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Pasta with Eggplant, Pine Nuts, and Romano

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield Serves 6 (serving size: 1 1/3 cups)
Bright grape tomatoes and fresh pecorino Romano cheese shine beautifully in Pasta with Eggplant, Pine Nuts, and Romano—a lovely and fast weeknight dish.

Ingredients

  • 1 (8.8-ounce) package uncooked pappardelle (wide ribbon pasta)
  • 3 tablespoons olive oil, divided
  • 5 large garlic cloves, crushed
  • 1 pound eggplant, cut into 1-inch pieces
  • 1 tablespoon chopped fresh oregano
  • 1 (10-ounce) container grape tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 2 ounces fresh pecorino Romano cheese, shaved (about 1/2 cup)
  • 1/3 cup pine nuts, toasted
  • 1/4 cup chopped fresh flat-leaf parsley

Nutrition Information

  • calories 335
  • fat 15.8 g
  • satfat 3.9 g
  • monofat 6.4 g
  • polyfat 3.4 g
  • protein 10.7 g
  • carbohydrate 40.2 g
  • fiber 5.4 g
  • cholesterol 10 mg
  • iron 2.4 mg
  • sodium 391 mg
  • calcium 118 mg

How to Make It

  1. Preheat broiler to high.

  2. Cook pasta according to directions; omit salt and fat. Drain in a colander over a bowl, reserving 1/2 cup liquid.

  3. Combine 1 tablespoon oil, garlic, eggplant, oregano, and tomatoes on a jelly-roll pan; toss. Broil 8 minutes or until tomatoes begin to soften.

  4. Combine reserved cooking liquid, 2 tablespoons oil, salt, and peppers in a bowl, stirring with a whisk. Add pasta and eggplant mixture; toss. Sprinkle with cheese, pine nuts, and parsley.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.