Pasta with sautéed eggplants and a tomato sauce, sprinkled with pumpkin seeds (pepitas).
This recipe is at its best if made with "mozzarella di bufala", a fresh soft cheese made from the milk of the black water buffalo. It can be found in the Italian markets.
1/2 | aubergines / eggplants, small size | 90 g | |
1/4 | red onions | 40 g | |
1/2 clove | garlic | ||
1/4 | dried chili peppers | 0.1 g | |
2 tbsp | olive oil | 30 mL | |
2/3 cup | canned tomatoes (diced) | 170 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
100 g | pipe rigate | 1 1/2 cup | |
2 tbsp | pasta cooking water | 30 mL | |
4 tsp | Parmesan cheese | 4 g | |
1/2 | bocconcini / fresh mozzarella | 28 g | |
1 tsp | dried oregano | 1 g | |
3 tbsp | pumpkin seeds | 24 g |
Keep the serving dishes 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.
per 1 serving (290 g)
Amount % Daily Value |
Calories 400 |
Fat 19 g 30 % |
Saturated
4.6 g
24 % |
Cholesterol 10 mg |
Sodium 270 mg 11 % |
Carbohydrate 45 g 15 % |
Fibre 5 g 20 % |
Sugars 4 g |
Net Carbs 40 g |
Protein 13 g |
Vitamin A 19 % |
Vitamin C 20 % |
Calcium 10 % |
Iron 25 % |
Food Group | Exchanges |
---|---|
Starches | 2 ½ |
Vegetables | 1 |
Meat and Alternatives | ½ |
Fats | 2 ½ |