Ratatouille Pasta
Ratatouille with a twist: a 20-minute version made with fresh vegetables, herbs, and chickpeas, and served over pasta.
Servings 4 servings
Ingredients
- 1 shallot, minced (about ¼ cup)
- 2 generous cups zucchini, diced into bite-size pieces
- 2 cups fresh plum tomatoes, diced into bite-size pieces
- 3/4 cup halved sweet cherry tomatoes
- 14.5 oz can chickpeas, rinsed and drained
- 1/2 cup fresh basil, chopped
- 1 tsp fresh oregano, chopped
- 1 tsp fresh rosemary, chopped
- 1/4 tsp ground black pepper
- 1/2 tsp salt
- 1 tbsp extra virgin olive oil
- 1 lb short pasta (like rotini, ziti, penne, etc)
- grated Pecorino Romano cheese (optional)
Instructions
PREP INSTRUCTIONS
- Rinse and drain your chickpeas.
- Chop all your veggies and set aside.
- Chop all your fresh herbs and set aside.
COOKING INSTRUCTIONS
- Cook pasta according to package directions; drain and set aside.
- While pasta is cooking, make the ratatouille: add the olive oil to a large skillet set over medium heat. Add the shallot and sauté 2-3 minutes, stirring regularly, until slightly softened.
- Stir the zucchini, chickpeas, and herbs into the skillet, then cover and cook over medium heat for 5-7 minutes, stirring occasionally, until zucchini has started to soften.
- Add the tomatoes, salt, and pepper to the skillet, stirring to make sure all ingredients are evenly coated. Cover and simmer another 5-7 minutes, stirring occasionally.
- Taste, add any additional salt and pepper you’d like, then remove from heat.
- Serve immediately over pasta and topped with grated cheese.