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Summer Ratatouille Pasta

If you're loaded with tomatoes and zucchini this Ratatouille Pasta is going to be a new household favorite!


  • 1 large zucchini thinly sliced
  • 1 pint cherry tomatoes halved
  • 1 yellow onion thinly sliced
  • 6 cloves garlic roughly chopped
  • ½ cup olive oil
  • 1-2 tablespoons Dalkin&Co's Gaby's Everyday Seasoning
  • kosher salt and freshly cracked black pepper to taste
  • 1 pound spaghetti
  • 1 lemon zested and juiced
  • freshly grated parmesan cheese


  1.  Preheat oven to 450 degrees F. Add the first 7 ingredients to a sheet pan and toss to combine.
  2. Transfer the baking sheet into the oven and roast for about 20-25 minutes until caramelized, tossing halfway through.
  3. Meanwhile, bring a pot of water to a boil and cook your spaghetti according to the package direction. Drain and set aside.
  4. Transfer all the roasted vegetables into a bowl with the cooked pasta. Toss to combine and add the lemon zest, juice and plenty of parmesan cheese. Serve immediately.


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