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.