Eggplant Pasta
by Best Nice Deals Team
Eggplant Pasta
"Carbs – especially pasta – are the fuel my body needs to maintain an athletic lifestyle."Joe Bastianich
Print Recipe
Ingredients
- ¼ cup olive oil
- 2 cloves garlic minced
- 1 eggplant peeled and cut into 1/2-inch cubes
- 28 ounce can plum tomatoes with juice, chopped
- 16 ounce package rigatoni pasta
Instructions
- Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
- Pour sauce over pasta.
NUTRITION
Nutrition Facts
Eggplant Pasta
Serving Size
8 g
Amount per Serving
Calories
294.6
% Daily Value*
Fat
8.3
g
13
%
Saturated Fat
1.3
g
8
%
Sodium
144.7
mg
6
%
Potassium
449.6
mg
13
%
Carbohydrates
48.8
g
16
%
Fiber
5.2
g
22
%
Sugar
5.8
g
6
%
Protein
8.9
g
18
%
Vitamin A
133.2
IU
3
%
Vitamin C
10.9
mg
13
%
Calcium
49.6
mg
5
%
Iron
2.8
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.
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