Pasta with Sun-Dried Tomatoes, Eggplant and Capers
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
482
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 482 cal. | (23 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 8.5 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 473 mg | (12 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Cook the rigatoni in salted water until al dente, then drain, reserving a little cooking water. Rinse eggplant, trim, cut in half lengthwise and cut into slices. Lightly salt the slices and leave for about 10 minutes to draw out water. Pat the eggplant dry.
2.
Peel garlic and finely chop. Cut tomato into strips. Grill the eggplant in 2 tablespoons hot oil in a grill pan for 1-2 minutes on each side and season with salt and pepper.
3.
Sauté the garlic with the tomatoes and capers in remaining oil for 2-3 minutes, sprinkle with the oregano and mix with the rigatoni, eggplant and a little cooking water. Season the dish with salt and pepper and arrange on plates. Sprinkle with Parmesan and serve garnished with oregano.
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