Easy Ratatouille Pasta.
Kelly Roenicke
Ratatouille pasta with lots of fresh vegetables make a flavorful and delicious allergy friendly dinner.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Entree
Cuisine Dairy Free, gluten free, vegan.
Servings 6
Calories 284 kcal
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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.
Calories: 284kcalCarbohydrates: 56gProtein: 8gFat: 2gSodium: 433mgPotassium: 640mgFiber: 5gSugar: 7gVitamin A: 365IUVitamin C: 28.1mgCalcium: 75mgIron: 2.7mg
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