Ratatouille Pappardelle

Ingredients

• 1 cup of diced onions
• 2 cloves of garlic, minced
• 1 large zucchini, diced
• 1 large eggplant, diced
• 1 large bell pepper, diced
• 1 teaspoon of dried oregano
• 1 teaspoon of dried basil
• 1 tablespoon of tomato paste
• 1/2 cup of vegetable broth
• 2 tablespoons of olive oil
• 1/4 cup of chopped fresh parsley
• Salt and pepper to taste
• 1 pound of pappardelle pasta

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Add the onions and garlic and cook until softened, about 3 minutes.
2. Add the zucchini, eggplant, and bell pepper and cook until softened, about 5 minutes.
3. Stir in the oregano, basil, and tomato paste and cook until fragrant, about 1 minute.
4. Add the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes.
5. Stir in the parsley and season with salt and pepper to taste.
6. Meanwhile, bring a large pot of salted water to a boil. Cook the pappardelle according to the package instructions.
7. Drain the pasta and add to the ratatouille. Toss to combine and serve.

Interesting Facts

• Ratatouille is a classic French dish that originated in Nice, France.
• Pappardelle is a type of Italian pasta that is wider than fettuccine.
• This dish is a great way to use up any extra vegetables you may have in your refrigerator.
• Ratatouille pappardelle can be served hot or at room temperature.