Dinner/ Recipes

Ratatouille with Pasta

Gluten-free, Dairy-free, Vegan

While spending a weekend in the beautiful mountains in Banff, AB, with my best friend Shannon, we started to talk about how common it is today to see people who have some sort of food sensitivity, food allergy, IBS or other health issues such as eczema and psoriasis. I mean really common (ahem, I included). So what the heck is wrong with our food?!! Or is it our bodies?! What I do know is that each body is different, and each approach to how we overcome these issues we face is different too.

So the real question here, is, why are we talking about food problems in the beautiful picturesque mountains and why the heck aren’t we skiing?! I will let you know we did manage to get out into nature- a highly recommended prescription for healing- and strapped on some cross country skis and made our way up and down the trails and through the mountains and past rivers and streams and during that time we felt like everything was okay 🙂 Then with the tummy growl, bloat and (should I really say it? you know what I mean) we laughed and remembered the previous night’s dinner of deep-fried coconut shrimp, potato flake crusted chicken and dessert. I encourage balance and the occasional indulgence, but at the end of the day, we need to take care of our bodies. And what we put in them will ultimately translate into how we feel.

My friend was asking about recipes that she can eat, since she has an array of allergies and sensitivities, and said that she can only eat cooked vegetables. The first thing that came to mind is actually one of my very favorite things to eat!!!! I made this Ratatouille pasta, and for those that don’t know what Ratatouille is, it is a traditional French dish made from all those wonderful garden vegetables harvested during the summer season. Traditionally it is a vegetable stew cooked over the stovetop, but for this recipe, I baked my Ratatouille. I serve it over chickpea pasta, which makes it gluten-free and so much more nutritious!

There are a couple of steps before popping it into the oven, but it is still so easy to make with just a handful of ingredients.
It is especially amazing to make in August and September, when all the fresh tomatoes and vegetables from the summer gardens are plentiful at the farmers markets! Go out and grab the ingredients, and make Ratatouille- it wont’ disapoint.

How to make Ratatouille Pasta

The first step is to fry up some peppers, onions, and garlic with olive oil, then place that in the bottom of a large baking dish ( I use my clear glass lasagna pan). You can use a combination of green and yellow peppers, but I would stay away from red peppers as it would make this dish too sweet! My preference is green peppers, or green peppers with some yellow peppers. Then you will take your tomatoes and zucchini and slice them into medium sized discs and layer them, althernating one slice of zucchini and one slice of tomatoe on top ofthe peppers to cover the whole pan. Finally drizzle with some good quality extra-virgin olive oil, some nice chopped basil or parsley, bake and voila! You have yourself the MOST delicious vegetable dish ever. You can honestly eat this on its own, as a side accompanied with any meat or fish, but lately my favorite has been topping it onto my favorite cooked pasta. It’s that easy and absolutely delicious. Trust me once you make this, you will want to do it over and over again.

You will start cooking this dish topped with foil to keep in all those delicious juices for the pasta, then finish it without the foil to fully cook the top layers of vegetables. You want this to be a stew like texture.

For more dinner ides you will try love, try these next 🙂

Let me know if you try this recipe and tag me in a post!

Enjoy xoxoxox

Ratatouille with Pasta

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Dinners french
By Nadia Zanini Serves: 6
Prep Time: 20 mins Cooking Time: 45 mins Total Time: 1 hour and 5 mins

Delicious pasta for an easy dinner.


  • 4 Peppers- green or yellow
  • 1 large onion
  • 5 cloves garlic
  • 7 tbsp extra virgin olive oil
  • 2 large zucchinis
  • 3-4 large plum tomatoes
  • 2-3 tbsp of basil or parsley
  • Salt & Pepper to flavour



Slice peppers and onions, chop garlic and sautee over med-high heat with olive oil until soft and slightly caramelized.


Add to the bottom of a lasagna size dish and spread out evenly.


Slice raw zucchini and tomato and alternate the slices in a layer over the peppers and onions.


Drizzle with more olive oil and add salt & pepper.


Sprinkly on your chopped basil or parsley- a combination of both is best! Cover with foil.


Bake at 350 for 20 mins. Remove foil and bake for another 15 mins.


Cook pasta according to box directions. Serve ratatouille on top of pasta.

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