Pasta with Ratatouille

Another recipe from Women’s World magazine. I tried this recipe, having never made Ratatouille before. I loved it. With so many fresh ingredients, how can you go wrong? This recipe really was so easy to make for a healthy weeknight supper.

Serves 4

1 red bell pepper cut in 1″ pieces
1 large red onion cut in 1″ pieces
2 cloves garlic
3 tbs olive oil
8 oz corkscrew pasta
1 pint cherry tomatoes halved
1 cup fresh basil chopped
1 tbs red wine vinegar
1/4 cup Parmesan

  1. Toss eggplant, pepper, onion, garlic and oil and roast in 450 oven for 40 minutes.
  2. Toss tomato with basil and vinegar and let sit.
  3. Cook pasta.
  4. Toss together and garnish with Parmesan cheese.

Nutrition Facts

Calories 287
Total Fat 4g
Saturated Fat 2g
Cholesterol 51mg
Sodium 103mg
Carbohydrates 52g
Fiber 7g
Sugar 7g
Protein 12g

WW Points 5

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