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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