Legume Pasta with Eggplant Sauce

3 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 10 min
470 calories/serving

Ingredients

320 g legume pasta 4 1/2 cups
4 servings Eggplant Sauce for Pasta

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Cook the pasta.
  2. While the pasta is cooking, heat the eggplant sauce in a saucepan over low heat. Warm up just a few minutes.
  3. Put the drained pasta back into the pasta cooking pot, add the sauce and mix well. Serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (160 g)

Amount

% Daily Value

Calories

470

Fat

21 g

33 %

Saturated 2.5 g
+ Trans 0 g

13 %

Cholesterol

0 mg

Sodium

80 mg

3 %

Carbohydrate

48 g

16 %

Fibre

14 g

54 %

Sugars

5 g

Net Carbs

34 g

Protein

23 g

Vitamin A

20 %

Vitamin C

29 %

Calcium

13 %

Iron

37 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Fats 3 ½
More info
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Reviews

3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pasta | Vegetables | Main courses/Entrées | High Iron | Italian

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