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Food For Thought: Pasta Ratatouille

February 12th, 2013

Food for Thought, brought to you by the Oregon State Student Health Services Dietician Lynn Cordes, MS, RD, LD.
Looking for a light, delicious meal that’s sure to be a crowd pleaser for dinner tonight? Look no further! This Ratatouille pasta combines your whole garden with smooth Swiss cheese and the flavors of garlic and basil for a taste explosion! Add cooked shrimp or your favorite sea food to make this dish a complete meal! Great for leftovers when packing lunches for the next day too!

Food Hero Recipe


6 cups water
1 pound pasta
3 tablespoons vegetable oil
1 large onion, chopped
5 cloves garlic, finely chopped
2 medium green bell peppers, chopped
3 small zucchini, cubed
1 small eggplant, cubed
3 medium tomatoes, cubed
1 1⁄2 teaspoons salt
1⁄2 teaspoon pepper
2 teaspoons basil
1 cup swiss cheese, shredded


1. Bring water to a boil in a large pot. Add pasta and cook until tender, about 10 minutes. Drain and set aside.
2. Heat oil in a skillet over medium heat. Add onion and garlic and sauté about 4 minutes.
3. Add bell pepper, zucchini, and eggplant. Cook about 10 minutes.
4. Stir in tomatoes and seasonings. Continue to cook another 3 minutes or until vegetables are crisp-tender.
5. Serve over pasta.
6. Top with Swiss cheese.
Refrigerate leftovers within 2 hours.

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One response to “Food For Thought: Pasta Ratatouille”

  1. englem says:

    Although this recipe sounds wonderful, it is offered in February when zucchini, eggplant, fresh tomatoes, green pepper, and basil are ALL out of season. Sure you can get these ingredients at a well stocked grocery store; is that eating responsibly and sustainably? Think about what you eat and the effect it has on you and others.

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