Summer Eggplant Pasta with Vodka Marinara

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 472.1
  • Total Fat: 11.7 g
  • Cholesterol: 7.6 mg
  • Sodium: 525.5 mg
  • Total Carbs: 78.9 g
  • Dietary Fiber: 8.6 g
  • Protein: 17.8 g

View full nutritional breakdown of Summer Eggplant Pasta with Vodka Marinara calories by ingredient
Submitted by:

Introduction

Easiest way ever to cook eggplant! Toss in some chicken if you're not using it as a side dish. Easiest way ever to cook eggplant! Toss in some chicken if you're not using it as a side dish.
Number of Servings: 6

Ingredients

    2 cup Trader giottos vodka marinara (by LMWST36)
    4 tbsp Parmesan Cheese, grated
    0.5 cup cheese, Kroger Shredded Low moisture part skim mozzarella cheese
    8 serving pasta, Barilla Farfalle pasta
    4 cup, cubes Eggplant, fresh
    2 cup, sliced Zucchini
    2 cup, chopped Onions, raw
    2 cup, sliced Summer Squash
    2 cup, chopped Peppers, sweet, red, fresh
    2 tbsp Extra Virgin Olive Oil

Directions

Put large pan or pot on high heat with olive oil. Add each veg as you chop them, longer-cooking ones first, in this order: eggplant, onion, zucchini, summer squash, pepper. Stir with each addition; browning adds flavor, burning doesn't. Pour in jar of vodka marinara and stir well. Reduce heat to med-low and simmer about so minutes until eggplant is done (softened all the way through). While this simmers, put pot of water to heat for pasta. Cook to al dente (around 9 minutes) and drain. I use a 14" nonstick skillet, so I can stir the cooked pasta into the rest of it. Top with cheeses.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CRITTEROLOGIST.

Rate This Recipe