Pasta Fresca
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 302.2
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 153.7 mg
- Total Carbs: 45.8 g
- Dietary Fiber: 5.5 g
- Protein: 11.0 g
View full nutritional breakdown of Pasta Fresca calories by ingredient
Introduction
My version of the Pasta Fresca at The Grand Luxe CafeMy version of the Pasta Fresca at The Grand Luxe Cafe
Number of Servings: 8
Ingredients
-
16 oz uncooked corkscrew pasta (I think Grand Luxe uses gemelli, I used torchio)
one baby eggplant, diced into one inch cubes (about 1 1/2 c)
12 oz multicolored heirloom cherry or grape tomatoes
1 c broccoli florets
1 large sweet orange or yellow bell pepper, sliced
5 sun-dried tomato halves (packed in oil), sliced, plus 1 TBSP oil from jar
2/3 c Kalamata olives, pitted and halved
1 TBSP minced garlic
2 TBSP Olive Oil, divided
1/4 tsp red pepper flakes
salt and pepper to taste
Parmesan cheese
Directions
Preheat oven to 400.
Cook pasta according to package directions. Reserve 1/4 c cooking water. Set aside and keep warm.
Place eggplant, tomatoes, broccoli, bell pepper, sun-dried tomatoes, oil from tomatoes, kalmata olives, garlic, red pepper flakes and 1 TBSP olive oil in a large ziplock bag. Add salt and pepper. Pour out onto a baking sheet lined with foil. Bake at 400 for 15 minutes, stirring half way through. Combine pasta and veggies together. Pour the reserved pasta water in the baking sheet and use a wooden spoon or rubber spatula to get up any bits stuck to the foil. Pour it into the pasta mix. Add remaining 1 TBSP olive oil. Toss well to combine. Top with freshly shaved Parmesan cheese.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ALIBEEBU.
Cook pasta according to package directions. Reserve 1/4 c cooking water. Set aside and keep warm.
Place eggplant, tomatoes, broccoli, bell pepper, sun-dried tomatoes, oil from tomatoes, kalmata olives, garlic, red pepper flakes and 1 TBSP olive oil in a large ziplock bag. Add salt and pepper. Pour out onto a baking sheet lined with foil. Bake at 400 for 15 minutes, stirring half way through. Combine pasta and veggies together. Pour the reserved pasta water in the baking sheet and use a wooden spoon or rubber spatula to get up any bits stuck to the foil. Pour it into the pasta mix. Add remaining 1 TBSP olive oil. Toss well to combine. Top with freshly shaved Parmesan cheese.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ALIBEEBU.