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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
227 g
Pennes à cuisson rapide
(Contient: Blé Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Soya, Sulfites)
1 pièce(s)
Tomates broyées à l'ail et aux oignons
1 pièce(s)
Courgette
1 pièce(s)
Poivron
½ pièce(s)
Aubergine
2 pièce(s)
Gousses d'ail
56 g
Jeunes épinards
4 g
Flocons de piment
(Peut contenir : Lait, Moutarde, Soya, Sulfites, Noix, Sésame, Triticale, Blé, Arachides)
4.3 g
Assaisonnement italien
(Peut contenir : Lait, Moutarde, Soya, Noix, Sésame, Triticale, Blé, Arachides)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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.
