• Menu
  • Skip to right header navigation
  • Skip to main content
  • Skip to secondary navigation
  • Skip to primary sidebar

Aging Like Wine

A dose of fatty meat, carbs, coffee and cocktails

  • Happy Hours
  • Movies After Midnight
  • Search
  • Happy Hours
  • Movies After Midnight
  • About
  • Privacy Policy
  • Search
You are here: Home / Lunch at 5:00 / Ratatouille-inspired Vegetable Pasta

Ratatouille-inspired Vegetable Pasta

Connie Veneracion
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.
Ratatouille-inspired Vegetable Pasta
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Fusion
Servings 3 people

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword Pasta, Vegetables
Asian food lover?Visit Devour.Asia for travel stories, food tales and recipes!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

To go with lunch

Pouring strawberry lemonade into tall glasses

Strawberry Lemonade

Guyabano (Soursop) and Coconut Smoothie

Guyabano (Soursop) and Coconut Smoothie

2 glasses of ice cold mango cucumber and mint smoothie

Mango, Cucumber and Mint Smoothie

More noodles for lunch

Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

Teriyaki Noodles

Teriyaki Noodles

Fettuccine Aglio e Olio with Mussels

Fettuccine Aglio e Olio with Mussels

Dinner ideas

Creamy Lemon Butter Chicken

Creamy Lemon Butter Chicken

Beef Stewed in Red Wine with Apricots

Beef Stewed in Red Wine with Apricots

Caldo Pata

Caldo Pata (Cow Hoof Soup)

Primary Sidebar

Food Talk

Arugula in a white bowl

Arugula (Rocket) is My Favorite Salad Green

In Food Trivia

Hollandaise sauce in bowl

Flirting with French Cuisine

In Techniques

Basil flowers

How to Grow and Propagate Basil

In In the Garden

  • Happy Hours
  • Movies After Midnight
  • About
  • Privacy Policy
  • Search

Aging Like Wine is powered by Apple, Canon, great food and drinks. Except for blockquotes, screen grabs and stock photos, everything © Connie Veneracion. All rights reserved.