Solange's Zucchini and Eggplant Pasta Recipe

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Solange's Zucchini and Eggplant Pasta
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Ingredients:

  • 1/2 lb multigrain whole wheat penne
  • 3 tbsp olive oil
  • 1 small onion, diced
  • 2 garlic cloves
  • 1 small eggplant
  • 1 medium zucchini
  • 3 large tomatoes
  • 2 tsp oregano

Directions:

  1. Cook the pasta. Peel and cube eggplant, zucchini, and tomatoes. Saute onions in olive oil. When they become soft add garlic, stirring so not to burn.
  2. Add tomatoes, zucchini, and eggplant. Add oregano and salt. Put a lid on the skillet and let it cook until veggies are tender and cooked and most liquid has evaporated. Once pasta is cooked, throw it in the skillet and toss.
  3. Add and mix the shredded basil leaves in the pasta mixture. If you feel the sauce is too dry you can add a bit of the pasta water to moisten the sauce. Serve with parmesan cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 157.58 Kcal (660 kJ)
Calories from fat 94.98 Kcal
% Daily Value*
Total Fat 10.55g 16%
Sodium 10.35mg 0%
Potassium 641.73mg 14%
Total Carbs 14.88g 5%
Sugars 9.41g 38%
Dietary Fiber 5.46g 22%
Protein 2.96g 6%
Vitamin C 24.4mg 41%
Iron 0.3mg 2%
Calcium 42.6mg 4%
Amount Per 100 g
Calories 55.17 Kcal (231 kJ)
Calories from fat 33.25 Kcal
% Daily Value*
Total Fat 3.69g 16%
Sodium 3.62mg 0%
Potassium 224.68mg 14%
Total Carbs 5.21g 5%
Sugars 3.29g 38%
Dietary Fiber 1.91g 22%
Protein 1.04g 6%
Vitamin C 8.5mg 41%
Iron 0.1mg 2%
Calcium 14.9mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.2
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • sodium free,
  • cholesterol free

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