Ratatouille Penne Pasta
Arugula Salad
Ingredients
- 1 sweet onion, finely chopped
- 3 Tbsp olive oil
- 1 eggplant, diced
- 3 heirloom tomatoes, chopped
- 2 zucchini, chopped
- 1 bell pepper (any color), chopped
- 2 Tbsp chopped fresh basil
- 1 tsp fresh thyme leaves (or use ¼ tsp dried thyme)
- 1 (12-oz) pkg gluten-free penne pasta
- ½ cup freshly grated Parmesan cheese
Instructions
- Cook onion in hot oil in a large Dutch oven over medium heat 3 minutes or until tender; stir in eggplant. Cook 5 minutes or until eggplant is lightly browned.
- Stir in tomatoes, zucchini, bell pepper, basil, and thyme. Cook 10 minutes or until vegetables are tender. Season with salt and pepper to taste.
- Meanwhile, cook pasta according to package directions.
- Serve ratatouille mixture over pasta; sprinkle with cheese.
Side Dish Ingredients
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- ¼ tsp salt
- 1 (5-oz) pkg baby arugula
Side Dish Instructions
- Whisk together oil, vinegar, mustard, garlic, and salt in a bowl. Add arugula, and toss.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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