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Ratatouille with Pasta

Toss any short twisted pasta, such as gemelli or rotini, with leftover ratatouille to create an easy vegetarian dinner.

  • Servings: 4
Ratatouille with Pasta

Source: Everyday Food, October 2010


  • 3/4 pound short, twisted pasta, such as gemelli or rotini
  • 2 tablespoons extra-virgin olive oil
  • 2 1/2 cups Ratatouille, warmed
  • 1/4 cup freshly grated Parmesan


  1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta and toss with oil. Top with ratatouille and Parmesan.


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