Some Native Americans draw shocked response over contract to design immigration detention centers
More than a million without power in Ukraine regions after intense Russian strikes
Several wounded after shots fired at Syrian and US forces in Palmyra
Israel says it has killed a top Hamas commander in Gaza
Free child care for all? New Mexico is putting the theory to the test
Higher cost, worse coverage: Affordable Care Act enrollees say expiring subsidies will hit them hard
Affable comedy acting legend Dick Van Dyke turns 100 years old
Salah comes on as early sub and gets an assist for Liverpool against Brighton after recall
One-Pot Ratatouille Pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 to 6 servings
Nutritional Facts: Show
Nutrition Facts
Per Serving (Serves 6)
| Energy | 415.5 kcal |
| Total lipid (fat) | 10.5 g |
| Fatty acids, total saturated | 1.5 g |
| Fatty acids, total trans | 0 g |
| Carbohydrate, by difference | 69 g |
| Fiber, total dietary | 7 g |
| Sugars, total including NLEA | 9 g |
| Protein | 12.5 g |
| Cholesterol | 0 mg |
| Sodium, Na | 687.5 mg |
| Calcium, Ca | 53.5 mg |
| Iron, Fe | 2 mg |
| Potassium, K | 713 mg |
| Vitamin D (D2 + D3) | 0 µg |
Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
This quick one-pot meal brings all the fresh flavors of a French summer stew without the fuss. Packed with colorful vegetables and herbs, it's a hearty dish that comes together easily on busy weeknights.
Main Ingredients
- 1/4 cup - extra-virgin olive oil, plus more for drizzling
- 2 tablespoons - tomato paste
- 1 teaspoon - Italian seasoning
- 1 - small eggplant, cut into 1-inch pieces
- 1 - medium onion, coarsely chopped
- 3 - plum tomatoes, cut into 1-inch pieces
- 3 - cloves garlic, finely chopped
- - Salt
- - black pepper
- 1 pound - short pasta, such as rotini
- 2 - medium zucchini, cut into 1-inch pieces
- 1 - medium orange bell pepper, cored and cut into 1-inch pieces
- - fresh basil leaves
- - Freshly grated Parmesan (optional)
- Step 1 Heat 1/4 cup olive oil in a large pot or Dutch oven over medium heat. Add tomato paste and cook, stirring occasionally, until it darkens slightly, 3-5 minutes. The oil should turn orange. Stir in Italian seasoning.
- Step 2 Add eggplant, onion, half the tomatoes, garlic, and 1 teaspoon salt to the pot. Stir to coat vegetables in oil. Add 3 cups water, pasta, and another teaspoon of salt. Bring to a boil, then reduce heat to medium. Cover and cook until pasta is halfway cooked, 4-6 minutes (check package directions).
- Step 3 Uncover and stir the pasta and sauce together. Add the zucchini, orange bell pepper, remaining tomatoes, and black pepper. Stir to combine, then reduce heat to medium-low. Cover and cook until pasta is al dente and peppers are crisp-tender, about 2-3 minutes. Turn off heat, taste, and season with salt and pepper if needed.
- Step 4 Serve the pasta in shallow bowls, garnishing with basil leaves. Drizzle with a touch more olive oil and, if desired, sprinkle with freshly grated Parmesan.
Main Ingredients
- 1/4 cup - extra-virgin olive oil, plus more for drizzling
- 2 tablespoons - tomato paste
- 1 teaspoon - Italian seasoning
- 1 - small eggplant, cut into 1-inch pieces
- 1 - medium onion, coarsely chopped
- 3 - plum tomatoes, cut into 1-inch pieces
- 3 - cloves garlic, finely chopped
- - Salt
- - black pepper
- 1 pound - short pasta, such as rotini
- 2 - medium zucchini, cut into 1-inch pieces
- 1 - medium orange bell pepper, cored and cut into 1-inch pieces
- - fresh basil leaves
- - Freshly grated Parmesan (optional)
