Gluten-Free Pasta with Rustic Vegetables
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/2 cup gluten-free pasta1 tsp olive oil1 tsp chopped garlic1 cup asparagus, roughly chopped1/2 cup cherry tomatoes1/2 cup eggplant, cubed with skin1 cup fresh spinach1 tsp white wine1 tsp shredded parmesan cheese2 basil leavesPinch red pepper flakes (optional)Salt and pepper to taste.
In a medium saucepan, cook pasta in salted water. Drain, but reserve 1 tbsp of cooking water.
In a skillet saute garlic in olive oil over medium-high heat; be careful not to burn garlic. Add asparagus and eggplant and saute for 2 minutes. Add tomatoes and cook until tender. Deglaze pan with wine. Add pasta, reserved water and spinach. Cook until water is reduced. Add parmesan and season to taste with salt, pepper, red pepper flakes and basil.
Number of Servings: 1
Recipe submitted by SparkPeople user SHELLEYBELLS512.
In a skillet saute garlic in olive oil over medium-high heat; be careful not to burn garlic. Add asparagus and eggplant and saute for 2 minutes. Add tomatoes and cook until tender. Deglaze pan with wine. Add pasta, reserved water and spinach. Cook until water is reduced. Add parmesan and season to taste with salt, pepper, red pepper flakes and basil.
Number of Servings: 1
Recipe submitted by SparkPeople user SHELLEYBELLS512.
Nutritional Info Amount Per Serving
- Calories: 221.1
- Total Fat: 5.7 g
- Cholesterol: 1.2 mg
- Sodium: 63.3 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 6.4 g
- Protein: 7.3 g
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