|2 servings||calories per servings 440||protein serving 18 g||carbs per serving 68 g||total fat per serving 11 g|
A great vehicle for just about any seasonal veggie you have on hand, pasta is a near effortless way to get a tasty, wholesome dinner on the table. In this recipe, our star veggie is eggplant, which trades in its bitterness for satisfying, savory flavors when sautéed until tender with onions and garlic. Using whole wheat pasta means you get a more fiber-rich dish, which keeps you full and satisfied long after dinner time ends.
|Nutrition Facts||/ Per Serving|
|Total Fat||11 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||68 g|
|Dietary Fiber||13 g|
Fill a saucepan half full with about 6 cups water. Add 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE
• Peel and chop 1 cup onion (save any remaining onion for another use).
• Cut eggplant into bite-size pieces.
• Peel and chop garlic.
• Pick and finely chop basil and parsley leaves.
• Discard any tough spinach stems. Cut or tear leaves into bite-size pieces.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 7-8 minutes.
• Reserve 1/2 cup cooking liquid.
• Drain pasta.
While pasta cooks:
• Place a large skillet with a lid over medium-high heat. Add 1 tablespoon olive oil. When oil is hot, add onion and garlic. Cook, stirring, until onion begins to turn translucent, 1-2 minutes.
• Add eggplant. Cook, stirring, until vegetables are lightly golden, about 4 minutes.
• Stir in tomato, 1/2 cup reserved cooking liquid, 1/2 teaspoon kosher salt, oregano, pepper flakes (using the full amount will yield a somewhat spicy dish; use less if you prefer) and 1/2 teaspoon black pepper.
• When mixture simmers, reduce heat. Cook 15 minutes.
• Fold in pasta and spinach. Cook, stirring, until pasta is coated in sauce, about 1 minute.
• Taste and adjust seasoning as desired.
• Divide pasta mixture between 2 bowls.
• Garnish with Parmesan and herbs. Enjoy!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...