Vegan Ratatouille Baked Penne - Forks Over Knives

Name: Vegan Ratatouille Baked Penne - Forks Over Knives
Total time: 50 min
Ingredients: 8 oz. dried whole grain penne pasta; 2 medium zucchini and/or yellow summer squash, quartered lengthwise and cut into ½-inch slices; 2 cups coarsely chopped tomatoes; ½ cup chopped celery; ½ cup chopped red onion; 3 cloves garlic, minced; 1 15-oz. can no-salt-added tomato sauce; 3 tablespoons balsamic vinegar; 2 tablespoons chopped fresh oregano; 1 tablespoon chopped fresh thyme; ¾ teaspoon sea salt; ¼ teaspoon freshly ground black pepper; 1 15-oz. can no-salt-added red kidney beans, rinsed and drained

www.forksoverknives.com

Looking for a vegan recipe that contains simple, tasty ingredients? You've came to the right place! Check out our Vegan Ratatouille Baked Penne recipe today!

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Ingredients

8 oz. dried whole grain penne pasta
2 medium zucchini and/or yellow summer squash, quartered lengthwise and cut into ½-inch slices
2 cups coarsely chopped tomatoes
½ cup chopped celery
½ cup chopped red onion
3 cloves garlic, minced
1 15-oz. can no-salt-added tomato sauce
3 tablespoons balsamic vinegar
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme
¾ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 15-oz. can no-salt-added red kidney beans, rinsed and drained