Penne Pasta Ratatouille with Ricotta Salata
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This farm-fresh pasta dish lets you enjoy nightshade vegetables in a limited quantity. Make it gluten-free with quinoa, amaranth, and/or brown rice penne.
1 medium eggplant, cut into 1-inch cubes (about 4 cups)
2 small zucchinis, chopped
1 large red pepper, chopped
1 medium yellow onion, chopped
4 garlic cloves, minced
8 Roma tomatoes, chopped
1/2 cup sun-dried tomatoes packed in olive oil
1 large sprig fresh rosemary
3 Tbs. olive oil, divided
¼-1/2 tsp. red pepper flakes, to taste
1.5 lbs. dried penne pasta
1/4 cup finely chopped flat-leaf parsley
4 oz. ricotta salata or other salty, dry cheese
- Preheat oven to 400°F. Combine eggplant, zucchini, red pepper, onion, garlic, Roma tomatoes, sun-dried tomatoes, and rosemary in large roasting pan. Drizzle with 2 Tbs. olive oil, sprinkle with red pepper flakes, and season with salt and black pepper to taste. Toss to mix, and roast 20 minutes, or until vegetables are tender.
- While vegetables are roasting, cook penne in large pot of boiling salted water until al dente, about 8 minutes. Drain pasta, and return to pot. Toss with remaining 1 Tbs. olive oil, and set aside.
- When vegetables are done, remove from oven, and add about 1/3 of ratatouille to penne pot. Stir to mix. Transfer penne to large serving bowl, top with remaining ratatouille, sprinklewith parsley and cheese, and serve immediately.
per serving: 616 cal; 22g pro; 16g total fat (4g sat fat); 102g carb; 20mg chol; 491mg sod; 8g fiber; 12g sugars
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