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Easy Ratatouille Pasta.

Kelly Roenicke
Ratatouille pasta with lots of fresh vegetables make a flavorful and delicious allergy friendly dinner.
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Entree
Cuisine Dairy Free, gluten free, vegan.
Servings 6
Calories 284 kcal

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 I used Jovial gluten free penne rigate

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 the Jovial gluten free penne rigate 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.

Nutrition

Calories: 284kcalCarbohydrates: 56gProtein: 8gFat: 2gSodium: 433mgPotassium: 640mgFiber: 5gSugar: 7gVitamin A: 365IUVitamin C: 28.1mgCalcium: 75mgIron: 2.7mg
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