Roast Eggplant and Zucchini Pasta

Roast Eggplant and Zucchini Pasta
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 331.1
  • Total Fat: 6.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.5 mg
  • Total Carbs: 47.7 g
  • Dietary Fiber: 3.9 g
  • Protein: 9.1 g

View full nutritional breakdown of Roast Eggplant and Zucchini Pasta calories by ingredient


Introduction

Lovely hearty pasta dish full of vegies Lovely hearty pasta dish full of vegies
Number of Servings: 4

Ingredients

    1.5 Tbs Olive oil
    1/4 tsp Salt
    1 medium zucchini sliced into strips
    1 medium egg plant sliced into strips
    1 small onion diced
    1 clove garlic crushed
    1 400g tin of tomatoes
    1 tsp ground thyme
    1 tsp ground rosemary
    2 tsp cayenne pepper
    200g uncooked pasta


Tips

Top with some goats cheese or hard cheese for flavor.


Directions

1. Preheat oven to 180C on fan force
2. Place zucchini and eggplant slices in a bowl and coat with 1 Tbs olive oil and salt. Place in oven and bake for 20 minutes or until roasted and remove from oven
3. Put remaining olive oil in saucepan and heat. When hot add garlic and onion and cook until soft.
4. Add tinned tomatoes and herbs to the saucepan and simmer for approx 10-15min
5. Meanwhile boil water and add pasta. When cooked drain.
6. To serve dish out pasta to 4 bowls. Top with roasted vegetables and pour tomato sauce over the pasta and vegetables.

Serving Size: Makes 4 bowls

Number of Servings: 4

Recipe submitted by SparkPeople user KAUSSIE.