Pasta Ratatouille
| Number of Servings: 4 |
Total Preparation Time: 15 to 30 minutes |
| Actual Cooking Time: 15 to 30 minutes |
Source: DCC |
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| Food Groups: Dairy, Vegetables, GrainsMain Ingredient: Rice, Pasta & BreadMeal Type: Dinner EntréeNutrition Content: Good Source of Calcium, Good Source of FiberOrigin: Italian
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Eggplant and zucchini give this dish great flavor and texture.
Ingredients:
1 medium Onion, halved and thinly sliced
2 cloves Garlic, minced
2 tablespoons Vegetable oil
1 small Eggplant (1 pound), peeled, cut into 1/4-inch cubes
2 medium Zucchini, halved lengthwise, cut into 1/4-inch slices
2 cans (16 ounces each) Tomatoes, undrained, cut into bite-size pieces
1/4 cup Worcestershire sauce
1 1/2 teaspoon Italian seasoning
1/4 teaspoon Pepper
8 ounces uncooked Linguine
1/2 cup grated Parmesan cheese
Additional Parmesan cheese, optional
Preparation:
In large skillet, cook and stir onion and garlic in oil until onion is tender. Stir in eggplant, zucchini, tomatoes with juice, Worcestershire sauce, Italian seasoning and pepper, Simmer, covered, 20 minutes, stirring occasionally. Meanwhile cook linguine according to package directions; drain. In large bowl, toss linguine with vegetable mixture and 1/2 cup Parmesan cheese. Let stand 5 minutes before serving. Serve with additional Parmesan cheese, if desired.
| Nutrient Information |
| Calories: 430 |
| Total Fat: 11g |
| Saturated Fat: 3g |
| Polyunsaturated Fat: 5g |
| Monounsaturated Fat: |
| Sodium: 728mg |
| Carbohydrates: 68g |
| Protein: 16g |
| Fiber: 8g |
| Vitamin A: |
| Vitamin C: |
| Calcium: 120mg |
| Iron: |
Cook's Notes:
Use a reduced-sodium Worcestershire sauce and/or a salt-free Italian seasoning to lower the sodium in this recipe.