Fettuccine With Ratatouille And Ricotta Cheese

• 1 eggplant medium, cut into 1/2 inch pieces
• 1 medium zucchini halved lengthwise, sliced
• 1 red pepper medium, coarsely chopped
• 1 red onion medium, cut into wedges
• 2 tablespoons vegetable oil
• 14 ounces diced tomatoes
• 3 cloves garlic crushed
• 1/4 teaspoon dried chili flakes optional
• 2 teaspoons balsamic vinegar
• 14 ounces fettuccine
• 3 sprigs basil chopped plus extra leaves, to serve
• 1/2 cup ricotta fresh

1. Preheat oven to 450u0b0F. Combine eggplant, zucchini, pepper and onions in a large roasting pan. Drizzle with oil and season with salt and pepper. Bake for 15 mins or until golden brown and tender.
2. Add tomatoes, garlic, chili and vinegar to vegetables and mix well. Bake for 10 mins or until cooked.
3. Meanwhile, cook pasta in a large pot of boiling salted water for 10-12 mins or until tender. Drain and reserve 1/2 cup of the cooking liquid.
4. Stir reserved cooking liquid into the ratatouille. Add pasta and basil to ratatouille and mix to combine. Spoon into shallow serving bowls. Serve topped with ricotta and extra basil leaves.

eggplant medium, zucchini, red pepper, red onion, vegetable oil, tomatoes, garlic, dried chili flakes optional, balsamic vinegar, fettuccine, basil, ricotta fresh

Taken from www.yummly.com/recipe/Fettuccine-with-Ratatouille-and-Ricotta-Cheese-1404897 (may not work)