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Publix Simple Meals

Red Potato Ratatouille With Pasta Fresca

Servings:
4
Total Time:
25 minutes
Active Time:
25 minutes

Cooking Sequence

  • Bring water to boil for pasta
  • Prepare ratatouille and begin to simmer (10 minutes)
  • Complete pasta recipe and serve (15 minutes)

Red Potato Ratatouille

Ingredients

1 large zucchini
1 medium yellow squash
1 tablespoon olive oil
2 tablespoons roasted garlic
1/2 lb steak topper vegetables (fresh sliced mushrooms, onions, bell peppers)
2 cups refrigerated potato wedges
2 cups boxed, chopped tomatoes
1/4 cup steak sauce
2 teaspoons dried Italian seasoning

Steps

  1. Cut zucchini and yellow squash in half lengthwise, then slice very thinly.
  2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add garlic and steak topper vegetables; cook and stir 3 minutes.
  3. Add zucchini and squash, then cover; cook and stir 2 minutes.
  4. Stir in remaining ingredients. Cover and reduce heat to low; simmer and stir 6–8 minutes or until potatoes are tender when pierced with a fork. Serve.

Pasta Fresca

Ingredients

8 ounces (1/2 box) penne pasta
1 1/4 cups boxed, chopped tomatoes
1 tablespoon roasted garlic
1 teaspoon dried Italian seasoning
2 tablespoons fresh basil (optional)

Steps

  1. Bring water to boil for pasta. Cook and drain pasta following package instructions.
  2. Return same pan to heat on medium. Place tomatoes, garlic, and Italian seasoning in pan; cook 4 minutes. Meanwhile, chop basil.
  3. Stir basil and pasta into sauce; serve.

Aprons Advice

  • Complete your meal with shredded Parmesan cheese, a Caesar salad, and fresh cut fruit for dessert.
  • We chose boxed tomatoes for their minimal processing and low sodium content.
  • You can stir the recipes together for serving as a one-bowl pasta dish.

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Red Potato Ratatouille

CALORIES (per 1/4 recipe) 160kcal; FAT 4g; SAT FAT 0.5g; TRANS FAT 0g; CHOL 0mg; SODIUM 430mg; CARB 28g; FIBER 6g; SUGARS 12g; PROTEIN 5g; VIT A 30%; VIT C 100%; CALC 4%; IRON 10%

Pasta Fresca

CALORIES (per 1/4 recipe) 240kcal; FAT 1.5g; SAT FAT 0g; TRANS FAT 0g; CHOL 0mg; SODIUM 0mg; CARB 47g; FIBER 4g; SUGARS 3g; PROTEIN 9g; VIT A 10%; VIT C 15%; CALC 2%; IRON 10%