Whole Wheat Pasta with Roasted Eggplant and Tomatoes

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 369.2
  • Total Fat: 12.7 g
  • Cholesterol: 6.6 mg
  • Sodium: 267.8 mg
  • Total Carbs: 55.1 g
  • Dietary Fiber: 9.1 g
  • Protein: 11.6 g

View full nutritional breakdown of Whole Wheat Pasta with Roasted Eggplant and Tomatoes calories by ingredient
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Number of Servings: 6


    1 1/2 lbs eggplant peeled in alternating stripes, cut into 3/4 inch pieces
    1 large onion, halved and cut into 1/2 inch wedges
    2 pints of cherry tomatoes
    coarse salt and fresh ground pepper
    1/4 cup of olive oil
    3/4 lb whole wheat penne
    1/4 cup sliced black olives
    1/2 cup grated parmesan cheese


Preheat the oven to 450. In a roasting pan, combine eggplant, onion, tomatoes, salt and pepper to taste, and oil. Toss to coat. Roast until tender, tossing halfway through, about 30 mins.

Meanwhile, cook the pasta in a large pot of boiling salted water according to package instructions. Reserve 1/2 cup pasta water, drain pasta, and return it to the pot.

Add the veggie mixture, olives, and parmesan to the pot. Toss to coat, adding 1/4-1/2 cup pasta water if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user SHERIGROSS.

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