Pasta with Eggplant and Basil Sauce
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
Calories:
595
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 595 cal. | (28 %) | ||
| Protein | 20.44 g | (21 %) | ||
| Fat | 21.44 g | (18 %) | ||
| Carbohydrates | 84.54 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.07 g | (27 %) |
more nutritional values
| Vitamin A | 95.08 mg | (11,885 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 1.15 mg | (10 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.18 mg | (16 %) | ||
| Niacin | 3.99 mg | (33 %) | ||
| Vitamin B₆ | 0.33 mg | (24 %) | ||
| Folate | 70.66 μg | (24 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0.21 μg | (7 %) | ||
| Vitamin C | 39.15 mg | (41 %) | ||
| Potassium | 1,120.11 mg | (28 %) | ||
| Calcium | 273.56 mg | (27 %) | ||
| Magnesium | 54.22 mg | (18 %) | ||
| Iron | 3.86 mg | (26 %) | ||
| Zinc | 1.05 mg | (13 %) | ||
| Saturated fatty acids | 4.84 g | |||
| Cholesterol | 11.9 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Rigatoni
- 2 Eggplant
- 4 olive oil
- salt
- freshly ground peppers
- 2 garlic cloves
- 1 fresh red chili pepper (seeded, finely chopped)
- 150 grams Tomatoes (canned)
- 2 Tbsps Basil (finely chopped)
- 70 grams Parmesan (freshly grated)
Preparation steps
1.
Cut eggplant into 1 cm large cubes (approximately 1/2 inch). Heat oil in a pan and saute eggplant until golden brown. Add peeled and crushed garlic, chopped chile pepper, tomatoes and basil. Simmer for a few minutes, season with salt and pepper.
2.
Cook pasta in plenty of boiling salted water until al dente, drain and toss with eggplant sauce. Sprinkle with freshly grated Parmesan and serve.
