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Pasta Ratatouille

Pasta Ratatouille
  • Prep 25 min
  • Total 25 min
  • Servings 4
Serve this zesty ratatouille of pasta and vegetables - a hearty French dinner ready in just 25 minutes!
By Betty Crocker Kitchens
Updated November 23, 2010

Ingredients

  • 8 oz. (2 1/2 cups) uncooked fusilli (curly spaghetti) or rotini (spiral pasta)
  • 2 tablespoons olive oil
  • 1 1/2 cups frozen bell pepper and onion stir-fry
  • 2 cups diced eggplant
  • 1 small zucchini, diced
  • 1/4 teaspoon salt
  • 1 (15-oz.) can black beans, drained, rinsed
  • 1 (14.5-oz.) can diced tomatoes with Italian-style herbs, undrained
  • 1 oz. (1/4 cup) shredded fresh Asiago or Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Steps

  • 1
    Cook fusilli to desired doneness as directed on package. Drain; return to saucepan. Add 1 tablespoon of the oil; toss to coat.
  • 2
    Meanwhile, heat remaining tablespoon oil in large nonstick skillet over medium-high heat until hot. Add bell pepper and onion stir-fry; cook and stir 2 minutes. Add eggplant and zucchini; sprinkle with salt. Cook and stir 3 to 4 minutes or until zucchini is crisp-tender.
  • 3
    Stir in beans and tomatoes. Reduce heat to medium; cook until thoroughly heated, stirring occasionally. Stir in fusilli and 2 tablespoons of the cheese. Sprinkle with parsley and remaining 2 tablespoons cheese.

  • Ratatouille is a classic recipe from Provence, the southern region of France. It incorporates the sunny area's produce, such as eggplant, tomatoes, onions, bell peppers, garlic and herbs. This recipe contains all the classic ingredients, plus pasta and beans to make it a complete meal.
  • Dried beans, such as the black beans in this recipe, are a rich source of fiber and a very low-fat source of protein.
  • Crusty French bread is all this pasta meal needs to be complete.
  • Add any leftovers to a soup you have on hand, or to a simple fresh soup base you have quickly prepared with vegetable broth and tomatoes.

Nutrition Facts

Serving Size: 2 Cups
Calories
440
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
2g
10%
Cholesterol
5mg
2%
Sodium
700mg
29%
Total Carbohydrate
70g
23%
Dietary Fiber
9g
36%
Sugars
8g
Protein
17g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
3 1/2 Starch; 1/2 Fruit; 4 Other Carbohydrate; 2 Vegetable; 1/2 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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