Logo Print This Recipe

Papparadelle with Ratatouille

Posted by Peggy on January 10, 2011

Papparadelle with Ratatouille
Recipe: Pappardelle with Ratatouille


  • 8 ounces Al Dente Papparadelle Pasta (egg or garlic-herb)
  • 3-4 cups leftover roasted ratatouille*
  • Parmigiano-Reggiano
  • Chiffonade of fresh basil, optional


  1. Bring a large pot of salted water to a boil; cook papparadelle according to package instructions.
  2. Reheat leftover ratatouille.
  3. Toss ratatouille with papparadelle and season to taste with kosher salt and freshly ground pepper. Plate and serve with a hefty grate of Parmesan and basil, if using.

*Any roasted vegetable would be a fine substitute for the ratatouille.

Time: 5 minutes (after water comes to a boil)

Number of servings (yield): 2-3

Copyright © Peggy Lampman's dinnerFeed.