Whole Wheat Pasta with Roasted Eggplant and Tomatoes
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/2 lbs eggplant peeled in alternating stripes, cut into 3/4 inch pieces1 large onion, halved and cut into 1/2 inch wedges2 pints of cherry tomatoescoarse salt and fresh ground pepper1/4 cup of olive oil3/4 lb whole wheat penne1/4 cup sliced black olives1/2 cup grated parmesan cheese
Preheat the oven to 450. In a roasting pan, combine eggplant, onion, tomatoes, salt and pepper to taste, and oil. Toss to coat. Roast until tender, tossing halfway through, about 30 mins.
Meanwhile, cook the pasta in a large pot of boiling salted water according to package instructions. Reserve 1/2 cup pasta water, drain pasta, and return it to the pot.
Add the veggie mixture, olives, and parmesan to the pot. Toss to coat, adding 1/4-1/2 cup pasta water if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user SHERIGROSS.
Meanwhile, cook the pasta in a large pot of boiling salted water according to package instructions. Reserve 1/2 cup pasta water, drain pasta, and return it to the pot.
Add the veggie mixture, olives, and parmesan to the pot. Toss to coat, adding 1/4-1/2 cup pasta water if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user SHERIGROSS.
Nutritional Info Amount Per Serving
- Calories: 369.2
- Total Fat: 12.7 g
- Cholesterol: 6.6 mg
- Sodium: 267.8 mg
- Total Carbs: 55.1 g
- Dietary Fiber: 9.1 g
- Protein: 11.6 g
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