Ratatouille Pasta

Vibrant, fresh Mediterranean flavors! So quick, and fresh, and delicious! I use papparadelle or fettuccine.

• Ready In: 20 mins
• Serves: 4
• Yields: 1 1/2 cups

Ingredients

• 2  teaspoons olive oil
• 3  cups whole wheat pasta, cooked
• 1  zucchini, thinly sliced
• 2  small eggplants, cut into . 5 inch cubes
• 1  red pepper, cut into . 5 inch cubes
• 1 1⁄2 cups cherry tomatoes, diced
• 1 (14 ounce) can artichoke hearts, diced
• 2  garlic cloves, crushed
• 1  chili, deseeded and chopped
• 1⁄2 cup black olives, pitted and chopped
• 1⁄4 cup white wine
• 1⁄2 cup parmesan cheese, shredded
• 1⁄2 cup fresh basil, chopped

Directions

1. Heat oil in frying pan over medium high heat. Add capsicum, egglant, and red pepper. Cook for 4-5 minutes or until zucchini starts to become tender.
2. Add tomatoes, artichoke, garlic, chili, olives and wine. Cook another 2-3 minutes, until wine is absorbed.
3. Add basil, toss with pasta, and sprinkle with parmesan.