Belly Full · by Amy Flanigan
Ratatouille Pasta
NUTRITION · PER SERVING40M COOK
CAL 19%·PRO 25%
CARBS 52G54% OF CAL
6G FIBER40G OTHER6G TOTAL SUGAR
FAT 16G36% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rotini tossed with roasted ratatouille vegetables and Boursin cheese. Fresh and garden-forward. Great for using up summer produce.
mainitalianpasta🥧 baking dish🔥 ovenvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 small Japanese eggplant (trimmed, sliced lengthwise, cut into half moons between 1/4-1/2 inch thick)
- 1 small zucchini (trimmed, sliced lengthwise, cut into half moons between 1/4-1/2 inch thick)
- 1 small yellow bell pepper (ribs and seeds removed, cut into 2 inch pieces)
- 8 ounces cherry tomatoes
- 4 cloves garlic (minced)
- 1/4 cup extra-virgin olive oil
- coarse salt and pepper (to taste)
- 1/4 teaspoon crushed red pepper flakes
- 5.2 ounce round block of Boursin shallot and chive cheese ((kept whole))
- 12 ounces dried rotini ((or similar short pasta))
- shaved Parmesan (for serving)
At a glance
PER SERVING · TIME 40M
CAL 19%·PRO 25%
CARBS 52G54% OF CAL
6G FIBER40G OTHER6G TOTAL SUGAR
FAT 16G36% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 314mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 376mg
- Calcium
- 96mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 314MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.