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Rigatoni with ratatouille

A bowl of pasta never fails to hit the spot and this rigatoni recipe is packed full of veggies, high in protein and low in fat too.

Serves 4

Prep Time 10 min

Cooking Time 20 min

Ingredients

  • 250g rigatoni
  • 2tsp olive oil
  • 1 medium aubergine, cut into 2cm pieces
  • 1 small red onion, cut into wedges
  • 2 garlic cloves, crushed
  • 400g can no-added-salt chickpeas, rinsed
  • 2 x 400g cans tomatoes with mixed herbs
  • 1 courgette, halved lengthways then sliced
  • 2 peppers (one red, one green), chopped into 2cm pieces
  • 4tbsp finely chopped fresh basil leaves
  • 100g baby spinach
  • 40g vegetarian parmesan-style cheese, grated, to serve

Method

  1. Cook the pasta in a pan of boiling water according to the pack instructions. Drain, then return to the pan.
  2. Meanwhile, heat the oil in a large non-stick frying pan with a lid over a medium heat. Sauté the aubergine and red onion for 8 min.
  3. Add the crushed garlic, chickpeas and tomatoes to the frying pan along with half a can of water. Cover the pan and simmer, stirring often, for 5 min or until the aubergine is just tender. Add the courgette and chopped peppers. Cook, uncovered, for 5 more min.
  4. Add the cooked pasta, basil and baby spinach to the pan and stir to combine. Season with cracked black pepper, then divide among 4 pasta bowls and sprinkle over the cheese to serve.

Nutrition per serving

Read more on how we calculate nutrition.
441 20g 8.5g 2.7g 7.5g 15g 0.2g 242mg 66g 6.3mg

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