- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 283.0
- Total Fat: 20.8 g
- Cholesterol: 19.5 mg
- Sodium: 275.4 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 2.1 g
- Protein: 5.0 g
Pasta with Summer VegetablesSubmitted by: MICHELLELKOCH
IntroductionIt doesn't have to be summer for you to enjoy this light and delicious pasta dish! It doesn't have to be summer for you to enjoy this light and delicious pasta dish!
1 16 ounce package of angel hair (or other) pasta, cooked
3/4 cup of olive oil
10 cloves of garlic
2 tbsp dried or 1/4 cup fresh Italian herbs
1/2 tsp garlic salt (to taste)
3/4 cup of sun dried tomatoes
2 cups of cubed eggplant
5 cups of fresh spinach
1 tbsp parmesan cheese
In large skillet, cook olive oil, garlic, Italian herbs, and garlic salt over medium-low heat.
While olive oil is heating, cut sun dried tomatoes into small pieces, and add to olive oil mixture.
When olive oil mixture is heated (garlic will start to look like it is frying) add cubed eggplant, and stir to evenly distribute olive oil.
Cook eggplant for 2 minutes, and then add spinach. Cook mixture, stirring often, until spinach is wilted.
Add vegetable mixture to cooked pasta and toss to distribute evenly. Sprinkle with a little parmesan cheese immediately before serving.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MICHELLELKOCH.