ZENB Elbows Pasta Ratatouille

Enjoy this low calorie Ratatouille recipe made using ZENB Elbows Pasta. Made using a variety of vegetables this colorful dish will be a tasty addition to your kitchen staples. This ZENB Pasta recipe provides a good source of fiber and is low in sodium. Enjoy!

• 12 ounces ZENB Yellow Pea Elbows Pasta, uncooked
• 1/4 cup olive oil
• 2 cloves garlic, sliced
• 1/4 teaspoon crushed red pepper flakes
• 1 large zucchini, chopped
• 1 medium eggplant, chopped
• 1 large red bell pepper, chopped
• 2 cups cherry tomatoes, halved (about 8 ounces)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons red wine vinegar
• 1/4 cup grated Parmesan cheese, divided
• 1 cup loosely packed fresh basil leaves, torn

INSTRUCTIONS

1.

Cook ZENB Pasta as directed on package. Reserve 1/3 cup pasta cooking water; drain.

2.

Meanwhile, heat oil in large skillet on medium heat. Add garlic and red pepper flakes; stir 30 seconds until fragrant. Add zucchini, eggplant, bell pepper, cherry tomatoes, salt & pepper. Cook 20-25 minutes, stirring frequently, until vegetables are very tender. Stir in vinegar.

3.

Add pasta and reserved pasta water to skillet; mix gently 2-3 minutes until well combined with vegetables and heated through. Remove pan from heat; stir in half of the Parmesan cheese. Garnish with remaining Parmesan and basil before serving.