Penne Pasta Ratatouille with Ricotta Salata

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Serves 6

3786

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

  1. 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.
  2. 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.
  3. 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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