Pasta, Vegetarian

Pasta Ratatouille


  • 8 oz. (2 1/2 cups) uncooked fusilli (curly spaghetti) or rotini (spiral pasta)
  • 2 tablespoons olive oil
  • 1 1/2 cups frozen bell pepper and onion stir-fry
  • 2 cups diced eggplant
  • 1 small zucchini, diced
  • 1/4 teaspoon salt
  • 1 (15-oz.) can black beans, drained, rinsed
  • 1 (14.5-oz.) can diced tomatoes with Italian-style herbs, undrained
  • 1 oz. (1/4 cup) shredded fresh Asiago or Parmesan cheese
  • 2 tablespoons chopped fresh parsley


  1. Cook fusilli to desired doneness as directed on package. Drain; return to saucepan. Add 1 tablespoon of the oil; toss to coat.
  2. Meanwhile, heat remaining tablespoon oil in large nonstick skillet over medium-high heat until hot. Add bell pepper and onion stir-fry; cook and stir 2 minutes. Add eggplant and zucchini; sprinkle with salt. Cook and stir 3 to 4 minutes or until zucchini is crisp-tender.
  3. Stir in beans and tomatoes. Reduce heat to medium; cook until thoroughly heated, stirring occasionally. Stir in fusilli and 2 tablespoons of the cheese. Sprinkle with parsley and remaining 2 tablespoons cheese.

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