Dr. Janet’s Whole Grain Rotini with Ratatouille

  • Yield servings


4 tablespoons extra virgin olive oil
2 large onions, chopped
2 garlic cloves, minced
2 red bell peppers, seeded and chopped
1 1/2 pounds zucchini (about 4 small), cut in half lengthwise and sliced
2 tablespoons fresh thyme or 2 teaspoons dried
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 tablespoon chopped fresh basil or 1 teaspoon dried
2 bay leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large tomatoes, diced
1/4 cup chopped fresh basil, optional
3 cups (about 6 ounces) whole-wheat rotini


  1. In a Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the onions and cook until softened, about 5 minutes. Stir in the garlic and bell peppers and cook for 5 more minutes. Add the zucchini, thyme, oregano, basil, bay leaves, salt, and pepper. Stir well to combine and cook for 10 minutes. Add the tomatoes and bring to a simmer. Partially cover, reduce the heat to low, and cook for 30 minutes. Stir in 2 tablespoons olive oil and the fresh basil, if using. Meanwhile, bring a large pot of water to a boil. Add the rotini and cook until al dente, about 10 minutes. Heat the ratatouille, if needed, remove the bay leaves, and serve over the rotini.

Reprinted from Prevent a Second Heart Attack by Janet Bond Brill, PH.D., R.D., LDN. Copyright © 2011 by Janet Bond Brill, PH.D., R.D., LDN. Published by Three Rivers Press, a division of Random House, Inc.



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