Jessica Recipes
Roasted Ratatouille with Pasta
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Jessica
Roasted Ratatouille with Pasta
Serves: 6
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
Directions
Preheat oven to 400 F. 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.