Cooking with Chef Stacy: Ratatouille Pasta

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Boil water in a pot and add a pinch of salt to it.

Add corkscrew pasta to the boiling water and cook until al dente, checking for chewiness.

Prepare vegetables: core the tomatoes by cutting off the end and sides to remove the seeds and moisture.

Insert small slivers of fresh garlic into the cored tomatoes for extra flavor.

Grill the cored tomatoes on a hot grill pan, sprinkling with red pepper flakes for spice.

Cut bell peppers using the box cut method and grill them as well.

Slice zucchini lengthwise and grill alongside the other vegetables.

Cut the eggplant into thick strips and brush with olive oil before grilling.

Check the pasta for doneness, ensuring it is chewy before draining.

Drain the pasta, pouring the water away from you to avoid steam burns.

Rinse the drained pasta with cold water to stop the cooking process.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens