Easy Ratatouille Pasta.

Ratatouille pasta with lots of fresh vegetables make a flavorful and delicious allergy friendly dinner.

Course Entree
Cuisine Dairy Free, gluten free, vegan.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 284 kcal
Author Kelly Roenicke


  • 1 large sweet onion diced
  • 3 cloves garlic minced
  • 18 ounces diced tomatoes
  • 1 eggplant about 3 cups, diced small
  • 3/4 cup Moscato wine
  • 1 1/2 Tablespoons Italian seasoning
  • 2 teaspoons sugar
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 yellow squash diced
  • 1 small zucchini diced
  • fresh basil
  • 12 ounces gluten free penne I used Jovial gluten free penne rigate


  1. In a large skillet, saute the onion and garlic in olive oil over medium heat until soft and translucent, about 7 minutes.
  2. Add the diced eggplant, Jovial diced tomatoes, Italian seasoning, and Moscato wine. Simmer for about 30 minutes so that the eggplant becomes tender.
  3. Cook the Jovial gluten free penne rigate pasta according to package directions. Set aside.
  4. Add the sugar, sea salt, and pepper to the sauce; stir.
  5. Add the diced yellow squash and zucchini, and let the sauce simmer for 15 minutes more until all the vegetables are tender.
  6. Serve the ratatouille sauce over the pasta, and top with fresh basil leaves.
Nutrition Facts
Easy Ratatouille Pasta.
Amount Per Serving
Calories 284 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 433mg19%
Potassium 640mg18%
Carbohydrates 56g19%
Fiber 5g21%
Sugar 7g8%
Protein 8g16%
Vitamin A 365IU7%
Vitamin C 28.1mg34%
Calcium 75mg8%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.