Ratatouille-inspired summer garden pasta: light on the meat, heavy on the veggies
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Ratatouille-inspired summer garden pasta: light on the meat, heavy on the veggies

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3
Author CASA Veneracion

Ingredients

  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • 1/4 cup bacon chopped
  • 1 onion diced
  • 1 tablespoons garlic minced
  • 3 tomatoes diced
  • 1 bell pepper diced
  • 1 zucchini diced
  • 2 portobello mushrooms cut into 1/2-inch thick slices
  • 2 to 3 tablespoons black olives sliced
  • 100 grams spaghetti (or your preferred pasta shape), cooked al dente in salted water
  • salt to taste
  • pepper to taste
  • 3 to 4 tablespoons parsley chopped

Instructions

  • Heat the olive oil and butter in a pan. Add the bacon and cook until lightly crisp. Add the onion and garlic; cook just until fragrant.
  • Add the rest of the vegetables, mushrooms and black olives to the pan. Sprinkle with salt and pepper. Cook over medium-high heat just until the vegetables are done. DO NOT OVERCOOK.
  • Throw in the cooked pasta and toss to coat each noodle with oil.
  • Turn off the heat. Add the parsley and toss to blend. Taste, add more salt and pepper, if needed. Serve hot.