This recipe is going to expand your foodie knowledge and please your taste buds in a major way.
Allow me to introduce you to ragout. Pronounced the same as ragù (rag-goo), and similarly saucy and hearty, ragout is different from ragù in a few ways.
According to Food and Wine, ragù is a class of Italian pasta sauces made with ground or minced meat, vegetables and, occasionally, tomatoes. Bolognese, for example, falls under the ragù umbrella. Ragout, on the other hand, is a slow-cooked French-style stew that can be made with meat or fish and vegetables—or even just vegetables. You can eat it on its own, or with a starch like polenta or couscous or pasta.
I recently discovered ragout and let me just say, it is so perfect when combined with zoodles!
Have you heard of zoodles? Zoodles are just a fun way to say zucchini noodles, and are a fresh, healthy, and low-carb alternative to pasta. I had seen zoodles on TV and had been to a few white elephant parties where a veggie spiralizer was given as a gift, but only recently tried it out myself. It is easy and fun. If you want to purchase your own, you can go HERE or HERE [affiliate links].
This recipe is seriously delicious and very easy to make. It takes only about 30 min to make (15 min prep, 15 min cooking) and serves 4 people.
Here is how it goes…..
Vegetable “Zoodle” Ragout
- 2 T. + 2 T. extra virgin olive oil
- 1/2 c. bell pepper (red, yellow or orange), small dice
- 1/2 c. yellow onion, small dice
- 8 cloves garlic, minced (separated – 6 cloves, 2 cloves)
- 1 c. mushrooms, sliced
- 1/2 c. eggplant, large dice
- 1 c. cherry tomatoes, halved
- 1/2 c. chickpeas, canned
- 1/2 c. basil, roughly chop (or torn)
- 3 large zucchini, spiralized or julienned
- 2 c. fresh spinach, raw
- 2 t. + 1 t. kosher salt
- 1/4 t + 1/4 t. black pepper
- 1/4 t. red pepper flake
- nutritional yeast or parmesan
- Heat 2T oil in medium sauté pan over med-high heat.
- Add bell peppers, onions cook until soft.
- Add 6 cloves garlic, cook for 1 min.
- Add mushrooms and eggplant, cook until eggplant starts to soften.
- Add cherry tomatoes, chickpeas, and basil.
- Season with salt, pepper and chili flake.
- Let vegetables continue to cook over low heat.
- Meanwhile, spiralize 3 zucchini.
- In a separate large sauté pan, heat remaining oil over medium high heat.
- Add remaining garlic, cook until golden.
- Add zucchini noodles and spinach.
- Season with salt and pepper.
- Cook until noodles are al dente.
- Combine noodles with sauce.
- Divide between 4 pasta bowls.
- Garnish with nutritional yeast (vegan) or fresh grated Parmesan (vegetarian).
**You can add shrimp, chicken or tofu for additional protein (although this dish is delicious, filling, and full of protein as is).