Pasta with ratatouille
6
Points®
Total time: 16 min • Prep: 5 min • Cook: 11 min • Serves: 6 • Difficulty: Easy
Ratatouille, a vegetable dish from France, usually includes tomatoes, onion, eggplant, and zucchini—which are also delicious ingredients to include in a pasta sauce! Our version features all of those, plus lots of garlic, briny capers, Italian seasoning so you don't have to buy a bunch of different dried spices, and a touch of red pepper flakes for a little bit of heat (feel free to adjust depending on your spice tolerance). Also of note: Though we don't call for it in this recipe, refrigerated pasta is a great time-saver to have on hand. It keeps for several weeks in the refrigerator and cooks in about 5 minutes.
Ingredients
Olive oil
2 tsp
Uncooked onion
1 medium, chopped
Bell pepper
1 item(s), small, red variety, chopped
Garlic
4 clove(s), minced
Uncooked eggplant
1 medium, diced
Uncooked zucchini
1 small, diced
Canned diced tomatoes
29 oz, 2 (14 1/2-oz can)
Capers
2 Tbsp, drained
Italian seasoning
1 tsp
Table salt
½ tsp
Red pepper flakes
¼ tsp
Fresh basil
½ cup(s), chopped
Uncooked linguini
9 oz, (1 package), refrigerated
Grated Parmesan cheese
6 Tbsp
Instructions
1
Heat oil in large skillet over medium-high heat. Add onion and bell pepper and cook, stirring often, until vegetables begin to soften, about 3 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds.
2
Add eggplant, zucchini, tomatoes, capers, Italian seasoning, salt, and red pepper flakes. Cook, stirring occasionally, until vegetables are tender, about 5 minutes. Remove from heat and stir in basil.
3
Meanwhile, cook linguine according to package directions and return to pot.
4
Add vegetable mixture to linguine and toss to combine. Divide evenly among 6 plates and sprinkle evenly with Parmesan.
5
Serving size: ¾ cup pasta, 1½ cups vegetables, and 1 tablespoon cheese
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