Ingredients for 4 people:
2 courgettes
1 aubergine
1 each red, green and yellow pepper
1 vegetable onion
1-2 cloves of garlic
3 tbsp olive oil
125 ml vegetable stock (instant)
100 g strained tomatoes (from the packet)
150 g herb crème fraîche
Salt, ground pepper
500 g rigatoni
1 stalk rosemary
Preparation:
1. Rinse and clean the courgettes and aubergine. Cut the peppers into quarters, clean and rinse. Peel the onion and garlic. Chop all ingredients into small dices.
2. Heat 2 1/2 tbsp olive oil in a large non-stick frying pan. Sauté the onion and
pepper for 2-3 minutes. Add the courgette, aubergine and garlic and sauté, stirring, for another 3-5 minutes. Add the vegetable stock and the strained tomatoes.
3. Stir in the crème fraîche and simmer for 1-2 minutes. Season with salt and pepper.
4. Cook the rigatoni al dente in plenty of salted water according to the instructions. Chop the rosemary. Heat the remaining olive oil in a small frying pan, fry the rosemary briefly and drain on kitchen paper. Drain the rigatoni. Arrange the rigatoni with the ratatouille and serve sprinkled with rosemary.
Serve with freshly grated Parmesan cheese.
Preparation time approx. 30 minutes
Nutritional values per portion approx.:
Calories: 715
Joule: 2995
Protein: 20,4 g
Fat: 26,9 g
Carbohydrates: 96 g
(FoodCentrale by ddp images)
