Lunch

Pasta Fresca is for Lunch.

Pasta Fresca takes 15 minutes to prepare.

Pasta Fresca takes 15 minutes to cook.

Pasta Fresca makes 8 servings.

The ingredients for Pasta Fresca are:

16 oz uncooked corkscrew pasta (I think Grand Luxe uses gemelli, I used torchio)

one baby eggplant, diced into one inch cubes (about 1 1/2 c)

12 oz multicolored heirloom cherry or grape tomatoes

1 c broccoli florets

1 large sweet orange or yellow bell pepper, sliced

5 sun-dried tomato halves (packed in oil), sliced, plus 1 TBSP oil from jar

2/3 c Kalamata olives, pitted and halved

1 TBSP minced garlic

2 TBSP Olive Oil, divided

1/4 tsp red pepper flakes

salt and pepper to taste

Parmesan cheese

Here is how you make Pasta Fresca:

Preheat oven to 400.Cook pasta according to package directions. Reserve 1/4 c cooking water. Set aside and keep warm.Place eggplant, tomatoes, broccoli, bell pepper, sun-dried tomatoes, oil from tomatoes, kalmata olives, garlic, red pepper flakes and 1 TBSP olive oil in a large ziplock bag. Add salt and pepper. Pour out onto a baking sheet lined with foil. Bake at 400 for 15 minutes, stirring half way through. Combine pasta and veggies together. Pour the reserved pasta water in the baking sheet and use a wooden spoon or rubber spatula to get up any bits stuck to the foil. Pour it into the pasta mix. Add remaining 1 TBSP olive oil. Toss well to combine. Top with freshly shaved Parmesan cheese.Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user ALIBEEBU.

The nutritional information for Pasta Fresca is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 302.2

• Total Fat: 8.9 g
• Cholesterol: 0.0 mg
• Sodium: 153.7 mg
• Total Carbs: 45.8 g
• Dietary Fiber: 5.5 g
• Protein: 11.0 g

Pasta Fresca is Italian cuisine.

The dietary needs meet for Pasta Fresca is Vegetarian