Fusilli In Ratatouille Sauce Recipes

PASTA RATATOUILLE

Steps:

• Cook fusilli to desired doneness as directed on package. Drain; return to saucepan. Add 1 tablespoon of the oil; toss to coat.
• Meanwhile, heat remaining tablespoon oil in large nonstick skillet over medium-high heat until hot. Add bell pepper and onion stir-fry; cook and stir 2 minutes. Add eggplant and zucchini; sprinkle with salt. Cook and stir 3 to 4 minutes or until zucchini is crisp-tender.
• Stir in beans and tomatoes. Reduce heat to medium; cook until thoroughly heated, stirring occasionally. Stir in fusilli and 2 tablespoons of the cheese. Sprinkle with parsley and remaining 2 tablespoons cheese.

FUSILLI IN RATATOUILLE SAUCE

Steps:

• In a large skillet, heat the olive oil over med. heat.
• Add the onion and bell pepper and cook, stirring occasionally, for about 6 minutes.
• Add the eggplant, zucchini, garlic, salt, pepper, sugar, and Cajun spice.
• Reduce the heat to med-low; cover and cook for 15 minutes, stirring occasionally.
• Add the tomatoes, the vinegar, and the 3 tablespoons of water.
• Simmer, covered for 15 minutes, stirring occasionally.
• Meanwhile, cook the fusilli according the the package directions.
• When the fusilli is done, drain well and toss it into the ratatouille.
• Serve immediately while still hot.