Rigatoni with Eggplant Puree

Name: Rigatoni with Eggplant Puree Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 medium eggplant cubed (not peeled); 1 1/2 pints grape tomatoes; 1/2 large yellow onion large cubes; 4 cloves garlic whole; 3 Tbsp. extra virgin olive oil; 1 tsp. salt; 1 tsp. black pepper; 1/2 tsp. red pepper flakes; 1/4 c. toasted pine nuts; 1 lb. organic Rigatoni; 3 Tbsp. extra virgin olive oil; 1/2 c. Parmesan grated; fresh basil for garnish

Minutes to Prepare: 15
Minutes to Cook: 35

Number of Servings: 4

Ingredients

1 medium eggplant, cubed (not peeled)1 1/2 pints grape tomatoes1/2 large yellow onion, large cubes4 cloves garlic, whole3 Tbsp. extra virgin olive oil1 tsp. salt1 tsp. black pepper1/2 tsp. red pepper flakes1/4 c. toasted pine nuts1 lb. organic Rigatoni3 Tbsp. extra virgin olive oil1/2 c. Parmesan, gratedfresh basil for garnish

Directions

Preheat oven to 400 degrees. Line baking sheet with parchment paper. In large bowl combine eggplant, tomatoes, onions, garlic cloves, 3 Tbsp. olive oil, salt, pepper, and red pepper flakes. Spread out on baking sheet and roast for about 35 min. In small nonstick fry pan toast pine nuts over med-high heat turning constantly til golden brown. Remove from heat and set aside. In large pot of salted boiling water cook rigatoni, stirring occasionally, until al dente. Reserve about 1/2-3/4 cup of pasta water. Transfer roasted vegetables to a food processor with 3 Tbsp. olive oil. Puree til smooth. Combine with rigatoni and parmesan, gradually adding some of the pasta water until desired consistency. Top with toasted pine nuts and basil.

Serving Size:�4-6 servings

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 0.0
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 0.0 mg
Total Carbs: 0.0 g
Dietary Fiber: 0.0 g
Protein: 0.0 g

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