Zesty Eggplant & Squash with Pasta
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 558.6
- Total Fat: 31.1 g
- Cholesterol: 0.0 mg
- Sodium: 765.6 mg
- Total Carbs: 64.7 g
- Dietary Fiber: 13.2 g
- Protein: 12.4 g
View full nutritional breakdown of Zesty Eggplant & Squash with Pasta calories by ingredient
Introduction
Have you ever seen those recipes on the back of cheese packages, or boxed food?I got this idea from a HORRIBLE spaghetti and eggplant recipe from Kraft.
I've decided to test my own recipe! Have you ever seen those recipes on the back of cheese packages, or boxed food?
I got this idea from a HORRIBLE spaghetti and eggplant recipe from Kraft.
I've decided to test my own recipe!
Number of Servings: 1
Ingredients
-
1 Cup Eggplant (sliced or cubed)
1 Cup Green & Yellow squash (cubed)
1.2 Cup Cherry Tomatoes ( I slice mine in half)
2 Tbsp Olive Oil for Sautee
1 Clove Garlic
1 Cup Whole Wheat Penne
Basil (as desired)
Thyme (as desired)
Directions
Add water to a small pot, a bit of salt, and boil pasta.
Drain Set aside.
Add olive oil to the pan, and heat on medium high
Slice up your veggies (eggplant, squash)
Slice up tomatoes (optional)
Dice garlic
Add veggies to your pan, and sautee
A lid is helpful to keep in the juice and steam.
When veggies are half done, add tomatoes and thyme.
stir.
Add tomato sauce. Stir.
Mix pasta in with veggies and sauce.
Sprinkle basil over top.
Enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user TINABALIE.
Drain Set aside.
Add olive oil to the pan, and heat on medium high
Slice up your veggies (eggplant, squash)
Slice up tomatoes (optional)
Dice garlic
Add veggies to your pan, and sautee
A lid is helpful to keep in the juice and steam.
When veggies are half done, add tomatoes and thyme.
stir.
Add tomato sauce. Stir.
Mix pasta in with veggies and sauce.
Sprinkle basil over top.
Enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user TINABALIE.
