Barilla® ProteinPLUS® Rotini

Slow-Cooked Spring Ratatouille with Basil & Pine Nuts



Ingredients for 7 people

  • 1 box Barilla® ProteinPLUS® Rotini
  • 1 medium eggplant peeled and cut 1 inch dice
  • 1 medium yellow onion cut into 1 inch dice
  • 1 large red pepper remove seeds and cut into 1 inch dice
  • 1 large yellow pepper remove seeds and cut into 1 inch dice
  • 1 medium zucchini halved and sliced thin
  • 1 medium yellow squash halved and sliced thin
  • 3 cloves garlic chopped
  • 1 28-ounce can whole peeled tomatoes and juice
  • 1 15-ounce can quartered artichoke hearts packed in water drained and rinsed
  • 2 anchovies packed in oil chopped
  • 1 teaspoon Italian seasoning spice mix
  • 1 teaspoon kosher salt
  • ½ teaspoon ground pepper
  • ¼ cup extra virgin olive oil
  • ¼ cup pine nuts toasted
  • small bunch fresh basil torn into small pieces or julienned


  1. 1
    Gently mix all diced vegetables (eggplant through artichoke hearts) together in slow cooker
  2. 2
    Add anchovies, Italian seasoning, salt, ground pepper and olive oil to mixed vegetables in slow cooker
  3. 3
    Cook on low for 6 hours overnight or while at work
  4. 4
    Taste and adjust seasoning to taste
  5. 5
    Prepare pasta according to package directions
  6. 6
    Serve by placing 2/3-1 cup pasta in a bowl
  7. 7
    Add 1 cup ratatouille on top
  8. 8
    Sprinkle with toasted pine nuts and fresh basil

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