Try this Radiatore Provencale recipe, or contribute your own.
Suggest a better descriptionBring 4 quarts water to boil. Add salt and pasta, stirring to prevent sticking. Cook until al dente, about 8 minutes. Meanwhile, in large skillet, heat water or broth over medium heat. Add garlic, onion, and bell pepper and cook, stirring often, until soft, about 5 minutes. (Add extra water if necessary.) Add eggplant and tomatoes and cook, stirring often, until vegetables are tender and tomatoes release their juices. Season with salt and pepper. Before draining pasta, scoop out half cup pasta water and reserve. Drain pasta and transfer to serving bowl. Add vegetables to pasta. Add reserved pasta water to skillet and cook over high heat, stirring, until reduced slightly. Add to pasta and vegetables. Sprinkle with parmesan soy cheese (optional) and serve. Posted to fatfree digest by "Susan Voisin"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (173g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 16 | ||
Calories from Fat: 1 (6%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.2mg | 0 % | |
Potassium 67.4mg | 2 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 2.7g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 16
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.