Capri Pasta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 198.3
- Total Fat: 13.3 g
- Cholesterol: 17.6 mg
- Sodium: 653.4 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 2.1 g
- Protein: 6.2 g
View full nutritional breakdown of Capri Pasta calories by ingredient
Introduction
Re-creation of a dish I had in Italy in March 2008. Re-creation of a dish I had in Italy in March 2008.Number of Servings: 4
Ingredients
-
3T Extra vigin olive oil
3 cloves garlic - minced
1 small onion - minced
1 cup sliced button mushrooms
1 cup cubed eggplant
1 cup diced grape tomatoes
4 leaves basil torn or chopped
4 oz penne rigate pasta
Directions
Bring pot of water to boil for pasta.
Cook pasta according to directions.
Heat 2T olive oil in a skillet.
Saute garlic, onions and mushrooms until cooked.
Sprinkle with a little salt.
Add eggplant and cook for 5 minutes.
Add tomatoes and cook for 3 minutes.
Season with remaining salt and pepper.
Drain pasta and add to the skillet, adding a spoonful of pasta water.
Chop mozzarella into small cubes and add to the skillet at the last minute.
Add basil and toss.
Sprinkle with remaining olive oil.
Number of Servings: 4
Recipe submitted by SparkPeople user S00ZER.
Cook pasta according to directions.
Heat 2T olive oil in a skillet.
Saute garlic, onions and mushrooms until cooked.
Sprinkle with a little salt.
Add eggplant and cook for 5 minutes.
Add tomatoes and cook for 3 minutes.
Season with remaining salt and pepper.
Drain pasta and add to the skillet, adding a spoonful of pasta water.
Chop mozzarella into small cubes and add to the skillet at the last minute.
Add basil and toss.
Sprinkle with remaining olive oil.
Number of Servings: 4
Recipe submitted by SparkPeople user S00ZER.