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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 216.7
  • Total Fat: 3.6 g
  • Cholesterol: 2.6 mg
  • Sodium: 172.3 mg
  • Total Carbs: 36.9 g
  • Dietary Fiber: 8.4 g
  • Protein: 10.0 g

View full nutritional breakdown of Ratatouille with whole wheat pasta calories by ingredient
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Ratatouille with whole wheat pasta

Submitted by: JENNSPEEPS


Number of Servings: 6

Ingredients

    2 teaspoons olive oil
    1 onion, chopped
    2 cloves garlic, minced
    11/2 cups cubed, unpeeled eggplant (cut into about 1/2-inch cubes)
    1 small zucchini, chopped (about 1 cup chopped)
    1 cup sliced mushrooms
    1/2 cup chopped green pepper
    4 ripe tomatoes, seeded and chopped
    2 teaspoons Italian seasoning or Herbes de Provence
    1/2 teaspoon sugar or Splenda
    1/4 teaspoon salt
    Freshly ground black pepper
    2 tablespoons minced fresh basil
    8 ounces multigrain pasta (about 2 cups uncooked)
    1/4 cup shredded Parmesan cheese

    **OPTIONAL: 6 eggs (not in nutritionals)

Directions

Heat olive oil in 4-quart saucepan over medium-high heat. Add onion and garlic, and sauté until onion is translucent. Add eggplant, zucchini, mushrooms and green pepper.

Cook, stirring frequently, 5 minutes. Stir in tomatoes, Italian seasoning, sugar, salt and pepper. Reduce heat, cover and simmer 20 minutes.

**OPTIONAL (but very French!): during last 10 minutes, add 6 eggs on top of the mixture. Cook, covered, until eggs are done to your preference.

Remove eggs before going on to next steps. Serve eggs on top of mixture when done.

Uncover tomato mixture, stir in basil, increase heat to medium-high and allow to boil, uncovered, 3 minutes.

Meanwhile, cook pasta in unsalted water according to package directions; drain.

Place pasta in large serving bowl and top with tomato mixture; toss together.

Sprinkle with Parmesan cheese.

Source: Recipe developed for the Kansas City Star by home economists Kathryn Moore and Roxanne Wyss

Number of Servings: 6

Recipe submitted by SparkPeople user JLADRIEN.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    I've made it twice and I love it! - 10/11/07

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  • Incredible!
    1 of 1 people found this review helpful
    Talk about comfort food. Easy, healthy, and so delicious! Can't wait to make this again on a cold day! - 8/12/11

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  • Incredible!
    1 of 1 people found this review helpful
    To me, summer produce was made to make ratatouille! - 5/20/10

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  • Incredible!
    1 of 1 people found this review helpful
    YUMMY! My entire family loved it, invluding my picky four year old. I was pleasantly surprised, I don't even like eggplant but this was amazing. We will definitely have this again! - 3/1/10

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  • Incredible!
    1 of 1 people found this review helpful
    I tried this dish tonight and loved it. I made it without the eggs. Can't keep my husband out of it. Will make again. - 8/17/09

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  • 1 of 3 people found this review helpful
    When you add eggs, it's another recipe called Pipérade.
    I have never eaten Ratatouille with pasta, only with rice.
    If you want to make it "à la française", don't add sugar and mushrooms in it. - 1/1/09

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  • Incredible!
    1 of 1 people found this review helpful
    I made a variation of this for lunch today...added chickpeas (garbonzo beans) for a little more protein. Ratatouille is one of my all time favorites! - 4/27/08

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  • Incredible!
    1 of 1 people found this review helpful
    This was REALLY good! I've never made anything like this before and it was yummy! Lots of seasoning and different tastes! Thanks for sharing. - 3/21/08

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  • Incredible!
    1 of 1 people found this review helpful
    Just had this for lunch - very good. Loads of veggies. You could have a double helping and still be under 450 calories. - 8/13/07

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  • 0 of 1 people found this review helpful
    i just cant wait to try this recipe - 10/29/11

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  • Excellent!! My husband loved this and so did I - a new fresh veggie favorite:) - 8/12/11

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  • AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! SO SO GOOD! Words cannot describe without eggs and without sugar I used bow tie pasta and whole wheat rotini, so delicious! THANK YOU - 9/15/10

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  • Nothing better than easy and YUMMO! - 11/10/09

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  • Love this recipe and just made it again. I'm doing it about every week or so. My kids love it and we even did the egg thing on top! - 5/28/08

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  • It was delicious. I would definately make it again ^_^ - 1/15/08

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  • Great! I put mine all in the crockpot , 1 hr on high, and then low for ~ 5 hrs. Didn't measure anything with referance to veggies but peeled the eggplant. Used drained can tomatoes 14 oz. Ate like a hearty stew with crusted bread. No pasta or eggs but might try that variation, too. - 11/12/07

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  • 0 of 2 people found this review helpful
    Sounds awesome, will try it soon - 9/15/07

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  • 0 of 1 people found this review helpful
    but it sounds yummy - 9/4/07

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  • This was wonderfully good -- it reminded me so much of France. My DH doesn't like veggies much -- but even he at this one up! Thanks! - 8/20/07

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