Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 274.0
- Total Fat: 10.2 g
- Cholesterol: 7.1 mg
- Sodium: 273.0 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 6.8 g
- Protein: 9.9 g
View full nutritional breakdown of Whole Wheat Pasta with Eggplant and Tomatoes calories by ingredient
Whole Wheat Pasta with Eggplant and Tomatoes
Submitted by: DEBJORGENSONIntroduction
A delicious combination of flavors that will remind you of summer even if cooking the dish in the dead of winter since most of the ingredients are available year round. You can add any other type of favorite veggie to this. A delicious combination of flavors that will remind you of summer even if cooking the dish in the dead of winter since most of the ingredients are available year round. You can add any other type of favorite veggie to this.Number of Servings: 8
Ingredients
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1 box whole wheat penne pasta
1/4 cup extra virgin olive oil
2 cloves fresh garlic, minced or pressed
1 medium eggplant, peeled and cubed
2 jars tomatoes with basil, garlic and oregano
1 package baby portabello mushrooms
3/4 cup freshly grated parmesan cheese
Directions
Cook pasta until aldente and drain.
In a large skillet, cook the garlic in the oil until soft, but not brown.
Add the tomatoes, eggplant and mushrooms and cook together to reduce the sauce to desired thickness.
Toss with the pasta, sprinkle the cheese on top and serve. Good served with garlic bread.
Number of Servings: 8
Recipe submitted by SparkPeople user DJORGENSON.
In a large skillet, cook the garlic in the oil until soft, but not brown.
Add the tomatoes, eggplant and mushrooms and cook together to reduce the sauce to desired thickness.
Toss with the pasta, sprinkle the cheese on top and serve. Good served with garlic bread.
Number of Servings: 8
Recipe submitted by SparkPeople user DJORGENSON.
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