Penne with Tomatoes, eggplant and mozzarella
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
Number of Servings: 4
Ingredients
-
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
Directions
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.
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.
