Eggplant, Zucchini, Kale, and Tomatoes with Whole Wheat Penne Recipe

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 483.3
  • Total Fat: 20.1 g
  • Cholesterol: 9.8 mg
  • Sodium: 341.5 mg
  • Total Carbs: 67.5 g
  • Dietary Fiber: 17.4 g
  • Protein: 16.1 g

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Introduction

Low fat and chucked full of goodness (fresh veggies and whole grain pasta. ( you can use regular pasta as well and still have a great dish) Low fat and chucked full of goodness (fresh veggies and whole grain pasta. ( you can use regular pasta as well and still have a great dish)
Number of Servings: 2

Ingredients

    2 tablespoons olive oil
    1 small red onion, diced
    2 medium eggplants, medium diced (about 1/2-3/4" cubes)
    1 clove garlic, de-germed and crushed
    1 teaspoon red pepper flakes, or 3 small dried thai chiles, crushed
    1 medium zucchini, medium diced
    1 cup kale leaves roughly chopped (you just want the leaves, remove stems first)
    1 cup canned whole tomatoes
    3 tablespoons goat cheese
    salt and pepper
    2 portions whole wheat penne pasta

Tips

You can add chicken and have a great dish for the whole family


Directions

Bring a pot of salted water to a boil, in the meantime prep all your veggies and heat a large skillet to medium heat. When the water starts to boil add pasta and set your timer. Meanwhile add oil and onions to skillet and saute for 2 minutes, or until onions start to soften. Add eggplant, garlic, chiles and a pinch of salt. Cook, stirring often until browned about 6-8 minutes. Continue adding veggies and sautéing, add zucchini and cook for another 2 minutes, then add kale for 1 minute, and finally tomatoes. Give it all a good stir and let simmer for a minute or two, or until pasta is ready. Save a little pasta water just in case. Add pasta to skillet, crumble goat cheese on top and toss well. Add salt and pepper and correct to taste. Serve hot.

Serving Size: 2

Number of Servings: 2

Recipe submitted by SparkPeople user NHOWELL5.

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