Pasta Ratatouille 

Kitchen Concoctions: www.kitchen-concoctions.com 

Prep Time: 20 minutes Cook Time: 25 minutes Serves 6  

A simple pasta packed with fresh stewed summer vegetables. 

Ingredients:

1 (16 ounce) package penne pasta

3 tablespoons olive oil

1 medium onion, diced

1 eggplant, diced

1 red bell pepper, diced

1 zucchini, diced

1 yellow squash, diced

3 garlic cloves, minced

3 large tomatoes, diced

1 (24 ounce jar) marinara sauce

1 tablespoon Italian seasoning grated

Parmesan, for topping

Directions:

Cook the pasta according to the package directions. Drain, toss cooked pasta with 1 tablespoon olive oil and set aside.

Meanwhile, heat remaining oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until translucent, about 5-8 minutes. Stir in the eggplant, bell pepper, zucchini and yellow squash. Cook for 3-4 to minutes. Add garlic and tomatoes, and cook an additional 2-3 minutes.

Add marinara sauce and Italian seasoning to the vegetables in the pot. Reduce heat to medium-low and simmer for 8 -10 minutes. Add the cooked pasta to the sauce and toss to combine. Transfer to a bowl and top with grated Parmesan.

Note: This recipe is a great way to use up leftover ratatouille (a French ‘stew’ that makes a beautiful side dish). If using the leftovers this meal comes together in mere minutes and is extremely cheap.

Previously shared on Kitchen Concoctions September 2011