Penne with Tomatoes, eggplant and mozzarella

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 510.1
  • Total Fat: 25.7 g
  • Cholesterol: 40.0 mg
  • Sodium: 184.4 mg
  • Total Carbs: 48.7 g
  • Dietary Fiber: 10.6 g
  • Protein: 23.7 g

View full nutritional breakdown of Penne with Tomatoes, eggplant and mozzarella calories by ingredient
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Number of Servings: 4


    1/2 pound penne ( 1/2 box )
    1/4 cup olive oil
    1 medium eggplant (about 1 1/4 pounds), cut into 1/2-inch pieces
    1/2 pound cherry tomatoes, halved
    2 cloves garlic, sliced
    1/4 teaspoon crushed red pepper
    Kosher salt and black pepper
    1/2 pound fresh mozzarella, cut into 1/2-inch pieces
    1/4 cup torn fresh mint leaves


1. Cook the pasta according to the package directions. Reserve 1/4 cup of the cooking water, drain the pasta, and return it to the pot.
2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the eggplant and cook, tossing occasionally, until golden brown and tender, 8 to 10 minutes. Add the tomatoes, garlic, red pepper, 3/4 teaspoon alt, and 1/4 teaspoon black pepper and cook, tossing, until the tomatoes soften, 2-3 minutes.
3. Add the tomato mixture to the pasta, along with the mozzarella and reserved cooking water, and toss to combine. Sprinkle with the mint.

Number of Servings: 4

Recipe submitted by SparkPeople user KDTUFTS.

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