This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta.
"When I was alone, I lived on eggplant, the stove top cook’s strongest ally..."
-Laurie Colwin, Cookbook Author
Pestos are super versatile and this eggplant pesto goes great with so many combinations. You can use almost whatever you have in the kitchen as leftovers – veggies, a little ham, some grated parmesan – almost anything will make a great meal in a flash.
Servings = 2 | Serving size =2 ounces pasta with sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe also requires making Eggplant Pesto
This recipe does not make very good leftovers.
|4 ounces||whole wheat or gluten-free penne|
|1 tsp||olive oil|
|1/4 cup||slivered almonds|
|1 ounce||prosciutto ham (cut into fine dice)|
|1 large||onion (sliced)|
|1/2||recipe Eggplant Pesto|
|1||bottled roasted red pepper (thinly sliced)|
Place the water in a large stock pot over high heat. When the water boils add the pasta.
While the water is heating and the pasta is boiling place a large skillet over medium heat. Add the olive oil, almonds and prosciutto. Cook, stirring occasionally. Do not let the almonds turn too brown. They should be lightly golden. If they are cooking too fast, reduce the heat.
Add the onions after about 5 minutes and cook for 5 – 7 minutes until the onions begin to turn soft.
As the penne is nearing being done add the pesto and pepper to the pan and toss until the pesto is warm. Add the penne. If the sauce is too thick, add a small amount of the pasta water.
Serving size = 2 ounces pasta with sauce
Servings = 2
Amount Per Serving
|Calories 530||Calories from Fat 207|
|% Daily Value|
|Total Fat 24g||37%|
|Saturated Fat 4g||18%|
|Monounsaturated Fat 10g|
|Trans Fat 0g|
|Total Carbohydrates 66g||22%|
|Dietary Fiber 14g||54%|
|Vitamin A 21%||Vitamin C 82%|
|Calcium 20%||Iron 54%|
|Vitamin K 15 mcg||Potassium 793 mg|
|Magnesium 186 mg|