6

Pasta with Ratatouille

Total Time
16 min
Prep
5 min
Cook
11 min
Serves
6
Difficulty
Easy
Ingredients

olive oil

2 tsp

uncooked onion(s)

1 medium, chopped

uncooked bell pepper(s)

1 item(s), small, red variety, chopped

garlic clove(s)

4 medium clove(s), minced

uncooked eggplant(s)

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

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
Notes
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.

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