Ratatouille Pasta

Loaded full of pretty vegetables, this one sounded really good. Particularly nice is that the recipe doesn't call for a bunch of goopy sauce.

Ratatouille Pasta
adapted from Cooking Club of America
click to print

1 (14-oz.) eggplant, unpeeled, cubed (1 inch) (5 cups)
2 medium zucchini, cubed (1 inch) (3 1/2 cups)
2 c cherry tomatoes
1/4 c extra-virgin olive oil
5 garlic cloves, minced
1 tsp kosher salt
1/4 tsp pepper
8 oz. penne (tube-shaped pasta)
1/3 c grated Parmesan cheese
1/4 c sliced fresh basil

Heat oven to 450ºF.

Toss eggplant, zucchini, tomatoes, oil, garlic, salt and pepper in large bowl to coat.

I like to combine the seasonings in the oil first, making sure to stir it so it reaches high on the sides of the bowl. The vegetables are easier to toss that way since the water-based vegetables won't stick to the bowl.

Arrange on large foil-lined rimmed baking sheet.


Bake 15 to 20 minutes or until vegetables are tender.


Meanwhile, cook pasta according to package directions; drain.

Toss pasta with vegetables, any accumulated juices and cheese in large bowl.

Sprinkle with basil.

 

So incredibly simple to prepare and the flavors are marvelously vibrant. The vegetables explode with freshness and the textures are fantastic - just nice and clean tasting. Eggplant is sort of funny - it absorbs other flavors like a sponge. Filling, but not weighty, this dish works well reheated for lunch.

If you are a texture freak, be sure not to overcook your pasta. The Barilla penne box said it would be al dente in 11 minutes. I have found it is best to start checking the texture half-way through the recommended cooking time. My penne was ready between 6-7 minutes, at which point it was immediately drained and turned out perfectly!

Cost:

• eggplant: $0.99
• zucchini: $1.11
• cherry tomatoes: $2.99
• extra-virgin olive oil: $0.47
• garlic: $0.50
• penne: $0.75
• Parmesan cheese: $1.01
• fresh basil: $1.99

Total: $9.81 or $2.45 for each of four servings.

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