Whole-wheat Penne w/Eggplant & Ricotta

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 379.2
  • Total Fat: 13.0 g
  • Cholesterol: 19.1 mg
  • Sodium: 143.3 mg
  • Total Carbs: 57.8 g
  • Dietary Fiber: 10.2 g
  • Protein: 15.1 g

View full nutritional breakdown of Whole-wheat Penne w/Eggplant & Ricotta calories by ingredient
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Number of Servings: 4


    Olive Oil, 2 tbsp
    Eggplant, fresh, 1 eggplant, unpeeled (about 1.5 cups)
    *Whole Wheat Penne (dry), 8 oz
    Onions, raw, 1 small
    Garlic, 3 cloves
    Canned Tomatoes, 1 can
    *Balsamic Vinegar, .5 tbsp
    Ricotta Cheese, part skim milk, 1 cup
    salt & pepper


Heat oven to 450.
Lightly coat baking pan with oil. Place eggplant in pan, drizzle w/1 tablespoon oil, season with salt & pepper, toss to coat and spread in an even layer. Bake stirring once, until eggplant lightly browned, about 25 minutes.

While eggplant is roasting, cooke penne.
Meanwheile, heat remaining oil in large skillet. Add onion and cook, stirring occasionally til softened, about 5 minutes. Add garlic and cook 1 more minute. Add tomotoes with juice and bring to boil. Reduce heat to med-low, cover and simmer 3 minutes. Stir in venegar and season to tast with salt & pepper.

Drain pasta, place in large bowl. Add tomatoe mixuture, eggplant & cheese. Toss to combine, season with salt & pepper and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user LLDELMONTE.

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