Butternut Squash Angolotti with Confetti Ratatouille
A light vegetarian pasta dish.
- 2 packages Buitoni Butternut Squash Agnolotti
- 2 TBS olive oil
- 1 teaspoon crushed garlic
- ¼ cup diced onion
- ½ cup diced red pepper
- 1 cup diced zucchini
- 1 cup peeled diced eggplant
- ½ cup chopped tomato
- salt and pepper to taste
- 3 TBS salted butter
- ⅔ cup white wine
- a handful of fresh chopped parsley
Cook agnolotti according to package directions.
In a large frying pan, heat oil to medium heat. Add garlic, onions and peppers and saute for 10 minutes.
Add zucchini, eggplant and tomato to the pan. Cook on low for another 10 to 15 minutes or until veggies are cooked. Season with salt and pepper to taste. Move to a bowl when cooked and keep warm.
Add 3 TBS butter to pan. Cook on low until melted. Add the wine to the pan and the parsley. Cook for a few minutes or until sauce starts to thicken.
Arrange the cooked agnolotti on a platter and spoon some vegetable mixture over the top. Pour the warm sauce over the platter and serve.