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 in this dish.
"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|
|16 ounces||crimini mushrooms (sliced)|
|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 and mushrooms. Cook, stirring occasionally, until the mushrooms begin to turn dark brown and caramelize.
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
|Calories 501||Calories from Fat 148|
|% Daily Value|
|Total Fat 17g||27%|
|Saturated Fat 3g||15%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 73g||24%|
|Dietary Fiber 13g||53%|
|Vitamin A 21%||Vitamin C 83%|
|Calcium 20%||Iron 23%|
|Vitamin K 15 mcg||Potassium 1686 mg|
|Magnesium 158 mg|