Ratatouille a word synonymous with French Cooking is a combination of nutritious vegetables either sautéed or presented in a layered fashion. Mostly served as a side dish but when combined with pasta it makes a hearty and colorful dish sure to please. During this Lenten season where there are many days you’re asked to refrain from consuming meat this dish is the perfect meal to serve up. Enjoy with a nice glass of red wine and don’t be shy with the parmesan!
Salt, Pepper, Garlic Powder, Hot Pepper Flakes
One Cup of Low Sodium Vegetable Stock
½ Cup of Red Wine
One Yellow Squash – Sliced
One Green Squash – Sliced
Three Tomatoes from the Vine – Chopped Chunky
Garlic – (3) Gloves Minced
Basil Leaves – About 6 – Torn Up
½ a Box of Spaghetti
-On medium heat warm up a tablespoon of olive oil in a sauce pan.
-You will at any point throw in the squash you have sliced up and season with salt, pepper and garlic powder.
-Next add in the stock and the red wine then cover the pan and let simmer on moderately low heat.
- You will notice the squash will begin to soften when you see this you can add in the tomatoes.
- Season the mixture again with salt, pepper and garlic powder and let simmer covered for another two minutes or so.
- Once all is cooked through turn off heat and remove all contents including liquid and place in a bowl off to the side.
- Begin the boil your pasta water in a stock pot.
- Now you will warm up olive oil again in the sauce pan used previous – this time three table spoons.
- You will fry up the garlic, olive oil and hot pepper flakes – then place the previous vegetable mix into the pan and combine.
- You will want this all to simmer on very low heat to keep warm while your spaghetti is boiling.
- Once spaghetti is boiled – drain and then combine directly into the sauce – continue to mix until all is combined.
- Plate, top with Parmesan and enjoy!
~ A.M.A ~
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