Our fresh whole wheat pasta somehow manages to be both comforting and healthy. This fast, low-effort, big-payoff recipe pairs it with our ratatouille sauce and chicken stock for a satisfying winter dinner. Cooked pancetta lends a chewy, salty bite and cubed mozzarella melts to stretchy creaminess. Enjoy this one with a good red Burgundy--for the antioxidants, of course.
Whole Wheat Ratatouille Recipe
1 lb Capone Foods Whole Wheat Linguine or Fettuccine
16 oz Capone Foods Ratatouille sauce, defrosted
8 oz Capone Foods Chicken Stock, defrosted
1/2 lb Capone Foods Homemade Mozzarella, in 1/2 in. cubes
3 oz pancetta, sliced (not too thick)
2 oz Parmigiano Reggiano, grated
2 tbsp. olive oil, for topping
1. Heat a heavy saucepan and add the pancetta. Cook on medium heat for 5 minutes.
2. Add chicken stock and ratatouille sauce and heat to just before boiling.
3. Meanwhile, bring water to a boil in a separate pot. Cook the pasta for 1.5 to 2 minutes and drain well.
4. Add sauce mixture, mozzarella and olive oil to the pasta and toss very well. Serve in warmed bowls and top with the Parmigiano. Enjoy!