Try this Grilled Ratatouille Pasta recipe, or contribute your own.
Suggest a better description1. Place sliced eggplant on baking sheet and srpinkle both sides with salt
2. Let sit 30 minutes and wipe with damp paper towel
3. Meanwhile, in medium pot of boiling salted water, cook pasta according to package instructions
4. Reserve one cup pasta water, then drain and return to pot
5. Heat grill or grill pan to medium-high; clean and lightly oil hot grill
6. Working in batches as necessary, lightly brush vegetables with two tablespoons oil, season with salt and pepper, and grill turning occassionally until browned and tender
7. Transfer vegetables to a cutting board and let cool slightly
8. Roughly chop vegetables and add to pasta
9. Add two tablespoons oil and vinegar to taste
10. If necessary, add pasta water to create a light sauce that coats the pasta
11. Season with salt and pepper, sprinkle with parsley and serve
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Serving Size: 1 Serving (1132g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 800 | ||
Calories from Fat: 282 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.3g | 42 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 20.2g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 82.8mg | 25 % | |
Sodium 1829.4mg | 63 % | |
Potassium 2298mg | 60 % | |
Total Carbohydrate 115g | 34 % | |
Dietary Fiber 17.5g | 70 % | |
Sugars, other 97.5g | ||
Protein 22g | 31 % | |
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: 800
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