Best Ratatouille Pasta Recipes

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GRILLED RATATOUILLE PASTA SALAD



Grilled Ratatouille Pasta Salad image

Slice up grilled eggplant and zucchini and toss with hot pasta, fresh tomatoes, herbs, and mozzarella for an almost instant ratatouille-inspired pasta dinner with all sorts of nice chargrilled flavors.

Provided by Anna Stockwell

Categories     Grill     Zucchini     Eggplant     Pasta Salad     Tomato     Mozzarella     Vinegar     Thyme     Basil     Summer     Dinner     Kid-Friendly     Small Plates     Vegetarian     Pasta

Yield 4 servings

Number Of Ingredients 11

2 medium zucchini (about 1 1/2 lb.), halved lengthwise
1 medium or 2 small eggplants (about 1 lb.), cut into 1" wedges
3/4 cup extra-virgin olive oil, divided
2 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
10 oz. penne or casarecce pasta
1 large or 2 medium heirloom or beefsteak tomato (about 1 lb.), cut into 1" pieces
8 oz. Ciliegini (mini fresh mozzarella balls), drained, halved
2 Tbsp. white balsamic or white wine vinegar
1 Tbsp. thyme leaves
1 cup basil leaves

Steps:

  • Prepare a grill for medium heat. Toss zucchini, eggplant, and 1/4 cup oil on a rimmed baking sheet; season with 1 tsp. salt and 1/2 tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8-12 minutes. Return to baking sheet and let cool.
  • Cook pasta according to package directions.
  • Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.
  • Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.

ROASTED RATATOUILLE PASTA



Roasted ratatouille pasta image

This veg packed pasta dish provides all of your 5-a-day - and it's delicious!

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Pasta, Supper

Time 45m

Number Of Ingredients 8

1 small aubergine , trimmed and cut into chunks
1 courgette trimmed and cut into chunks
1 red onion , thinly sliced
2 garlic cloves , unpeeled and left whole
1 tbsp olive oil
200g tomato
175g penne pasta
good handful basil leaves

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Tip the veg and garlic into a roasting tin. Drizzle over the oil, then season and toss together. Roast for 20 mins, add the tomatoes, then roast for a further 10 mins.
  • Cook the pasta, drain and reserve 4 tbsp of water. Tip pasta, water and basil into the veg and toss. Squeeze over the soft garlic, to serve.

Nutrition Facts : Calories 450 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 0.07 milligram of sodium

RATATOUILLE WITH PASTA



Ratatouille with Pasta image

Toss any short twisted pasta, such as gemelli or rotini, with leftover ratatouille to create an easy vegetarian dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 4

3/4 pound short, twisted pasta, such as gemelli or rotini
2 tablespoons extra-virgin olive oil
2 1/2 cups Ratatouille, warmed
1/4 cup freshly grated Parmesan

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta and toss with oil. Top with ratatouille and Parmesan.

Nutrition Facts : Calories 465 g, Fat 14 g, Fiber 4 g, Protein 14 g

GRILLED RATATOUILLE PASTA



Grilled Ratatouille Pasta image

Here's a new summer staple: a quick, healthy take on a French classic. Try it and enjoy the bounty.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 40m

Number Of Ingredients 10

Salt and pepper
1/2 pound curly pasta, such as cavatappi
1/4 cup olive oil, divided, plus more for grilling
1 medium zucchini, cut lengthwise into thick slices
1 bell pepper, halved, stemmed, and seeded
1 small red onion, halved
1 small eggplant, cut lengthwise into thick slices
4 large tomatoes, cut crosswise into thick slices
3 to 4 tablespoons balsamic vinegar (preferably white)
1/4 cup roughly chopped fresh parsley

Steps:

  • In a medium pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, then drain and return to pot.
  • Heat a grill or grill pan to medium-high; clean and lightly oil hot grill. Working in batches if necessary, lightly brush vegetables with 2 tablespoons oil, season with salt and pepper, and grill, turning occasionally, until browned and tender. Transfer vegetables to a cutting board and let cool slightly.
  • Roughly chop vegetables, then add to pasta, along with 2 tablespoons oil and vinegar to taste. If necessary, add pasta water to create a light sauce that coats pasta. Season with salt and pepper, sprinkle with parsley, and serve.

