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<html lang="en-US"><head><meta charset="UTF-8" data-next-head=""><meta name="viewport" content="width=device-width, initial-scale=1" data-next-head=""><title data-next-head="">One-Pot Ratatouille Pasta Recipe</title><meta name="description" content="This one-pot dish that’s ready in 30 minutes is a weeknight dinner must make The pasta has all the beloved flavors and vegetables of the classic summer stew, ratatouille, but made faster and fresher Cooking the eggplant, tomatoes, zucchini and bell pepper in stages allows the flavors to be drawn out more and for the textures to vary from bite to bite" data-next-head=""><link rel="shortcut icon" href="/favicon.ico" data-next-head=""><link rel="canonical" href="https://cooking.nytimes.com/recipes/1025450-one-pot-ratatouille-pasta" data-next-head=""><meta name="robots" content="noarchive, max-image-preview:large" data-next-head=""><link rel="manifest" href="/manifest.json" data-next-head=""><meta name="apple-itunes-app" content="app-id=9114229...
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