Ratatouille-Style Vegetable Penne Pasta

A hearty meatless main dish that is sure to become a frequent favorite.

Prep: 15 min | Cook: 25 min | Yield: 6 servings

Ingredients

• 3 tablespoons olive oil, divided
• 1 1/2 cups chopped onion
• 2 green bell peppers, seeded and cut into 1 inch pieces
• 4 cloves garlic, minced
• 2 zucchini, halved lengthwise and cut into 1 inch pieces
• 8 ounces whole fresh mushrooms, wiped clean with damp towel and cut into halves
• 1 (28 ounce) can Del Monte® Original Recipe Stewed Tomatoes, drained
• 1 (14.5 ounce) can Del Monte® Cut Green Beans, drained
• 3 tablespoons chopped fresh basil or1 tablespoon dried basil
• 2 tablespoons chopped fresh oregano or2 teaspoons dried oregano
• 1/4 teaspoon dried red pepper flakes (optional)
• 12 ounces dry whole grain penne pasta
• Salt and black pepper (optional)
• 3/4 cup shredded low fat mozzarella cheese, 3 ounces
• 1/3 cup grated Parmesan cheese

Instructions

1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Cook onion and bell pepper 4 minutes or until onions are translucent, stirring occasionally.
2. Stir in garlic and cook 15 seconds, stirring constantly.
3. Stir in zucchini, mushrooms, tomatoes, beans, basil, oregano and red pepper flakes.
4. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer 20 minutes or until peppers are tender, stirring occasionally and breaking up tomatoes with a wooden spoon.
5. Meanwhile, cook pasta according to package directions; drain well.
6. Remove tomato mixture from heat, stir in remaining oil and season to taste with salt and pepper, if desired.
7. Serve tomato mixture over pasta and sprinkle with mozzarella and Parmesan cheeses.

Attribution

Recipe and photo used with permission from: Del Monte