Congratulations—You just found your new go-to pasta salad! This veggie-packed beauty is nice and filling, thanks to meaty eggplant. If you can’t find burrata, simply tear 6 ounces of fresh mozzarella into bite-size pieces. Heading to a potluck? Feel free to make this recipe ahead of time; just be sure to let it come to room temperature and toss with an extra drizzle of vinegar and oil before serving. Add a few tablespoons of chopped fresh basil leaves for an extra layer of flavor.

Adam Dolge
This Story Originally Appeared On cookinglight.com

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Victor Protasio

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: 1 1/2 cups pasta mixture and 1 1/2 oz. burrata)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Add green beans during last 3 minutes of cooking. Reserve 1 cup of the cooking liquid; drain.

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  • Meanwhile, heat oil in a large skillet over medium-high. Add eggplant, and cook, stirring occasionally, until tender, 4 to 5 minutes. Add garlic; cook until fragrant, 1 minute. Add half of tomatoes; cook until juices start to release, about 2 to 3 minutes.

  • Add wine; cook, stirring often, until most of wine evaporates. Add pasta and beans; toss to combine. Add reserved pasta cooking liquid, a couple of tablespoons at a time, if mixture is too dry. Stir in remaining tomatoes, vinegar, and salt. Divide pasta mixture among 4 bowls. Top evenly with burrata, thyme, and pepper.

Nutrition Facts

428 calories; fat 14g; saturated fat 7g; protein 17g; carbohydrates 56g; fiber 6g; sugars 9g; added sugar 0g; sodium 361mg; calcium 0 28% DV; potassium 0 14% DV.
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