Made with AI
Ratatouille Pasta
Ingredients
- eggplant1 whole
- zucchinis2 whole
- yellow squash1 whole
- red bell pepper1 whole
- onion1 whole
- garlic4 cloves
- canned diced tomatoes2 cups
- tomato sauce1/2 cup
- pasta8 oz
- olive oil1 tablespoon
- Italian seasoning1 teaspoon
- saltto taste
- pepperto taste
- fresh basilfor garnish
- Parmesan cheeseoptional
Instructions
- 1
Preheat a large pan over medium heat and add olive oil.
- 2
Add the chopped onion and minced garlic to the pan, sautéing until the onion is translucent.
- 3
Add the cubed eggplant, sliced zucchinis, sliced yellow squash, and sliced red bell pepper to the pan. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender.
- 4
Stir in the canned diced tomatoes, tomato sauce, and Italian seasoning. Season with salt and pepper to taste. Let the mixture simmer for about 15 minutes, allowing the flavors to meld together.
- 5
While the vegetables are simmering, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and set aside.
- 6
Once the vegetables are tender and the sauce has thickened, add the cooked pasta to the pan and toss to combine with the ratatouille.
- 7
Serve the ratatouille pasta hot, garnished with fresh basil leaves and grated Parmesan cheese if desired.
