This recipe is my twist on one I found on Gina’s SKINNY TASTE site years ago.
It’s so easy and loaded with veggies and I love the rotini in it, but it would be delicious without it or add some broth to it and make it into a veggie soup!
Enjoy!
Rotini Ratatouille
- 2 tbsp olive oil
- 2 12 oz bags Three Pepper and Onion Blend, Kroger frozen brand (or 4 large colorful bell peppers and 1 large onion, all sliced thin and coarsely chopped.)
- 8 oz mushrooms (sliced)
- 1 medium zucchini (cut in half length wise and sliced thin)
- 1 medium yellow squash (cut in half length wise and sliced thin)
- 2 – 3 15 oz cans diced tomatoes with basil, garlic and oregano (I use the Red Gold brand, add 3 cans if you like a lot of tomatoes!)
- 1 – 2 tbsp Italian seasoning (to taste)
- 2 tbsp tomato paste
- salt and pepper (to taste)
- 2 1/2 cups dry Barilla Plus Rotini pasta (cook and set aside)
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Prepare all of the veggies…if using the frozen peppers and onions, thaw in the microwave and drain the excess moisture.
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Add the olive oil into a large skillet over medium heat.
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Add the onions and peppers and if using fresh, saute until tender. The frozen blend will already be soft enough.
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Add the mushrooms, zucchini and squash and continue cooking until tender.
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Add the tomato paste, diced tomatoes and Italian seasoning and simmer together for 5 – 10 minutes, taste for seasoning.
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Add the cooked rotini pasta, folding it in to combine and warm through and serve!
A note about the pasta…the Barilla PLUS brand…it’s in a yellow box…is high in protein and is my all time favorite and only pasta I use. It holds up great after freezing and is so delicious!
You can add the dry pasta in to the simmering veggies along with a bit of water and the pasta will cook that way too…your call! It will take 10-12 minutes simmering covered for the pasta to become tender.