Ratatouille Pasta


Photo: Cinnamon Girl

About

The secret here is to slice the zucchini and eggplant real thin and then into bite-size pieces or you will end-up with thick slices of mushy, unappealing vegetables.

Tags:

tomato
ratatouille
artichokes
French
pasta
zucchini
spaghetti
Italian

Yield:

4.0 as a Main Dish

Added:

February 19, 2010

Creator:

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Ingredients

1 large Yellow Onion, diced
Olive oil for sauteing
Sea salt and fresh pepper
4 cloves Garlic, minced
3 cups Zucchini, peeled, thinly sliced(⅛ of an inch), cut into bite size pieces
3 cups Eggplant, peeled, thinly sliced(⅛ of an inch), cut into bite size pieces
1 teaspoon Italian Seasoning
14 ounces can of Artichokes, rinsed, chopped into bite size pieces
14 ounces can Diced Tomatoes
8 ounces Spaghetti (like Barila Whole Grain)
Extra Virgin Olive oil, for serving
Fresh grated Parmesan or Romano, for serving

Preparation

1
Saute the yellow onion in a large skillet or saute pan with enough Olive oil to coat the bottom of the pan, over medium-low heat until tender and translucent. Season with salt and pepper. Add garlic, saute until fragrant.
2
Add another tablespoon of Olive oil and the zucchini, eggplant and Italian seasoning. Continue sauteing until the zucchini and eggplant start to break down and become limp and tender.
3
Add the artichokes and tomatoes. Season with salt and pepper. Bring to a simmer for ten - fifteen minutes. Taste and re-season if needed.
4
Meanwhile cook the spaghetti to al dente according to package directions.
5
Toss with pasta and serve with a drizzle of extra-virgin Olive oil and Parmesan cheese.

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