Veggie Ratatouille Pasta
Contributed by "the Cooking Club"

Fresh summer veggies cooked just right,
tender whole grain pasta - sounds like an
excuse to ask for seconds to us. Yum!

Ratatouille Pasta

Can you taste "summer"? I mean, summer is a "season" not a "seasoning", right? Well, that may be true but there is nothing like fresh summer veggies to make for a great meal! So I guess I would have to be more "free-thinking" and say, "Yes! You CAN taste summer!

We were fortunate enough to be able to harvest the first three zucchini from our Earthbox garden the other day. I gave two of them away and we used the third one to add to this great dish! Try it - you'll like it!

Veggie Ratatouille Pasta


1 small (12 to 14 oz.) eggplant, unpeeled and cubed
2 medium zucchini, cubed
1/2 to 2 cups cherry tomatoes
1/4 cup extra virgin olive oil
4 garlic cloves, minced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 oz. penne pasta
1/3 cup grated vegan parm
1/4 cup sliced fresh basil

How we make it

Heat oven to 450° F. Toss eggplant, zucchini, tomatoes, oil, garlic, salt and pepper in large bowl to coat.

Arrange on a large foil-lined rimmed baking sheet and bake 15 to 20 minutes or unti veggies are tender

Meanwhile, cook pasta according to package directions; drain.

Toss pasta with veggies, any accumlated juices and parm in large bowl.

Sprinkle with basil and serve.

Makes 4 (2 1/2 cup) servings

Per serving: 465 calories, 18g total fat, 4g saturated fat, 15.5g protein, 62g carbohydrate, 5mg cholesterol, 780mg sodium, 8.5g fiber

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