Single-Skillet Cavatappi Ratatouille Recipe

Name: Single-Skillet Cavatappi Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 cup (3 oz.) sliced red onion (from 1 medium onion); 3 cups (12 oz.) sliced yellow squash (from 2 small squash); 3 cups (12 oz.) sliced zucchini (from 2 small zucchini); 2 tablespoons chopped garlic (from 3 medium garlic cloves); 1 (28-oz.) can San Marzano tomatoes, undrained; 1 (10-oz.) can tomato puree; 3/4 cup water; 2 teaspoons kosher salt; 1/2 teaspoon black pepper; 8 ounces uncooked cavatappi; 2 1/2 cups arugula (2 oz.); 1/4 cup chopped fresh basil, divided; 2 (8-oz.) pkg. mozzarella pearls

Servings: persons

2 tablespoons extra-virgin olive oil
1 cup (3 oz.) sliced red onion (from 1 medium onion)
3 cups (12 oz.) sliced yellow squash (from 2 small squash)
3 cups (12 oz.) sliced zucchini (from 2 small zucchini)
2 tablespoons chopped garlic (from 3 medium garlic cloves)
1 (28-oz.) can San Marzano tomatoes, undrained
1 (10-oz.) can tomato puree
3/4 cup water
2 teaspoons kosher salt
1/2 teaspoon black pepper
8 ounces uncooked cavatappi
2 1/2 cups arugula (2 oz.)
1/4 cup chopped fresh basil, divided
2 (8-oz.) pkg. mozzarella pearls

1
Heat olive oil in a 12-inch cast-iron skillet over medium-high. Add onions, and cook, stirring often, until onions are slightly softened, about 4 minutes. Add squash and zucchini, and cook stirring often, until vegetables are lightly browned and softened, about 10 minutes. Stir in garlic, and cook 30 seconds. Add tomatoes, crushing with hands as you add to skillet. Stir in tomato puree, water, salt, pepper, and pasta, being sure to cover pasta with liquid. Let come to a boil. Reduce heat to medium, and cover. Cook until pasta is al dente, 16 to 18 minutes.
2
Stir in arugula and 2 tablespoons of the basil, and cook until arugula wilts, about 1 minute. Top evenly with mozzarella pearls; cover and cook until cheese is melted, 1 to 2 minutes. Sprinkle with remaining 2 tablespoons basil, and serve.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 cup (3 oz.) sliced red onion (from 1 medium onion), 3 cups (12 oz.) sliced yellow squash (from 2 small squash), 3 cups (12 oz.) sliced zucchini (from 2 small zucchini), and more.

Yes, Single-Skillet Cavatappi Ratatouille 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.

Single-Skillet Cavatappi Ratatouille

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