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Garden style ratatouille
Nb persons: 6
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RATATOUILLE-STYLE GARDEN VEGETABLE SAUCE AND FUSILLI First Lady Michele Obama's White House garden is the inspiration for this fresh vegetable-based tomato sauce and pasta. by Rachael Ray | on 05/31/12 ShareThis INGREDIENTS | |
1/4 cup | extra virgin olive oil, (EVOO) |
1 cubanelle pepper, seeded and chopped | |
1 | red bell pepper, seeded and chopped |
1 small | zucchini, halved lengthwise, seeded and chopped into a fine dice |
1 | firm eggplant, peeled and finely diced |
1 | carrot, peeled and finely chopped |
1 | onion, chopped |
3-4 cloves | garlic, finely chopped |
2 tablespoons | fresh thyme, finely chopped |
2 tablespoons | fresh rosemary, finely chopped |
Salt | |
pepper | |
2 tablespoons | tomato paste |
1 cup | vegetable |
chicken stock, alternative | |
1 can | Italian tomatoes, (28-32 ounces) |
A few leaves | basil, torn |
1 pound | whole wheat or whole grain fusilli |
2 tablespoons | butter |
A handful | grated Parmigiano Reggiano cheese, plus some to pass at table |
A handful | flat leaf parsley, finely chopped |
Serves 4-6
PREPARATION
Heat the EVOO in a large pot over medium to medium-high heat. Add the peppers, zucchini, eggplant, carrot, onion and garlic. Season with thyme, rosemary, salt and pepper. Cook, partially covered, for 7-8 minutes, stirring occasionally. Add the tomato paste and stir to combine. Add the stock and tomatoes. Break up the tomatoes with a wooden spoon or potato masher, bring the sauce to a bubble, add the basil and reduce the sauce over low heat for 30 minutes.
Bring a large pot of water to a boil for the pasta; salt the water, cook the pasta to al dente. Reserve half a cup of the starchy cooking water, then drain the pasta and add it back to the pot. Add the butter, a few ladles of sauce and the reserved starchy cooking water and toss to combine. Add the cheese and toss to coat the pasta. Serve the pasta in shallow bowls topped with more vegetable sauce and parsley.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit
www.yum-o.org.
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