Ratatouille with whole wheat pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 teaspoons olive oil1 onion, chopped2 cloves garlic, minced11/2 cups cubed, unpeeled eggplant (cut into about 1/2-inch cubes)1 small zucchini, chopped (about 1 cup chopped)1 cup sliced mushrooms1/2 cup chopped green pepper4 ripe tomatoes, seeded and chopped2 teaspoons Italian seasoning or Herbes de Provence1/2 teaspoon sugar or Splenda1/4 teaspoon saltFreshly ground black pepper2 tablespoons minced fresh basil8 ounces multigrain pasta (about 2 cups uncooked)1/4 cup shredded Parmesan cheese**OPTIONAL: 6 eggs (not in nutritionals)
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.
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.
Nutritional Info 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
Member Reviews
-
DONNA0808
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