Pasta-Touille

May 10, 2023May 10, 20230 15
Mouthwatering Pasta-Touille recipe
in Pasta

Prep

30 min

Cook

1 hour 45 min

Ready In

2 hours 15 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

5 cups cubed unpeeled eggplants ( about 2 medium-large )
1 cup dried red lentils or 1 cup dried split peas
1 1/2 cups water
1 1/2 cups marinara sauce
1 can no-salt-added diced tomatoes , undrained
2 tablespoons no-salt-added tomato paste ( I actually used a version of my Roasted Garlic Tomato Paste that I forgot to put salt in )
5 garlic cloves , finely chopped
1 tablespoon minced dried onion
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon fennel seed
1/2 teaspoon paprika
1/2 teaspoon salt
1 1/2 cups diced cooked chicken
1 1/2 lbs short-cut whole grain pasta
4 medium zucchini , run through the spaghetti setting on a spiralizer
1 jar roasted red peppers , slices drained
10 1/2 ounces fresh mozzarella cheese , torn into small pieces
5 ounces chevre cheese , crumbled

Nutrision Information

Servings Per Recipe
8
Calories
485
Sugar
12g
Fat
19g
This Pasta-Touille recipe is a healthy twist on the classic French dish, Ratatouille. It's a vegetarian and gluten-free recipe that's perfect for a cozy and warm family dinner. The combination of tender eggplant, flavorful marinara sauce, and a variety of spices and herbs makes this recipe a crowd-pleaser. Don't let the name deceive you, this Pasta-Touille recipe is light and satisfying, packed with flavors and nutrient-dense ingredients that will make you crave for more.

Instructions

1.Preheat the oven to 400°F.
2.In a 9x13 inch baking dish, stir together the eggplant, lentils or split peas, water, marinara sauce, diced tomatoes, tomato paste, garlic, dried onion, parsley, basil, fennel seed, paprika, and salt.
3.Bake for 1 hour, stirring twice during cooking.
4.Turn oven down to 375°F.
5.Stir in the chicken and pasta, then top with the zucchini and then the roasted red peppers.
6.Scatter the mozzarella and chevre cheese over the top.
7.Cover with aluminum foil and bake for 30 minutes.
8.Uncover and bake for another 15 minutes until the cheese is golden brown and bubbly.

PROS

Packed with plant-based protein and fiber, this Pasta-Touille recipe is a healthy and delicious way to enjoy your veggies.

The combination of eggplant, red lentils or split peas, zucchini, and roasted red peppers gives this dish a rich and flavorful taste.

CONS

This recipe can be time-consuming to prepare, as it involves a lot of chopping and slicing vegetables.

The cheese and pasta may make this dish high in calories and fat.

HEALTH & BENEFITS

This Pasta-Touille recipe is a great source of plant-based protein, fiber, vitamins, and minerals.
Eggplants are a good source of antioxidants, which are important for protecting your cells from damage.
Red lentils or split peas are high in protein, complex carbohydrates, and fiber, which can help you feel full and satisfied.
Zucchini is low in calories and high in fiber, which can aid in digestion and support weight loss.

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