Vegetarian
Ratatouille Penne Pasta
Arugula Salad
Ingredients
- 1 sweet onion, finely chopped
- 3 Tbsp olive oil
- 1 eggplant, diced
- 2 zucchini, chopped
- 1 organic red bell pepper, chopped
- 3 organic heirloom tomatoes, chopped
- 2 Tbsp chopped fresh basil
- 1 tsp fresh thyme leaves
- ½ tsp salt
- ½ tsp freshly ground pepper
- 12 oz whole wheat penne pasta
- ½ cup freshly grated Parmesan cheese
Instructions
- Sauté onion in hot oil in a large Dutch oven over medium heat 3 minutes or until tender; add eggplant.
- Cook 5 minutes or until lightly browned. Stir in zucchini, bell pepper, tomatoes, basil, thyme, salt, and pepper. Cook 10 minutes or until vegetables are tender.
- Meanwhile, cook pasta according to package directions.
- Serve Ratatouille over pasta; sprinkle with cheese.
Side Dish Ingredients
- 1 (10-oz) pkg baby arugula
- ¼ cup thinly sliced red onion
- ¼ cup pine nuts, toasted
- 2 Tbsp red wine vinegar
- 2 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Combine arugula, onion, and nuts in a bowl; drizzle with vinegar and oil. Sprinkle with salt and pepper; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
388
|
92
|
480
|
| Fat (g) | 12 | 8 | 20 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 14 | 2 | 16 |
| Carb (g) | 63 | 3 | 66 |
| Fiber (g) | 11 | 1 | 12 |
| Sodium (mg) | 336 | 112 | 448 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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