3 cloves garlic
1 yellow squash
8 white mushrooms
8 oz pasta
Boil water for pasta. (add the pasta when ready) Chop the vegetables. Mince the garlic and brown it in olive oil. When the garlic is browned, add the zucchini, squash, and seasonings. When the zucchini is almost done, add the mushrooms. When the mushrooms are almost done, add the tomato and turn off the heat.
Toss the pasta with about 1/4 c alfredo sauce and 1/2 c marinara sauce. Add the ratatouille. Use a slotted spoon, you don't want all the water from the tomatoes to get mixed into the pasta.
I had more ratatouille than I needed for the pasta so I left some out to be used for something else.
Dinner is served.
Delicious with baked chicken.