Pasta with Ratatouille
Source of Recipe
Arca Max
2 Tbsp. olive oil
1 large onion, chopped
3 cloves garlic, minced
3 cups eggplant, chopped
3 cups zucchini, chopped
3 tomatoes, chopped
1/2 cup parsley, chopped
1 cup water - or low fat chicken or vegetable broth
Salt and pepper
1 pound penne pasta
1 cup Parmesan cheese, grated
Heat olive oil in large pot. Cook onion and garlic in olive
oil until tender. Add eggplant and simmer for 10 minutes.
Add zucchini, tomatoes, parsley and about 1 cup of water.
Salt and pepper to taste. Simmer on low/medium heat for
about 30 minutes until vegetables are tender, stirring
frequently. You may need to add just a little more water as
the dish cooks down. Meanwhile cook pasta according to
package directions until just
al dente. Drain pasta and spoon into bowls. Spoon ratatouille
over pasta and top with cheese. This dish is perfect for
those cold winter nights when you want something nice and warm
but also light so that you have plenty of energy to hang lights
and wrap presents.
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