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Ratatouille Penne


Penne Pasta, 6 oz., 12 oz., 18 oz.

Reserved Pasta Water*, 1 cup, 2 cups, 3 cups

Olive Oil* 1 Tbsp., 2 Tbsp., 3 Tbsp.

White Onion, diced, 2.5 oz., 5 oz., 7.5 oz.

Ratatouille Veggie Mix, 8 oz., 16 oz., 24 oz.

Garlic Cloves, minced, 2 each

Dried Italian Herb Blend, 1 tsp., 2 tsp., 3 tsp.

Tomato Sauce, 1, 8 oz. can each

Salt & Pepper, to taste

Parmesan Cheese, grated, 1 oz., 2 oz., 3 oz.


Bring a pot of salted water to a boil. Boil the pasta 7 to 8 minutes or until al dente. Reserve some pasta water, then drain the pasta and set aside. Heat olive oil in a nonstick skillet over medium heat. Add the onion and the ratatouille mix and saute for 8 to 10 minutes, stirring occasionally, or until the onions are very soft and the veggies are tender.

Stir in the garlic and the Italian herbs and saute for 30 seconds, stirring constantly. Pour in the tomato sauce and bring to a simmer. Continue to cook over low heat for one minute more, then fold in the cooked pasta and parmesan, thinning the sauce with reserved pasta water if needed. Season the pasta to taste with salt and pepper.

Recipe shown is for 2 servings. 4 serving recipe is in orange. 6 serving recipe is in green.

* not included in kit

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