Whole wheat pasta with eggplant puree
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 325.1
- Total Fat: 12.9 g
- Cholesterol: 6.6 mg
- Sodium: 243.3 mg
- Total Carbs: 44.4 g
- Dietary Fiber: 8.1 g
- Protein: 11.9 g
View full nutritional breakdown of Whole wheat pasta with eggplant puree calories by ingredient
Number of Servings: 6
Ingredients
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1 medium Eggplant cut into 1" cubes
1 pint cherry tomatoes
Garlic, 3 cloves
Olive Oil, Extra Virgin (EVOO), 4 tbs
1 box (14-16oz) Whole Wheat Pasta
1 cup roasted red peppers (jarred)
1/2 cup grated parmesan cheese
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup torn fresh mint leaves
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl combine the eggplant, cherry tomatoes, garlic, 1 Tbls. EVOO, salt, pepper, and red pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.
While the vegetables are roasting, dice approx. 1 cup roasted red peppers (jarred are fine, or you can roast 1 red pepper with other vegetables).
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 12 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.
Transfer the roasted vegetables (including red pepper) to a food processor. Add the torn mint leaves and remaing 3 Tbls. extra-virgin olive oil. Puree the vegetables.
Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy.
Serving size 1 cup.
Number of Servings: 6
Recipe submitted by SparkPeople user BIGDOGMOM3.
In a large bowl combine the eggplant, cherry tomatoes, garlic, 1 Tbls. EVOO, salt, pepper, and red pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.
While the vegetables are roasting, dice approx. 1 cup roasted red peppers (jarred are fine, or you can roast 1 red pepper with other vegetables).
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 12 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.
Transfer the roasted vegetables (including red pepper) to a food processor. Add the torn mint leaves and remaing 3 Tbls. extra-virgin olive oil. Puree the vegetables.
Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy.
Serving size 1 cup.
Number of Servings: 6
Recipe submitted by SparkPeople user BIGDOGMOM3.
Member Ratings For This Recipe
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JEANSOPHIE
