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Pasta Ratatouille Recipe

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This recipe for Pasta Ratatouille is from The burgess Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz (2 1/2 cups uncooked) rotini
2 tblsp olive oil
1 1/2 cups frozen bell pepper and onion stir fry
2 cups diced eggplant
1 small zucchini diced
1/4 tsp salt
1 (15oz) can black beans, drained and rinsed
1 (14.5 oz) can diced Italian seasoned tomatoes
1 oz (1/4 cup) shredded asiago or parmesan cheese
2 tblsp fresh parsley, chopped
Directions:
Directions:
Cook rotini. Drain and leave in pan. Add 1 tblsp oil and toss to coat. Heat remaining tablespoon of oil in skillet. Add the onion/pepper stir fry and cook for 2 minutes. Add eggplant and zucchini; sprinkle with salt. Stir in beans and tomatoes. Reduce heat and cook until thoroughly heated, stirring occasionally. Stir in pasta and 2 tblsp of the cheese. Sprinkle with parsley and the rest of the cheese.

 

 

 

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