Ratatouille-Inspired Penne

Name: Ratatouille-Inspired Penne with Roasted Veggies
Total time: 25 min
Yield: 2
Cuisine: French
Ingredients: 227 g Quick-Cook Penne; 1 unit(s) Crushed Tomatoes with Garlic and Onion; 1 unit(s) Zucchini; 1 unit(s) Sweet Bell Pepper; ½ unit(s) Eggplant; 2 unit(s) Garlic, cloves; 56 g Baby Spinach; 4 g Chili Flakes; 4.3 g Italian Seasoning; ¼ cup Parmesan Cheese, shredded; 1 tbsp Butter*; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Roasted Veggies

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Tender roast veggies, pasta and a buttery tomato sauce come together to make the ultimate comfort food pasta dinner! Spice it up as much, or as little as you like, according to your taste.

Tags:

Calorie Smart

Allergens:

Hvede

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

227 g

Quick-Cook Penne

1 unit(s)

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Zucchini

1 unit(s)

Sweet Bell Pepper

½ unit(s)

Eggplant

2 unit(s)

Garlic, cloves

56 g

Baby Spinach

4 g

Chili Flakes

4.3 g

Italian Seasoning

¼ cup

Parmesan Cheese, shredded

Not included in your delivery

1 tbsp

Butter*

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories550 kcal

Fat21 g

Saturated Fat7 g

Carbohydrate75 g

Sugar21 g

Dietary Fiber12 g

Protein17 g

Cholesterol25 mg

Sodium720 mg

Trans Fat0.5 g

Potassium1800 mg

Calcium250 mg

Iron5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Medium Pot

•Measuring Cups

•Colander

Cooking Steps

Bring a large pot of salted water to a boil over high.
Meanwhile, core and cut pepper into 1/2-inch pieces.
Peel, then mince or grate garlic.
Cut half eggplant into 1/2-inch pieces (use all for 4 ppl). (TIP: Peel eggplant before cutting, if desired.)
Halve zucchini, lengthwise, then cut into 1/2-inch half moons.
Roughly chop spinach.

To a parchment-lined baking sheet, add eggplant, zucchini, peppers, 1 tbsp (2 tbsp) oil and half the Italian Seasoning. Season with salt and pepper, then toss to coat.
Roast in the bottom of the oven for 10-12 min, stirring halfway through, until tender and golden.

Meanwhile, heat a medium pot over medium. Add 1 tbsp (2 tbsp) butter, then garlic, remaining Italian Seasoning and 1/4 tsp (1/2 tsp) chili flakes. (TIP: Add less chili flakes for a milder flavour, or more for extra kick!) Cook for 30 sec, stirring often, until fragrant.
Add crushed tomatoes and 1/2 cup (1 cup) water. Bring to simmer over medium-high. Reduce heat to medium-low. Simmer for 8-10 min, or until sauce is slightly thickened. Season with salt and pepper.

Meanwhile, add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-3 min.
Reserve 1 cup (2 cups) pasta water, then drain and return penne to the same pot, off heat.

To pot with pasta, add sauce, spinach and roasted veggies. Add half the Parmesan, then season with salt and pepper, then toss to coat until spinach is slightly wilted.