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Ratatouille Pasta

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Pillsbury Kitchens
Updated Jun 24, 2010
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A meatless pasta dinner ready in just 30 minutes! Perfect if you love French cuisine.

Ratatouille Pasta

  • Prep Time 30 min
  • Total 30 min
  • Ingredients 10
  • Servings 2
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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

Instructions

  • Step 
    1
    Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.
  • Step 
    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.
  • Step 
    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

280 Calories
3g Total Fat
9g Protein
53g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
530mg
22%
Total Carbohydrate
53g
18%
Dietary Fiber
5g
20%
Sugars
10g
Protein
9g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
45%
45%
Calcium
10%
10%
Iron
20%
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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