Ratatouille Pasta

Name: Ratatouille Pasta
Cuisine: European, Italian, Mediterranean
Ingredients: 2 cups dried short pasta (cooked and drained); 1/2 eggplant (cubed); 1 zucchini (cut into chunks); 1 red bell pepper (cut into chunks); 1/2 red onion (sliced); 3 garlic cloves (minced); 1 tsp Italian seasoning; 1 cup marinara; 1/2 cup pasta water; Olive oil; Salt; Pepper; Parsley

6 steps

Updated at: Thu, 17 Aug 2023 01:07:11 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per recipe

Calories746.5 kcal (37%)

Total Fat22 g (31%)

Carbs119.1 g (46%)

Sugars33.3 g (37%)

Protein22.8 g (46%)

Sodium1959.5 mg (98%)

Fiber20.7 g (74%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 cupsdried short pasta

0.5eggplant

0.5red onion

1 tspitalian seasoning

1 cupmarinara

Instructions

Step 1

Cook preferred pasta, drain and save some of the pasta water. Set aside.

dried short pasta2 cups

Step 2

In a large pan, add olive oil and let it get hot. Add the eggplant and season with salt and half the Italian seasoning. Cool until soft and golden brown (around 5 min). Remove and set aside.

eggplant0.5

italian seasoning1 tsp

olive oil

salt

Step 3

Add more olive oil and then the bell peppers. Cook for a few minutes until slightly charred.

red bell pepper1

olive oil

Step 4

Add the garlic, zucchini, red onion, salt, and Italian seasonings. Continue to cook for another 3-5 minutes until veggies start to soften and smell amazing.