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Gluten-Free Ratatouille Pasta

Name: Gluten Free Ratatouille Pasta
Ingredients: 2 cloves garlic, finely chopped; 1 yellow onion, chopped; 1 eggplant, chopped; 1 tub sliced mushrooms; 1 tomato, chopped; 2 bell peppers, chopped; 1 zucchini, chopped*; 12 oz brown rice penne pasta, cooked

Apr 30, 2013 | Recipes | 0 comments

My Ratatouille Pasta Recipe uses brown rice penne, though of course you can sub your favorite noodle. It's vegetarian with <10 ingrdients!

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Gluten Free Ratatouille Pasta

Servings:

Ingredients

2 cloves garlic, finely chopped
1 yellow onion, chopped
1 eggplant, chopped
1 tub sliced mushrooms
1 tomato, chopped
2 bell peppers, chopped
1 zucchini, chopped*
12 oz brown rice penne pasta, cooked

Instructions

Heat 1tsp olive oil in a large sauté pan, over med-high heat.
Add garlic, chopped onion & diced eggplant.
Lower heat to medium and cook 10 minutes.
Add mushrooms, tomato & bell peppers.
Cook for 15 minutes, stirring occasionally.
Add zucchini & cook 10 more minutes.
Season to taste w/ S&P & serve over pasta.
Option to top w/ crumbled feta or fresh grated parm.

Notes

*Chop all vegetables into ~1/2″ pieces.

This vegetarian recipe is a part of our April meal plan and fits perfectly with the Prep Dish concept of spending 2-3 hours prepping your food for the entire week.

We love to see your food pics! Share your ratatouille photos on Facebook, Twitter or Instagram as @prepdish in all 3 places, or leave a comment below.

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