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.
Servings 3 people
- 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
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.