Roasted Eggplant and Tomato Pasta
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 438.2
- Total Fat: 10.1 g
- Cholesterol: 0.0 mg
- Sodium: 9.3 mg
- Total Carbs: 75.3 g
- Dietary Fiber: 13.4 g
- Protein: 14.6 g
View full nutritional breakdown of Roasted Eggplant and Tomato Pasta calories by ingredient
Introduction
A great way to use local summer produce!!This is best served warm but is also good cold.
Sauce can also be used as a great topping for bruschetta.
A great way to use local summer produce!!
This is best served warm but is also good cold.
Sauce can also be used as a great topping for bruschetta.
Number of Servings: 5
Ingredients
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2 whole eggplants, aprox 2-2/12 lbs TTL
1 cup cherry or grape tomatoes
bunch fresh basil
olive oil, 3 TBS dvided
red pepper flakes, to taste
salt/pepper to taste
5 cups Whole Wheat Penne pasta
Directions
Preheat oven to 475.
Cut eggplant into cubes. Toss in bowl w/ 2 TBS olive oil, the tomatoes and red pepper flakes. Spread veggies on a jelly roll pan and sprinkle w/ salt/pepper.
Roast veggies until the eggplant is golden brown and the tomatoes have starting splitting their skins and releasing juices, aprox 30 minutes. Remove pan from oven and let cool slightly.
While veggies are roasting cook the pasta. Reserve 1/2 cup pasta cooking water.
When pasta is done, drain, pour into large serving bowl and keep warm. Put roasted veggies in a cusinart with the basil and 1TBS of oil (optional). Puree until blended but still thick with some texture. It it is too thick add 1TBS of pasta cooking water at time until desired consistancy.
Pour sauce over pasta and serve at once.
serving is 1 cup cooked pasta with aprox 1/2 cup sauce. Sauce is aprox. becasue it depend on the size of the eggplants, tomatoe and if pasta water is used.
Number of Servings: 5
Recipe submitted by SparkPeople user HOLLYBEARSMOM.
Cut eggplant into cubes. Toss in bowl w/ 2 TBS olive oil, the tomatoes and red pepper flakes. Spread veggies on a jelly roll pan and sprinkle w/ salt/pepper.
Roast veggies until the eggplant is golden brown and the tomatoes have starting splitting their skins and releasing juices, aprox 30 minutes. Remove pan from oven and let cool slightly.
While veggies are roasting cook the pasta. Reserve 1/2 cup pasta cooking water.
When pasta is done, drain, pour into large serving bowl and keep warm. Put roasted veggies in a cusinart with the basil and 1TBS of oil (optional). Puree until blended but still thick with some texture. It it is too thick add 1TBS of pasta cooking water at time until desired consistancy.
Pour sauce over pasta and serve at once.
serving is 1 cup cooked pasta with aprox 1/2 cup sauce. Sauce is aprox. becasue it depend on the size of the eggplants, tomatoe and if pasta water is used.
Number of Servings: 5
Recipe submitted by SparkPeople user HOLLYBEARSMOM.
Member Ratings For This Recipe
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EVELYN208
