Ratatouille Pasta

Name: Ratatouille Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 piece Yellow Onion (1 large Yellow Onion, diced); 0 pieces Olive Oil (Olive oil for sauteing); 0 pieces Salt and Pepper (Sea salt and fresh pepper); 4 cloves Garlic (4 cloves Garlic, minced); 3 cup Zucchini (3 cups Zucchini, peeled, thinly sliced(⅛ of an inch), cut into bite size pieces); 3 cup Eggplant (3 cups Eggplant, peeled, thinly sliced(⅛ of an inch), cut into bite size pieces); 14 oz Artichoke (14 ounces can of Artichokes, rinsed, chopped into bite size pieces); 14 oz Diced Tomatoes (14 ounces can Diced Tomatoes); 8 oz Farfalle (8 ounces Spaghetti (like Barila Whole Grain)); 0 pieces Extra Virgin Olive Oil (Extra Virgin Olive oil, for serving); 0 pieces Parmesan Cheese (Fresh grated Parmesan or Romano, for serving)

30 minMediterranean

Servings4

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Vegetarian
Pescatarian
Mediterranean Diet

Steps

1Saute the yellow onion in a large skillet or saute pan with enough Olive oil to coat the bottom of the pan, over medium-low heat until tender and translucent. Season with salt and pepper.
2Add garlic, saute until fragrant.
3Add another tablespoon of Olive oil and the zucchini, eggplant and Italian seasoning. Continue sauteing until the zucchini and eggplant start to break down and become limp and tender.
4Add the artichokes and tomatoes. Season with salt and pepper. Bring to a simmer for ten - fifteen minutes. Taste and re-season if needed.
5Meanwhile cook the spaghetti to al dente according to package directions.
6Toss with pasta and serve with a drizzle of extra-virgin Olive oil and Parmesan cheese.