Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
One-pot pennes with ratatouille
2020-08-18
https://www.metro.ca/userfiles/image/recipes/pennes-one-pot-ratatouille-11339 .JPG
PT10M
PT20M
PT30M
In a large casserole or pot, add vegetable oil. Add the onion, eggplant, and bell pepper. Cook over medium-high heat for 7 minutes, until the vegetables are lightly browned.By freeing the center of the casserole, add the zucchini and salt. Grill for 3 minutes, stirring occasionally.Add the canned tomatoes, sprigs of thyme, bay leaf and the equivalent of 1 ½ can of water (about 5 cups). Coarsely crush the tomatoes. Stir to evenly distribute the ingredients. Add the penne and red lentils. Stir, making sure all ingredients are well covered with liquid.Cover to bring to a boil. Remove the lid and reduce the heat to moderate. Stirring occasionally, cook 10-12 minutes, or until pasta is tender and liquid has reduced. Remove the thyme sprigs and bay leaf.Serve with a drizzle of soy cream and olive oil. Add salt and pepper to taste.Garnish with fresh basil.Source: Loounie
4
4
3
5
3
1 small onion chopped
1 small eggplant cut into thin slices and then into strips
1 red or yellow pepper cut into thin slices
1 green zucchini cut into thin slices
1 yellow zucchini cut into thin slices
1/4 teaspoon (1,25 ml) salt
1 can (796 ml) Irresistibles whole tomatoes
2 thyme
1 bay leaf
5 cups (1,25 L) water
1 can (454 g) Irresistibles organic penne rigate
1/2 cup (125 ml) dry red lentils rinsed well
1/4 cup (60 ml) Belsoy creamy soya
2 tablespoon (30 ml) Irresistibles olive oil
a few fresh basil leaves
To taste salt and pepper
One-pot pennes with ratatouille
4
Main course
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME
Ingredients
-
1
small onion chopped
-
1
small eggplant cut into thin slices and then into strips
-
1
red or yellow pepper cut into thin slices
-
1
green zucchini cut into thin slices
-
1
yellow zucchini cut into thin slices
-
1/4 teaspoon
(1,25 ml)salt
-
1 can
(796 ml)Irresistibles whole tomatoes
-
2
thyme
-
1
bay leaf
-
5 cups
(1,25 L)water
-
1 can
(454 g)Irresistibles organic penne rigate
-
1/2 cup
(125 ml)dry red lentils rinsed well
-
1/4 cup
(60 ml)Belsoy creamy soya
-
2 tablespoon
(30 ml)Irresistibles olive oil
-
a few fresh basil leaves
-
To taste
salt and pepper
Preparation
In a large casserole or pot, add vegetable oil. Add the onion, eggplant, and bell pepper. Cook over medium-high heat for 7 minutes, until the vegetables are lightly browned.
By freeing the center of the casserole, add the zucchini and salt. Grill for 3 minutes, stirring occasionally.
Add the canned tomatoes, sprigs of thyme, bay leaf and the equivalent of 1 ½ can of water (about 5 cups). Coarsely crush the tomatoes. Stir to evenly distribute the ingredients. Add the penne and red lentils. Stir, making sure all ingredients are well covered with liquid.
Cover to bring to a boil. Remove the lid and reduce the heat to moderate. Stirring occasionally, cook 10-12 minutes, or until pasta is tender and liquid has reduced. Remove the thyme sprigs and bay leaf.
Serve with a drizzle of soy cream and olive oil. Add salt and pepper to taste.
Garnish with fresh basil.
Source: Loounie
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
