Gluten-Free Ratatouille Pasta

Gluten-Free Ratatouille Pasta is a vibrant and hearty dish that combines the rustic flavors of traditional ratatouille with gluten-free pasta for a satisfying meal. Bursting with fresh vegetables and herbs, this dish is both nourishing and comforting.

Ingredients

• Gluten-free pasta - 200 grams
• Olive oil - 2 tablespoons
• Zucchini - 1 medium, diced
• Eggplant - 1 small, diced
• Red bell pepper - 1 medium, diced
• Yellow onion - 1 small, diced
• Garlic - 2 cloves, minced
• Canned diced tomatoes - 400 grams
• Fresh basil - 1/4 cup, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Dried oregano - 1 teaspoon
• Parmesan cheese - 30 grams, grated (optional)

Steps

1. Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing for about 2-3 minutes until fragrant and translucent.
3. Add the diced zucchini, eggplant, and red bell pepper to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
4. Stir in the canned diced tomatoes, fresh basil, salt, black pepper, and dried oregano. Allow the mixture to simmer for about 10 minutes, letting the flavors meld together.
5. Combine the cooked gluten-free pasta with the ratatouille mixture, tossing to ensure the pasta is well-coated with the sauce.
6. Serve warm, garnished with grated Parmesan cheese if desired.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 60 g
• Fiber: 10 g
• Sugar: 8 g
• Sodium: 600 mg
• Cholesterol: 10 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• High in dietary fiber, promoting healthy digestion.

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