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Ratatouille Pasta

Source of Recipe

Chyrel's Recipes From Friends - Bev

RATATOUILLE PASTA
Ratatouille can be served hot, cold or at room temperature as a main or side dish.
PREPARATION TIME: 20 minutes...COOKING TIME: 8 minutes

Serves: 6

PASTA:
8 ounces (2 1/3 cups) uncooked dried penne pasta*

DRESSING:
3 tablespoons LAND 0 LAKES Butter
1/4 teaspoon salt
2 teaspoons finely chopped fresh garlic
1/2 teaspoon coarsely ground pepper
1 medium onion, cut into 1-inch pieces
1 medium eggplant, cut into 1/2-inch slices, quartered
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
3/4 cup freshly grated Parmesan cheese
2 medium tomatoes, cut into 1-inch pieces
2 tablespoons chopped fresh basil leaves**
Freshly grated Parmesan cheese

Cook pasta according to package directions (omit salt). Drain.

Meanwhile, in Dutch oven melt butter until sizzling; stir in salt, garlic and pepper. Add onion. Cook over medium-high heat, stirring occasionally, until browned (4 to 5 minutes). Add eggplant, red and yellow pepper. Continue cooking until vegetables are roasted (4 to 5 minutes).

Stir in cooked pasta, 3/4 cup Parmesan cheese, tomatoes and basil. Sprinkle with additional Parmesan cheese, if desired. Serve at room temperature or refrigerate until serving time.

* Substitute 8 ounces (2 1.2 cups) uncooked dried rotini (corkscrew or pasta twists).

** Substitute 2 teaspoons dried basil leaves.

1 serving equals: Calories 300; Protein 12 g; Carbohydrate 40 g; Fat 11 g; Cholesterol 25 mg; Sodium 365 mg

Though usually served as a rich eggplant-based stew, this ratatouille recipe from Land O Lakes adds pasta to make this meatless dish even more versatile. Serve it hot on rainy nights, or chilled at backyard get-togethers.