Gluten-Free Ratatouille Pasta
The recipe Gluten-Free Ratatouille Pastan is ready in about 40 minutes and is definitely a super dairy free option for lovers of Mediterranean food. This side dish has 396 calories, 10g of protein, and 15g of fat per serving. This recipe serves 4 and costs $1.27 per serving. It is brought to you by Café Johnsonia. 8 people found this recipe to be scrumptious and satisfying. Head to the store and pick up salt and pepper, canolan oil, zucchini, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is solid. Ratatouille Pizza (Gluten-Free and Dairy-Free), Gluten-free Ratatouille, and Gluten-free Ratatouille Omelet are very similar to this recipe.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
2 small bell peppers, diced
¼ cup olive or canola oil
1-2 cups fresh cherry tomatoes, halved
1 small eggplant, about ½-3/4 lb., diced
fresh basil (or 3 spoonfuls of pesto)
3 sprigs fresh thyme
2-3 garlic cloves, minced
1 small onion, diced
8 oz. gluten-free or regular pasta
salt and pepper, to taste
1 small zucchini, about ½ to ¾ lb., diced
Equipment:
frying pan
Cooking instruction summary:
Boil pasta in salted water according to package directions. Drain the pasta and keep warm while preparing the vegetables.In a large non-stick or cast iron skillet, heat oil. Add the eggplant and zucchini cubes. Stir frequently and cook until brown on all sides. Remove from pan and add the onion and peppers. Cook until they start to soften, adding a little more oil (or water) if the onions and peppers stick. Add the garlic and cook a little longer. Add the eggplant and zucchini back to the pan, along with the thyme sprigs. Cook on low until the vegetables are cooked through.Gently toss the cooked pasta the vegetables, the basil (or pesto), and the cherry tomatoes. Serve hot.
Step by step:
1. Boil pasta in salted water according to package directions.
2. Drain the pasta and keep warm while preparing the vegetables.In a large non-stick or cast iron skillet, heat oil.
3. Add the eggplant and zucchini cubes. Stir frequently and cook until brown on all sides.
4. Remove from pan and add the onion and peppers. Cook until they start to soften, adding a little more oil (or water) if the onions and peppers stick.
5. Add the garlic and cook a little longer.
6. Add the eggplant and zucchini back to the pan, along with the thyme sprigs. Cook on low until the vegetables are cooked through.Gently toss the cooked pasta the vegetables, the basil (or pesto), and the cherry tomatoes.
7. Serve hot.
Nutrition Information:
covered percent of daily need
