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Ingredientes
- Â Â extra virgin olive oil spray
- 1 x 12 ounce eggplant unpeeled and cut
- Â Â into 1/2-inch cubes
- 4 x cloves garlic chopped
- 8 ounce fresh or possibly dry linguine
- 4 x no salt added canned plum tomatoes liquid removed
- 1/4 c. minced flat-leaf parsley
- 2 x scallions white part and 1
- Â Â inch green, minced
- 2 Tbsp. dry bread crumbs
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. grated Parmesan cheese
Direcciones
- Preheat oven to 425F. Lightly coat a large baking pan with cooking spray.
- Spread the eggplant in the pan and sprinkle with garlic. Roast till tender and golden, about 20 min.
- Meanwhile, cook linguine to al dente, following package directions. Drain and keep hot.
- Over a small bowl, cut each tomato crosswise into 4 pcs, reserving any juices. Add in the parsley, scallions, bread crumbs, and oil. Toss well to combine.
- When pasta is done, toss the liquid removed pasta with the tomato mix. Place in a pasta serving bowl and top with the roasted egg plant and garlic. Sprinkle with Parmesan and serve.
- Description: "includes tomatoes, green onions, parsley"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 4 servings | |
| Calories 401 | |
| Calories from Fat 49 | 12% |
| Total Fat 5.61g | 7% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 215mg | 9% |
| Potassium 378mg | 11% |
| Total Carbs 74.11g | 20% |
| Dietary Fiber 5.5g | 18% |
| Sugars 3.93g | 3% |
| Protein 13.08g | 21% |
