Ratatouille Pasta

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •8 oz pasta (penne or fusilli)
• •1 medium zucchini, diced
• •1 medium eggplant, diced
• •1 red bell pepper, diced
• •1 yellow bell pepper, diced
• •1 medium onion, chopped
• •3 cloves garlic, minced
• •1 can (14 oz) diced tomatoes
• •1 tbsp olive oil
• •1 tsp dried basil
• •1 tsp dried thyme
• •Salt to taste
• •Black pepper to taste
• •Fresh basil for garnish (optional)
• •Grated Parmesan cheese (optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

2. 2

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until fragrant and translucent, about 3-4 minutes.

3. 3

   Add the diced zucchini, eggplant, and bell peppers to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

4. 4

   Stir in the canned tomatoes, dried basil, dried thyme, salt, and black pepper. Bring to a simmer and let cook for 15 minutes, allowing the flavors to meld and the vegetables to become tender.

5. 5

   Combine the cooked pasta with the ratatouille mixture, tossing gently to coat the pasta evenly with the vegetables and sauce.

6. 6

   Adjust the seasoning if needed, then serve hot, garnished with fresh basil and grated Parmesan cheese if desired.