Bowls & Salads,  Food & Drinks,  Pasta,  Side Dishes,  The Main Dish

Ratatouille style pasta

As we try to eat more vegetarian in our home, I’m experimenting more and more; and so far it’s been turning out pretty great!

We eat zucchini noodles quite often and I have come to really enjoy them, which is a little shocking because I used to really dislike zucchini.  I always thought of it as a mushier, flavorless cucumber.  I’m also a meat lover at heart, but habits and tastes change.  And, being more conscious of what we’re consuming is worth it.  I’m not saying we’re great at it all the time – because we’re not, but we definitely make an effort.




  • 4 smaller zucchini (I used a golden and a grey zucchini)
  • 6 sliced garlic cloves
  • 1/2 cup thinly sliced red onion
  • 1 cup bell peppers (orange, yellow or red)
  • 2 cups cherry tomatoes, halved
  • 11/2 cups of mini mini bocconcini (I used Trestelle)
  • 1/3 cup of herbs (I used parsley & basil)
  • 1/3 cup olive oil
  • 1/4 cup white wine vinegar
  • juice from 1/2 fresh lemon
  • salt and pepper to taste

*If you want to spice it up, feel free to add a little dried chiles.




  1. Cut up your zucchini noodles losing a veggies spiralizer (if you have).  If you don’t, don’t worry just cut the zucchini into really thin strips.  Put a cup of water into a large pan on med-high heat.  Add the zucchini and let steam until the water has mostly evaporated. About 10-15 min.
  2. Turn the heat down to medium and then add in the onions and garlic and let cook for a couple of minutes, stirring occasionally.  Next add the olive oil and bell peppers and cook for another 4-5 min.
  3. Then add in the white wine vinegar and salt and pepper and let simmer for a few minutes.
  4. At the last minute add in the tomatoes, the herbs and the bocconcini, turn the heat off and let simmer for 2-3 min. then serve.








Hope you enjoy your dish at your next dinner!

Till the next recipe.


Kristen xo



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