RATATOUILLE FETTUCCINE ALFREDO
Ratatouille meets Alfredo for a vegetarian feast! You can adjust the vegetables to taste, adding more or less of each vegetable to your personal taste.
Provided by Robin Hamilton
Categories Everyday Cooking Vegetarian Side Dishes
Time 1h10m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2-quart baking dish with cooking spray.
- Heat olive oil in a large skillet over medium heat; cook and stir eggplant, onion, and garlic until softened, about 8 minutes. Stir in diced tomatoes, zucchini, yellow squash, mushrooms, green bell pepper, and Italian seasoning; season with salt and black pepper. Bring the mixture to a boil and reduce heat to low; simmer until vegetables are tender, about 20 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
- Mix Alfredo sauce with pumpkin in a bowl until smooth. Spread fettuccine into the prepared baking dish in an even layer, and spoon Alfredo sauce mixture over pasta. Top pasta with cooked vegetables, and sprinkle mozzarella cheese over the top.
- Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 20 minutes.
Nutrition Facts : Calories 566.3 calories, Carbohydrate 61.7 g, Cholesterol 42.6 mg, Fat 29.1 g, Fiber 8.5 g, Protein 19 g, SaturatedFat 11.2 g, Sodium 1063.4 mg, Sugar 11.1 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
