Ratatouille-Inspired Penne
with Roasted Veggies- Wheat
- Milk
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Milk
- Mustard
- Soy
- Sulphites
- Tree nuts
- Sesame
- Triticale
- Wheat
- Peanuts
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.
Ingredients
227 g
Quick-Cook Penne
(Contains: Wheat May be present: Crustaceans, Egg, Fish, 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
4 g
Chili Flakes
(May be present: Milk, Mustard, Soy, Sulphites, Tree nuts, Sesame, Triticale, Wheat, Peanuts)
4.3 g
Italian Seasoning
(May be present: Milk, Mustard, Soy, Tree nuts, Sesame, Triticale, 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.
