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.
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Creole Red Bean Ratatouille
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.
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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
Nutrition Facts
Creole Red Bean Ratatouille
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