Nutrition Facts : Calories 442 g, Fat 15 g, Fiber 10 g, Protein 13 g, SaturatedFat 2 g

RATATOUILLE PASTA



Ratatouille Pasta image

"This is one very attractive and tasty dish," Carol Dodds of Aurora, Ontario says of her zesty veggie-packed entree. "It's been a favorite for years, especially with my daughter who is a vegetarian."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3 servings.

Number Of Ingredients 13

2 cups diced peeled eggplant
2 cups sliced zucchini
1/2 teaspoon salt
1-1/3 cups uncooked spiral pasta
1 cup sliced onion
1 tablespoon olive oil
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
Dash pepper
1 cup shredded part-skim mozzarella cheese

Steps:

  • Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well., Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally. , Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted.

Nutrition Facts : Calories 344 calories, Fat 12g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 835mg sodium, Carbohydrate 45g carbohydrate (12g sugars, Fiber 7g fiber), Protein 17g protein. Diabetic Exchanges

ROUND 2 RECIPE - CHICKEN AND RATATOUILLE PASTA



Round 2 Recipe - Chicken and Ratatouille Pasta image

Provided by Sandra Lee

Time 40m

Yield 4 servings

Number Of Ingredients 21

8 ounces rigatoni pasta
1 tablespoon olive oil
1 tablespoon minced garlic
1 cup reserved vegetables from Grilled Vegetable Panini, roughly chopped, recipe follows
One 14.5-ounce can diced tomatoes
1 1/2 cups shredded rotisserie chicken
Salt and freshly ground black pepper
2 tablespoons roughly chopped fresh basil
1 medium eggplant, sliced on the bias into 1/4-inch strips
1 medium onion, peeled and sliced into 1/4-inch rounds
1 green bell pepper, stem and seeds removed, sliced in 8 pieces
1 green bell pepper, stem and seeds removed, sliced in 8 pieces
1 medium yellow squash, sliced on the bias into 1/4-inch strips
1/2 cup canola oil
1 tablespoon minced garlic
1 tablespoon Italian seasoning
1/4 cup red wine vinegar
Salt and freshly ground black pepper
1/4 cup green olives, finely chopped
1/2 cup shredded mozzarella
1 French baguette

Steps:

  • Cook the pasta according to package directions.
  • In a large skillet over medium heat, heat the olive oil. Add the garlic and leftover grilled vegetables. Stir in the diced tomatoes, chicken, and salt and pepper to taste. Cook until heated through.
  • Drain the pasta, add to the skillet and toss to coat. Serve topped with chopped basil.
  • Preheat a grill pan over medium heat. Brush the sliced vegetables with 1/4 cup canola oil. Season with salt and pepper and place on the grill. Cook until they have slightly charred and softened slightly, about 3 minutes per side. Remove to a baking sheet.
  • In a large bowl, whisk together the garlic, Italian seasoning, vinegar, remaining 1/4 cup canola oil, and salt and pepper to taste. Drizzle half of the dressing over the grilled vegetables. Stir the chopped olives into the remaining dressing.
  • Cut the bread into 4 equal pieces and slice open. Spread the olive dressing evenly on 4 bottom pieces of the bread. Top with a single layer of each of the vegetables, reserving the remaining vegetables for Round 2 Recipe Ratatouille Pasta. Sprinkle the cheese over each and place the remaining 4 bread pieces on top. Place in a panini press and cook until well toasted, about 5 minutes. (Or place on a well-oiled grill pan and place a heavy hot cast-iron skillet or griddle on top of the sandwiches, and grill until the bread is well toasted, about 5 minutes per side.)

