In this recipe
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Notta Pasta Rice Linguine
This rice noodle makes the perfect alternative to wheat linguine to make a delicious gluten-free dish.
Ratatouille Notta Pasta
Ratatouille, pronounced ra-ta-too-ee, is a vegetable dish from Provence. Mixed with Notta Pasta and cheese, it makes a tasty vegetarian meal or a perfect side dish. Either way, we can call it ‘delicious’!
Serves 4 as main course. Serves 8 as a side.
30-35 minutes.
1/2-16 oz box (8 oz) Notta Pasta Linguine
3 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced (1 tablespoon)
3 anchovy fillets
2 peppers, chopped (1 red, 1 green)
1 medium yellow squash, chopped
1 teaspoon salt
1/2 teaspoon cracked black pepper
1-14.5 oz can diced tomatoes with sauce
1 tablespoon dried basil
2 teaspoons dried oregano
1/3 cup grated Parmesan cheese
1/2 cup chopped Italian parsley
1. | Cube eggplant and place in colander. Set aside. |
2. | Put a large pot of salted water on to boil. |
3. | Heat oil in a large pot over medium heat. Add onions, garlic, anchovies and peppers. Sauté 2 minutes breaking up the anchovies with the back of a wooden spoon until dissolved. |
4. | Add squash, eggplant, salt and pepper. Sauté until eggplant begins to soften. |
5. | Pour in diced tomatoes, basil and oregano. Mix well and simmer 5-10 minutes. |
6. | Just before sauce is ready, boil Notta Pasta according to directions on box. Drain. Add pasta, Parmesan cheese and parsley to pot. Toss well and serve. |
Ratatouille Notta Pasta
Nutrition Facts:*
CALORIES: 520
FAT: 16g
CHOLESTEROL: 5mg
SODIUM: 1190mg
CARBS: 85g
PROTEIN: 13g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com