Vegetable Ratatouille With Pasta Recipe

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Ingredients:

Serving

2 eggplants, cut into about 1/2-inch squares
3 large onions , coarsley chopped
1/2 cup olive oil
salt and pepper
1 -2 medium zucchini , cut into about 1/2-inch pieces
1 large red bell pepper , cut into about 1/2-inch pieces
1 yellow bell pepper, cut into about 1/2-inch pieces (or use 2 red
8 -9 ripe plum tomatoes, seeded and chopped
2 tbsp minced fresh garlic
1 pinch dried thyme
1 lb penne (can use more than 1 lb) or 1 lb rigatoni pasta, uncooked (can use more than
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
salt and pepper
1/4 cup grated parmesan cheese (more for sprinkling )

Directions:

Stir together chopped eggplants, onions, 1/4 cup olive oil and salt to taste in a large roasting pan, then roast the mixture on the second-lowest oven rack at 425 degrees for about 20-25 minutes, stirring occasionally.
Add in zucchini, bell peppers and 2 tablespoons oil and more salt; return to oven and roast for another 20-25 minutes or until the bell peppers are tender.
Meanwhile, while veggies are roasting in the oven (or you can prepare this hours in advance also) in a large saucepan, simmer the chopped tomatoes, garlic, thyme and remaining 2 tablespoons of olive oil and bit more salt to taste; simmer about 15 minutes, stirring occasionally until thickened.
Remove the roasting pan and stir in the tomato mixture into the roasting pan.
Add in about 1/4 cup Parmesan cheese; stir to combine, and season with black pepper and more salt if needed; set the roasting pan aside.
Cook the pasta in a large pot of boiling water seasoned with about 1 tablespoon salt; cook until JUST firm-tender; drain.
While the pasta is cooking, stir in fresh parsley and basil to the veggies in the roasting pan; mix to combine.
Add in the cooked drained pasta to about 1/3 of the veggie mixture; toss to combine.
Spread the remaining cooked pasta on a large serving dish and top with remaining ratatouille on top.
Sprinkle with grated Parmesan cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	367.11 Kcal (1537 kJ)
Calories from fat	210.16 Kcal
		% Daily Value*
Total Fat	23.35g	36%
Cholesterol	4.21mg	1%
Sodium	113.2mg	5%
Potassium	757.38mg	16%
Total Carbs	30.35g	10%
Sugars	14.85g	59%
Dietary Fiber	10.67g	43%
Protein	8.77g	18%
Vitamin C	65.4mg	109%
Vitamin A	1mg	33%
Iron	17.2mg	95%
Calcium	126.8mg	13%

Amount Per 100 g
Calories	77.39 Kcal (324 kJ)
Calories from fat	44.3 Kcal
		% Daily Value*
Total Fat	4.92g	36%
Cholesterol	0.89mg	1%
Sodium	23.86mg	5%
Potassium	159.67mg	16%
Total Carbs	6.4g	10%
Sugars	3.13g	59%
Dietary Fiber	2.25g	43%
Protein	1.85g	18%
Vitamin C	13.8mg	109%
Vitamin A	0.2mg	33%
Iron	3.6mg	95%
Calcium	26.7mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

8.5

Points
9

PointsPlus

Good Points

saturated fat free,
very low sodium,
cholesterol free

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