Pasta Ratatouille

Serve this zesty ratatouille of pasta and vegetables - a hearty French dinner ready in just 25 minutes!

  • prep time 25 min
  • total time 25 min
  • ingredients 10
  • servings 4

Ingredients

8
oz. (2 1/2 cups) uncooked fusilli (curly spaghetti) or rotini (spiral pasta)
2
tablespoons olive oil
1 1/2
cups frozen bell pepper and onion stir-fry
2
cups diced eggplant
1
small zucchini, diced
1/4
teaspoon salt
1
(15-oz.) can black beans, drained, rinsed
1
(14.5-oz.) can diced tomatoes with Italian-style herbs, undrained
1
oz. (1/4 cup) shredded fresh Asiago or Parmesan cheese
2
tablespoons chopped fresh parsley
  • 1 Cook fusilli to desired doneness as directed on package. Drain; return to saucepan. Add 1 tablespoon of the oil; toss to coat.
  • 2 Meanwhile, heat remaining tablespoon oil in large nonstick skillet over medium-high heat until hot. Add bell pepper and onion stir-fry; cook and stir 2 minutes. Add eggplant and zucchini; sprinkle with salt. Cook and stir 3 to 4 minutes or until zucchini is crisp-tender.
  • 3 Stir in beans and tomatoes. Reduce heat to medium; cook until thoroughly heated, stirring occasionally. Stir in fusilli and 2 tablespoons of the cheese. Sprinkle with parsley and remaining 2 tablespoons cheese.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 2 Cups
    Calories
    440
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    5mg
    5%;
    Sodium
    700mg
    700%;
    Total Carbohydrate
    70g
    70%
    (Dietary Fiber
    9g
    9%
      Sugars
    8g
    8%
    ),
    Protein
    17g
    17%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    25%;
    Calcium
    15%;
    Iron
    25%;
    Exchanges:
    3 1/2 Starch; 1/2 Fruit; 4 Other Carbohydrate; 2 Vegetable; 1/2 Very Lean Meat; 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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