Pasta Ratatouille

May 2 2012

This old favorite combines vegetables and pasta to create a delicious blend of flavors. Serve this to a crowd or plan for leftovers.

Courtesy of Oregon State University

Serves 12

Dietitian's Tip: 

All the vegetables in this recipe will surely help you meet your DASH goals. Try using half whole wheat and half regular pasta or a whole wheat blend pasta for even more nutrients. Enjoy fresh fruit and yogurt for dessert.


6 cups water
1 pound pasta
3 tablespoons vegetable oil
1 large onion, chopped
5 cloves garlic, finely chopped
2 medium green bell peppers, chopped
3 small zucchini, cubed
1 small eggplant, cubed
3 medium tomatoes, cubed
1 1⁄2 teaspoons salt
1⁄2 teaspoon pepper
2 teaspoons basil
1 cup Swiss cheese, shredded


Bring water to a boil in a large pot. Add pasta and cook until tender, about 10 minutes. Drain and set aside.

Heat oil in a skillet over medium heat. Add onion and garlic and sauté about 4 minutes.

Add bell pepper, zucchini, and eggplant. Cook about 10 minutes.

Stir in tomatoes and seasonings. Continue to cook another 3 minutes or until vegetables are crisp-tender.

Serve over pasta.

Top with Swiss cheese.

Nutrition Information: 

Per Serving: 240 calories, 7 g total fat, 2 g saturated fat, 36 g carbohydrates, 9 g protein, 4 g fiber, 320 mg sodium