Roasted Ratatouille Pasta Salad
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 6
Calories: 311 kcal
Ingredients
- 1 zucchini sliced into rounds
- 1 small eggplant chopped into 1-inch cubes
- 1 small yellow pepper sliced and chopped into 1-inch pieces
- 4 tsp. garlic minced
- 1 yellow onion diced
- 6 Tbsp. extra virgin olive oil separated
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 pkg. Explore Cuisine Red Lentil Penne
- 1/2 cup cherry tomatoes halved
- 1/4 cup fresh basil
Instructions
-
Preheat oven to 425 degrees F.
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On sheet pan, arrange zucchini, eggplant and yellow pepper. Drizzle on 2 tablespoons olive oil and sprinkle with salt and pepper.
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Roast 25 minutes.
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Cook pasta according to instructions on package. Drain and set aside.
-
In large frying pan over medium heat, heat 4 tablespoons olive oil and add onion and garlic. Stir fry 4 minutes.
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Add roasted vegetables and pasta to frying pan and toss until well combined. Add tomatoes and basil and toss until incorporated.
Recipe Notes
Get the gluten-free pasta to make this dish!
Nutrition Facts
Roasted Ratatouille Pasta Salad
Amount Per Serving
Calories 311
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g10%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Sodium 326mg14%
Potassium 378mg11%
Carbohydrates 41g14%
Fiber 3g12%
Sugar 5g6%
Protein 6g12%
Vitamin A 239IU5%
Vitamin C 49mg59%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.