INSTANT POT® RATATOUILLE PASTA



Instant Pot® Ratatouille Pasta image

Consider this dish a problem-solving variation on a classic. Ratatouille is a richly-seasoned, but not heavy, French vegetable stew featuring tomatoes, bell peppers, zucchini and more summer vegetables. The trouble is that those veggies are at their best during a season when it's too hot to stew anything. That's why this recipe is so ingenious. It puts the Instant Pot® to good use, so your kitchen can stay cool. Not only that, but this recipe turns this classic side into a hearty main dish with the addition of pasta. If you've yet to try making a one-pot pasta in your machine, you're about to be wowed. The Instant Pot® sauté function makes it easy to overcome one of the trickiest aspects of making ratatouille: cooking a variety of vegetables-each with different ideal cook times-perfectly. Onions and peppers get softened with a quick sauté before being combined with softer vegetables and pasta to pressure cook. The end result is a silky-smooth and absolutely delectable vegetarian dish that will satisfy everyone-avowed carnivores included!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
2 cups chopped yellow onions
2 medium red bell peppers, cut in 1-inch squares
2 teaspoons herbes de provence
1 1/4 teaspoons salt
2 medium zucchini, halved lengthwise and cut in 1/2-inch slices (2 cups)
1/2 small eggplant, quartered lengthwise and cut in 1/2-inch slices (2 cups)
6 cloves garlic, chopped
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
2 cups Progresso™ vegetable broth (from 32-oz carton)
12 oz uncooked farfalle pasta (4 1/3 cups)
1/2 cup shredded Parmesan cheese (2 oz)
1/4 cup chopped fresh Italian (flat-leaf) parsley
1/4 cup thinly sliced fresh basil leaves

Steps:

  • On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add onions, bell peppers, herbes de provence and salt; cook 12 to 14 minutes, stirring occasionally, until softened.
  • Stir in zucchini, eggplant and garlic. Select CANCEL.
  • Stir in tomatoes and broth, then pasta. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  • Immediately stir mixture 1 to 2 minutes or until pasta is completely separated. Pasta will appear to be stuck together but will separate while stirring. Top with cheese and herbs.

Nutrition Facts : Calories 430, Carbohydrate 72 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 7 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize About 1 1/2 Cups, Sodium 990 mg, Sugar 8 g, TransFat 0 g

PASTA SHELLS WITH HALIBUT AND OVEN-ROASTED RATATOUILLE



Pasta Shells with Halibut and Oven-Roasted Ratatouille image

Yield Makes 4 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
1 1-pound eggplant, unpeeled, trimmed, cut into 1/2-inch pieces
1 pound plum tomatoes, cut into 1/2-inch pieces
2 small zucchini, trimmed, cut into 1/2-inch pieces
1 small red bell pepper, chopped
2 garlic cloves, flattened
2 tablespoons olive oil
1 1/2 teaspoons herbes de Provence*
1 12-ounce halibut fillet
2 cups medium-size pasta shells

Steps:

  • Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Spread next 5 ingredients on sheet. Drizzle with oil. Sprinkle with herbes de Provence, salt, and pepper. Roast vegetables until tender, stirring occasionally, about 35 minutes. Push vegetables to sides of sheet. Place fish in center of sheet; sprinkle with salt and pepper. Roast until just opaque in center, about 12 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Add roasted vegetables and enough reserved pasta cooking water to pasta to moisten; toss. Cut fish into 1/2-inch pieces; add to pasta and toss gently. Season with salt and pepper.
  • *A dried herb mixture available at specialty foods stores and some supermarkets.

PASTA RATATOUILLE



Pasta Ratatouille image

Serve this zesty ratatouille of pasta and vegetables - a hearty French dinner ready in just 25 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

8 oz. (2 1/2 cups) uncooked fusilli (curly spaghetti) or rotini (spiral pasta)
2 tablespoons olive oil
1 1/2 cups frozen bell pepper and onion stir-fry
2 cups diced eggplant
1 small zucchini, diced
1/4 teaspoon salt
1 (15-oz.) can black beans, drained, rinsed
1 (14.5-oz.) can diced tomatoes with Italian-style herbs, undrained
1 oz. (1/4 cup) shredded fresh Asiago or Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

  • Cook fusilli to desired doneness as directed on package. Drain; return to saucepan. Add 1 tablespoon of the oil; toss to coat.
  • Meanwhile, heat remaining tablespoon oil in large nonstick skillet over medium-high heat until hot. Add bell pepper and onion stir-fry; cook and stir 2 minutes. Add eggplant and zucchini; sprinkle with salt. Cook and stir 3 to 4 minutes or until zucchini is crisp-tender.
  • Stir in beans and tomatoes. Reduce heat to medium; cook until thoroughly heated, stirring occasionally. Stir in fusilli and 2 tablespoons of the cheese. Sprinkle with parsley and remaining 2 tablespoons cheese.

