Gluten-Free Ratatouille Pasta | Food Stuff
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Cooking tools:
- Skillet
- Cutting board
- Chef's knife
- Pot
- Colander
- Stove
- Wooden spoon
- Measuring cup
- Serving bowl
Ingredients
- 2 small bell peppers, diced
- ¼ cup olive or canola oil
- 1-2 cups fresh cherry tomatoes, halved
- 1 small eggplant, about ½-3/4 lb., diced
- fresh basil (or 3 spoonfuls of pesto)
- 3 sprigs fresh thyme
- 2-3 garlic cloves, minced
- 1 small onion, diced
- 8 oz. gluten-free or regular pasta
- salt
- pepper
- 1 small zucchini, about ½ to ¾ lb., diced
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