Red Potato Ratatouille With Pasta Fresca

Ingredients

• 10 oz baby red (or gold) potatoes
• 1 tablespoon water
• 1 large zucchini squash
• 1 medium yellow squash
• 1 tablespoon olive oil
• 2 tablespoons minced garlic
• 10 oz sliced fresh peppers and onions
• 1 ½ cups boxed chopped tomatoes
• ¼ cup steak sauce
• 2 teaspoons everything Italian seasoning

Steps

1. Halve potatoes. Place potatoes and water in microwave-safe bowl, cover, and microwave on HIGH 5 minutes. Cut zucchini and yellow squash in half lengthwise, then into 1-inch-thick half-moon pieces.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add garlic and peppers and onions; cook and stir 3 minutes.
3. Stir in zucchini, yellow squash, potatoes, tomatoes, steak sauce, and everything seasoning. Reduce heat to medium-low; simmer 15–18 minutes, stirring occasionally, until vegetables are tender. Serve.

Ingredients

• 8 ounces (½ box) penne pasta
• 1 ¼ cups boxed, chopped tomatoes
• 1 tablespoon roasted garlic
• 1 teaspoon dried Italian seasoning
• 2 tablespoons fresh basil (optional)

Steps

1. Bring water to boil for pasta. Cook and drain pasta following package instructions.
2. Return same pan to heat on medium. Place tomatoes, garlic, and Italian seasoning in pan; cook 4 minutes. Meanwhile, chop basil.
3. Stir basil and pasta into sauce; serve.