Nutrition Facts : Calories 440, Carbohydrate 70 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 9 g, Protein 17 g, SaturatedFat 2 g, ServingSize 2 Cups, Sodium 700 mg, Sugar 8 g

RATATOUILLE PASTA SALAD



Ratatouille Pasta Salad image

Make and share this Ratatouille Pasta Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 13

8 ounces rotelle pasta, cooked and drained
1 large eggplant (about 1 1/2 lb.)
1/2 teaspoon salt
1/2 cup chopped onion
2 medium zucchini, sliced
1 teaspoon minced garlic
1/2 green bell pepper, cut into 1 inch strips
1/2 red bell pepper, cut into 1 inch strips
1/4 cup olive oil, divided
1/4 teaspoon fresh ground pepper
1/2 cup chopped fresh basil
1 tablespoon chopped fresh parsley
3 tablespoons lemon juice

Steps:

  • Peel eggplant, and cut into 3/4 inch cubes; sprinkle evenly with salt.
  • Place in a large shallow pan.
  • Cover and bake at 400 degrees for 20-25 minutes or until tender.
  • Uncover and set aside.
  • Saute onion and next 4 ingredients in 2 tablespoons olive oil in a large Dutch oven until vegetables are crisp-tender.
  • Add eggplant, pasta, remaining olive oil, and next 4 ingredients, tossing gently.
  • Cover and chill at least 1 hour.

Nutrition Facts : Calories 273.1, Fat 8.1, SaturatedFat 1.1, Sodium 154.4, Carbohydrate 47.8, Fiber 8.9, Sugar 3.5, Protein 5.4

RATATOUILLE PASTA SALAD WITH ROCKET



Ratatouille pasta salad with rocket image

Use up leftover ratatouille to make a substantial vegetarian lunch that's quick to prepare and also super healthy, providing all five of your five-a-day

Provided by Good Food team

Categories     Lunch, Pasta

Time 13m

Number Of Ingredients 5

100g wholewheat penne
leftover ratatouille (1/2 quantity)
6 Kalamata olives , sliced
2 tsp balsamic vinegar
2 handfuls rocket

Steps:

  • Cook the pasta following the pack instructions, then drain and toss with the ratatouille (you could use the recipe from our Herb & garlic pork with summer ratatouille), olives and vinegar. Spoon into a container and top with the rocket. Toss the rocket through just before eating.

Nutrition Facts : Calories 301 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 15 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium

VEGETABLE RATATOUILLE WITH PASTA



Vegetable Ratatouille With Pasta image

This is a wonderful vegetarian dish. I made this recently and added in some herbs de provence spice which gave it a really nice flavor...I have to say that this is one of the better ratatouille recipes that I have made, and even good without using the pasta. The zucchini can be replaced with yellow squash, cut into about 1/2-inch cubes.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

2 eggplants, cut into about 1/2-inch squares
3 large onions, coarsley chopped
1/2 cup olive oil
salt and pepper
1 -2 medium zucchini, cut into about 1/2-inch pieces
1 large red bell pepper, cut into about 1/2-inch pieces
1 yellow bell pepper, cut into about 1/2-inch pieces (or use 2 red or 2 yellow bell peppers, but don't use green)
8 -9 ripe plum tomatoes, seeded and chopped
2 tablespoons minced fresh garlic
1 pinch dried thyme (or 1 teaspoon fresh chopped thyme)
1 lb penne (can use more than 1 pound) or 1 lb rigatoni pasta, uncooked (can use more than 1 pound)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
salt and pepper
1/4 cup grated parmesan cheese (more for sprinkling)

Steps:

