Several years ago I ran into my old high school biology teacher. I ran into her and her husband and 9 year old soon (who she was pregnant with when she taught me). As we caught up I told her what I was ‘trying’ to be as I grew up. I shared with her my schooling and that I was trying to pursue a career in the food/culinary industry.
My teacher then turns to her son and tells him that I am ‘trying to be a Chef, like the rat in the movie Ratatouille’. I had to laugh at that, because even though I LOVE that movie, of all the ‘famous chefs’ that have inspired me and I have looked up to (or compared myself to, for that matter), Remy (the rat from Ratatouille) has never been the top of my list (heck honestly never even on the list)! Haha!
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!
Ratatouille, is a classic French side dish that is made up of sautéed vegetables and various herbs. French comfort food. I made a big pot of it recently to serve as a side dish to chicken. Coincidently when I was doing my weekly menu planning and had the ratatouille on the menu, I stumbled upon this Pasta Ratatouille in the MOM. Perfect! Two completely different meals with the same ingredients. Make it once and revamp the leftovers. I love double duty dinners!! They save so much time and money.
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.