Garlicky Eggplant Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/2 lb eggplant, peeled and cubed1/2 tsp Kosher salt 1/2 tsp pepper 4 oz "chunky" whole-grain pasta (penne, rotini, etc)1/4 cup reserved pasta-cooking water 1 tsp lemon juice3 cloves garlic, minced 1 anchovy fillet, mincedpinch red pepper flakes 1 oz grated Parmesan cheese
Preheat oven to 450F, line a baking sheet with parchment.
Toss together eggplant cubes, salt and pepper and arrange on the sheet in one layer.
Mist with cooking spray and roast 30 minutes, stirring once. Set aside.
Meanwhile, cook pasta in salted, boiling water until al dente. Reserve 1/4 cup cooking liquid, mixing it with lemon juice, and drain. Set aside.
In a saucepan over medium heat, saute garlic and anchovy in 2 tbsp water until fragrant, about 2 minutes.
Add pepper flakes, eggplant and reserved pasta water, cook 5 minutes, stirring occasionally.
Stir in pasta and cheese, toss well and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
Toss together eggplant cubes, salt and pepper and arrange on the sheet in one layer.
Mist with cooking spray and roast 30 minutes, stirring once. Set aside.
Meanwhile, cook pasta in salted, boiling water until al dente. Reserve 1/4 cup cooking liquid, mixing it with lemon juice, and drain. Set aside.
In a saucepan over medium heat, saute garlic and anchovy in 2 tbsp water until fragrant, about 2 minutes.
Add pepper flakes, eggplant and reserved pasta water, cook 5 minutes, stirring occasionally.
Stir in pasta and cheese, toss well and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 284.4
- Total Fat: 5.7 g
- Cholesterol: 12.9 mg
- Sodium: 341.4 mg
- Total Carbs: 50.8 g
- Dietary Fiber: 8.9 g
- Protein: 13.9 g
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