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Pot Roast Ratatouille and Pasta - Delicious Decisions

AHA 9th Edition Cookbook
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Pot Roast Ratatouille and Pasta - Delicious Decisions

Nutrition Facts

Pot Roast Ratatouille and Pasta - Delicious Decisions
CaloriesCalories
258 Per Serving
ProteinProtein
26g Per Serving
FiberFiber
6g Per Serving
×
Calories 258
Total Fat 3.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.5 g
Cholesterol 40 mg
Sodium 76 mg
Total Carbohydrate 32 g
Dietary Fiber 6 g
Sugars 7 g
Protein 26 g

Dietary Exchanges
1½ starch, 2 vegetable, 3 lean meat

Ingredients

Servings   8  

  • olive oil spray
  • 1 1/2 lb. eye-of-round roast (all visible fat discarded)
  • 1/2 tsp. salt-free, all-purpose seasoning blend
  • 1/4 tsp. pepper
  • 10.75 oz. canned tomato puree
  • 10 oz. eggplant (chopped)
  • 2 medium zucchini (sliced)
  • 5 medium Italian plum (Roma) tomatoes (chopped)
  • 1 large onion (chopped)
  • 2 medium ribs of celery, sliced
  • 1 tsp. oregano or Italian seasoning, crumbled
  • 1 medium garlic clove (minced)
  • 1 medium dried bay leaf
  • 1/4 tsp. dried basil (crumbled)
  • 8 oz. dried, whole-grain pasta

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 350°F. Lightly spray a Dutch oven with olive oil spray.
  2. Sprinkle the roast with the seasoning blend and pepper.
  3. Heat the Dutch oven over medium-high heat. Brown the roast for 2 to 3 minutes on each side.
  4. Stir in the remaining ingredients except the pasta.
  5. Bake, covered, for about 2 hours, or until the roast is very tender when tested with a fork.
  6. Shortly before the roast is done, prepare the pasta using the package directions, omitting the salt. Drain well in a colander.
  7. Transfer the roast to a cutting board. Cover with aluminum foil and let stand for 10 to 15 minutes before slicing very thinly across the grain, then slicing into thin strips. Discard the bay leaf from the sauce.
  8. Spoon the pasta onto plates. Arrange the roast slices on the pasta. Top with the sauce.

Tip: For maximum tenderness, don’t overcook eye-of-round roast, and be sure to cut it into thin strips.
This recipe is reprinted with permission from The New American Heart Association Cookbook, 9th Edition. Copyright © 2017 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

Nutrition Facts

Pot Roast Ratatouille and Pasta - Delicious Decisions
CaloriesCalories
258 Per Serving
ProteinProtein
26g Per Serving
FiberFiber
6g Per Serving
×
Calories 258
Total Fat 3.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.5 g
Cholesterol 40 mg
Sodium 76 mg
Total Carbohydrate 32 g
Dietary Fiber 6 g
Sugars 7 g
Protein 26 g

Dietary Exchanges
1½ starch, 2 vegetable, 3 lean meat

Ingredients

Servings   8  

  • olive oil spray
  • 1 1/2 lb. eye-of-round roast (all visible fat discarded)
  • 1/2 tsp. salt-free, all-purpose seasoning blend
  • 1/4 tsp. pepper
  • 10.75 oz. canned tomato puree
  • 10 oz. eggplant (chopped)
  • 2 medium zucchini (sliced)
  • 5 medium Italian plum (Roma) tomatoes (chopped)
  • 1 large onion (chopped)
  • 2 medium ribs of celery, sliced
  • 1 tsp. oregano or Italian seasoning, crumbled
  • 1 medium garlic clove (minced)
  • 1 medium dried bay leaf
  • 1/4 tsp. dried basil (crumbled)
  • 8 oz. dried, whole-grain pasta

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 350°F. Lightly spray a Dutch oven with olive oil spray.
  2. Sprinkle the roast with the seasoning blend and pepper.
  3. Heat the Dutch oven over medium-high heat. Brown the roast for 2 to 3 minutes on each side.
  4. Stir in the remaining ingredients except the pasta.
  5. Bake, covered, for about 2 hours, or until the roast is very tender when tested with a fork.
  6. Shortly before the roast is done, prepare the pasta using the package directions, omitting the salt. Drain well in a colander.
  7. Transfer the roast to a cutting board. Cover with aluminum foil and let stand for 10 to 15 minutes before slicing very thinly across the grain, then slicing into thin strips. Discard the bay leaf from the sauce.
  8. Spoon the pasta onto plates. Arrange the roast slices on the pasta. Top with the sauce.

Tip: For maximum tenderness, don’t overcook eye-of-round roast, and be sure to cut it into thin strips.
This recipe is reprinted with permission from The New American Heart Association Cookbook, 9th Edition. Copyright © 2017 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

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