It's easy to adapt to whatever ingredients you have in the fridge and.
Cook pasta according to package directions.
A healthy roasted ratatouille pasta dish with lots of roasted veg like aubergines and peppers and topped with tasty goat's cheese.
Zutaten von Ratatouille-Pasta
- 500 g of Vollkornspaghetti/bunte Spaghetti.
- 1 of Zucchini.
- 1 of Aubergine.
- 1 of Schalotte.
- 1 paar of Champignons.
- 1 of Knoblauchzehe.
- 1 of rote Paprika.
- 1 Packung of passierte Tomaten.
- of Salz.
- of Pfeffer.
- of Chilipulver.
- of Kräuter der Provence.
- of Basilikum.
- of Oregano.
- of etwas Zucker.
- of Parmesan.
Anleitung Ratatouille-Pasta
- Spaghetti in kochendem Wasser bissfest garen..
- Gemüse waschen, putzen, in kleine Würfel schnippeln. In etwas Öl mit der gewürfelten Schalotte und Knoblauch bissfest garen. Mit Kräutern und Gewürzen abschmecken..
- Die passierten Tomaten in einen Topf geben, mit den ital. Kräutern und etwas Zucker sowie Salz, Pfeffer aufkochen. Pasta, Soße, Gemüse anrichten, Parmesan dazu. Fertig!.
Season with a tablespoon of kosher salt. Using ready-roasted antipasti vegetables (available in most supermarkets) makes this all-in-one dish even quicker to prepare. This modern ratatouille recipe is delicious with pasta and lentils. It cooks in the skillet, so you have I was originally trying to develop a baked pasta and lentil casserole, but I went off-track somewhere. Prepare the pasta according to package directions.
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