Ratatouille Pappardelle

1. Cook pasta according to package directions. Drain, reserving 1/2 cup of the cooking water. Return pasta to hot pan. Drizzle with oil; toss to coat.

2. In a 12-inch skillet reheat Ratatouille Provençal over medium. Add pasta and spinach, tossing just until spinach is wilted. Stir in enough of the pasta cooking water to reach desired sauciness. Season to taste with salt and pepper. Sprinkle with cheese and, if desired, drizzle with vinegar.

Ratatouille Provençal

In an 8-qt. Dutch oven heat 1/4 cup olive oil over high heat. Add 2 cups coarsely chopped onions, 2 cloves minced garlic, and 1/4 teaspoon salt; cook 2 minutes or until onions are softened, stirring occasionally. Stir in 1/4 cup dry red wine and, if desired, 1/4 cup tomato puree Cook and stir 1 minute or until reduced by half.Stir in 6 cups 3/4-inch pieces eggplant, 6 cups 3/4-inch pieces zucchini, 2-1/2 cups 1-inch pieces tomatoes, 1 cup 3/4-inch pieces red bell pepper, and 3/4 tsp. salt. Simmer, covered, 10 minutes. Simmer, uncovered, 12 to 15 minutes more or until vegetables are tender and mixture is desired thickness, stirring occasionally. If desired, top servings with basil. Makes 6 servings (1-1/3 cups each)// per serving 171 cal., 10 g fat (2 g sat. fat), 0 mg chol., 405 mg sodium, 18 g carb., 6 g fiber, 11 g sugars, 4 g pro.