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Ratatouille pasta

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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