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Ratatouille with Rotini
Number of Servings: 6
Serving Size: 1 1/2 cups
This meatless meal is a great way to add more vegetables to your meal plan.
|uncooked rotini pasta||8|
|olive oil||1 Tbsp|
|onion, finely chopped||1 med.|
|green bell pepper, cut into thin strips||1.50 cups|
|zucchini, thinly sliced||2 med.|
|sliced mushrooms||1.50 cups|
|garlic cloves, minced||4 ea|
|15-ounce can tomato sauce||1 ea|
|14.5-ounce can no-salt-added diced tomatoes||1 ea|
|dried basil||1 tsp|
|ground black pepper||0.50 tsp|
|grated Parmesan cheese||3 Tbsp|
Cook pasta according to package directions, omitting salt; drain.2:
Heat oil in a large nonstick skillet or wok. Over medium-high heat, saute onion and green pepper until onion is clear. Add zucchini and mushrooms and saute about 5 more minutes.3:
Add garlic, tomato sauce, and diced tomatoes. Stir in basil and black pepper.4:
Reduce heat and bring to a low boil for 25 minutes. Combine ratatouille with cooked rotini pasta. Sprinkle with Parmesan cheese.
|Calories from Fat 41|
|Total Fat 5g|
|Saturated Fat 1g|
|Dietary Fiber 5g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 2 Starch 1/2 Fat 3 Vegetable|
Healthy Calendar Diabetic Cooking
American Diabetes Association
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