Ratatouille Pasta

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

  • 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
  • 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.
  • 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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