Print Recipe
Creole Red Bean Ratatouille
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Prep Time :
20 min
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Cook Time :
40 min
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Total Time :
1 hr
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Servings :
4
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Serving Size :
1 cup ratatouille and 1/2 cup pasta
Ingredients
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4 ounces dried, whole-grain penne pasta -
1 tablespoon olive oil (extra virgin preferred, divided use) -
1 medium onion (chopped) -
1 medium green bell pepper (chopped) -
2 medium garlic cloves (minced) -
4 medium tomatoes (chopped) -
1 cup frozen, cut okra -
1/2 15.5-ounce can no-salt-added kidney beans (rinsed, drained) -
3 medium dried bay leaves -
1 teaspoon dried oregano (crumbled) -
1/2 teaspoon dried thyme (crumbled) -
1/8-1/4 teaspoon crushed red pepper flakes -
1/4 cup chopped, fresh parsley -
1/2 teaspoon salt -
2 ounces shredded, low-fat mozzarella cheese -
2 tablespoon shredded, or, grated Parmesan cheese
Directions
Tip: Click on step to mark as complete.
-
Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Set aside. -
Meanwhile, in a large nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the onion and bell pepper for 3-4 minutes, or until soft, stirring frequently. Stir in the garlic. Cook for 10 seconds, stirring constantly. Stir in the tomatoes, okra, beans, bay leaves, oregano, thyme, and red pepper flakes. Bring to a simmer. Reduce the heat and simmer, covered, for 20 minutes, or until the okra is tender. Remove from the heat. Discard the bay leaves. -
Stir the parsley, salt, and the remaining 2 teaspoons oil into the ratatouille. Serve over the pasta. Sprinkle with the mozzarella and Parmesan.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 280 | |
|---|---|---|
| Total Fat | 7 g | |
| Saturated Fat | 2 g | |
| Trans Fat | 0 g | |
| Polyunsaturated Fat | 1 g | |
| Monounsaturated Fat | 3 g | |
| Cholesterol | 5 mg | |
| Sodium | 370 mg | |
| Total Carbohydrate | 41 g | |
| Dietary Fiber | 10 g | |
| Sugars | 7 g | |
| Protein | 15 g | |
Dietary Exchanges
2 starch, 2 vegetable, 1 medium-fat meat
-
Prep Time :
20 min
-
Cook Time :
40 min
-
Total Time :
1 hr
-
Servings :
4
-
Serving Size :
1 cup ratatouille and 1/2 cup pasta
Ingredients
-
4 ounces dried, whole-grain penne pasta -
1 tablespoon olive oil (extra virgin preferred, divided use) -
1 medium onion (chopped) -
1 medium green bell pepper (chopped) -
2 medium garlic cloves (minced) -
4 medium tomatoes (chopped) -
1 cup frozen, cut okra -
1/2 15.5-ounce can no-salt-added kidney beans (rinsed, drained) -
3 medium dried bay leaves -
1 teaspoon dried oregano (crumbled) -
1/2 teaspoon dried thyme (crumbled) -
1/8-1/4 teaspoon crushed red pepper flakes -
1/4 cup chopped, fresh parsley -
1/2 teaspoon salt -
2 ounces shredded, low-fat mozzarella cheese -
2 tablespoon shredded, or, grated Parmesan cheese
Directions
Tip: Click on step to mark as complete.
-
Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Set aside. -
Meanwhile, in a large nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the onion and bell pepper for 3-4 minutes, or until soft, stirring frequently. Stir in the garlic. Cook for 10 seconds, stirring constantly. Stir in the tomatoes, okra, beans, bay leaves, oregano, thyme, and red pepper flakes. Bring to a simmer. Reduce the heat and simmer, covered, for 20 minutes, or until the okra is tender. Remove from the heat. Discard the bay leaves. -
Stir the parsley, salt, and the remaining 2 teaspoons oil into the ratatouille. Serve over the pasta. Sprinkle with the mozzarella and Parmesan.
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