Eggplant & Sun-Dried Tomato Pasta
Eggplant & Sun-Dried Tomato Pasta
A savory pasta dish with tender eggplant and intense sun-dried tomato flavor, tossed together for a rich, satisfying vegetarian dinner that feels both hearty and bright.
Ingredients
For 2 servings
- teaspoon Chili Flakes
- 1 can Diced Tomatoes
- unit Eggplant
- 2 clove Garlic
- 6 ounce Linguine
- 1 bunch Parsley
- 1.5 ounce Sun-Dried Tomatoes
- 1 unit Yellow Onion
Additional Ingredients
- 2 tablespoon Olive Oil
- unit Pepper
- unit Salt
Italian
PDF
DifficultyEasy
Total Time30m
Calories620
Protein19g
Carbs106g
Fat16g
Tags:
VeggieFiber SmartLow SugarLow SodiumDietitian WinSpicy
⚠️Allergens:
🌾WheatSwaps and substitutions
For a gluten-free version, swap the wheat pasta for your favorite gluten-free linguine or spaghetti. If you need less heat or no onion, reduce the chili flakes and use extra garlic and parsley for flavor instead.
What to serve with it
Serve with a crisp green salad or steamed broccoli to add freshness and balance the rich, savory pasta. Garlic bread or a simple tomato-cucumber side also works well for a more filling, dinner-style plate.
