Ratatouille-Inspired Penne
with Roasted Veggies
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.
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.
Ingredients
227 g
Quick-Cook Penne
(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Soy, Sulphites)
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
1 tsp
Chili Flakes
(May contain Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
1 tbsp
Italian Seasoning
(May contain Soy, Triticale, Sesame, Tree nuts, Milk, Mustard, Sulphites, Wheat, Peanuts)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
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.
- Divide ratatouille pasta between plates.
- Sprinkle remaining Parmesan over top.
