Eggplant and Herb Pasta
Author: Clean Eating Online
Serves: 6
Ingredients
- 6 oz bow tie or penne pasta
- 1 medium eggplant
- ¼ cup chopped onion
- 2 cloves garlic, minced
- 2 Tbsp extra virgin olive oil
- 2 cups chopped tomatoes
- 1 cup cherry tomatoes, halved
- ¼ cup chopped basil
- ¼ tsp sea salt
- ⅛ tsp black pepper
- ¼ cup grated Parmesan cheese
- 2 Tbsp pine nuts
Instructions
- Cook pasta according to package directions, drain. Meanwhile, in a large skillet cook and stir eggplant, onion and garlic in hot oil until onion is tender. Stir in chopped tomatoes. Bring to a boil and reduce heat. Simmer uncovered for 5 minutes. Stir in the cherry tomatoes, basil, salt and pepper. Heat through.
- To serve, toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese and pine nuts.
Nutrition Information
Calories: 332 Fat: 12 g Carbohydrates: 46 g Sodium: 92 mg Fiber: 5 g Protein: 11 g