Pasta Ratatouille

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Pasta Ratatouille

Pasta Ratatouille
Number of Servings: 4 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes Source: DCC
Food Groups: Dairy, Vegetables, Grains
Main Ingredient: Rice, Pasta & Bread
Meal Type: Dinner Entrée
Nutrition Content: Good Source of Calcium, Good Source of Fiber
Origin: Italian

Eggplant and zucchini give this dish great flavor and texture.


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


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

Cook's Notes:

Use a reduced-sodium Worcestershire sauce and/or a salt-free Italian seasoning to lower the sodium in this recipe.