La mini-ratatouille de Denny Imbroisi et Alexis Braconnier

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Cook pasta in a large pot of salted boiling water until al dente, then drain.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced zucchini, eggplant, and bell peppers to the skillet; cook until softened, about 5-7 minutes.

Incorporate chopped tomatoes and herbs; season with salt and black pepper.

Simmer the vegetable mixture for about 10 minutes, stirring occasionally.

Combine the cooked pasta with the ratatouille mixture in the skillet; toss to coat evenly.

Serve hot, garnished with grated parmesan cheese and fresh basil.

Cooking Techniques

Spice Level:

Allergens