Ingredients

  • 2 tablespoons olive oil
  • 1 eggplant (medium, diced)
  • 1 clove garlic (finely chopped)
  • 9 ounces cherry tomatoes (halved)
  • 3 1/2 ounces baby spinach
  • 18 ounces penne
  • 2 tablespoons pine nuts (toasted)
  • grated parmesan cheese (to serve)

Directions

  1. Heat oil in a frying pan over medium heat. Cook eggplant for 5 mins, until golden and tender. Add garlic and tomatoes. Cook for 2 mins then mix in baby spinach and toss until just wilted. Season.
  2. Meanwhile, cook pasta in boiling, salted water until al dente. Drain then toss with eggplant sauce and pine nuts. Serve with grated Parmesan.
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NutritionView more

630Calories
Sodium4%DV90mg
Fat20%DV13g
Protein41%DV21g
Carbs36%DV108g
Fiber36%DV9g

PER SERVING *

Calories630Calories from Fat120
% DAILY VALUE*
Total Fat13g20%
Saturated Fat2g10%
Trans Fat
Cholesterol<5mg1%
Sodium90mg4%
Potassium920mg26%
Protein21g41%
Calories from Fat120
% DAILY VALUE*
Total Carbohydrate108g36%
Dietary Fiber9g36%
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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