Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Meaty Pasta Ratatouille
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- #92928
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 tablespoon olive oil
1 cup diced eggplant
1 cup diced zucchini
1 cup sliced mushrooms
2 teaspoons Dijon mustard
1 jar (2 pound size) Italian-style meat sauce
3/4 cup frozen green peas
1 pound fusilli or linguine pasta, cooked and drained
directions
In a 12-inch skillet, heat olive oil over medium-high heat and cook eggplant, zucchini and mushrooms, stirring occasionally, for 6 minutes or until vegetables are tender.
Stir in mustard, meat sauce and peas. Cook for 3 minutes or until heated through.
Serve over hot fusilli.
added by
tompat
nutrition data
453 calories, 9 grams fat, 79 grams carbohydrates, 15 grams protein per serving.
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reviews & comments
I decided to make this in the crockpot beings it did not have much meat I added 1/2lb of hamburger. I also added 3 envelopes of sugar substitue as we like our sauces more on the sweet side rather than the tart side. I served it over linguine. When I served it I put grated cheddar cheese and also had the green container of grated cheese on the side. I will try again but think I will add more meat and maybe only one can of sauce (I used a can sauce)One had meat the other garlic. When I reheat this I will do it over fusilli.