Double-Tomato Ratatouille Pasta

Active Time: 30 MinsTotal Time30 Mins
Yield: Serves 4 (serving size: about 2 cups)

This quick, produce-packed meal is vegan, gluten-free, loaded with protein, and absolutely delicious. Two types of tomatoes work their summery magic in the ratatouille: Finely chopped beefsteaks dissolve to a saucy consistency, and cherry tomatoes stay plump and juicy. We deploy a bit of miso in the mixture to deepen the savory flavor. If you’re watching your sodium intake, cut back a bit on the miso.

Ingredients

  • 8 ounces uncooked chickpea cavatappi or penne
  • 3 tablespoons olive oil
  • 1 cup finely chopped yellow onion
  • 4garlic cloves, thinly sliced
  • 1red bell pepper, cut into thin strips and strips cut in half crosswise
  • 2 cups (3/4-in.) cubed eggplant
  • 1large zucchini (about 10 oz.), sliced
  • 2(8-oz.) beefsteak tomatoes, cored and finely chopped
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh thyme
  • 1pt. cherry tomatoes, halved
  • 3 tablespoons white miso
  • 1/2 teaspoon kosher salt
  • 1/2 cup chopped fresh basil
  • Basil sprigs (optional)

Nutritional Information

  • Calories 390
  • Fat 15g
  • Satfat 1.5g
  • Unsatfat 13.5g
  • Protein 19g
  • Carbohydrate 55g
  • Fiber 6g
  • Sugars 18g
  • Added sugars 0g
  • Sodium 670mg
  • Calcium 8% DV
  • Potassium 25% DV
  • Calories 390
  • Fat 15g
  • Satfat 1.5g
  • Unsatfat 13.5g
  • Protein 19g
  • Carbohydrate 55g
  • Fiber 6g
  • Sugars 18g
  • Added sugars 0g
  • Sodium 670mg
  • Calcium 8% DV
  • Potassium 25% DV

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Scoop out 1 cup pasta cooking water and reserve. Drain pasta; keep warm.

Step 2

Meanwhile, heat oil in a large skillet over medium-high. Add onion, garlic, and bell pepper; sauté 2 minutes. Add eggplant and zucchini; sauté 5 minutes. Stir in beefsteak tomatoes, oregano, and thyme; sauté 5 minutes. Gently stir in cherry tomatoes.

Step 3

Combine miso and 1/2 cup pasta water, stirring until well blended. Add miso mixture and salt to tomato mixture. Gently stir in pasta; cook, stirring occasionally, until heated through, about 2 minutes. Remove from heat; gently stir in chopped basil. Add additional pasta water as needed to coat pasta. Garnish with basil sprigs, if desired.

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