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!



Rotini Ratatouille

Servings 6 servings
Author Liz Geeslin


  • 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


  • Prepare all of the veggies...if using the frozen peppers and onions, thaw in the microwave and drain the excess moisture.
  • Add the olive oil into a large skillet over medium heat.
  • Add the onions and peppers and if using fresh, saute until tender. The frozen blend will already be soft enough.
  • Add the mushrooms, zucchini and squash and continue cooking until tender.
  • Add the tomato paste, diced tomatoes and Italian seasoning and simmer together for 5 - 10 minutes, taste for seasoning.
  • Add the cooked rotini pasta, folding it in to combine and warm through and serve!


A note about the pasta...the Barilla PLUS's in a yellow 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.

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