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Ingredientes
- 1/2 lb angelhair pasta, or possibly, any kind of long, thin pasta
- 3 Tbsp. extra virgin olive oil
- 4 clv garlic, minced
- 1 x Japanese eggplant, cut into cubes
- 1 pt cherry tomato, whole
- 1 x zest of two lemon
- 1/2 c. white wine
- Â Â lots of pepper
Direcciones
- Put the pasta on to cook.
- Heat the oil in a frypan over high heat. Add in the garlic and eggplant and cook 2 min. Add in the cherry tomatoes and lemon zest and cook another 2 min. Add in the white wine, reduce the heat to medium, and cook for 2 more min. Season with pepper, drain the pasta and toss with the eggplant mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 4 servings | |
| Calories 172 | |
| Calories from Fat 94 | 55% |
| Total Fat 10.61g | 13% |
| Saturated Fat 1.47g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 606mg | 17% |
| Total Carbs 14.36g | 4% |
| Dietary Fiber 6.9g | 23% |
| Sugars 6.18g | 4% |
| Protein 2.56g | 4% |
