Meh. I liked the eggplant but this dish didn't have much flavor. Won't make again.
Pasta with Eggplant, Pine Nuts, and Romano
Bright grape tomatoes and fresh pecorino Romano cheese shine beautifully in Pasta with Eggplant, Pine Nuts, and Romano—a lovely and fast weeknight dish.
More From Cooking Light
- Calories: 335
- Fat: 15.8g
- Saturated fat: 3.9g
- Monounsaturated fat: 6.4g
- Polyunsaturated fat: 3.4g
- Protein: 10.7g
- Carbohydrate: 40.2g
- Fiber: 5.4g
- Cholesterol: 10mg
- Iron: 2.4mg
- Sodium: 391mg
- Calcium: 118mg
- 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
- 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.
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.
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