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Add a photoThis is fresh and delicious!
Enjoy with Love,
Catherine
Ingredientes
- 1 medium eggplant â sliced
- 4 vine ripe tomatoes â quartered
- 4 cloves of garlic â crushed and chopped
- 1 bunch of fresh basil â chopped
- 1 bunch of fresh parsley â chopped
- 1 Jalapeño â sliced with seeds
- Dashes of Red Pepper flakes
- Few slices of salami â sliced
- Few slices of provolone â sliced
- Romano Cheese - grated
- Olive oil â for drizzling
- One pound of your favorite type of spaghetti
Direcciones
- In a large frying pan heat a few drizzles of olive oil and add the garlic, eggplant, tomatoes and Jalapeño. Sauté until the garlic becomes slightly browned. Add the basil and parsley and toss. Set aside and prepare the spaghetti.
- Add the spaghetti, provolone and salami to the sautéed vegetables and drizzle with some olive oil. Add the red pepper flakes and grated Romano cheese and toss again.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 5 servings | |
| Calories 59 | |
| Calories from Fat 16 | 27% |
| Total Fat 1.81g | 2% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 71mg | 3% |
| Potassium 339mg | 10% |
| Total Carbs 8.95g | 2% |
| Dietary Fiber 4.8g | 16% |
| Sugars 3.38g | 2% |
| Protein 3.37g | 5% |
