Beef ratatouille pasta

Looking to whip up a savory treat? Enter the world of Beef ratatouille pasta. Not only is it a hearty dish packed with flavors, but it’s also a delightful fusion of beef, veggies, and pasta that’ll get your taste buds dancing. Dive in and find out how you can create this wonder in your kitchen.

Ingredients

• 8 oz (227 g) beef steak, thinly sliced
• 2 cups (500 ml) pasta of your choice
• 1 medium-sized zucchini, diced
• 1 medium-sized eggplant, diced
• 1 bell pepper, chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons (30 ml) olive oil
• 1 can (14 oz or 400 g) diced tomatoes
• 1 teaspoon (5 ml) dried basil
• 1 teaspoon (5 ml) dried oregano
• Salt and pepper, to taste
• 2 tablespoons (30 ml) fresh parsley, chopped (optional for garnishing)

Time

• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes

Serves 4

Nutritional Facts per Serving

• Calories: 450
• Carbs: 60g
• Protein: 25g
• Fats: 10g
• Fiber: 6g

Instructions

1. In a large pot, boil salted water and cook the pasta according to package instructions until al dente. Drain the pasta and set aside.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Toss in the thinly sliced beef and cook until browned, approximately 5 minutes. Remove the beef and set aside.
3. In the same skillet, sauté onions and garlic until translucent. Introduce the diced zucchini, eggplant, and bell pepper. Cook until the veggies are tender, roughly 10 minutes.
4. Add the diced tomatoes, dried basil, dried oregano, salt, and pepper. Stir the mixture well.
5. Return the beef to the skillet and let the mixture simmer for an additional 10 minutes.
6. Toss the cooked pasta into the skillet, combining it with the beef and vegetable mixture. Ensure that the pasta is well-coated with the sauce.
7. Garnish with fresh parsley before serving (if you’re using it).

Tips

• For a spicier kick, add a pinch of red pepper flakes to the skillet while simmering.
• If the mixture feels too dry, splash a bit of beef or vegetable broth to achieve the desired consistency.
• You can use whole wheat or gluten-free pasta as a healthier alternative.

Serving Suggestions



Serve your Beef ratatouille pasta hot, preferably in a deep dish. A fresh green salad on the side, drizzled with a light vinaigrette, complements the rich flavors of the pasta. For an added touch, sprinkle some grated Parmesan or Pecorino cheese on top. If you’re up for it, pairing the dish with a warm garlic bread stick can elevate your dining experience. Enjoy your meal, and let the flavors of Beef ratatouille pasta transport you to a culinary wonderland!

Beef ratatouille pasta

Looking to whip up a savory treat? Enter the world of Beef ratatouille pasta. Not only is it a hearty dish packed with flavors, but it’s also a delightful fusion of beef, veggies, and pasta that’ll get your taste buds dancing. Dive in and find out how you can create this wonder in your kitchen.

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Nutritions

Nutrition Facts

Beef ratatouille pasta

Amount per Serving

Calories

450

% Daily Value*

Fat

 

10

g

15

%

Carbohydrates

 

60

g

20

%

Fiber

 

6

g

25

%

Protein

 

25

g

50

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 8 oz 227 g beef steak, thinly sliced
• 2 cups 500 ml pasta of your choice
• 1 medium-sized zucchini diced
• 1 medium-sized eggplant diced
• 1 bell pepper chopped
• 1 onion finely chopped
• 2 cloves garlic minced
• 2 tablespoons 30 ml olive oil
• 1 can 14 oz or 400 g diced tomatoes
• 1 teaspoon 5 ml dried basil
• 1 teaspoon 5 ml dried oregano
• Salt and pepper to taste
• 2 tablespoons 30 ml fresh parsley, chopped (optional for garnishing)

Instructions

• In a large pot, boil salted water and cook the pasta according to package instructions until al dente.
• Drain the pasta and set aside.
• While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
• Toss in the thinly sliced beef and cook until browned, approximately 5 minutes.
• Remove the beef and set aside.
• In the same skillet, sauté onions and garlic until translucent.
• Introduce the diced zucchini, eggplant, and bell pepper.
• Cook until the veggies are tender, roughly 10 minutes.
• Add the diced tomatoes, dried basil, dried oregano, salt, and pepper.
• Stir the mixture well.
• Return the beef to the skillet and let the mixture simmer for an additional 10 minutes.
• Toss the cooked pasta into the skillet, combining it with the beef and vegetable mixture.
• Ensure that the pasta is well-coated with the sauce.
• Garnish with fresh parsley before serving (if you’re using it).

Notes

For a spicier kick, add a pinch of red pepper flakes to the skillet while simmering.
If the mixture feels too dry, splash a bit of beef or vegetable broth to achieve the desired consistency.
You can use whole wheat or gluten-free pasta as a healthier alternative.
Serving Suggestions
Serve your Beef ratatouille pasta hot, preferably in a deep dish. A fresh green salad on the side, drizzled with a light vinaigrette, complements the rich flavors of the pasta. For an added touch, sprinkle some grated Parmesan or Pecorino cheese on top. If you’re up for it, pairing the dish with a warm garlic bread stick can elevate your dining experience. Enjoy your meal, and let the flavors of Beef ratatouille pasta transport you to a culinary wonderland!