Zesty Eggplant & Squash with Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 Cup Eggplant (sliced or cubed)1 Cup Green & Yellow squash (cubed)1.2 Cup Cherry Tomatoes ( I slice mine in half)2 Tbsp Olive Oil for Sautee1 Clove Garlic 1 Cup Whole Wheat PenneBasil (as desired)Thyme (as desired)
Add water to a small pot, a bit of salt, and boil pasta.
Drain Set aside.
Add olive oil to the pan, and heat on medium high
Slice up your veggies (eggplant, squash)
Slice up tomatoes (optional)
Dice garlic
Add veggies to your pan, and sautee
A lid is helpful to keep in the juice and steam.
When veggies are half done, add tomatoes and thyme.
stir.
Add tomato sauce. Stir.
Mix pasta in with veggies and sauce.
Sprinkle basil over top.
Enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user TINABALIE.
Drain Set aside.
Add olive oil to the pan, and heat on medium high
Slice up your veggies (eggplant, squash)
Slice up tomatoes (optional)
Dice garlic
Add veggies to your pan, and sautee
A lid is helpful to keep in the juice and steam.
When veggies are half done, add tomatoes and thyme.
stir.
Add tomato sauce. Stir.
Mix pasta in with veggies and sauce.
Sprinkle basil over top.
Enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user TINABALIE.
Nutritional Info Amount Per Serving
- Calories: 558.6
- Total Fat: 31.1 g
- Cholesterol: 0.0 mg
- Sodium: 765.6 mg
- Total Carbs: 64.7 g
- Dietary Fiber: 13.2 g
- Protein: 12.4 g