Rigatoni with ratatouille vegetables

Photographer: Mark O'Meara

Using the best of summer veggies, this recipe delivers 6 of your 5-a-day for a delicious pasta dish high in iron and fibre. The perfect vegetarian pasta meal!

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

200g rigatoni
1 tablespoon olive oil
1 medium eggplantaubergineX, cut into 2cm pieces
1 small red onion, cut into wedges
2 cloves garlic, crushed
¼ cup chopped fresh basil, plus extra to garnish
2 x 400g cans tomatoes with mixed herbs
1 medium courgettezucchiniX, halved and thickly sliced
2 capsicums (one red, one green), chopped into 2cm pieces
420g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed, drained
8 cups baby spinach
2 tablespoons grated parmesan, to serve (optional)

Instructions

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In a large pot of boiling water, cook pasta according to packet instructions. Drain and return to pot.
Meanwhile, in a large non-stick frying pan, heat olive oil over medium. Gently fry eggplant and onion for 5 minutes.
Add garlic, basil and canned tomatoes, rinsing the cans with 1 cup water and adding to the pan. Cover and simmer, stirring often, for 8-10 minutes, or until eggplant is tender. Add the courgette and capsicum. Cook uncovered for 5 minutes.
Stir through the chickpeas and allow to warm through for 2 minutes. Add the pasta and the baby spinach. Season well with cracked black pepper. Divide into 4 bowls and sprinkle with parmesan, if desired, and basil.

Variations

Make it gluten free: Use gluten-free pasta and check canned tomatoes are gluten free.

Nutrition Info (per serve)

Calories 419 cal

Kilojoules 1750 kJ

Protein 17 g

Total fat 8 g

Saturated fat 2 g

Carbohydrates 65 g

Sugar 18 g

Dietary fibre 12 g

Sodium 390 mg

Calcium 160 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.