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One-pot pennes with ratatouille
2020-08-18
https://www.metro.ca/userfiles/image/recipes/pennes-one-pot-ratatouille-11339 .JPG
PT10M
PT20M
PT30M
In a large casserole or pot, add vegetable oil. Add the onion, eggplant, and bell pepper. Cook over medium-high heat for 7 minutes, until the vegetables are lightly browned.By freeing the center of the casserole, add the zucchini and salt. Grill for 3 minutes, stirring occasionally.Add the canned tomatoes, sprigs of thyme, bay leaf and the equivalent of 1 ½ can of water (about 5 cups). Coarsely crush the tomatoes. Stir to evenly distribute the ingredients. Add the penne and red lentils. Stir, making sure all ingredients are well covered with liquid.Cover to bring to a boil. Remove the lid and reduce the heat to moderate. Stirring occasionally, cook 10-12 minutes, or until pasta is tender and liquid has reduced. Remove the thyme sprigs and bay leaf.Serve with a drizzle of soy cream and olive oil. Add salt and pepper to taste.Garnish with fresh basil.Source: Loounie
4
4
3
5
3
1 small onion chopped
1 small eggplant cut into thin slices and then into strips
1 red or yellow pepper cut into thin slices
1 green zucchini cut into thin slices
1 yellow zucchini cut into thin slices
1/4 teaspoon (1,25 ml) salt
1 can (796 ml) Irresistibles whole tomatoes
2 thyme
1 bay leaf
5 cups (1,25 L) water
1 can (454 g) Irresistibles organic penne rigate
1/2 cup (125 ml) dry red lentils rinsed well
1/4 cup (60 ml) Belsoy creamy soya
2 tablespoon (30 ml) Irresistibles olive oil
a few fresh basil leaves
To taste salt and pepper
One-pot pennes with ratatouille
4
Main course
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME
Ingredients
-
1
small onion chopped
-
1
small eggplant cut into thin slices and then into strips
-
1
red or yellow pepper cut into thin slices
-
1
green zucchini cut into thin slices
-
1
yellow zucchini cut into thin slices
-
1/4 teaspoon
(1,25 ml)salt
-
1 can
(796 ml)Irresistibles whole tomatoes
-
2
thyme
-
1
bay leaf
-
5 cups
(1,25 L)water
-
1 can
(454 g)Irresistibles organic penne rigate
-
1/2 cup
(125 ml)dry red lentils rinsed well
-
1/4 cup
(60 ml)Belsoy creamy soya
-
2 tablespoon
(30 ml)Irresistibles olive oil
-
a few fresh basil leaves
-
To taste
salt and pepper
Preparation
In a large casserole or pot, add vegetable oil. Add the onion, eggplant, and bell pepper. Cook over medium-high heat for 7 minutes, until the vegetables are lightly browned.
By freeing the center of the casserole, add the zucchini and salt. Grill for 3 minutes, stirring occasionally.
Add the canned tomatoes, sprigs of thyme, bay leaf and the equivalent of 1 ½ can of water (about 5 cups). Coarsely crush the tomatoes. Stir to evenly distribute the ingredients. Add the penne and red lentils. Stir, making sure all ingredients are well covered with liquid.
Cover to bring to a boil. Remove the lid and reduce the heat to moderate. Stirring occasionally, cook 10-12 minutes, or until pasta is tender and liquid has reduced. Remove the thyme sprigs and bay leaf.
Serve with a drizzle of soy cream and olive oil. Add salt and pepper to taste.
Garnish with fresh basil.
Source: Loounie
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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