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Makes: 9 cups
Prep time: 20 minutes
Cooking time: 30 minutes
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Pasta Ratatouille
Photo of Pasta Ratatouille
Prep time: 20 minutesCooking time: 30 minutesTotal time: 50 minutes

Ingredients

8 ounces
uncooked pasta (try rotini, penne or bow tie noodles))
2 Tablespoons
vegetable oil
1⁄2 cup
chopped onion (1⁄2 medium onion)
2 cloves
garlic, finely chopped or 1/2 teaspoon garlic powder
1
medium green bell pepper, chopped
1
small zucchini, cubed
1
small eggplant, cubed
2
medium tomatoes, cubed
3⁄4 teaspoon
salt
1⁄4 teaspoon
pepper
1 teaspoon
dried basil
1 cup
shredded cheese

Directions

  1. Cook pasta according to package directions. Drain and set aside.
  2. Heat oil in a large skillet over medium heat (300 degrees in an electric skillet). Add onion and garlic and cook until soft.
  3. Add bell pepper, zucchini, and eggplant. Cook about 10 to 12 minutes.
  4. Stir in tomatoes, salt, pepper and basil. Cook another 2 to 4 minutes or until heated through.
  5. Serve over pasta and top with cheese.
  6. Refrigerate leftovers within 2 hours.
Serving Size: 
1 cup
Nutritional Label: 
Photo of Nutrition Facts of Pasta Ratatouille
  • chicken
  • sliced fruit
  • a glass of low-fat milk

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