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Ratatouille Pasta

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Ratatouille Pasta Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
230
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
340mg
14%
Total Carbohydrates
39g
13%
Dietary Fiber
6g
24%
Sugars
8g
Protein
7g
Calcium
71mg
8%

Number of servings: 4

Calories per serving: 230

Preparation time: 10 min

Total time: 30 min

Ingredients

1 TBS olive oil

1412-oz can diced tomatoes, unsalted (and juice; don’t drain)

12 onion, chopped

12 eggplant, cut into 12-inch pieces

12 zucchini, cut into 12-inch pieces

1 garlic clove, minced

12 tsp salt

14 tsp pepper

12 tsp Italian seasoning

1 TBS fresh basil, shredded

2 cups dry whole-wheat rotini pasta (or whichever shape is preferable/available)

1 TBS shredded Parmesan cheese

Directions

1. Add oil to large skillet over medium heat. Sauté onion until softened and translucent, about 5 minutes. Add garlic and stir for 30 seconds. Next, add eggplant and cook for 5 minutes until it softens and begins to slightly brown. Add zucchini and peppers, stir, and cook for another 5 minutes until slightly softened. Add salt, pepper, Italian seasoning, and diced tomatoes (with juice), stir to combine, and continue cooking for another 5 minutes.

2. Heat water in separate pot and boil pasta according to package instructions. Once cooked through (about 8-10 minutes), drain pasta and add to skillet with vegetables. Carefully stir pasta to incorporate into vegetable mixture.

3. Top with shredded basil and Parmesan and serve warm.

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