So in honor of the rat Remy and his human friend Alfredo Linguini, that he helps to become sous chef, let’s eat Pasta Ratatouille!
So take my tip to heart. Make ratatouille as a side dish and through the delicious leftovers in this. Two dinners with half the work!
And to get the kids (or spouses) excited about eating this for dinner, why not make this for a dinner and a movie night and eat this while watching the movie Ratatouille!
Prep Time: 20 minutes Cook Time: 15 minutes Serves 6
Note: This recipe is a great way to use up leftover ratatouille (a French ‘stew/sauté’ that makes a beautiful side dish). If using the leftovers this meal comes together in mere minutes and is extremely cheap.
1 (16 ounce) package penne pasta
1/4 cup olive oil
1 eggplant, diced
1 red bell pepper, diced
1 zucchini, diced
1 yellow squash, diced
½ medium onion, diced
3 garlic cloves, minced
3 tomatoes, diced
1 (24 ounce jar) marinara sauce
1 tablespoon Italian seasoning
grated Parmesan, for topping
Cook the pasta according to the package directions.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until tender, about 4 minutes.
Stir in the bell pepper, zucchini, squash, and onions. Cook for 3-4 to minutes. Add garlic and tomatoes, and cook an additional 2-3 minutes. Add sauce and Italian seasoning. Reduce heat to medium-low and simmer for 8 minutes.
Add the cooked pasta and toss to combine. Transfer to a bowl and sprinkle with the Parmesan.
adapted from Real Simple, February 2007 and Ten Dollar Dinners