The Supreme Court hands a win to oil and gas companies fighting environmental lawsuits in Louisiana
K9 helps take down armed suspect at mall
Exclusive: Justice Department removes lead prosecutor from probe of Trump critic John Brennan
Trump says blockade on Iran 'in full force' until deal is reached
Iran war presents risk to euro zone growth and inflation outlook, Lagarde says
Wall St climbs at open after Iran says Strait of Hormuz open
France's Macron sympathises with authors who quit Bollore-owned publisher
Tunisian comedian Abdelli sentenced in absentia, says ruling targets free speech
Italy saw modest growth in Q1, supported by Olympics, central bank estimates
One-Pot Ratatouille Pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 to 6 servings
Nutritional Facts: Show
Nutrition Facts
Per Serving (Serves 6)
| Energy | 415.5 kcal |
| Total lipid (fat) | 10.5 g |
| Fatty acids, total saturated | 1.5 g |
| Fatty acids, total trans | 0 g |
| Carbohydrate, by difference | 69 g |
| Fiber, total dietary | 7 g |
| Sugars, total including NLEA | 9 g |
| Protein | 12.5 g |
| Cholesterol | 0 mg |
| Sodium, Na | 687.5 mg |
| Calcium, Ca | 53.5 mg |
| Iron, Fe | 2 mg |
| Potassium, K | 713 mg |
| Vitamin D (D2 + D3) | 0 µg |
Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
This quick one-pot meal brings all the fresh flavors of a French summer stew without the fuss. Packed with colorful vegetables and herbs, it's a hearty dish that comes together easily on busy weeknights.
Main Ingredients
- 1/4 cup - extra-virgin olive oil, plus more for drizzling
- 2 tablespoons - tomato paste
- 1 teaspoon - Italian seasoning
- 1 - small eggplant, cut into 1-inch pieces
- 1 - medium onion, coarsely chopped
- 3 - plum tomatoes, cut into 1-inch pieces
- 3 - cloves garlic, finely chopped
- - Salt
- - black pepper
- 1 pound - short pasta, such as rotini
- 2 - medium zucchini, cut into 1-inch pieces
- 1 - medium orange bell pepper, cored and cut into 1-inch pieces
- - fresh basil leaves
- - Freshly grated Parmesan (optional)
- Step 1 Heat 1/4 cup olive oil in a large pot or Dutch oven over medium heat. Add tomato paste and cook, stirring occasionally, until it darkens slightly, 3-5 minutes. The oil should turn orange. Stir in Italian seasoning.
- Step 2 Add eggplant, onion, half the tomatoes, garlic, and 1 teaspoon salt to the pot. Stir to coat vegetables in oil. Add 3 cups water, pasta, and another teaspoon of salt. Bring to a boil, then reduce heat to medium. Cover and cook until pasta is halfway cooked, 4-6 minutes (check package directions).
- Step 3 Uncover and stir the pasta and sauce together. Add the zucchini, orange bell pepper, remaining tomatoes, and black pepper. Stir to combine, then reduce heat to medium-low. Cover and cook until pasta is al dente and peppers are crisp-tender, about 2-3 minutes. Turn off heat, taste, and season with salt and pepper if needed.
- Step 4 Serve the pasta in shallow bowls, garnishing with basil leaves. Drizzle with a touch more olive oil and, if desired, sprinkle with freshly grated Parmesan.
Main Ingredients
- 1/4 cup - extra-virgin olive oil, plus more for drizzling
- 2 tablespoons - tomato paste
- 1 teaspoon - Italian seasoning
- 1 - small eggplant, cut into 1-inch pieces
- 1 - medium onion, coarsely chopped
- 3 - plum tomatoes, cut into 1-inch pieces
- 3 - cloves garlic, finely chopped
- - Salt
- - black pepper
- 1 pound - short pasta, such as rotini
- 2 - medium zucchini, cut into 1-inch pieces
- 1 - medium orange bell pepper, cored and cut into 1-inch pieces
- - fresh basil leaves
- - Freshly grated Parmesan (optional)
