Special Diet Information

Coumadin® (Warfarin)
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.

Gluten Sensitivity
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

The refrigerator light goes on...

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.

Olive Oil

This is the oil that results from pressing tree-ripened olives. The fruity, flavorful oil tastes wonderful but is especially good because it contains mostly monounsaturated fats. 

The term ‘cold pressed’ means that the process uses only pressure to extract the oil.  Olive oils are graded based on the acidity of the pressed oil.  Extra virgin olive oil is cold pressed and has 1 percent acid.  It is the oil that comes from the first pressing of the olives and is considered the finest, having the freshest, fruitiest flavor.  Virgin olive oil also comes from the first pressing and has about 3 percent acid. 

There are many other designations on olive oil labels.  Fino is a blend of extra virgin and virgin oil, while light means an oil that has passed through a fine filter to remove much of the sediment.  Oils simply labeled olive oil or pure are a combination of refined virgin and extra virgin oils. 

1 tsp. olive oil = 40 calories, 4.5g fat, <1g sat fat, 3g mono fat, 0g protein, 0g carbohydrates, 0mg sodium, 0mg cholesterol, Vitamin K 3 mcg


Penne with Eggplant Pesto and Prosciutto

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.

3 quarts water
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.


Nutrition Facts

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
Cholesterol 9mg 3%
Sodium 365mg 15%
Total Carbohydrates 66g 22%
    Dietary Fiber 14g 54%
    Sugars 9g
Protein 20g
Vitamin A 21% Vitamin C 82%
Calcium 20% Iron 54%
Vitamin K 15 mcg Potassium 793 mg
Magnesium 186 mg