Ratatouille Pasta

A meatless pasta dinner ready in just 30 minutes! Perfect if you love French cuisine.

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  • prep time 30 min
  • total time 30 min
  • ingredients 10
  • servings 2
 

Ingredients

3
oz. (1 1/3 cups) uncooked bow tie pasta (farfalle)
1
teaspoon olive oil
1
small onion, sliced
2
large garlic cloves, minced
1
cup chopped eggplant
1
(14.5-oz.) can diced tomatoes, undrained
1/2
medium zucchini, cut in half lengthwise, sliced
3
tablespoons coarsely chopped fresh basil
1/8
teaspoon coarse ground black pepper
Dash salt

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, heat oil in medium nonstick skillet over medium heat until hot. Add onion and garlic; cook 1 to 2 minutes or until tender. Add eggplant and tomatoes. Bring to a boil. Reduce heat; cover and simmer 10 minutes.
  • 3 Add zucchini, basil, pepper and salt; cover and cook an additional 5 minutes or until vegetables are crisp-tender. Serve over pasta. If desired, sprinkle with additional chopped fresh basil.
  • 1 Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, heat oil in medium nonstick skillet over medium heat until hot. Add onion and garlic; cook 1 to 2 minutes or until tender. Add eggplant and tomatoes. Bring to a boil. Reduce heat; cover and simmer 10 minutes.
  • 3 Add zucchini, basil, pepper and salt; cover and cook an additional 5 minutes or until vegetables are crisp-tender. Serve over pasta. If desired, sprinkle with additional chopped fresh basil.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
530mg
530%;
Total Carbohydrate
53g
53%
(Dietary Fiber
5g
5%
  Sugars
10g
10%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
45%;
Calcium
10%;
Iron
20%;
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 1/2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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