Ingredients for Ratatouille Pasta
- Eggplants
- 1 medium zucchini, chopped into 1/2-inch cubes
- 1 teaspoon salt
- Spiral Shaped Pasta
- 1 medium onion, chopped
- Olive Oil
- Diced Tomatoes
- 2 tablespoons tomato paste
- Dried Oregano
- 1 teaspoon garlic powder
- Dried Basil
- 1 teaspoon sugar
- Black Pepper
- Part Skim Mozzarella Cheese
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How to Make Ratatouille Pasta
- In a colander over a bowl, toss 1 medium eggplant and 1 medium zucchini, chopped into 1/2-inch cubes, with 1 teaspoon salt. Let sit for 30 minutes to draw out excess moisture.
- Rinse the eggplant and zucchini thoroughly under cold water and drain well.
- Cook 1 pound pasta according to package directions. Drain, reserving about 1/2 cup of pasta water.
- While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium onion, chopped, and saute until softened, about 5 minutes.
- Add the drained eggplant and zucchini to the skillet and saute until tender, about 8-10 minutes.
- Stir in 1 (28-ounce) can crushed tomatoes, 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1/2 teaspoon dried basil, 1 teaspoon sugar, salt and pepper to taste.
- Bring the mixture to a boil, then reduce heat and simmer for 3 minutes, stirring occasionally.
- Preheat your broiler.
- In an 8x8 inch baking dish, combine the cooked pasta and the ratatouille sauce. Stir gently to combine.
- Sprinkle 1 cup shredded mozzarella cheese over the top.
- Broil in the preheated oven for 2-4 minutes, or until the cheese is melted and lightly browned. Watch carefully to prevent burning.
- Let stand for a few minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
47g
Fat
42g
Carbs
16g
