Ratatouille Pasta

Ratatouille Pasta is a vibrant and healthy dish that combines the classic flavors of ratatouille with the comfort of pasta. Bursting with fresh vegetables and herbs, this dish is both nutritious and satisfying.

Ingredients

• Whole wheat pasta - 200 grams
• Zucchini - 1 medium, diced
• Eggplant - 1 small, diced
• Red bell pepper - 1 medium, diced
• Yellow bell pepper - 1 medium, diced
• Cherry tomatoes - 200 grams, halved
• Garlic - 3 cloves, minced
• Fresh basil - 1/4 cup, chopped
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Parmesan cheese - 30 grams, grated (optional)

Steps

1. Cook the whole wheat pasta 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 minced garlic and sauté for about 1 minute until fragrant.
3. Add the diced zucchini, eggplant, red and yellow bell peppers to the skillet. Sauté for 5-7 minutes until the vegetables are tender.
4. Stir in the halved cherry tomatoes, salt, and black pepper. Cook for an additional 5 minutes until the tomatoes soften.
5. Remove the skillet from heat and stir in the chopped fresh basil.
6. Combine the cooked pasta with the ratatouille mixture, tossing gently to coat the pasta evenly.
7. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber which aids in digestion.
• Packed with vitamins and antioxidants from the vegetables.

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