Best Fusilli In Ratatouille Sauce Recipes

PASTA RATATOUILLE

Pasta Ratatouille image

Serve this zesty ratatouille of pasta and vegetables - a hearty French dinner ready in just 25 minutes!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

8 oz. (2 1/2 cups) uncooked fusilli (curly spaghetti) or rotini (spiral pasta)
2 tablespoons olive oil
1 1/2 cups frozen bell pepper and onion stir-fry
2 cups diced eggplant
1 small zucchini, diced
1/4 teaspoon salt
1 (15-oz.) can black beans, drained, rinsed
1 (14.5-oz.) can diced tomatoes with Italian-style herbs, undrained
1 oz. (1/4 cup) shredded fresh Asiago or Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

Cook fusilli to desired doneness as directed on package. Drain; return to saucepan. Add 1 tablespoon of the oil; toss to coat.
Meanwhile, heat remaining tablespoon oil in large nonstick skillet over medium-high heat until hot. Add bell pepper and onion stir-fry; cook and stir 2 minutes. Add eggplant and zucchini; sprinkle with salt. Cook and stir 3 to 4 minutes or until zucchini is crisp-tender.
Stir in beans and tomatoes. Reduce heat to medium; cook until thoroughly heated, stirring occasionally. Stir in fusilli and 2 tablespoons of the cheese. Sprinkle with parsley and remaining 2 tablespoons cheese.

Nutrition Facts : Calories 440, Carbohydrate 70 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 9 g, Protein 17 g, SaturatedFat 2 g, ServingSize 2 Cups, Sodium 700 mg, Sugar 8 g

FUSILLI IN RATATOUILLE SAUCE

Fusilli in Ratatouille Sauce image

This hearty sauce is Creole-French, and although this recipe places it over pasta, rice could work as well. It was always a good way to get my children to eat eggplant when they were little. Presented with a green salad and crusty garlic bread, it's also a meal that I can serve my vegetarian friends.

Provided by Berts Kitchen Witch

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 large yellow onion (sliced thinly)
1 green bell pepper (diced)
1 small eggplant (unpeeled and diced)
1 medium zucchini (unpeeled and diced)
4 garlic cloves (minced)
1 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon sugar
1/4 teaspoon cajun spices
1 (15 ounce) can crushed tomatoes in puree
1 teaspoon balsamic vinegar
3 tablespoons water
12 ounces fusilli

Steps:

In a large skillet, heat the olive oil over med. heat.
Add the onion and bell pepper and cook, stirring occasionally, for about 6 minutes.
Add the eggplant, zucchini, garlic, salt, pepper, sugar, and Cajun spice.
Reduce the heat to med-low; cover and cook for 15 minutes, stirring occasionally.
Add the tomatoes, the vinegar, and the 3 tablespoons of water.
Simmer, covered for 15 minutes, stirring occasionally.
Meanwhile, cook the fusilli according the the package directions.
When the fusilli is done, drain well and toss it into the ratatouille.
Serve immediately while still hot.

Nutrition Facts : Calories 510.9, Fat 12.2, SaturatedFat 1.8, Sodium 737.3, Carbohydrate 87.6, Fiber 11.2, Sugar 9.8, Protein 15.8

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