Garlicky Eggplant Pasta
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 284.4
- Total Fat: 5.7 g
- Cholesterol: 12.9 mg
- Sodium: 341.4 mg
- Total Carbs: 50.8 g
- Dietary Fiber: 8.9 g
- Protein: 13.9 g
View full nutritional breakdown of Garlicky Eggplant Pasta calories by ingredient
Introduction
You'd never guess the anchovy is the secret to the nutty eggpant sauce tossed with the chunky whole-grain pasta. With a whack of garlic and a pinch of spicy pepper flakes, this is Italian fare at it's Summer best! You'd never guess the anchovy is the secret to the nutty eggpant sauce tossed with the chunky whole-grain pasta. With a whack of garlic and a pinch of spicy pepper flakes, this is Italian fare at it's Summer best!Number of Servings: 2
Ingredients
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1/2 lb eggplant, peeled and cubed
1/2 tsp Kosher salt
1/2 tsp pepper
4 oz "chunky" whole-grain pasta (penne, rotini, etc)
1/4 cup reserved pasta-cooking water
1 tsp lemon juice
3 cloves garlic, minced
1 anchovy fillet, minced
pinch red pepper flakes
1 oz grated Parmesan cheese
Directions
Preheat oven to 450F, line a baking sheet with parchment.
Toss together eggplant cubes, salt and pepper and arrange on the sheet in one layer.
Mist with cooking spray and roast 30 minutes, stirring once. Set aside.
Meanwhile, cook pasta in salted, boiling water until al dente. Reserve 1/4 cup cooking liquid, mixing it with lemon juice, and drain. Set aside.
In a saucepan over medium heat, saute garlic and anchovy in 2 tbsp water until fragrant, about 2 minutes.
Add pepper flakes, eggplant and reserved pasta water, cook 5 minutes, stirring occasionally.
Stir in pasta and cheese, toss well and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
Toss together eggplant cubes, salt and pepper and arrange on the sheet in one layer.
Mist with cooking spray and roast 30 minutes, stirring once. Set aside.
Meanwhile, cook pasta in salted, boiling water until al dente. Reserve 1/4 cup cooking liquid, mixing it with lemon juice, and drain. Set aside.
In a saucepan over medium heat, saute garlic and anchovy in 2 tbsp water until fragrant, about 2 minutes.
Add pepper flakes, eggplant and reserved pasta water, cook 5 minutes, stirring occasionally.
Stir in pasta and cheese, toss well and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.