Vegetarian

Penne with Eggplant and Basil Pesto is for Dinner.

Penne with Eggplant and Basil Pesto takes 14 minutes to prepare.

Penne with Eggplant and Basil Pesto takes 30 minutes to cook.

Penne with Eggplant and Basil Pesto makes 6 servings.

The ingredients for Penne with Eggplant and Basil Pesto are:

Pesto: 2 cups fresh basil leaves; 1/4 c toasted pine nuts; 2 clove garlic; 1/4 tsp pepper; 2/3 cup olive oil; 1/2 c grated parmesan cheese.

Pasta: 1 lb penne or other short pasta; 1/2 cut grated Parmesan; 1/4 c olive oil; 1 1/2 lbs geggpland, cut into 1/2 in cubes;

Here is how you make Penne with Eggplant and Basil Pesto:

To toast the pine nuts, arrange them in a single layer on a bakeing sheet. Bake in a preheated 350 oven until lightly toasted, about 5 to 6 minues. Cool completely befor using.For the pesto: In a blender of proccessor, pulse the basil, pine nuts, garlic, and pepper until finely chopped. With the machine running, gradually add the oil until the mixtures is smooth and thick. Add the cheese and pulse until just incorporated. Set aside.For the pasta: Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender, but still firm to the bite, stirring occasionally, about 8 to 10 mins. Drain and reserve about 1 cup of the pasta water. Put the pasta into a large serving bowl and add 1/2 c of the parmesan, toss until coated.In a large non stick skillet, heat the oil over medium high heat. Add the eggplant and season with salt and pepper to taste. Cook stirring frequently, until the eggplant turns golden brown, about 8 minutes. Remove the pan from the heat and cool slightly. Add the pesto and toss until the eggplant is coated.Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Thin out the sacue with a little pasta water, if needed. Sprinkle with the reamaing cheese and serve.Number of Servings: 6Recipe submitted by SparkPeople user IMADITZ1.

The nutritional information for Penne with Eggplant and Basil Pesto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 692.7

• Total Fat: 46.7 g
• Cholesterol: 13.2 mg
• Sodium: 311.2 mg
• Total Carbs: 60.5 g
• Dietary Fiber: 10.8 g
• Protein: 17.0 g

Penne with Eggplant and Basil Pesto is Italian cuisine.