
- 1 zucchini diced
- 2 portobello mushrooms cut into 1/2-inch thick slices
- 2 to 3 tablespoons black olives sliced
- 100 grams spaghetti or your preferred pasta shape, cooked al dente in salted water
- salt to taste
- pepper to taste
- 3 to 4 tablespoons parsley chopped
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- Heat the olive oil and butter in a pan. Add the bacon and cook until lightly crisp. Add the onion and garlic; cook just until fragrant.
- Add the rest of the vegetables, mushrooms and black olives to the pan. Sprinkle with salt and pepper. Cook over medium-high heat just until the vegetables are done. DO NOT OVERCOOK.
- Throw in the cooked pasta and toss to coat each noodle with oil.
- Turn off the heat. Add the parsley and toss to blend. Taste, add more salt and pepper, if needed. Serve hot.
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