Pasta with Ratatouille

by Anne Bennett on August 23, 2016

 

Ratatouille pasta2

I’m a sucker for ratatouille, as you can tell: Ratatouille with White Beans, Ratatouille with Butternut Squash, Grilled Chicken with Ratatouille, Classic Ratatouille. Here’s yet another spin on my favorite combination of summer vegetablesAnd this recipe, my friends, from the newest Weight Watcher cookbook, Dinners in a Flash, is nothing less than rock-star ratatouille.

I don’t know who is developing Weight Watcher recipes these days, but to my mind they’ve crossed the line from typical no-fat, no-taste diet recipes to vibrant, full-flavored, no-diet-here Mediterranean fare. The only difference I could find between this recipe and one in a non-diet cookbook is the use of slightly less olive oil in the ratatouille preparation. That, and smaller, much smaller pasta portions. Hey, when you’re watching your weight, you’ve got to pay the piper somewhere along the line.

Here’s one thing that bugs me about recipes in Weight Watcher cookbooks, and I admit to nit-picking here. Why do they develop recipes that serve 6 people? Who lives in that big a household anymore? No one I know. What’s a typical American family of 4 (or in my case, only 2) to do with this recipe?

Here’s what I did: I cooked only enough pasta for two of us, and I saved the ratatouille leftovers for tonight, when I’ll serve them with a grilled chicken breast. Ratatouille clocks in at about 2 WW SmartPoints per cup, so have at it! And by the way, it’s even better the next day.

2 tsp. olive oil
1 onion, chopped
1 small red bell pepper, chopped
4 garlic cloves, minced
1 eggplant, diced
1 zucchini, diced
2 (14-1/2-oz.) cans diced tomatoes
2 Tbsp. capers, drained
1 tsp. dried Italian seasoning
1/2 tsp. salt
1/4 tsp. red pepper flakes (more if you like it hot)
1/2 cup fresh basil, chopped
1 (9-oz.) package refrigerated linguine
6 Tbsp. Parmesan cheese, freshly grated

Heat oil in a large pan over medium-high heat. Add onion and bell pepper and cook, stirring often, until vegetables begin to soften, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.

Add eggplant, zucchini, tomatoes, capers, Italian seasoning, salt and red pepper flakes. Cook, stirring occasionally, until vegetables are tender, about 5 to 10 minutes. Stir in basil.

Meanwhile, cook linguine according to package directions and drain. Divide pasta evenly among 6 plates and top each serving with vegetable mixture. Sprinkle evenly with Parmesan cheese.

Serves 6
WW SmartPoints per serving: 6   (3/4 cup pasta, 1 1/2 cups vegetables and 1 Tbsp. cheese)

print recipe only

Share

{ 0 comments }

Orzo Salad with Watermelon & Feta

Here’s another riff on popular watermelon salads, this one from a weekly handout at Weight Watcher meetings two summers ago. This salad pairs the fruit with orzo, feta cheese and fresh basil.  The saltiness of the cheese compliments watermelon’s natural sweetness. And the orzo? Can you think of a salad that isn’t made better by the addition of pasta? Me neither. […]

Share
Read the full article →

Watermelon and Feta Salad

When I was a kid, we ate watermelon cut into big wedges for dessert. We had as much fun picking away the black seeds with our forks (and our fingers) as we did eating the sweet, summer fruit. My father sprinkled black pepper on his wedge, which I thought was exotic. Not so today. Watermelon salads are […]

Share
Read the full article →

Tomato, Zucchini, Onion and Parm Bake

I overdid it at the farmer’s market (which, I suppose, is better than overdoing it at the Cheesecake Factory), and bought way too many zucchini and summer tomatoes. A Google search provided this recipe from Daphne Oz, Dr. Oz’s daughter and co-host of ABC TV’s, The Chew. Daphne calls it her grandma’s “world-famous summer zucchini-tomato-onion-parm bake.” It couldn’t […]

Share
Read the full article →

Roasted Eggplant with Basil

There is truth in truisms and here’s an example: sometimes the simplest ideas turn out to be the best. Take this eggplant recipe. When I first saw it on Martha Stewart’s web site, I didn’t think much of it. You cut up some eggplant, toss them with olive oil, roast them and then sprinkle on […]

Share
Read the full article →