Sylvia Melendez-Klinger, MS, RD, Grain Foods Foundation
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.
gemelli pasta uncooked
red bell pepper
chopped into 1-inch cubes
red pepper flakes
fresh basil chopped
or 1 tsp dried basil
salt free all-purpose seasoning
Prepare pasta according to package directions. Drain and set aside.
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.
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.
Gently fold in prepared pasta.
Try this tasty recipe for Vegetarian Ratatouille, which is not only packed with grains but is also under 500 calories.
Pasta, Vegetables, Vegetarian
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