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Ingredientes
- 1 x eggplant - (16 to 18 ounce) unpeeled, and
- Â Â cut into 1" pcs
- 1 lrg onion cut 1" pcs
- 2 Tbsp. extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 med zucchini trimmed, and
- Â Â cut into 1" pcs
- 2 x garlic cloves chopped
- 1 can seasoned crushed tomatoes with
- Â Â Italian herbs - (28 ounce)
- 12 ounce penne pasta
- 1/4 c. minced fresh parsley
- 1/4 c. minced fresh basil
- 1 Tbsp. minced fresh rosemary
- 1 Tbsp. minced fresh thyme
Direcciones
- Preheat oven to 400 degrees. Arrange eggplant and onion on large rimmed nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast vegetables till beginning to brown, stirring occasionally, about 25 min. Stir zucchini and garlic into vegetables; continue to roast till all vegetables are tender, about 20 min longer. Stir crushed tomatoes into vegetables on baking sheet; roast till heated through, about 10 min.
- Meanwhile, cook pasta in large pot of boiling salted water till just tender but still hard to bite, stirring occasionally. Ladle 1/2 c. pasta cooking liquid into small bowl; reserve. Drain pasta. Return pasta to same pot. Add in roasted vegetable sauce and all herbs to pasta and toss to blend. Gradually add in sufficient reserved pasta cooking liquid to moisten as desired. Season to taste with salt and pepper. Transfer pasta to bowl and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 6 servings | |
| Calories 344 | |
| Calories from Fat 63 | 18% |
| Total Fat 7.2g | 9% |
| Saturated Fat 1.24g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 237mg | 10% |
| Potassium 810mg | 23% |
| Total Carbs 61.02g | 16% |
| Dietary Fiber 8.6g | 29% |
| Sugars 10.75g | 7% |
| Protein 10.68g | 17% |
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