Vegetarian

Roasted Ratatouille with Multigrain Pasta is for Lunch.

Roasted Ratatouille with Multigrain Pasta takes 15 minutes to prepare.

Roasted Ratatouille with Multigrain Pasta takes 50 minutes to cook.

Roasted Ratatouille with Multigrain Pasta makes 4 servings.

The ingredients for Roasted Ratatouille with Multigrain Pasta are:

1-pound eggplant, unpeeled, cut into 1/2-inch pieces
1 pound plum tomatoes, cut into 1/2-inch pieces
2 small zucchini, cut into 1/2-inch pieces
2 small summer squash cut into 1/2-inc pieces
1 small red bell pepper, chopped
2 garlic cloves, flattened
2 tablespoons olive oil
1 1/2 teaspoons herbes de Provence*
2 cups multigrain pasta with flax*
Salt and pepper to taste

Here is how you make Roasted Ratatouille with Multigrain Pasta:

Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Spread next 6 ingredients on sheet. Drizzle with oil. Sprinkle with herb mixture, salt, and pepper. Roast vegetables until tender, stirring occasionally, about 35 minutesMeanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Add roasted vegetables and enough reserved pasta cooking water to pasta. to moisten; toss. Season with salt and pepper to taste.* This would be equally delicious with whole wheat pasta, though the fiber would be reduced, and/or Italian herbs.Number of Servings: 4Recipe submitted by SparkPeople user SUCCUBUS.

The nutritional information for Roasted Ratatouille with Multigrain Pasta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 245.4

• Total Fat: 8.4 g
• Cholesterol: 0.0 mg
• Sodium: 176.8 mg
• Total Carbs: 40.8 g
• Dietary Fiber: 10.0 g
• Protein: 7.7 g

The dietary needs meet for Roasted Ratatouille with Multigrain Pasta is Vegan