Pasta Ratatouille

Serve this zesty ratatouille of pasta and vegetables - a hearty French dinner ready in just 25 minutes! MORE+ LESS-

By Betty Crocker Kitchens

November 23, 2010

oz. (2 1/2 cups) uncooked fusilli (curly spaghetti) or rotini (spiral pasta)

tablespoons olive oil

1 1/2

cups frozen bell pepper and onion stir-fry

cups diced eggplant

small zucchini, diced

1/4

teaspoon salt

(15-oz.) can black beans, drained, rinsed

(14.5-oz.) can diced tomatoes with Italian-style herbs, undrained

oz. (1/4 cup) shredded fresh Asiago or Parmesan cheese

tablespoons chopped fresh parsley

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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.