Ratatouille pasta
11
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Release the full flavour of fresh Mediterranean vegetables in our quick-as-flash Italian-inspired pasta dish.
Ingredients
Dry pasta
325 g, (papparadelle)
Zucchini
2 medium, thinly sliced
Eggplant
3 small, thickly sliced (3 finger)
Red capsicum
1 medium, cut into 1cm pieces
Cherry tomatoes
250 g
Artichoke hearts, canned, rinsed, drained
6 whole, halved
Fresh red chilli
1 whole, deseeded, chopped
Garlic
2 clove(s), thinly sliced
Black olives, drained
100 g, Kalamata, pitted
Reduced-fat ricotta cheese
150 g, crumbled
Fresh basil
½ cup(s), chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook pasta in a large saucepan of boiling salted water following packet instructions until tender. Drain, reserving ¼ cup (60ml) of pasta water. Return pasta to pan.
2
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over high heat. Add zucchini, eggplant and red capsicum and cook, stirring, for 3–4 minutes or until just tender. Add cherry tomatoes, artichoke hearts, chilli and garlic and cook, stirring, for 2–3 minutes or until tomatoes are golden and garlic softened.
3
Using a potato masher, lightly crush tomatoes. Add olives and reserved pasta water and cook for 2 minutes. Add vegetable mixture, ricotta and basil to pasta, tossing gently to combine. Serve immediately
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