Ratatouille Penne with Roasted Garlic Pasta Sauce by Jess Beautician
Who else craves big bowls of pasta? Luckily Jess Beautician has come up with this delicious recipe for Ratatouille pasta using our delicious Roasted Garlic Pasta Sauce! Grab your apron and cook along!
Grilled Ratatouille Pasta | Everyday Food with Sarah Carey
Today, I've got a really different-tasting but simple twist on the iconic French dish of ratatouille. I use the same vegetables as in the classic -- zucchini, bell pepper (use red, yellow, or orange, not green), red onion, eggplant, and tomatoes I'll pair these with curly pasta (I like cavatappi) to make a hearty, dinner-worthy dish, and finish with some fresh parsley and white balsamic vinegar (though you can also use regular) for flavor. Mmm: the very essence of late summer, in a bowl.
Sarah's Tip of the Day:
In this video, I'll show you a different way to cook the vegetables. Instead of the traditional saute, I grill them!
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Recipe Ingredients:
Salt and pepper
1/2 pound curly pasta, such as cavatappi
1/4 cup olive oil, divided, plus more for grilling
1 medium zucchini, cut lengthwise into thick slices
1 bell pepper, halved, stemmed, and seeded
1 small red onion, halved
1 small eggplant, cut lengthwise into thick slices
4 large tomatoes, cut crosswise into thick slices
3 to 4 tablespoons balsamic vinegar (preferably white)
1/4 cup roughly chopped fresh parsley
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Nutritional Info:
Per serv (makes 4): 442 cal; 15 g fat; 68 g protein; 68 g carb; 10 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Grilled Ratatouille Pasta | Everyday Food with Sarah Carey
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Ratatouille | Akis Petretzikis
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Watch how you can make Ratatouille at home with this easy recipe! A classic French vegetarian dish made of colorful fresh vegetables simmered in a thick and aromatic tomato and red wine sauce! Serve on toasted slices of bread, sprinkle with olive oil, grated feta cheese, and basil. Alternatively, you can skip the cheese to make it vegan!
Recipe:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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Slimming World ratatouille pasta bake recipe - full recipe in the description below
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This recipe is from the current issue of Slimming World magazine. To find out more go to
Low-calorie cooking spray
2 red peppers, deseeded and chopped into chunks
2 red onions, cut into wedges
2 aubergines, chopped into chunks
2 courgettes, chopped into chunks
2 x 400g cans chopped tomatoes
2 garlic cloves, crushed
300g short dried pasta shapes (we used fusilli)
280g reduced-fat mozzarella, torn into small pieces
10g fresh basil leaves, to serve
80g rocket, to serve
Preheat your oven to 200°C/fan 180°C/gas 6. Spray a large, non-stick baking tray with cooking spray. Add the peppers, onions, aubergines and courgettes, and spread them out. Spray the veg with cooking spray and roast for 40 minutes until caramelised and soft, turning halfway.
While they’re roasting, put the tomatoes in a large saucepan with the garlic. Bring to a simmer and
cook for 10 minutes until reduced and thickened. Season and set aside. Now boil the pasta for 3 minutes less than the pack instructions (it will finish cooking in the oven), then drain and toss into the tomato sauce.
Once the veg are ready, stir them through the pasta mixture, then spoon everything into a large baking dish. Evenly scatter over the mozzarella and bake for 20-25 minutes until the mozzarella has melted and is turning golden. Season with black pepper and scatter over the basil. Divide between
4 plates with the rocket.
Ratatouille Fusilli | Forks Over Knives
Ratatouille Fusilli - Click SHOW MORE for the Full Recipe
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INGREDIENTS:
1⁄2 cup green lentils, rinsed and soaked
2 cups fusilli or rotini pasta
1 (15-ounce) can diced tomatoes with their juice
1⁄2 cup finely chopped leeks, both white and light green parts
1 clove garlic, minced
2 1⁄4 teaspoons Italian seasoning
2 small (½ pound) unpeeled Italian eggplants, cut into 1-inch pieces
1⁄2 teaspoon white wine vinegar
2 tablespoons finely chopped fresh basil
DIRECTIONS:
-Place the lentils in a small saucepan and add 1½ cups water. Bring to a boil, then reduce the heat and simmer until the lentils are just cooked, about 10 to 15 minutes. Set aside, but do not drain.
-Bring a medium saucepan of water to a boil. Add the pasta and cook according to package instructions until al dente (avoid overcooking). Drain well and set aside.
-In a sauté pan over medium heat, combine the tomatoes with their juice, leeks, garlic, and Italian seasoning and cook for 10 minutes. Stir in the eggplant and cook partially covered, stirring occasionally, until the eggplant is completely cooked, about 15 to 20 minutes.
-Add the drained pasta, the lentils with their cooking liquid, and the vinegar to the pan. Toss everything together gently until well-combined.
-Cook until heated through, adding up to 1⁄4 cup water if the mixture seems too dry. Taste and adjust seasoning.
-Sprinkle with the basil and serve immediately.
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