Ratatouille Summer Squash Pasta GF

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 118.8
  • Total Fat: 6.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 62.7 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.8 g

View full nutritional breakdown of Ratatouille Summer Squash Pasta GF calories by ingredient
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Number of Servings: 8


    ·1 large zucchini, peeled
    ·1 small eggplant, diced
    ·2 tomatoes, diced
    ·1 onion, chopped
    ·3 cloves of garlic, chopped
    1 Bell Pepper
    ·Handful of fresh oregano, chopped
    ·Handful of fresh parsley, chopped
    ·3 TBS EVOO (extra virgin olive oil)
    ·2 TBS dry sherry
    ·1 TBS lemon juice
    ·Salt and pepper
    ·½ cup shredded Italian blend cheese


Using a potato peeler, peel squash into “noodles” until you get to the core with the seeds. Set noodles aside.

In a large skillet, add olive oil, sherry, and lemon juice.

Sauté onions, pepper and garlic until onions are translucent.

Add half of the diced tomatoes, smashing the tomatoes with the back of a spoon to release the flavor into the sauce.

Stir in chopped spices,eggplant, the remainder of the diced tomatoes, and squash noodles.

Season with salt and pepper and stir gently until pasta is well combined. If necessary, slowly add more sherry or lemon juice if more sauce is needed.

Remove from heat, and stir in shredded cheese.

Serving Size: 8 Servings

Number of Servings: 8

Recipe submitted by SparkPeople user SLACHETKA103145.

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