Whole Grain Penne with Eggplant and Tomato
Servings:
4
Serving Size:
PrepTime:
1 hr (including draining time)
Total Time:
1 hr 20 mins
Whole Grain Penne with Eggplant and Tomato
RECIPE CATEGORIES
Nutritional Information
Whole Grain Penne with Eggplant and Tomato
Serving Size
Amount Per Serving
Calories360
 
Total Fat9 g
Total Carbs56 g
Saturated Fat2.5 g
Dietary Fiber6 g
CholesterolN/A
Added SugarsN/A
Protein15 g
Sodium360 mg
PotassiumN/A
 
Main Ingredients:
Courses:
Styles / Themes:
Ingredients:
3 cup Diced Eggplant, Peeled
1/2 tsp Salt
2 Tbsp Extra Virgin Olive Oil
1 ea Fresh Onions
1/4 tsp Crushed Red Pepper Flakes
1 Tbsp All Purpose Flour
1 pint Fresh Cherry Tomatoes, Halved
1/4 tsp Ground Black Pepper
1/4 cup Fresh Basil
1/2 cup Fresh Parmesan Cheese, Shredded
1 gal Boiling Water
1/2 lb Fresh Spinach, Chopped
Preparation
1. Sprinkle eggplant with salt. Transfer to a colander and place a weight on top. Allow the eggplant to drain for 1 hour.
2. Heat olive oil in a large skillet over medium heat. Add onions and red pepper flakes. Sweat until the onions are translucent, about 5 minutes.
3. Dredge the seasoned and drained eggplant in the flour and add to the skillet. Cook over medium heat until thoroughly cooked. Add cherry tomatoes to skillet and season with pepper. Cook for an additional 2 minutes.
4. Add pasta to boiling water and cook according to package directions. Drain and reserve some of the cooking water. Toss pasta in the skillet with the sauce and the spinach. Allow the spinach to wilt slightly. Add the reserved cooking water in small amounts at a time until the sauce reaches the desired consistency. Top with the parmesan cheese and basil.
Tips & Notes
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