Pasta à la Ratatouille

Pasta à la Ratatouille is a vibrant and wholesome dish that combines al dente pasta with a medley of sautéed vegetables, inspired by the classic French ratatouille. This vegan delight bursts with flavors from fresh herbs and seasonal produce, making it a perfect comfort food choice.

Ingredients

• Pasta (fusilli or penne) - 200 grams
• Olive oil - 2 tablespoons
• Garlic, minced - 2 cloves
• Zucchini, diced - 1 medium
• Eggplant, diced - 1 small
• Bell pepper (red or yellow), diced - 1 medium
• Cherry tomatoes, halved - 200 grams
• Onion, diced - 1 medium
• Fresh basil, chopped - 2 tablespoons
• Fresh thyme, chopped - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Balsamic vinegar - 1 tablespoon

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 diced onion and sauté for 3-4 minutes until translucent.
3. Add the minced garlic and sauté for an additional 1 minute until fragrant.
4. Stir in the diced zucchini, eggplant, and bell pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
5. Add the halved cherry tomatoes to the skillet and cook for another 3-4 minutes until they soften.
6. Season the vegetable mixture with salt, black pepper, fresh basil, thyme, and balsamic vinegar. Stir well to combine.
7. Add the cooked pasta to the skillet and toss everything together over low heat for 2-3 minutes until heated through.
8. Serve warm, garnished with extra fresh basil if desired.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 70 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting digestive health.
• Low in saturated fat, making it heart-healthy.
• Contains antioxidants from tomatoes and herbs.

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