Roasted Veggie and Ricotta Rotini
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 303.3
- Total Fat: 0.9 g
- Cholesterol: 2.3 mg
- Sodium: 443.1 mg
- Total Carbs: 58.9 g
- Dietary Fiber: 9.8 g
- Protein: 15.8 g
View full nutritional breakdown of Roasted Veggie and Ricotta Rotini calories by ingredient
Introduction
Chunks of silky, roasted eggplant and zucchini melt with sweet caramelized onion and garlic in a low-fat, chunky tomato-cheese sauce that gets caught in all the nooks of whole-grain spiral pasta. Chunks of silky, roasted eggplant and zucchini melt with sweet caramelized onion and garlic in a low-fat, chunky tomato-cheese sauce that gets caught in all the nooks of whole-grain spiral pasta.Number of Servings: 4
Ingredients
-
1 lb fresh eggplant, unpeeled, cubed
7 oz (about 1 medium) zucchini, cut into half-moon chunks
1 small sweet onion, chopped
Salt and coarse-ground pepper
6 cloves garlic, whole
1 3/4 cups canned diced tomatoes, divided
1 cup low-fat (1%) cottage cheese, drained well
1 tsp basil
1 tsp oregano
8 oz whole-wheat rotini, cooked and drained
Directions
Heat oven to 450F, line baking sheets with foil or parchment.
Spread eggplant, zucchini and onion on the sheets in one layer and sprinkle with salt and pepper.
Wrap the garlic cloves in foil and place on the baking sheet.
Roast, stirring once, for about 25 minutes. Set aside.
Puree 3/4 cup of the diced tomatoes with the roasted garlic cloves, cheese, basil and oregano.
In a large saucepot, combine remaining diced tomatoes and the roasted vegetables.
Bring to a simmer, then add the cheese mixture and stir in until well blended.
Add the pasta and toss well.
Serve hot!
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Spread eggplant, zucchini and onion on the sheets in one layer and sprinkle with salt and pepper.
Wrap the garlic cloves in foil and place on the baking sheet.
Roast, stirring once, for about 25 minutes. Set aside.
Puree 3/4 cup of the diced tomatoes with the roasted garlic cloves, cheese, basil and oregano.
In a large saucepot, combine remaining diced tomatoes and the roasted vegetables.
Bring to a simmer, then add the cheese mixture and stir in until well blended.
Add the pasta and toss well.
Serve hot!
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.