Summer Ratatouille

Name: Summer Ratatouille with Fresh Tortellini and Basil Chiffonade
Total time: 40 min
Yield: 2
Cuisine: 0
Ingredients: 1 unit Tomato; 1 unit Zucchini; 1 unit Yellow Squash; 1 unit Eggplant; 1 unit Shallot; 2 clove Garlic; 1 sprig Thyme; 1 unit Red Bell Pepper; ½ ounce Basil; 9 ounce Cheese Tortelloni; ¼ cup Parmesan Cheese; 2.5 tablespoon Olive Oil

with Fresh Tortellini and Basil Chiffonade

Recipe Development TeamPublished on July 22, 2015

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Ratatouille is a rustic French vegetable stew featuring almost every Summer vegetable—tomato, zucchini, yellow squash, and bell pepper all go into the mix. We’re tossing cheesy tortellini and Parmesan into the ratatouille to make it into a hearty and delicious dinner.

Allergens:

Eggs

•Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time

DifficultyMedium

Ingredients

/ serving 2 people

1 unit

Tomato

1 unit

Zucchini

1 unit

Yellow Squash

1 unit

Eggplant

1 unit

Shallot

2 clove

Garlic

1 sprig

Thyme

1 unit

Red Bell Pepper

½ ounce

Basil

9 ounce

Cheese Tortelloni

(Contains: Eggs, Milk, Wheat)

¼ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

2.5 tablespoon

Olive Oil

Nutrition Values

/ per serving

Calories598 kcal

Energy (kJ)2502 kJ

Fat29 g

Carbohydrate61 g

Dietary Fiber14 g

Protein23 g

Sodium806 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pot

•Baking Sheet

•Large Pan

•Strainer

Instructions

Preheat oven to 450 degrees. Bring a large pot of water to a boil with a large pinch of salt. Dice the zucchini, yellow squash, and eggplant into ½-inch cubes. Core, seed, and remove the white ribs from the bell pepper, then cut into ½-inch cubes. Mince the shallot. Core, seed, and dice the tomato. Strip the thyme leaves off the sprig and roughly chop. Mince or grate the garlic.

Toss the eggplant, zucchini, and yellow squash on a baking sheet with 2 tablespoons olive oil and a pinch of salt and pepper. HINT: You may need two baking sheets depending on their size. Place in the oven to roast for about 25 minutes, until soft and golden brown.

Meanwhile, heat ½ tablespoon olive oil in a large pan over medium heat. Add the shallot to the pan and cook 2-3 minutes, until softened. Season with salt and pepper. Add the bell pepper to the pan and cook 5-6 minutes, until soft and slightly caramelized. Add the garlic to the pan and cook 30 seconds, until fragrant. Season with salt and pepper and turn off the heat.

Add the tortellini to the boiling water and cook 6-7 minutes, until tender. Drain.

Very thinly slice the basil (this is called a chiffonade). Add the roasted vegetables into the pan with the shallot and peppers and toss to combine. Return the pan to medium heat, then toss in the tortellini and Parmesan cheese. Cook, tossing, 1-2 minutes, until cheese melts. Season with salt and pepper

Serve the tortellini divided between bowls, sprinkled with the basil chiffonade. Enjoy!