  • Stir together chopped eggplants, onions, 1/4 cup olive oil and salt to taste in a large roasting pan, then roast the mixture on the second-lowest oven rack at 425 degrees for about 20-25 minutes, stirring occasionally.
  • Add in zucchini, bell peppers and 2 tablespoons oil and more salt; return to oven and roast for another 20-25 minutes or until the bell peppers are tender.
  • Meanwhile, while veggies are roasting in the oven (or you can prepare this hours in advance also) in a large saucepan, simmer the chopped tomatoes, garlic, thyme and remaining 2 tablespoons of olive oil and bit more salt to taste; simmer about 15 minutes, stirring occasionally until thickened.
  • Remove the roasting pan and stir in the tomato mixture into the roasting pan.
  • Add in about 1/4 cup Parmesan cheese; stir to combine, and season with black pepper and more salt if needed; set the roasting pan aside.
  • Cook the pasta in a large pot of boiling water seasoned with about 1 tablespoon salt; cook until JUST firm-tender; drain.
  • While the pasta is cooking, stir in fresh parsley and basil to the veggies in the roasting pan; mix to combine.
  • Add in the cooked drained pasta to about 1/3 of the veggie mixture; toss to combine.
  • Spread the remaining cooked pasta on a large serving dish and top with remaining ratatouille on top.
  • Sprinkle with grated Parmesan cheese.

Nutrition Facts : Calories 557, Fat 21.6, SaturatedFat 3.6, Cholesterol 3.7, Sodium 82.9, Carbohydrate 84.9, Fiber 17.1, Sugar 11, Protein 11.6

RATATOUILLE-PASTA GRATINEE



Ratatouille-Pasta Gratinee image

This is a recipe out of an old weight watchers cook book. I and my husband really enjoy this recipe. This recipes freezes very well.

Provided by Barb G.

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups diced eggplants
2 cups sliced zucchini
1 1/2 teaspoons salt, divided
4 teaspoons vegetable oil
1 cup sliced onion
1 1/2 cups canned Italian tomatoes, with liquid, chop up tomatoes
2 tablespoons tomato paste
1 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon garlic powder
1 dash pepper
2 cups cooked spaghetti (I like to use the fusilli, Cork screw type paste) or 2 cups fusilli, hot (I like to use the fusilli, Cork screw type paste)
8 ounces mozzarella cheese, shredded

Steps:

  • Put eggplant & zucchini into colander, sprinkler with 1 teaspoon salt, and let stand for 30 minutes;Rinse vegetables under running cold water: drain and pat dry with paper towels.
  • In skillet heat oil over medium-high heat: add eggplant, zucchini, and onions. Sauté until vegetables are softened, 1 to 2 minutes.
  • Add tomatoes with liquid, tomato paste, remaining 1/2 teaspoon salt, oregano, basil, garlic powder and pepper. Stir well.
  • Reduce heat to low and continue cooking, stirring occasionally, until vegetables are cooked and flavors are blended; 15 to 20 minutes.
  • Add pasta. Put into casserole top with mozzarella cheese. Put it in 350°F oven for about 25 minutes until cheese is melted and bubbly.

RATATOUILLE PASTA



Ratatouille Pasta image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
12 ounces lasagnette or other long ribbon pasta
3 cloves garlic, thinly sliced
3 to 4 large tomatoes, halved crosswise and cored
1/2 teaspoon red pepper flakes
1/3 cup extra-virgin olive oil, plus more for brushing
1 bell pepper (any color), cut into 8 strips
2 small zucchini, sliced lengthwise 1/2 inch thick
1 Japanese eggplant, sliced lengthwise 1/2 inch thick
3/4 cup fresh basil and/or parsley, chopped, plus more for topping
2 ounces goat cheese, crumbled

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
  • Meanwhile, heat a grill pan over high heat. Stuff the garlic slices into the cut sides of each tomato, then sprinkle with the red pepper flakes, and salt to taste; drizzle with 2 tablespoons olive oil. Grill the tomatoes and pepper strips, skin-side down, until charred and tender, about 10 minutes; transfer to a cutting board.
  • Brush the zucchini and eggplant slices lightly with olive oil; season with salt. Grill until marked and tender, about 5 minutes per side. Roughly chop the tomatoes and transfer to a large pot; cook over medium-high heat, 3 minutes. Roughly chop the remaining grilled vegetables and add to the pot along with the herbs and the remaining olive oil.
  • Add the pasta to the pot and cook, tossing, until heated through, 2 to 3 minutes. Add some of the reserved pasta water to loosen, if needed. Divide among bowls; top with the goat cheese and more herbs.

Nutrition Facts : Calories 602 calorie, Fat 25 grams, SaturatedFat 5 grams, Cholesterol 7 milligrams, Sodium 76 milligrams, Carbohydrate 81 grams, Fiber 7 grams, Protein 18 grams

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