Heart Healthy
This dish can feature any pasta variety—from angel hair to shells to penne.
Print Recipe
Pot Roast Ratatouille and Pasta - Delicious Decisions
This dish can feature any pasta variety—from angel hair to shells to penne.
-
Servings:
8
Ingredients
-
olive oil spray -
1 1/2 lb. eye-of-round roast -
1/2 tsp. seasoning blend -
1/4 tsp. pepper -
10.75 oz. tomato puree -
10 oz. eggplant -
2 medium zucchini -
5 medium Italian plum (Roma) tomatoes -
1 large onion -
2 medium celery -
1 tsp. oregano -
1 medium garlic clove -
1 medium bay leaf -
1/4 tsp. basil -
8 oz. pasta
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 350°F. Lightly spray a Dutch oven with olive oil spray. -
Sprinkle the roast with the seasoning blend and pepper. -
Heat the Dutch oven over medium-high heat. Brown the roast for 2 to 3 minutes on each side. -
Stir in the remaining ingredients except the pasta. -
Bake, covered, for about 2 hours, or until the roast is very tender when tested with a fork. -
Shortly before the roast is done, prepare the pasta using the package directions, omitting the salt. Drain well in a colander. -
Transfer the roast to a cutting board. Cover with aluminum foil and let stand for 10 to 15 minutes before slicing very thinly across the grain, then slicing into thin strips. Discard the bay leaf from the sauce. -
Spoon the pasta onto plates. Arrange the roast slices on the pasta. Top with the sauce.
Tip: For maximum tenderness, don’t overcook eye-of-round roast, and be sure to cut it into thin strips.
Nutrition Facts
Pot Roast Ratatouille and Pasta - Delicious Decisions
Calories
Protein
FiberNutrition Facts
| Calories | 258 | |
|---|---|---|
| Total Fat | 3.0 g | |
| Saturated Fat | 1.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.5 g | |
| Monounsaturated Fat | 1.5 g | |
| Cholesterol | 40 mg | |
| Sodium | 76 mg | |
| Total Carbohydrate | 32 g | |
| Dietary Fiber | 6 g | |
| Sugars | 7 g | |
| Protein | 26 g | |
Dietary Exchanges
1½ starch, 3 lean meat, 2 vegetable
-
Servings:
8
Ingredients
-
olive oil spray -
1 1/2 lb. eye-of-round roast -
1/2 tsp. seasoning blend -
1/4 tsp. pepper -
10.75 oz. tomato puree -
10 oz. eggplant -
2 medium zucchini -
5 medium Italian plum (Roma) tomatoes -
1 large onion -
2 medium celery -
1 tsp. oregano -
1 medium garlic clove -
1 medium bay leaf -
1/4 tsp. basil -
8 oz. pasta
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 350°F. Lightly spray a Dutch oven with olive oil spray. -
Sprinkle the roast with the seasoning blend and pepper. -
Heat the Dutch oven over medium-high heat. Brown the roast for 2 to 3 minutes on each side. -
Stir in the remaining ingredients except the pasta. -
Bake, covered, for about 2 hours, or until the roast is very tender when tested with a fork. -
Shortly before the roast is done, prepare the pasta using the package directions, omitting the salt. Drain well in a colander. -
Transfer the roast to a cutting board. Cover with aluminum foil and let stand for 10 to 15 minutes before slicing very thinly across the grain, then slicing into thin strips. Discard the bay leaf from the sauce. -
Spoon the pasta onto plates. Arrange the roast slices on the pasta. Top with the sauce.
Tip: For maximum tenderness, don’t overcook eye-of-round roast, and be sure to cut it into thin strips.