New Mexico AG sues for return of teen forced to cross border by foster care staff
Strong iPhone sales propel Apple's fiscal Q3 results past Wall Street's expectations
US Senate confirms new TSA head as Trump pushes for private airport security
Secretive US court meant to deport alleged terrorists hears first case
Smallpox DNA is recovered from Spanish conquest-era Chilean mummies
Amazon beats estimates for quarterly cloud revenue growth
Live Nation beats quarterly revenue estimates on resilient concert demand
Film producers warn Paramount-Warner merger could restrict access to news archives
New winery uses solar power and innovative technology to build a more sustainable future
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)
