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Pasta Ratatouille

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By Betty Crocker Kitchens
Updated Nov 23, 2010
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Serve this zesty ratatouille of pasta and vegetables - a hearty French dinner ready in just 25 minutes!

Pasta Ratatouille

  • Prep Time 25 min
  • Total 25 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 8 oz. (2 1/2 cups) uncooked fusilli (curly spaghetti) or rotini (spiral pasta)
  • 2 tablespoons olive oil
  • 1 1/2 cups frozen bell pepper and onion stir-fry
  • 2 cups diced eggplant
  • 1 small zucchini, diced
  • 1/4 teaspoon salt
  • 1 (15-oz.) can black beans, drained, rinsed
  • 1 (14.5-oz.) can diced tomatoes with Italian-style herbs, undrained
  • 1 oz. (1/4 cup) shredded fresh Asiago or Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Instructions

  • Step 
    1
    Cook fusilli to desired doneness as directed on package. Drain; return to saucepan. Add 1 tablespoon of the oil; toss to coat.
  • Step 
    2
    Meanwhile, heat remaining tablespoon oil in large nonstick skillet over medium-high heat until hot. Add bell pepper and onion stir-fry; cook and stir 2 minutes. Add eggplant and zucchini; sprinkle with salt. Cook and stir 3 to 4 minutes or until zucchini is crisp-tender.
  • Step 
    3
    Stir in beans and tomatoes. Reduce heat to medium; cook until thoroughly heated, stirring occasionally. Stir in fusilli and 2 tablespoons of the cheese. Sprinkle with parsley and remaining 2 tablespoons cheese.

Nutrition

440 Calories
10g Total Fat
17g Protein
70g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 2 Cups
Calories
440
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
2g
10%
Cholesterol
5mg
2%
Sodium
700mg
29%
Total Carbohydrate
70g
23%
Dietary Fiber
9g
36%
Sugars
8g
Protein
17g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
3 1/2 Starch; 1/2 Fruit; 4 Other Carbohydrate; 2 Vegetable; 1/2 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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