I’m not sure if it’s the same for you, but Thursday nights are ridiculous. We are all just so tired! The bustle of the week with no hope that Friday will ever come. Don’t get me wrong … we love our school, our hula, swim and jiujitsu. But the weekdays are just full on.
About 10 years into motherhood I clued into this funny little nuance of our family flow and started making easy dinners midweek, leaving plenty of my time and energy for longer bedtime stories and family connection.
This recipe came from a desire for comfort food that didn’t come with many dishes. And an ingredient list that I would either have on hand or could easily purchase at just one store.
This recipe utilizes one pan for the sauce and a second for the pasta. I love how the sauce cooks in the oven - a hands free method.
Simple Ratatouille Pasta
1lb Pasta (can sub in gluten or grain free versions easily)
1 red pepper, diced
1 1/2 cup cherry tomatoes, cut in half
1 medium zucchini, diced
1 medium onion, any color, diced
3 cups spinach
3/4 c Half n Half or Single Cream if you’re in the UK ( you can also sub canned coconut milk here to stay dairy free)
Salt + Pepper
Preheat the oven to 425
Swirl the olive oil around an oven proof pan, such as an iron skillet. Lightly covering the bottom of the pan
Add in all your diced veggies, give it a solid sprinkle of salt.
Cover with tin Foil and place in the oven.
Allow to steam/roast for 20 mins.
Get a large pot of boiling water going and cook your pasta. Drain and reserve 2 cups of the pasta water.
Remove the veggie pan from the oven, remove the tin foil and place the pan on the stovetop.
Turn the heat to high and add in the spinach. It will wilt down within a few minutes.
With the veggies bubbling in their juices, swirl in the 1/2 n 1/2. Cook, stirring, for 1-2 mins.
Finally add in the pasta to your Veggie Sauce pan. Start with 1 cup of pasta water, adding more if needed, until your sauce just coats the pasta .
Top with Parmesan Cheese, a drizzle of Olive Oil, and serve!