One Pot Pennes With Ratatouille Recipes

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RATATOUILLE WITH PENNE



Ratatouille with Penne image

Categories     Onion     Pasta     Vegetable     Roast     Vegetarian     Eggplant     Bell Pepper     Yellow Squash     Gourmet

Yield Serves 6 as a main course

Number Of Ingredients 13

2 eggplants (1 1/2 pounds), cut into 1/2-inch cubes
4 onions, chopped
1/2 cup olive oil
coarse salt to taste
4 yellow squash (1 1/2 pounds), cut into 1/2-inch cubes
2 large red bell peppers, cut into 1/2-inch cubes
8 plum tomatoes, peeled, seeded, and chopped
7 garlic cloves, minced
1 teaspoon chopped fresh thyme
1 1/2 pounds penne rigate (with ridges)
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh basil
Accompaniment: grated Parmigiano-Reggiano

Steps:

  • Preheat oven to 450°F.
  • Stir together eggplants, onions, 1/4 cup oil, and kosher salt in a large roasting pan, then roast mixture in middle of oven, stirring occasionally, 15 minutes. Stir in squash, bell peppers, 2 tablespoons oil, and more kosher salt and roast mixture, stirring occasionally, until bell peppers are tender, 25 to 30 minutes.
  • While vegetables are roasting, simmer tomatoes, garlic, thyme, remaining 2 tablespoons oil, and kosher salt in a heavy saucepan, stirring occasionally, until thickened, 12 to 15 minutes. Stir tomatoes into roasted vegetables and season ratatouille.
  • Cook penne rigate in a 6-qt. pot of boiling salted water until al dente and drain. While pasta is cooking, stir parsley and basil into ratatouille and season. Toss penne rigate with 1/3 of ratatouille and serve topped with remainder.

ONE-POT PENNES WITH RATATOUILLE



One-pot pennes with ratatouille image

Time 30m

Yield 4

Number Of Ingredients 16

1 small onion chopped
1 small eggplant cut into thin slices and then into strips
1 red or yellow pepper cut into thin slices
1 green zucchini cut into thin slices
1 yellow zucchini cut into thin slices
1/4 teaspoon (1,25 ml) salt
1 can (796 ml) Irresistibles whole tomatoes
2 thyme
1 bay leaf
5 cups (1,25 L) water
1 can (454 g) Irresistibles organic penne rigate
1/2 cup (125 ml) dry red lentils rinsed well
1/4 cup (60 ml) Belsoy creamy soya
2 tablespoon (30 ml) Irresistibles olive oil
a few fresh basil leaves
To taste salt and pepper

Steps:

  • In a large casserole or pot, add vegetable oil. Add the onion, eggplant, and bell pepper. Cook over medium-high heat for 7 minutes, until the vegetables are lightly browned.By freeing the center of the casserole, add the zucchini and salt. Grill for 3 minutes, stirring occasionally.Add the canned tomatoes, sprigs of thyme, bay leaf and the equivalent of 1 ½ can of water (about 5 cups). Coarsely crush the tomatoes. Stir to evenly distribute the ingredients. Add the penne and red lentils. Stir, making sure all ingredients are well covered with liquid.Cover to bring to a boil. Remove the lid and reduce the heat to moderate. Stirring occasionally, cook 10-12 minutes, or until pasta is tender and liquid has reduced. Remove the thyme sprigs and bay leaf.Serve with a drizzle of soy cream and olive oil. Add salt and pepper to taste.Garnish with fresh basil.Source: Loounie

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