Black bean spaghetti with ratatouille and gremolata

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Black bean spaghetti with ratatouille and gremolata

Vegan, Diabetes-Friendly, Carb-Conscious, Mediterranean, Gluten-Free, Dairy-Free

2 Servings, 680 Calories/Serving

25–40 Minutes

Visually striking as well as satisfying to eat, black bean spaghetti keeps this vegetarian and Mediterranean-inspired pasta dish gluten-free.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound black bean spaghetti
  • 1 organic red onion
  • 1 or 2 organic zucchini or other summer squash (about 6 ounces total)
  • ¼ pound organic grape or cherry tomatoes
  • 3 tablespoons walnuts
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 organic lemon
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 teaspoon red chile flakes (optional)
  • 3 ounces organic baby arugula or other leafy greens

Nutrition per serving

Calories: 680, Protein: 57g (114% DV), Fiber: 30g (120% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 9g, Saturated Fat: 5g (25% DV), Cholesterol: 0mg (0% DV), Sodium: 35mg (1% DV), Carbohydrates: 55g (18% DV), Total Sugars: 19g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (walnut), Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the black bean spaghetti

  • Measure two-thirds of the spaghetti. Save the rest for another use.
Bring a medium sauce pot of generously salted water to a boil. Add the black bean spaghetti and cook until just tender, 4 to 5 minutes. Drain and transfer to a medium bowl.
While the water heats and the spaghetti cooks, prepare the ratatouille.

2

Prep and cook the ratatouille

  • Peel and thinly slice enough onion to measure ½ cup [1 cup].
  • Cut the zucchini in half lengthwise, then crosswise on the diagonal into ¼-inch-thick slices.
  • Cut the tomatoes in half.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the zucchini and cook, stirring once or twice, until lightly browned, 2 to 3 minutes. Add the tomatoes and cook, stirring occasionally, until starting to release their juices, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
While the vegetables cook, prepare the gremolata.

3

Make the gremolata

  • Coarsely chop the walnuts.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Zest and juice the lemon, keeping the zest and juice separate.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together the walnuts, garlic, parsley, lemon zest, 2 tablespoons [¼ cup] lemon juice, 1 to 2 tablespoons oil, and as many chile flakes as you like. Season to taste with salt and pepper.

4

Finish the pasta

To the bowl with the spaghetti, add the ratatouille and arugula and toss to combine. Season to taste with salt and pepper.

Serve

Transfer the spaghetti and ratatouille to individual bowls. Top with the gremolata, sprinkle with as many remaining chile flakes as you like, and serve.
Kids Can!
  • Measure the spaghetti.
  • Press the garlic (if you have a press).
  • Juice the lemon; measure the juice.
  • Strip the parsley leaves.
  • Assemble the gremolata.