Veggie Ratatouille Pasta
Contributed by "the Cooking Club"
Fresh summer veggies cooked just right,
tender whole grain pasta - sounds like an
excuse to ask for seconds to us. Yum!
Can you taste "summer"? I mean, summer is a "season" not a "seasoning",
right? Well, that may be true but there is nothing like fresh summer
veggies to make for a great meal! So I guess I would have to be more
"free-thinking" and say, "Yes! You CAN taste summer!
We were fortunate enough to be able to harvest the first three zucchini
from our Earthbox garden the other day. I gave two of them away and we
used the third one to add to this great dish! Try it - you'll like it!
Veggie Ratatouille Pasta
Ingredients
1 small (12 to 14 oz.) eggplant, unpeeled and cubed
2 medium zucchini, cubed
1/2 to 2 cups cherry tomatoes
1/4 cup extra virgin olive oil
4 garlic cloves, minced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 oz. penne pasta
1/3 cup grated vegan parm
1/4 cup sliced fresh basil
How we make it
Heat oven to 450° F. Toss eggplant, zucchini, tomatoes, oil,
garlic, salt and pepper in large bowl to coat.
Arrange on a large foil-lined rimmed baking sheet and bake 15 to 20 minutes or unti veggies are tender
Meanwhile, cook pasta according to package directions; drain.
Toss pasta with veggies, any accumlated juices and parm in large bowl.
Sprinkle with basil and serve.
Makes 4 (2 1/2 cup) servings
Per serving: 465 calories, 18g total fat, 4g saturated fat, 15.5g protein, 62g carbohydrate,
5mg cholesterol, 780mg sodium, 8.5g fiber
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