Heart Healthy
Ratatouille is a classic vegetable dish from the Provence region of France. Our Creole-inspired version includes red kidney beans and whole-grain penne to add protein and fiber.
Print Recipe
Creole Red Bean Ratatouille
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Servings
4
Ingredients
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4 ounces penne pasta -
1 tablespoon olive oil -
1 medium onion -
1 medium green bell pepper -
2 medium garlic cloves -
4 medium tomatoes -
1 cup okra -
1/2 kidney beans -
3 medium bay leaves -
1 teaspoon oregano -
1/2 teaspoon thyme -
1/8-1/4 teaspoon red pepper flakes -
1/4 cup parsley -
1/2 teaspoon salt -
2 ounces mozzarella cheese -
2 tablespoon 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.
Tip: Serving size 1 cup ratatouille and 1/2 cup pasta
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
-
Servings
4
Ingredients
-
4 ounces penne pasta -
1 tablespoon olive oil -
1 medium onion -
1 medium green bell pepper -
2 medium garlic cloves -
4 medium tomatoes -
1 cup okra -
1/2 kidney beans -
3 medium bay leaves -
1 teaspoon oregano -
1/2 teaspoon thyme -
1/8-1/4 teaspoon red pepper flakes -
1/4 cup parsley -
1/2 teaspoon salt -
2 ounces mozzarella cheese -
2 tablespoon 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.
Tip: Serving size 1 cup ratatouille and 1/2 cup pasta
Featured In : Diabetes & Heart Healthy Cookbook, 2nd edition
The American Heart Association has developed tasty and heart-healthy recipes that meet its dietary recommendations. These recipes are also designed to be consistent with the American Diabetes Association dietary guidelines and will introduce variety into meal plans for anybody looking to eat a more healthful diet.
Sample Recipes:
Salmon Baked with Cucumbers and Dill
Seared Chicken with Strawberry Salsa
Purchase:
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