Italian

Whole Wheat Pasta with Roasted Eggplant and Tomatoes is for Dinner.

Whole Wheat Pasta with Roasted Eggplant and Tomatoes takes several minutes to prepare.

Whole Wheat Pasta with Roasted Eggplant and Tomatoes takes 45 minutes to cook.

Whole Wheat Pasta with Roasted Eggplant and Tomatoes makes 6 servings.

The ingredients for Whole Wheat Pasta with Roasted Eggplant and Tomatoes are:

1 1/2 lbs eggplant peeled in alternating stripes, cut into 3/4 inch pieces
1 large onion, halved and cut into 1/2 inch wedges
2 pints of cherry tomatoes
coarse salt and fresh ground pepper
1/4 cup of olive oil
3/4 lb whole wheat penne
1/4 cup sliced black olives
1/2 cup grated parmesan cheese

Here is how you make Whole Wheat Pasta with Roasted Eggplant and Tomatoes:

Preheat the oven to 450. In a roasting pan, combine eggplant, onion, tomatoes, salt and pepper to taste, and oil. Toss to coat. Roast until tender, tossing halfway through, about 30 mins.Meanwhile, cook the pasta in a large pot of boiling salted water according to package instructions. Reserve 1/2 cup pasta water, drain pasta, and return it to the pot.Add the veggie mixture, olives, and parmesan to the pot. Toss to coat, adding 1/4-1/2 cup pasta water if desired.Number of Servings: 6Recipe submitted by SparkPeople user SHERIGROSS.

The nutritional information for Whole Wheat Pasta with Roasted Eggplant and Tomatoes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 369.2

• Total Fat: 12.7 g
• Cholesterol: 6.6 mg
• Sodium: 267.8 mg
• Total Carbs: 55.1 g
• Dietary Fiber: 9.1 g
• Protein: 11.6 g

Whole Wheat Pasta with Roasted Eggplant and Tomatoes is Italian cuisine.

The dietary needs meet for Whole Wheat Pasta with Roasted Eggplant and Tomatoes is Vegetarian