Make Mine Meatless

In an effort to lose weight, I know I have to change my eating habits which is not an easy thing for a lifetime of balancing dinner with meat, veggies and starch.  That was my mother's approach to balance.
Times are different and many people are vegetarian or pescatarian.  I doubt that I could be either.  As for vegetarian, I don't like veggie bits and veggie burgers, tofu and a lot of bean dishes.  That makes my task of developing a meatless recipe somewhat daunting. As far as becoming a pescatarian, I don't like the smell of cooked fish and fish doesn't like me much either unless it is something in a tank waiting to be fed.

So this is my first attempt at developing a meatless recipe.  It is Ratatouille Pasta and heavier on the ratatouille and lighter on the pasta.  You may wonder if I have tested it.  The answer is yes.  I not only tested it, I ate it 3 nights in a row while my husband had dinner meatings.

RATATOUILLE PASTA
Makes 4-6 main-dish servings
Approximately: 8.5 on Weight Watchers Points Plus Program

PAM cooking spray
3 cloves of garlic, crushed with press
1 medium Vidalia onion thinly sliced
2 medium zucchini sliced and halved
1 lg yellow pepper, quartered
4 ripe tomatoes
2 large portobello mushrooms including stems
6 oz. pasta preferably short
salt and pepper
3 tbsp. red wine vinegar
2 tbsp. extra virgin olive oil
1 tbsp. Dijon mustard
2 tbsp. chopped fresh basil and rosemary
6 oz. of feta cheese cut in cubes

1.  Heat covered 6-quart pot of water to boiling on high and add salt. 
2.  Cut a tiny X at the bottom of the tomatoes and quarter the pepper, removing the seeds
3.  Put tomatoes and pepper in boiling water for a couple of minutes so the skin can be easily removed
4.  Add pasta to boiling water and cook as label directs.
5.  Chop all the vegetables
6   Heat large frying pan and spray with PAM
7   Add vegetables in frypan in this order waiting a minute of so in between:  Onions, garlic, zucchini, mushrooms, peppers, tomatoes and cook until desired taste
8   Drain pasta and add to vegetables in frypan
9   Stir oil, vinegar, Dijon, finely chopped basil and rosemary in a small bowl to create a vinaigrette
10  Toss into ratatouille and pasta mixture
11  Add salt and pepper as required
12  Toss in cubed feta and serve.

Enjoy the recipe.  My next challenge is a cocktail party beginning at 7 p.m. tonight.