Ratatouille Skillet
My summer comfort skillet is both full of delicious flavor but also is a healthy option that comes together in 30 minutes.
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ingredients
- 1 Tbsp olive oil
- 2 cloves garlic minced
- 1/2 white onion diced
- 2 cups cherry tomatoes halved
- 1 cup tomato puree
- 1/2 Tbsp dried basil
- 1/2 Tbsp dried oregano
- 1 tsp salt
- 1 tsp pepper
- 2 small zucchini chopped into ½” pieces
- 2 small yellow squash chopped into ½” pieces
- 2 cups penne pasta cooked until just under done
- Crumbled goat cheese
instructions
- In a large skillet, heat the olive oil over medium-high heat. Once the oil begins to shimmer, add the garlic and onion. Cook until the onions are softened and beginning to brown, approximately 5 minutes.
- Add the cherry tomatoes to the skillet and cook until softened, approximately 5 minutes. Add the basil, oregano, salt, pepper and tomato puree to the skillet. Stir to combine and cook for about 6 to 10 minutes to develop the flavors of the sauce.
- Add the chopped zucchini and yellow squash. Turn heat down to medium and cover and cook until the zucchini and squash are fork tender, approximately 10 minutes. Finally, add the partially cooked penned pasta. Give the skillet a good couple of tosses (or stir a few times). Continue to cook over medium heat until the pasta is cooked through, approximately 1 to 2 minutes.
- Serve immediately with crumbled goat cheese on top.