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Organic Ancient Grain Farro Penne Ratatouille

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Serving Size: 
2-3
Ingredients: 
  • 9 oz. Pappardelle’s Organic Ancient Grain Farro Penne
  • 1 tablespoon Bella Sol California Extra Virgin Olive Oil
  • 1/4 medium red onion, diced
  • 1/2 medium yellow bell pepper, diced
  • 1/2 medium orange bell pepper, diced
  • 1/2 medium zucchini squash, diced
  • 1/2 medium yellow squash, diced
  • 1/4 medium eggplant, peeled and diced
  • 2 garlic cloves, minced
  • 1/2 large ripe tomato, seeded & diced
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
Instructions: 
  1. In a large skillet, sauté the onions in the olive oil; cook for 2 minutes. Add the yellow and orange bell peppers; cook for 2 minutes. Add the zucchini, yellow squash and eggplant; cook for 2 minutes. Add garlic, tomato, salt & pepper; cook for 1 minute.
  2. Cook the pasta in a large pot of boiling salted water until just tender, stirring occasionally (8 to 10 minutes). Drain.
  3. Toss the ratatouille with the pasta and serve immediately.

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