Whole-grain Rotini with Ratatouille

Whole-grain Rotini with Ratatouille

The ratatouille can be made up to 2 days ahead if desired to allow the flavors to expand.

  1. 2 tablespoons extra-virgin olive oil
  2. 2 large onions, peeled and chopped
  3. 2 garlic cloves, peeled and minced
  4. 2 red bell peppers, seeded and chopped
  5. 1 1/2 pounds zucchini (about 4 small), cut in half lengthwise and sliced
  6. 2 tablespoons fresh thyme leaves or 2 teaspoons dried
  7. 1 tablespoon chopped fresh oregano or 1 teaspoon dried
  8. 1 tablespoon chopped fresh basil or 1 teaspoon dried
  9. 2 bay leaves
  10. 1 teaspoon kosher salt
  11. 1/2 teaspoon freshly ground black pepper
  12. 2 large tomatoes, diced
  13. 2 tablespoons extra-virgin olive oil, for garnish
  14. 1/4 cup chopped fresh basil, optional
  15. 3 cups (about 6 ounces) whole-wheat rotini

In a Dutch oven heat the olive oil over medium heat. Add onions and cook until softened about 5 minutes. Stir in garlic and red pepper and continue cooking for 5 more minutes. Add zucchini, thyme, oregano, basil, bay leaves, salt, and pepper. Stir well to combine and cook for 10 minutes. Add the diced tomato and bring to a simmer. Partially cover, reduce heat to low, and cook 30 minutes. Stir in olive oil and fresh basil. Meanwhile, bring a large pot of water to a boil. Add rotini and cook until al dente about 10 minutes. Heat ratatouille, if needed, and serve over rotini.

Serves 6

NUTRITION

Per 1 cup ratatouille and 1/2 cup dry pasta:
  1. Calories: 234
  2. Fat: 10 g (0 g EPA, 0 g DHA, <1 g ALA)
  3. Saturated Fat: 1 g
  4. Cholesterol: 0 mg
  5. Sodium: 213 mg
  6. Carbohydrate: 34 g
  7. Dietary Fiber: 3 g
  8. Sugars: 6 g
  9. Protein: 7 g
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