Vegetarian
Ratatouille Penne Pasta
Arugula Salad
Ingredients
- ½ onion, finely chopped
- 2 Tbsp olive oil
- ½ eggplant, diced
- 1 zucchini, chopped
- ½ yellow bell pepper, chopped
- 1 tomato, chopped
- 2 Tbsp chopped fresh basil
- ½ (16-oz) pkg penne pasta
- ¼ cup shredded Parmesan cheese
Instructions
- Cook onion in hot oil in a Dutch oven over medium heat 3 minutes or until tender; add eggplant. Cook 5 minutes or until lightly browned.
- Stir in zucchini, bell pepper, tomato, basil, and salt and pepper to taste. Cook 10 minutes or until vegetables are tender.
- Meanwhile, cook pasta according to package directions.
- Serve ratatouille mixture over pasta; sprinkle with cheese.
Side Dish Ingredients
- ½ (5-oz) pkg baby arugula
- ¼ cup thinly sliced red onion
- ¼ cup Italian dressing
Side Dish Instructions
- Toss together arugula, onion, and dressing just before serving.
30 Minute Meals Meal Plan
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