Eggplant Pasta

This healthy eggplant pasta is vibrant and filling. An easy twist on pasta alla norma, a simple Italian pasta made with eggplant and tomato.

⏱ 30 menit 🔨 Persiapan 10mnt 🔥 Masak 20mnt 📊 Sedang 🍽 4 porsi ⭐ 4.8 (12) 👁 32
Eggplant Pasta

Bahan-bahan

4 porsi

Langkah-langkah

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, according to package directions. Drain, toss with a bit of olive oil to prevent sticking, and set aside.
  2. Meanwhile, heat oil in a large nonstick skillet over medium. Add the chopped eggplant and bell pepper and cook until just softened, about 5 minutes, stirring occasionally.
  3. Add the garlic and sauté just until fragrant, about 30 seconds. Add the salt, black pepper, and red pepper flakes and stir to combine.
  4. Stir in the tomato sauce, then the olives. Let simmer 5 minutes, or until heated through. Stir in the lemon juice and zest.
  5. Stir the pasta into the eggplant tomato sauce, adding a little more of the prepared pasta sauce as needed to moisten the noodles. Served topped with chopped fresh herbs and Parmesan. Enjoy immediately.
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Nutrisi per porsi

Protein14g
Karbo69g
Lemak12g
440kcal
14gProtein
69gKarbo
12gLemak

💰 Estimasi Harga

Total Bahan
Rp 14.400
Per Porsi
Rp 3.600/porsi
🏠 Lebih Hemat
~Rp 28.800 dari beli jadi!
📋 Rincian Harga Bahan (8% bahan terdeteksi)
BahanJumlahSubtotal
whole wheat pasta 12 ounces -
extra virgin olive oil 2 tablespoons -
medium eggplant 1 -
large red bell pepper 1 -
garlic 2 cloves -
kosher salt 0.5 teaspoon -
ground black pepper 0.5 teaspoon -
crushed red pepper flakes 0.25 teaspoon -
prepared tomato pasta sauce 12 ounces Rp 14.400
kalamata olives 0.5 cup -
Zest and juice of 1 medium lemon - -
chopped fresh herbs 0.25 cup -
Freshly grated Parmesan cheese - -

*Harga pasar perkiraan, bisa berbeda di daerah Anda

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Bahan Serupa

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Eggplant Pasta

Bahan-bahan:
  • 12 ounces whole wheat pasta (or gluten free pasta if needed, any shape you like (I used fusilli))
  • 2 tablespoons extra virgin olive oil
  • 1 medium eggplant (cut into 1/2-inch cubes (about 1 pound))
  • 1 large red bell pepper (cut into 1/4 x 1-inch strips)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 12 ounces prepared tomato pasta sauce
  • 1/2 cup kalamata olives
  • Zest and juice of 1 medium lemon
  • 1/4 cup chopped fresh herbs (such as parsley or basil)
  • Freshly grated Parmesan cheese (for serving)

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