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Ratatouille-Pasta.
Stella Artois asked me to share a heritage-style recipe that pairs well with their beer. I came up with this spicy, roasted, mostly vegetable pasta dish, which features classic French ratatouille flavors and reminds me of those dinners in Bordeaux. Once you've diced your vegetables, the dish comes together with minimal effort for a spicy, satisfying, healthy meal.
Tip the veg and garlic into a roasting tin.
Drizzle over the oil, then season and toss together.
This ratatouille pasta is packed full of eggplant, zucchini, fennel, onion, and tomatoes.
Sie können Ratatouille-Pasta mit 16 Zutaten und 3 einfachen Schritten kochen. Sehen wir uns die folgende Erklärung an :
Zutaten, auf die vorbereitet werden muss Ratatouille-Pasta
- 500 g Vollkornspaghetti/bunte Spaghetti.
- 1 Zucchini.
- 1 Aubergine.
- 1 Schalotte.
- 1 paar Champignons.
- 1 Knoblauchzehe.
- 1 rote Paprika.
- 1 Packung passierte Tomaten.
- Salz.
- Pfeffer.
- Chilipulver.
- Kräuter der Provence.
- Basilikum.
- Oregano.
- etwas Zucker.
- Parmesan.
It's simple to make and ready in no time! Trust me, you'll love this simple meatless pasta recipe. But you can totally eat pasta and meatless dishes any day of the week. Consider this dish a problem-solving variation on a classic.
Kochschritte Ratatouille-Pasta
- Spaghetti in kochendem Wasser bissfest garen..
- Gemüse waschen, putzen, in kleine Würfel schnippeln. In etwas Öl mit der gewürfelten Schalotte und Knoblauch bissfest garen. Mit Kräutern und Gewürzen abschmecken..
- Die passierten Tomaten in einen Topf geben, mit den ital. Kräutern und etwas Zucker sowie Salz, Pfeffer aufkochen. Pasta, Soße, Gemüse anrichten, Parmesan dazu. Fertig!.
Ratatouille is a richly-seasoned, but not heavy, French vegetable stew featuring tomatoes, bell peppers, zucchini and more summer vegetables.
The trouble is that those veggies are at their best during a season when it's too hot to stew anything.
That's why this recipe is so ingenious.
It puts the Instant Pot® to good use, so.
Get the Recipe: Ratatouille Pasta Food Network Magazine does just that in its recipe for Ratatouille Pasta (pictured above) by re-creating the classic vegetable plate into an easy-to-make dinner.
