Ratatouille Pasta

Ingredients

• 8 oz pasta

• 6 oz mushrooms

• 2 zucchini

• 1 pint cherry tomatoes

• 1 lemon (juice)

• 2 tbsp fresh parsley

• 1/2 tsp dried oregano

• 1/2 tsp dried basil

• 1/2 cup vegetable stock

• 1/2 cup diced or crushed tomatoes

• 1/3 cup reserved pasta water

• 3 tbsp mascarpone cheese

• Parmesan cheese

• Salt & pepper

• Optional: red chili flakes

Directions

1. Slice mushrooms, halve tomatoes, and cut zucchini in half lengthwise then slice.

2. Cook zucchini over medium heat with a drizzle of avocado oil until golden brown, about 7-8 minutes, remove from pan.

3. Add mushrooms into same pan with another drizzle of avocado oil and cool until golden brown, about 5-6 minutes, remove from pan.

4. Cook pasta according to directions to al dente.

5. While the pasta cooks, add another drizzle of avocado oil to the same pan and add tomatoes, oregano, basil, and optional chili flakes. Cook 3-4 minutes.

6. Add in the vegetable stock, lemon juice, crushed tomatoes, and reserved pasta water to the pan with cherry tomatoes. Cook for 5 minutes.

7. Whisk in the mascarpone cheese, season with salt & pepper.

8. Add the boiled pasta noodles and cooked zucchini and mushrooms.

9. Serve with parmesan cheese and enjoy!

Tip: use chickpea pasta to increase the amount of protein in the dish!