Aubergine Papardelle
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
241
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 241 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 35.6 μg | (59 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 505 mg | (13 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup olive oil
- 11 ozs Papardelle
- 2 medium Eggplant (diced)
- 1 Red onion (finely diced)
- 1 carrot (peeled and diced)
- 1 red pepper (seeded and diced)
- ½ cup pitted Kalamata Olive
- ½ red chili pepper (seeded and finely sliced)
- 1 tsp thyme
- 1 Tbsp Basil (julienned)
- salt
- peppers
Preparation steps
1.
Heat the olive oil in a large, heavy-based saucepan over a medium heat and saute the red onion, eggplant, chilli and carrot with a little seasoning for 4-5 minutes, stirring occasionally.
2.
Bring another large saucepan of salted water to the boil. Cook the pasta until 'al dente'; usually 8-10 minutes.
3.
Add the red pepper, thyme and basil to the vegetables, stir, cover then reduce the heat to low and cook for a further 5 minutes or so.
4.
Drain the pasta and spoon into serving bowls. Add the olives to the sauce, adjust the seasoning if necessary, then spoon on top of the pasta.
5.
Serve immediately.
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