Ingredients

  • 13 1/4 ounces linguine
  • 2 eggplant (medium, diced)
  • 1 clove garlic (minced)
  • 6 anchovies (drained, chopped)
  • 1 lemon (zested and juiced)
  • 2 ounces baby arugula
  • grated parmesan cheese (to serve)

Directions

  1. Cook pasta in boiling salted water until al dente. Drain, reserving 1 cup cooking liquid.
  2. Meanwhile, heat a large, lightly oiled frying pan over high heat. Cook eggplant and garlic for 8 mins, stirring occasionally, until golden and tender. Add pasta, anchovies, lemon zest, lemon juice and a little cooking liquid. Toss to combine. Season. Add arugula and toss until wilted.
  3. Serve with grated Parmesan.
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NutritionView more

450Calories
Sodium3%DV80mg
Fat5%DV3.5g
Protein35%DV18g
Carbs30%DV91g
Fiber52%DV13g

PER SERVING *

Calories450Calories from Fat25
% DAILY VALUE*
Total Fat3.5g5%
Saturated Fat0.5g3%
Trans Fat
Cholesterol5mg2%
Sodium80mg3%
Potassium960mg27%
Protein18g35%
Calories from Fat25
% DAILY VALUE*
Total Carbohydrate91g30%
Dietary Fiber13g52%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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