Whole-Wheat Penne with Eggplant and Rico
Source of Recipe
South Beach Diet Phase 2
List of Ingredients
- 2 Tbsp extra-virgin olive oil,plus more for pan
- 1 1/2 lbs. eggplant,cut into 1 in. cubes
- 8 ozs. whole-wheat or spelt penne
- 1 small onion,thinly sliced
- 3 garlic cloves,minced
- 1 (14.5 oz.) can chopped tomatoes
- 2 tsp balsamic vinegar
- 1 cup part-skim ricotta cheese
- Salt and freshly ground black pepper
Instructions
- Heat oven to 450F.
- Lightly coat a baking pan with oil Place eggplant in the pan,drizzle with 1 Tbsp of the oil,season with salt and pepper,toss to coat,and spread in an even layer. Bake,stirring once,until eggplant is lightly browned,about 25 min.
- While eggplant is roasting,cook pasta according to the package directions.
- Meanwhile,heat remaining oil in a large skillet over med-high heat. Add onion and cookstirring occasionally,until softened,about 5 min. Add garlic and cook 1 min. more. Add tomatoes with juice and bring to a boil. Reduce heat to med-low,cover,and simmer for 3 min. Stir in vinegar and season to taste with salt and pepper.
- Drain pasta,place in a large bowl,and add tomato mixture,eggplant,and cheese. Toss to combine,season with salt and pepper,and serve.
- 4 servings (2 cups)
|
|
member logon
