Ratatouille Pasta Toss

• 8 oz pasta (rotini or penne works great)
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 red bell pepper, diced
• 1 eggplant, diced (about 2 cups)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/4 cup fresh parsley, chopped

Steps

1. 1 Cook pasta according to package instructions; reserve 1/2 cup pasta water and set aside.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add onions and garlic, sauté until softened.
4. 4 Add zucchini, yellow squash, and eggplant; cook for 5 minutes.
5. 5 Stir in crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 15 minutes.
6. 6 Drain pasta and add to the skillet, tossing to combine. Add pasta water as needed for moisture.

Nutrition

Tips

• For a heartier meal, add some cooked chickpeas or white beans.
• Feel free to use fresh herbs if available for extra flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil to loosen.

Serving Suggestions

• Pair with a simple green salad and crusty bread.
• Top with grated Parmesan for added richness.

FAQ