Creamy Ratatouille Over Penne

Name: Creamy Ratatouille Over Penne
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: mediterranean
Ingredients: 1/2 teaspoon black pepper; cooked penne; 1 teaspoon dried basil; 1 cup diced eggplant; 2 cloves garlic, minced; 1 tablespoon mascarpone cheese; 1 tablespoon olive oil; 1/4 cup diced onion; 1 teaspoon dried oregano; 1 cup diced red bell pepper; Pinch salt; 1 cup tomato sauce, or ground peeled tomatoes; 1/4 cup water; 1 cup diced zucchini

“If you have around 45 minutes to spend in the kitchen, Creamy Ratatouille Over Penne might be an excellent lacto ovo vegetarian recipe to try. This hor d'oeuvre has 308 calories, 9g of protein, and 12g of fat per serving. This recipe serves 2 and costs $1.46 per serving. 1 person found this recipe to be scrumptious and satisfying. Only a few people really liked this Mediterranean dish. This recipe from Foodista requires salt, penne, onion, and ground tomatoes. Overall, this recipe earns an amazing spoonacular score of 88%. If you like this recipe, you might also like recipes such as Ratatouille with Penne, Ratatouille Soup With Pork and Penne, and Creamy salmon with chunky ratatouille.”

total: 45 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Pepper½ tsp
Penne2 servings
Basil1 tsp
Eggplant1 cup
Garlicminced2 cloves
Mascarpone cheese1 tbsp
Olive oil1 tbsp
Onion¼ cup
Oregano1 tsp
Bell pepper1 cup
Salt1 pinch
Ground tomatoesor ground peeled tomatoes1 cup
Water¼ cup
Zucchini1 cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 45 min

1
Heat olive oil in a large skillet over medium heat.
2
Add onion, bell pepper, and zucchini and saut for about 7 minutes, stirring occasionally, until slightly softened.
3
Add eggplant and continue to saut mixture for another 3 minutes, stirring frequently. When vegetables are softened, add garlic and cook until fragrant, about 1 minute.

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