Ratatouille Pasta
Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Ratatouille Pastan at home. This recipe serves 4 and costs $2.63 per serving. This main course has 691…
- Prep
- 16 min
- Cook
- 29 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Step 1
Saute the yellow onion in a large skillet or saute pan with enough Olive oil to coat the bottom of the pan, over medium-low heat until tender and translucent. Season with salt and pepper.
Step 2
Add garlic, saute until fragrant.
Step 3
Add another tablespoon of Olive oil and the zucchini, eggplant and Italian seasoning. Continue sauteing until the zucchini and eggplant start to break down and become limp and tender.
Step 4
Add the artichokes and tomatoes. Season with salt and pepper. Bring to a simmer for ten - fifteen minutes. Taste and re-season if needed.
Step 5
Meanwhile cook the spaghetti to al dente according to package directions.
Step 6
Toss with pasta and serve with a drizzle of extra-virgin Olive oil and Parmesan cheese.
foodista.com · Recipe data from Spoonacular (spoonacular.com) · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Supplied by Spoonacular's nutrition database.
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