I'm sending this delicious, nutritious pasta and veggie meal off to this week's roundup of Ruth of Once Upon A Feast's event Presto Pasta Nights... crazy early I know, but with school st
Nuclear Nightshade Pasta
Serves one, easily multiplied
Serves one, easily multiplied
2oz dry whole-wheat rotini (all I could find was leftover p'sketti)
6oz eggplant, cubed (peels on or off, up to you)
black pepper
1/2 tsp garlic powder
1/2 tsp Italian seasoning
3/4 cup diced tomatoes (I used fire-roasted)
1/2 tsp lemon juice
6oz eggplant, cubed (peels on or off, up to you)
black pepper
1/2 tsp garlic powder
1/2 tsp Italian seasoning
3/4 cup diced tomatoes (I used fire-roasted)
1/2 tsp lemon juice
- Cook the noodles 5 minutes (it will still be underdone). Drain, reserving 1/4 cup liquid.
- Combine eggplant, spices, cooking water and tomatoes in a covered microwaveable dish.
- Microwave 3 minutes.
- Top with the noodles and re-cover.
- Microwave on HI 8 minutes, stirring and uncovering halfway through.
- Mix lemon juice in well and serve.
Amount Per Serving
Calories: 261.7
Total Fat: 1.3 g
Cholesterol: 0.0 mg
Sodium: 335.1 mg
Total Carbs: 58.3 g
Dietary Fiber: 11.8 g
Protein: 9.2 g
it took me a long time to decide i liked aubergine/eggplant too and now i eat it all the time! thanks for sharing with ppn.
ReplyDeleteI'm not sure when I started to love eggplants, but it's been a long time. Thanks for adding a new eggplant dish to my repetoire. And thanks for sharing with Presto Pasta Nights.
ReplyDelete