Pâtes à la Ratatouille

Pâtes à la Ratatouille is a vibrant and hearty dish that combines the classic flavors of ratatouille with al dente pasta. This vegetarian delight is perfect for a comforting meal any day of the week.

Ingredients

• Pasta (penne or fusilli) - 200 grams
• Zucchini - 1 medium, diced
• Eggplant - 1 small, diced
• Red bell pepper - 1, diced
• Yellow onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Tomatoes - 2 medium, diced
• Olive oil - 2 tablespoons
• Fresh basil - 10 leaves, chopped
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese - 30 grams, grated (optional)

Steps

1. Bring a large pot of salted water to a boil and cook the 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 chopped onion and minced garlic, sautéing until translucent, about 3-4 minutes.
3. Add the diced zucchini, eggplant, and red bell pepper to the skillet. Cook for about 5-7 minutes until the vegetables start to soften.
4. Stir in the diced tomatoes, salt, and black pepper. Simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Add the cooked pasta to the skillet and toss well to combine with the ratatouille mixture. Cook for an additional 2-3 minutes, allowing the pasta to absorb flavors.
6. Remove from heat and stir in the chopped fresh basil. If desired, sprinkle with grated Parmesan cheese before serving.

Nutrition

• Calories: 420
• Protein: 12 g
• Carbs: 65 g
• Fiber: 10 g
• Sugar: 8 g
• Sodium: 350 mg
• Cholesterol: 5 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from fresh vegetables.
• High in dietary fiber, promoting digestive health.

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