Ratatouille Rigatoni
Ratatouille Rigatoni
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Ratatouille Rigatoni

10 MIN
15 MIN



  1. Cook the pasta in a large pot of boiling salted water until al dente. Drain and set aside.
  2. In the same pot over medium-high heat, sauté the olives and capers in the oil for about 1 minute. Add the tomato juice. Bring to a boil and reduce by half. Add the ratatouille, parsley and pasta. Continue cooking, stirring frequently, until heated through. Adjust the seasoning. Add the bocconcini or the chicken.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.