Grilled Eggplant and Zucchini Pasta
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 445.0
- Total Fat: 13.9 g
- Cholesterol: 52.8 mg
- Sodium: 419.0 mg
- Total Carbs: 68.6 g
- Dietary Fiber: 11.1 g
- Protein: 20.3 g
View full nutritional breakdown of Grilled Eggplant and Zucchini Pasta calories by ingredient
Introduction
with a Greek twist with a Greek twistNumber of Servings: 6
Ingredients
-
16 oz penne or farfalle pasta
2 small to medium size eggplants
1 or 2 zucchini
1/2 c. crumbled feta cheese
2 Tbs evoo
pint of grape tomatoes
package (5) chicken sausage (nutritional data is calculated from Trader Joe's Sun-dried Tomato Basil chicken sausage)
Directions
Slice eggplant and zucchini (lengthwise) into 1" strips. Toss with some olive oil, grill for approximately 8 minutes, turning once. Grill the sausage as well. Cool a bit on a cutting board and then cut the zucchini and eggplant into 1" cubes, and slice the sausage into bit-sized pieces.
Cook pasta according to package instructions. Place the tomatoes in the bottom of a collander and drain pasta over the tomatoes for a quick blanch. Combine the pasta, tomatoes, grilled veggies, sausage and feta cheese in a bowl, toss to combine. You can add a splash of reserved pasta water if it seems too dry, or a splash of olive oil.
Season with salt and pepper to taste.
You could also add some kalamata olives or capers, which would add practically nothing to the calorie count.
Serving Size: makes 6 - 1.5 cup servings
Cook pasta according to package instructions. Place the tomatoes in the bottom of a collander and drain pasta over the tomatoes for a quick blanch. Combine the pasta, tomatoes, grilled veggies, sausage and feta cheese in a bowl, toss to combine. You can add a splash of reserved pasta water if it seems too dry, or a splash of olive oil.
Season with salt and pepper to taste.
You could also add some kalamata olives or capers, which would add practically nothing to the calorie count.
Serving Size: makes 6 - 1.5 cup servings