Pasta with ratatouille

Pasta with ratatouille

Total: 30 min. | Active: 30 min.
vegetarian, lactose-free
Nutritional value / person: 569 kcal
, Fat: 13 g
, Carbohydrate: 86 g
, Protein: 20 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Ratatouille

2 tbsp olive oil
1 red onion, cut into strips
400 g bell pepper, cut into pieces
300 g aubergines, cut into cubes
300 g courgettes, cut into cubes
250 g cherry tomatoes
2 tbsp tomato puree
2 tbsp white balsamic vinegar
½ bunch thyme, leaves torn off
½ tsp salt
a little pepper

Pasta

400 g pasta (e.g. penne)
salted water, boiling
40 g Parmesan by the piece, chips peeled off with a peeler
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How it's done

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Ratatouille

Heat the oil in a pan. Sauté the onion. Add the peppers, aubergines, courgettes and tomatoes, cook briefly. Add the tomato puree, balsamic and thyme, season, cover and simmer over a low heat for approx. 15 mins. until soft.

Pasta

Cook the pasta in boiling salted water until al dente, drain. Mix the pasta in with the ratatouille, plate up, top with parmesan.

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