Creole Red Bean Ratatouille
4 oz whole wheat penne pasta dried
1tbsp extra virgin olive oil
1 medium onion chopped
1 medium green bell pepper chopped
2 cloves garlic minced
4 medium tomatoes chopped
1 cup frozen cut okra
1/2 cup no salt added kidney beans, rinsed and drained
3 bay leaves
1 tsp dried oregano
1/2 tsp dried thyme
1 tsp crushed red pepper flakes
1/4 cup fresh parsley chopped
1/2 tsp salt
2 oz mozzarella cheese shredded
2 tbsp parmesan shredded
Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Set aside.
Meanwhile, in a large nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the onion and bell pepper for 3–4 minutes, or until soft, stirring frequently. Stir in the garlic. Cook for 10 seconds, stirring constantly. Stir in the tomatoes, okra, beans, bay leaves, oregano, thyme, and red pepper flakes. Bring to a simmer. Reduce the heat and simmer, covered, for 20 minutes, or until the okra is tender. Remove from the heat. Discard the bay leaves.
Stir the parsley, salt, and the remaining 2 teaspoons oil into the ratatouille. Serve over the pasta. Sprinkle with the mozzarella and Parmesan.