Italian

Whole-wheat Penne w/Eggplant and Ricotta is for Dinner.

Whole-wheat Penne w/Eggplant and Ricotta takes several minutes to prepare.

Whole-wheat Penne w/Eggplant and Ricotta takes several minutes to cook.

Whole-wheat Penne w/Eggplant and Ricotta makes 4 servings.

The ingredients for Whole-wheat Penne w/Eggplant and Ricotta are:

Olive Oil, 2 tbsp
Eggplant, fresh, 1 eggplant, unpeeled (about 1.5 cups)
*Whole Wheat Penne (dry), 8 oz
Onions, raw, 1 small
Garlic, 3 cloves
Canned Tomatoes, 1 can
*Balsamic Vinegar, .5 tbsp
Ricotta Cheese, part skim milk, 1 cup
salt & pepper

Here is how you make Whole-wheat Penne w/Eggplant and Ricotta:

Heat oven to 450.Lightly coat baking pan with oil. Place eggplant in pan, drizzle w/1 tablespoon oil, season with salt & pepper, toss to coat and spread in an even layer. Bake stirring once, until eggplant lightly browned, about 25 minutes.While eggplant is roasting, cooke penne.Meanwheile, heat remaining oil in large skillet. Add onion and cook, stirring occasionally til softened, about 5 minutes. Add garlic and cook 1 more minute. Add tomotoes with juice and bring to boil. Reduce heat to med-low, cover and simmer 3 minutes. Stir in venegar and season to tast with salt & pepper.Drain pasta, place in large bowl. Add tomatoe mixuture, eggplant & cheese. Toss to combine, season with salt & pepper and serve.Number of Servings: 4Recipe submitted by SparkPeople user LLDELMONTE.

The nutritional information for Whole-wheat Penne w/Eggplant and Ricotta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 379.2

• Total Fat: 13.0 g
• Cholesterol: 19.1 mg
• Sodium: 143.3 mg
• Total Carbs: 57.8 g
• Dietary Fiber: 10.2 g
• Protein: 15.1 g

Whole-wheat Penne w/Eggplant and Ricotta is Italian cuisine.