dish
Ratatouille Orecchiette

8
Serves
244
Calories
16
Nutrients
15
Vitamins

Ingredients

1 tablespoon olive oil
1/2 medium onion , finely chopped
2 small eggplants , cubed (about 2 cups)
1 small zucchini , cubed (about 1 cup)
2 sprigs fresh oregano , or 1/4 teaspoon dried
2 cups chopped tomatoes with their juice, canned or fresh
1 pound orecchiette pasta
1/4 cup freshly grated Parmesan cheese

Cooking Instructions

1. Heat the oil in a 4-quart sauce pot over medium heat. Add the onion and cook until soft and translucent, about 3 to 4 minutes.

2. Add the pepper and cook 2 minutes more. Add the eggplant and cook 2 more minutes.

3. Add the zucchini, garlic, bay leaf and oregano. Season lightly with salt and pepper and continue to cook for 2 more minutes.

4. Add the tomatoes and simmer for 40 minutes, uncovered.

5. Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente, about 12 minutes.

6. Toss the hot pasta with the ratatouille and sprinkle with Parmesan cheese.

7. Adjust the salt and pepper to taste.

Serving Size: 1/4 pound pasta with 1/2 cup ratatouille

Nutrition Information

Number of Servings: 8
Calories
244
Protein
10 g
Total Carbohydrate
43 g
Dietary Fiber
6 g
Soluble Fiber
2 g
Insoluble Fiber
4 g
Sugar
7 g
Total Fat
4 g
Saturated Fat
1 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
44 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
16 %
Percent Calories from Carbohydrate
69 %
Percent Calories from Fat
15 %
Vitamin A
622 IU
Vitamin B1- Thiamin
1 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
3 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
21 mg
Vitamin D
1 IU
Folate
132 mcg
Vitamin E
1 IU
Vitamin K
3 mcg
Pantothenic Acid
1 mg
Calcium
87 mg
Iron
3 mg
Phosphorus
163 mg
Potassium
569 mg
Sodium
230 mg
Zinc
1 mg