- Calories 335
- Fat 15.8g
- Satfat 3.9g
- Monofat 6.4g
- Polyfat 3.4g
- Protein 10.7g
- Carbohydrate 40.2g
- Fiber 5.4g
- Cholesterol 10mg
- Iron 2.4mg
- Sodium 391mg
- Calcium 118mg
Pasta with Eggplant, Pine Nuts, and Romano
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Bright grape tomatoes and fresh pecorino Romano cheese shine beautifully in Pasta with Eggplant, Pine Nuts, and Romano—a lovely and fast weeknight dish.
How to Make It
Step 1
Preheat broiler to high.
Step 2
Cook pasta according to directions; omit salt and fat. Drain in a colander over a bowl, reserving 1/2 cup liquid.
Step 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.
Step 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.
Chef'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.
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Great use of eggplant
This was delicious, even though it was not nearly as pretty as the picture. But all the ingredients really worked to make a flavorful and filling pasta dish. I made the recipe as written with the exception of using basil in place of the parsley and using dried oregano. Next time, I think I will increase the amount of tomatoes. Using a full-flavored olive oil also helped. This was easy to prepare, made an ample amount and was very tasty.
EICrabb's Review
This was surprising very flavorful! Added leeks and didn't need but 1/4 cup pf pasta water. I used brown rice noodles and was delicious.
daneanp's Review
Meh. I liked the eggplant but this dish didn't have much flavor. Won't make again.
DorisL's Review
This is an outstanding recipe for eggplant. We peeled the eggplant; therefore, when broiled with the tomatoes, garlic and olive oil, the eggplant was tender and delicious. My husband and I will definitely be making this recipe again.
LDombeck's Review
This was an easy dinner. I got the pappardelle from Trader Joes. The only thing my year old didn't like was the eggplant. I might take the skin off next time. It was really easy to broil the tomatoes and made a big flavor impact.
StacyYC's Review
N/A
TerriS2's Review
Great pasta supper. Simple and tasty
marstanley's Review
Very good. My husband loved it. I found the eggplant to be a bit chewy. I think it needs to be cut a little smaller. The sauce was very good and the red pepper added just a hint of heat to the dish to increase the complexity of the dish.
Very good