Ratatouille-Style Garden Vegetable Sauce And Fusill

Name: Ratatouille-Style Garden Vegetable Sauce And Fusill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil (EVOO); 1 cubanelle pepper, seeded and chopped; 1 red bell pepper, seeded and chopped; 1 small zucchini, halved lengthwise, seeded and chopped into a fine dice; 1 firm eggplant, peeled and finely diced; 1 carrot, peeled and finely chopped; 1 onion, chopped; 3-4 cloves garlic, finely chopped; 2 tablespoons fresh thyme, finely chopped; 2 tablespoons fresh rosemary, finely chopped; Salt and pepper; 2 tablespoons tomato paste; 1 cup vegetable or chicken stock; 1 can Italian tomatoes (28-32 ounces); A few leaves of basil, torn; 1 pound whole wheat or whole grain fusilli; 2 tablespoons butter; A handful of grated Parmigiano Reggiano cheese, plus some to pass at table; A handful of flat leaf parsley, finely chopped

Servings: persons

1/4 cup extra virgin olive oil (EVOO)
1 cubanelle pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 small zucchini, halved lengthwise, seeded and chopped into a fine dice
1 firm eggplant, peeled and finely diced
1 carrot, peeled and finely chopped
1 onion, chopped
3-4 cloves garlic, finely chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons fresh rosemary, finely chopped
Salt and pepper
2 tablespoons tomato paste
1 cup vegetable or chicken stock
1 can Italian tomatoes (28-32 ounces)
A few leaves of basil, torn
1 pound whole wheat or whole grain fusilli
2 tablespoons butter
A handful of grated Parmigiano Reggiano cheese, plus some to pass at table
A handful of flat leaf parsley, finely chopped

1
Heat the EVOO in a large pot over medium to medium-high heat. Add the peppers, zucchini, eggplant, carrot, onion and garlic. Season with thyme, rosemary, salt and pepper. Cook, partially covered, for 7-8 minutes, stirring occasionally. Add the tomato paste and stir to combine. Add the stock and tomatoes. Break up the tomatoes with a wooden spoon or potato masher, bring the sauce to a bubble, add the basil and reduce the sauce over low heat for 30 minutes.
2
Bring a large pot of water to a boil for the pasta; salt the water, cook the pasta to al dente. Reserve half a cup of the starchy cooking water, then drain the pasta and add it back to the pot. Add the butter, a few ladles of sauce and the reserved starchy cooking water and toss to combine. Add the cheese and toss to coat the pasta. Serve the pasta in shallow bowls topped with more vegetable sauce and parsley.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil (EVOO), 1 cubanelle pepper, seeded and chopped, 1 red bell pepper, seeded and chopped, 1 small zucchini, halved lengthwise, seeded and chopped into a fine dice, and more.

Yes, Ratatouille-Style Garden Vegetable Sauce And Fusill falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!