Fettuccine with Ratatouille


Serves: 4
Total Calories: 211

Ingredients

3/4 cup sliced oil marinated dried tomato (about 16 halves)
1 large eggplant (about 1 3/4 pounds) diced
6 cloves garlic chopped
1 medium zucchini sliced
1 large red bell pepper diced
1/2 teaspoon sea salt or to taste
freshly ground black pepper to taste
10 to 12 ounces whole wheat fettuccini pasta

Directions:

* Choose organic tomatoes that are marinated in olive oil.
1. Heat 2 to 3 tablespoons of oil from the sundried tomatoes in a large, heavy skillet over low heat. Add the eggplant and garlic. Cover and cook for 10 minutes while stirring occasionally
2. Add the zucchini and bell pepper to the skillet, and continue to cook another 15 minutes or until all the vegetables are tender. Add salt and pepper to taste.
3. While the vegetables are cooking, bring a large pot of water to boil, and cook the pasta according to package directions.
4. Drain the cooked pasta. Place on individual serving plates and top with ratatouille. Serve immediately.

For a Change . . .
* For increased taste and nutrition, add a cup or two of chickpeas (or any white bean) to the ratatouille at the end of cooking time.

Nutritional Facts:

Serves: 4
Total Calories: 211
Calories from Fat: 15

This Fettuccine with Ratatouille recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.




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