Quick eggplant and tomato pasta with cannellini beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 servings whole wheat pasta (2 cups cooked)1 medium eggplant (cubed)1 cup cannellini beans1 clove garlic1 Tbsp olive oil2 cups cherry tomatoes (halved)1 Tbsp parmesan cheese, grated1 tsp italian seasoning
Makes 2 huge servings!
Cube eggplant, halve cherry tomatoes and mince garlic. Mix those with beans, olive oil and italian seasoning. Place in single layer in baking dish. Broil for 5 minutes. Stir. Broil for another 5 minutes. Add cooked pasta and sprinkle parmesan cheese ontop!
Number of Servings: 2
Recipe submitted by SparkPeople user CARGIRL13.
Cube eggplant, halve cherry tomatoes and mince garlic. Mix those with beans, olive oil and italian seasoning. Place in single layer in baking dish. Broil for 5 minutes. Stir. Broil for another 5 minutes. Add cooked pasta and sprinkle parmesan cheese ontop!
Number of Servings: 2
Recipe submitted by SparkPeople user CARGIRL13.
Nutritional Info Amount Per Serving
- Calories: 429.4
- Total Fat: 11.2 g
- Cholesterol: 2.0 mg
- Sodium: 462.6 mg
- Total Carbs: 79.3 g
- Dietary Fiber: 21.8 g
- Protein: 18.7 g
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