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Parmesan Pasta Provencal

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  Diced eggplant 1 Cup (16 tbs)
  Diced zucchini 1 Cup (16 tbs)
  Olive oil 2 Teaspoon
  Garlic clove 1 Large, minced
  Canned italian tomatoes 2 1⁄2 Cup (40 tbs), divided
  Chopped fresh basil leaves/1/2 teaspoon dried basil leaves 1 Tablespoon
  Cooked orecchiette pasta/Small shell macaroni 1 1⁄2 Cup (24 tbs) (Saucer-Shaped Pasta, Made Hot)
  Grated parmesan cheese 1 Tablespoon

1. In 3-quart microwavable casserole combine eggplant, zucchini, oil, and garlic and stir to coat. Microwave on High (100%) for 2 minutes, until softened.
2. In blender process 1 1/2 cups tomatoes until smooth. Set sieve over eggplant mixture and press processed tomatoes through sieve into casserole, discarding solids.
3. Seed and dice remaining tomatoes; add to eggplant mixture and stir to combine. Add 1/4 cup water and stir to combine.
4. Cover and microwave on High for 12 minutes, stirring once every 4 minutes, until mixture thickens. Stir in basil.
5. To serve, in serving bowl arrange pasta; top with eggplant mixture and sprinkle with cheese.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 694 Calories from Fat 158

% Daily Value*

Total Fat 18 g27.6%

Saturated Fat 4.3 g21.6%

Trans Fat 0 g

Cholesterol 13.2 mg4.4%

Sodium 1176.7 mg49%

Total Carbohydrates 115 g38.5%

Dietary Fiber 16.6 g66.5%

Sugars 4.4 g

Protein 29 g57.9%

Vitamin A 111.2% Vitamin C 141.8%

Calcium 44.1% Iron 53.4%

*Based on a 2000 Calorie diet

Parmesan Pasta Provencal Recipe