From Izy Hossack’s The Savvy Cook: "By roasting tomatoes, eggplant, and zucchini together, you end up with a ratatouille-like mixture. Just whack it all in the oven for an hour and come back when you are ready to cook the penne. Throw on some torn mozzarella near the end so that it melts over the vegetables and combine with the pasta and some crème fraîche or ricotta.”
See original recipe: https://food52.com/recipes/77...
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Serving Size: 1 Serving (237g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 46 | ||
Calories from Fat: 18 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.6mg | 1 % | |
Potassium 513.5mg | 14 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 4.4g | ||
Protein 2.4g | 3 % | |
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: 46
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