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Gluten-Free Ratatouille Pasta

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!

Ratatouille Pasta
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Gluten Free Ratatouille Pasta


  • 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


  • 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.


*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.

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