DAY 17: Roasted Ratatouille Pasta with Cherry Tomatoes

OH MY GOODNESS! This dish looks unbelievable! Rachael showed us how to make it on the show today and it looks so good and an easy way to get veggies into the meal.

Here's What You'll Need:

• 2 pints cherry tomatoes, stemmed
• 6 cloves garlic, left in their skins
• EVOO – Extra Virgin Olive Oil, for liberal drizzling, about 1/2 cup
  
• 2 tablespoons fresh thyme leaves
• Salt and pepper
• 2 small to medium firm zucchini, diced into small, bite-sized pieces
• 1 small eggplant (3/4 pound), partially peeled and diced
• 1 small bell pepper, chopped
• 1 small onion, chopped
• Chopped flat-leaf parsley, for garnish
• 1 pound rigatoni with lines
• Freshly grated Parmigiano-Reggiano cheese

 Step 1: Preheat the oven to 400

Step 2: Spread out tomatoes on a baking sheet with EVOO, thyme, S & P. 

Step 3: Fill another cookie sheet with chopped veggies; zucchini, eggplant, peppers, and onions.Top with EVOO and S&P.  

Roast tomatoes 25-30 minutes until they begin to burst. After its cooked, separate the garlic from tomatoes and remove the garlic skin. Roast vegetables until brown at edges and tender. 

 Step 4: While the veggies are cooking for 15minutes, bring a large pot of water to boil and cook the pasta al dente. *Reserve 1 cup of the cooking liquid from the pasta water* 

Step 5: Take the roasted tomatoes and place them in a serving bowl and mash them up with the garlic. Add the cup of pasta water and toss it all together with the pasta and veggies. Top it all off with a drizzle of EVOO, fresh parsley, and cheese!

More on this recipe click here.