Roast Eggplant and Zucchini Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 Tbs Olive oil 1/4 tsp Salt 1 medium zucchini sliced into strips1 medium egg plant sliced into strips1 small onion diced1 clove garlic crushed1 400g tin of tomatoes1 tsp ground thyme1 tsp ground rosemary2 tsp cayenne pepper200g uncooked pasta
1. Preheat oven to 180C on fan force
2. Place zucchini and eggplant slices in a bowl and coat with 1 Tbs olive oil and salt. Place in oven and bake for 20 minutes or until roasted and remove from oven
3. Put remaining olive oil in saucepan and heat. When hot add garlic and onion and cook until soft.
4. Add tinned tomatoes and herbs to the saucepan and simmer for approx 10-15min
5. Meanwhile boil water and add pasta. When cooked drain.
6. To serve dish out pasta to 4 bowls. Top with roasted vegetables and pour tomato sauce over the pasta and vegetables.
Serving Size: Makes 4 bowls
Number of Servings: 4
Recipe submitted by SparkPeople user KAUSSIE.
2. Place zucchini and eggplant slices in a bowl and coat with 1 Tbs olive oil and salt. Place in oven and bake for 20 minutes or until roasted and remove from oven
3. Put remaining olive oil in saucepan and heat. When hot add garlic and onion and cook until soft.
4. Add tinned tomatoes and herbs to the saucepan and simmer for approx 10-15min
5. Meanwhile boil water and add pasta. When cooked drain.
6. To serve dish out pasta to 4 bowls. Top with roasted vegetables and pour tomato sauce over the pasta and vegetables.
Serving Size: Makes 4 bowls
Number of Servings: 4
Recipe submitted by SparkPeople user KAUSSIE.
Nutritional Info Amount Per Serving
- Calories: 331.1
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 0.5 mg
- Total Carbs: 47.7 g
- Dietary Fiber: 3.9 g
- Protein: 9.1 g
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