Pinkish Pasta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 331.6
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 21.3 mg
- Total Carbs: 60.2 g
- Dietary Fiber: 8.2 g
- Protein: 12.0 g
View full nutritional breakdown of Pinkish Pasta calories by ingredient
Introduction
A pink-tinged pasta dish with garlic, eggplant and mushrooms, flavoured with a rose wine. A pink-tinged pasta dish with garlic, eggplant and mushrooms, flavoured with a rose wine.Number of Servings: 4
Ingredients
-
1 eggplant, peeled and diced
1 ½ large sweet onions, diced
5 garlic cloves, diced
¾ lb fresh white mushrooms, chopped
½ tsp dry basil
½ tsp dry thyme
½ tsp crushed red pepper flakes
1 cup rose wine or vegetable stock
2 large tomatoes, diced
4 cups cooked fusilli or rotini pasta, drained and hot
Directions
Place eggplant in a bowl. Sprinkle with salt, let stand one hour.
Rinse well, drain.
Heat a large sauté pan or pot and coat in non-stick cooking spray.
Add onions and cook 4 minutes. Add garlic and cook 2 minutes more.
Add mushrooms, eggplant, basil, thyme and red pepper flakes.
Cook, stirring, about 10 minutes.
Add wine and increase heat to high. Cook 3 minutes.
Add tomatoes, and add salt and pepper to taste.
Cook, stirring, about 10 minutes.
Add pasta and toss well to coat.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Rinse well, drain.
Heat a large sauté pan or pot and coat in non-stick cooking spray.
Add onions and cook 4 minutes. Add garlic and cook 2 minutes more.
Add mushrooms, eggplant, basil, thyme and red pepper flakes.
Cook, stirring, about 10 minutes.
Add wine and increase heat to high. Cook 3 minutes.
Add tomatoes, and add salt and pepper to taste.
Cook, stirring, about 10 minutes.
Add pasta and toss well to coat.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.