Roasted ratatouille fusilli
Roasted ratatouille fusilli is a delightful dish that combines the rustic flavors of roasted vegetables with the comforting texture of fusilli pasta. This dish is perfect for both weeknight dinners and special occasions. It’s not just delicious, but it’s also nutritious and easy to prepare.
Ingredients
- Fusilli pasta: 1 cup (200g)
- Eggplant: 1 medium-sized, diced
- Zucchini: 1 medium-sized, sliced
- Red bell pepper: 1, chopped
- Yellow bell pepper: 1, chopped
- Tomato: 2, chopped
- Olive oil: 3 tbsp (45ml)
- Salt: 1 tsp (5g)
- Black pepper: 1/2 tsp (2.5g)
- Fresh basil: 6-7 leaves, chopped
- Garlic: 2 cloves, minced
- Red pepper flakes: 1/4 tsp (optional)
Time:
Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes
Serves: 2
Nutritional Facts (per serving):
Calories: 400
Protein: 12g
Carbs: 65g
Fats: 10g
Fiber: 6g
Cooking Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, toss the diced eggplant, sliced zucchini, chopped bell peppers, and tomatoes with olive oil, minced garlic, salt, black pepper, and red pepper flakes.
- Spread the vegetable mixture on a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and slightly charred.
- While the vegetables are roasting, cook the fusilli pasta according to the package instructions. Drain and set aside.
- Once the vegetables are roasted, transfer them to a large pan over medium heat.
- Add the cooked fusilli pasta to the pan and mix well, ensuring the pasta is well coated with the roasted vegetables.
- Garnish with fresh basil leaves and give a quick stir.
- Serve hot and enjoy!
Tips
- For an extra crunch, consider adding some toasted pine nuts or walnuts.
- If you’re a fan of cheese, sprinkle some grated parmesan before serving.
- For added depth in flavor, a splash of balsamic vinegar can be drizzled on top before serving.
Serving Suggestions
Roasted ratatouille fusilli pairs well with a fresh green salad on the side. You can also serve it with some garlic bread to mop up any leftover sauce. If you’re in the mood for wine, opt for a refreshing white wine, perhaps a Pinot Grigio or Sauvignon Blanc.
In the midst of bustling lives, this Roasted ratatouille fusilli provides both nutrition and comfort. This AH7 dish not only fills your stomach but also warms your heart, making you feel like you’re dining in an Italian countryside. Keep this recipe handy; it’s bound to become a favorite in your culinary repertoire.
ROASTED RATATOUILLE FUSILLI
Nutritions
Ingredients
- Fusilli pasta: 1 cup 200g
- Eggplant: 1 medium-sized diced
- Zucchini: 1 medium-sized sliced
- Red bell pepper: 1 chopped
- Yellow bell pepper: 1 chopped
- Tomato: 2 chopped
- Olive oil: 3 tbsp 45ml
- Salt: 1 tsp 5g
- Black pepper: 1/2 tsp 2.5g
- Fresh basil: 6-7 leaves chopped
- Garlic: 2 cloves minced
- Red pepper flakes: 1/4 tsp optional
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, toss the diced eggplant, sliced zucchini, chopped bell peppers, and tomatoes with olive oil, minced garlic, salt, black pepper, and red pepper flakes.
- Spread the vegetable mixture on a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and slightly charred.
- While the vegetables are roasting, cook the fusilli pasta according to the package instructions. Drain and set aside.
- Once the vegetables are roasted, transfer them to a large pan over medium heat.
- Add the cooked fusilli pasta to the pan and mix well, ensuring the pasta is well coated with the roasted vegetables.
- Garnish with fresh basil leaves and give a quick stir.
- Serve hot and enjoy!
Notes
- For an extra crunch, consider adding some toasted pine nuts or walnuts.
- If you’re a fan of cheese, sprinkle some grated parmesan before serving.
- For added depth in flavor, a splash of balsamic vinegar can be drizzled on top before serving.
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