Easy Ratatouille Pasta (Gluten Free).
Ratatouille pasta with lots of fresh vegetables makes a flavorful and delicious allergy friendly dinner that your whole family will love.
Ingredients
- 1 large sweet onion diced
- 3 cloves garlic minced
- 18 ounces diced tomatoes
- 1 eggplant about 3 cups, diced small
- ¾ cup Moscato wine
- 1 ½ Tablespoons Italian seasoning
- 2 teaspoons sugar
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 1 yellow squash diced
- 1 small zucchini diced
- fresh basil
- 12 ounces gluten free penne or any shape of pasta that you like
Instructions
- In a large skillet, saute the onion and garlic in olive oil over medium heat until soft and translucent, about 7 minutes.
- Add the diced eggplant, Jovial diced tomatoes, Italian seasoning, and Moscato wine. Simmer for about 30 minutes so that the eggplant becomes tender.
- Cook gluten free pasta according to package directions. Set aside.
- Add the sugar, sea salt, and pepper to the sauce; stir.
- Add the diced yellow squash and zucchini, and let the sauce simmer for 15 minutes more until all the vegetables are tender.
- Serve the ratatouille sauce over the pasta, and top with fresh basil leaves.
Notes
Store leftovers in the refrigerator. They should stay fresh for about 3 days.
Nutrition
Calories: 284kcalCarbohydrates: 56gProtein: 8gFat: 2gSodium: 433mgPotassium: 640mgFiber: 5gSugar: 7gVitamin A: 365IUVitamin C: 28.1mgCalcium: 75mgIron: 2.7mg
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