Eggplant Pasta
Servings: 2
Calories: 723kcal
Ingredients
- 7 oz rigatoni
- 1 eggplant sliced
- 4 artichoke hearts quartered
- 4 tbsp red pesto
- 4 oz sun-dried tomatoes diced
- 2 cloves garlic peeled and minced
- 1 bunch parsley chopped
Instructions
- Bring a pan of water to a boil and cook the rigatoni according to packaging instructions.
- In the meantime, heat a ridged griddle pan over medium-high heat and griddle the eggplant slices until soft and floppy with char-lines across them. Chop roughly.
- Roughly chop the artichoke hearts and sun-dried tomatoes. Mince the garlic and parsley.
- Mix the pasta with the eggplant, artichokes, tomatoes, garlic, parsley and red pesto. Season to taste and serve hot.
Nutrition
Calories: 723kcal | Carbohydrates: 122.2g | Protein: 24.9g | Fat: 19.7g | Sodium: 532.7mg | Sugar: 15g