Filter
Reset
Sort ByRelevance
SARAHGRETZMIER
Tagliatelle with ratatouille and goat cheese
Vegetable stew of eggplant, zucchini and tomato, combined with pasta and goat's cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the aubergines, peppers and zucchini into cubes of 2 x 2 cm (brunoise). Chop the onion and finely chop the garlic. Keep the vegetables separate.
-
Heat the oil in a frying pan and fry the onion, garlic and herbs for 5 minutes on low heat. Add the eggplant and cook over a high heat for 5 minutes.
-
Add the bell pepper and zucchini and cook for 5 minutes on a high heat.
-
Turn down the heat and add the wine and tomatoes. Leave to simmer for 15 minutes with the lid on the pan over low heat.
-
Season with the vinegar, (freshly ground) pepper and possibly salt.
-
Meanwhile, cook the pasta according to the instructions on the packaging.
-
Drain the pasta and scoop through the ratatouille. Season with (freshly ground) pepper and possibly salt.
-
Crumble the goat cheese over the pasta and garnish with the basil.
Blogs that might be interesting
-
20 minMain dishextra virgin olive oil, zucchini, Red pepper, Red onions, lemons, couscous, baby cream lettuce, cheese cubes 10%,couscous salad with grilled lemon
-
25 minMain dishRed onion, boiling water, winter carrot, lime, sweet pointed pepper, fresh rindless mackerel fillet, mexican style chipotle sauce, chopped iceberg lettuce, large tortilla wrap,grilled wraps with pulled mackerel
-
55 minMain dishdough for savory pie, traditional olive oil, fresh leaf spinach, soft goat's cheese with honey 55, medium sized egg, creme fraiche, dried oregano, almond shavings,Mediterranean spinach
-
25 minMain dishwater, vegetable stock, garlic, unsalted butter, French stir-fry vegetable, dried Provençal herbs, risotto rice, egg, white cheese,summer risotto with a soft-boiled egg
Nutrition
585Calories
Sodium13% DV300mg
Fat26% DV17g
Protein44% DV22g
Carbs28% DV83g
Fiber24% DV6g
Loved it