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