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
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
-
Step1Cook fusilli to desired doneness as directed on package. Drain; return to saucepan. Add 1 tablespoon of the oil; toss to coat.
-
Step2Meanwhile, 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.
-
Step3Stir 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;Tips from the Betty Crocker Kitchens
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