Summer Ratatouille
with Fresh Tortellini and Basil Chiffonade
Summer Ratatouille
A bright summer vegetable medley with fresh tortellini and fragrant basil chiffonade, this colorful dish is light, comforting, and perfect for warm-weather dinners.
Ingredients
For 2 servings
- ½ ounce Basil
- 9 ounce Cheese Tortelloni
- 1 unit Eggplant
- 2 clove Garlic
- ¼ cup Parmesan Cheese
- 1 unit Red Bell Pepper
- 1 unit Shallot
- 1 sprig Thyme
- 1 unit Tomato
- 1 unit Yellow Squash
- 1 unit Zucchini
Additional Ingredients
- 2.5 tablespoon Olive Oil
PDF
DifficultyMedium
Total Time40m
Calories598
Protein23g
Carbs61g
Fat29g
Tags:
Fiber SmartLow Sugar
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For vegetarian needs, check that the tortelloni and hard cheese are made without animal rennet. For dairy-free or egg-free diets, swap in a plant-based stuffed pasta and skip the parmesan, or use a vegan hard-style topping.
What to serve with it
Serve this with a crisp green salad or garlicky bread to round out the summer vegetables and cheesy pasta. A chilled white wine or sparkling water with lemon also fits the light, fresh profile.
