Quick eggplant and tomato pasta with cannellini beans
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 429.4
- Total Fat: 11.2 g
- Cholesterol: 2.0 mg
- Sodium: 462.6 mg
- Total Carbs: 79.3 g
- Dietary Fiber: 21.8 g
- Protein: 18.7 g
View full nutritional breakdown of Quick eggplant and tomato pasta with cannellini beans calories by ingredient
Introduction
Easy to throw together and tasty! Easy to throw together and tasty!Number of Servings: 2
Ingredients
-
2 servings whole wheat pasta (2 cups cooked)
1 medium eggplant (cubed)
1 cup cannellini beans
1 clove garlic
1 Tbsp olive oil
2 cups cherry tomatoes (halved)
1 Tbsp parmesan cheese, grated
1 tsp italian seasoning
Directions
Makes 2 huge servings!
Cube eggplant, halve cherry tomatoes and mince garlic. Mix those with beans, olive oil and italian seasoning. Place in single layer in baking dish. Broil for 5 minutes. Stir. Broil for another 5 minutes. Add cooked pasta and sprinkle parmesan cheese ontop!
Number of Servings: 2
Recipe submitted by SparkPeople user CARGIRL13.
Cube eggplant, halve cherry tomatoes and mince garlic. Mix those with beans, olive oil and italian seasoning. Place in single layer in baking dish. Broil for 5 minutes. Stir. Broil for another 5 minutes. Add cooked pasta and sprinkle parmesan cheese ontop!
Number of Servings: 2
Recipe submitted by SparkPeople user CARGIRL13.