- 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
Ratatouille with whole wheat pastaSubmitted by: JENNSPEEPS
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)
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.