Vegetarian Ratatouille
A gardener’s mid-season bounty of peppers always has a place in one of our favorite summer meals. Add in fresh zucchini and pasta, and this ratatouille can do no wrong.
Servings Prep Time
4servings 30minutes
Servings Prep Time
4servings 30minutes
  • 1 lb. gemelli pastauncooked, 16 oz.
  • 2tablespoons olive oil
  • 1cup yellow onionchopped
  • 3cloves garlicchopped
  • 1 large zucchinichopped
  • 1 red bell pepperchopped into 1-inch cubes
  • 1cup ripe tomatoeschopped
  • 1cup tomato juice
  • 1teaspoon Italian seasoning
  • 1teaspoon red pepper flakes
  • 1tablespoon teaspoon dried basil or 1fresh basilchopped
  • 1teaspoon salt free all-purpose seasoning
  1. 1. Prepare pasta according to package directions. Drain and set aside.
  2. 2. In one large skillet, heat olive oil and cook onions, garlic, zucchini, and peppers for about 3 to 5 minutes or until all vegetables are tender.
  3. 3. Add tomato juice and remaining seasonings. Stir and bring to a simmer. Cook uncovered for about 8 to 10 minutes or until liquid is almost absorbed. Add tomatoes and cook for another 2 to 3 minutes.
  4. 4. Gently fold in prepared pasta.
Recipe Notes

Try this tasty recipe for Vegetarian Ratatouille, which is not only packed with grains but is also under 500 calories.