Another recipe from Women’s World magazine. I tried this recipe, having never made Ratatouille before. I loved it. With so many fresh ingredients, how can you go wrong? This recipe really was so easy to make for a healthy weeknight supper.
1 red bell pepper cut in 1″ pieces
1 large red onion cut in 1″ pieces
2 cloves garlic
3 tbs olive oil
8 oz corkscrew pasta
1 pint cherry tomatoes halved
1 cup fresh basil chopped
1 tbs red wine vinegar
1/4 cup Parmesan
- Toss eggplant, pepper, onion, garlic and oil and roast in 450 oven for 40 minutes.
- Toss tomato with basil and vinegar and let sit.
- Cook pasta.
- Toss together and garnish with Parmesan cheese.
Total Fat 4g
Saturated Fat 2g
WW Points 5