Ratatouille Pasta

Name: Ratatouille Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 1/2 cups, 4 serving(s)
Ingredients: 2 teaspoons olive oil; 3 cups whole wheat pasta, cooked; 1 zucchini, thinly sliced; 2 small eggplants, cut into . 5 inch cubes; 1 red pepper, cut into . 5 inch cubes; 1 1/2 cups cherry tomatoes, diced; 1 (14 ounce) can artichoke hearts, diced; 2 garlic cloves, crushed; 1 chili, deseeded and chopped; 1/2 cup black olives, pitted and chopped; 1/4 cup white wine; 1/2 cup parmesan cheese, shredded; 1/2 cup fresh basil, chopped

Submitted by Chef #1243974

"Vibrant, fresh Mediterranean flavors! So quick, and fresh, and delicious! I use papparadelle or fettuccine."

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Ready In:: 20mins
Ingredients:: 13
Yields:: 1 1/2 cups
Serves:: 4

ingredients

2 teaspoons olive oil
3 cups whole wheat pasta, cooked
1 zucchini, thinly sliced
2 small eggplants, cut into . 5 inch cubes
1 red pepper, cut into . 5 inch cubes
1 ¹⁄₂ cups cherry tomatoes, diced
1 (14 ounce) can artichoke hearts, diced
2 garlic cloves, crushed
1 chili, deseeded and chopped
¹⁄₂ cup black olives, pitted and chopped
¹⁄₄ cup white wine
¹⁄₂ cup parmesan cheese, shredded
¹⁄₂ cup fresh basil, chopped

directions

Heat oil in frying pan over medium high heat. Add capsicum, egglant, and red pepper. Cook for 4-5 minutes or until zucchini starts to become tender.
Add tomatoes, artichoke, garlic, chili, olives and wine. Cook another 2-3 minutes, until wine is absorbed.
Add basil, toss with pasta, and sprinkle with parmesan.