Roasted Ratatouille with Pasta
Serves 6
 oasting the ratatouille vegetables
seals in their nutrients and makes this dish easy. For even cooking, make sure to
uniformly dice the tomatoes, eggplant, zucchini, and onion into 1/2-inch pieces.
You'll notice that the vegetables and beans outnumber the pasta 2 to 1 so that the
fiber and protein fill you up before you can eat more than a serving of pasta.
Ingredients:
- Olive oil spray
1 1/2 pounds plum tomatoes, seeded and diced
1 pound eggplant, trimmed and diced
2 zucchini, diced
1 small onion, diced
3 garlic cloves, chopped
3 sprigs fresh thyme, leaves removed
and minced
2 teaspoons fresh oregano leaves, minced
3 tablespoons fresh basil, chopped
1/4 teaspoon pepper
1/8 teaspoon salt
2 1/2 cups De Cecco whole-wheat penne rigate
pasta
1 15-ounce can Progresso cannelini beans,
rinsed and drained
6 tablespoons Zanetti shredded Reggiano
Parmesan cheese
Instructions:
Preheat oven to 400º. Spray a baking sheet with olive oil spray.
Arrange tomatoes, eggplant, zucchini, and onion on the sheet. Sprinkle with garlic,
thyme, oregano, basil, salt, and pepper. Spray generously with olive oil spray. Roast
for 45 minutes, stirring occasionally, until tender.
Meanwhile, boil water for pasta. Add pasta and cook 11
minutes. Add cannelini beans and cook together with pasta for the last minute.
Reserve 1/2-cup cooking water and drain pasta and beans. Toss with ratatouille
and add cooking water to moisten as needed. Serve with 1 tablespoon cheese
per person.
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Each 1-1/2-cup serving contains: |
Calories
Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Iron
|
210
3 g
1 g
4 mg
225 mg
38 g
10 g
8 g
11 g
22% DV
53% DV
12% DV
16% DV
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