Pasta con le Melanzane e Peperoni

Pasta con le Melanzane e Peperoni is a vibrant Italian dish that combines tender pasta with roasted eggplant and bell peppers, creating a hearty and flavorful vegetarian meal. This dish is not only delicious but also packed with seasonal vegetables, making it a wholesome choice for any supper.

Pasta con le Melanzane e Peperoni
30 minutes
Difficulty: Medium
Italian
540 kcal

Ingredients

  • Pasta (preferably penne) - 200 grams
  • Eggplant - 1 medium (about 250 grams)
  • Red bell pepper - 1 medium (about 150 grams)
  • Yellow bell pepper - 1 medium (about 150 grams)
  • Garlic - 2 cloves
  • Olive oil - 4 tablespoons
  • Fresh basil - 10 leaves
  • Parmesan cheese (grated) - 30 grams
  • Salt - to taste
  • Black pepper - to taste

Steps

  1. Preheat the oven to 200°C (390°F).
  2. Cut the eggplant into 1.5 cm cubes and the bell peppers into strips.
  3. Spread the eggplant and bell peppers on a baking tray, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss to coat.
  4. Roast the vegetables in the oven for about 20 minutes or until they are tender and slightly caramelized.
  5. While the vegetables are roasting, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
  6. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
  7. Add the roasted eggplant and bell peppers to the skillet, stirring to combine with the garlic.
  8. Once the pasta is cooked, reserve 1/2 cup of pasta water, then drain the pasta and add it to the skillet with the vegetables.
  9. Toss everything together, adding reserved pasta water a little at a time until the desired creaminess is achieved.
  10. Stir in fresh basil and grated Parmesan cheese, mixing well before serving.

Nutrition

  • Calories: 540
  • Protein: 15 g
  • Carbs: 75 g
  • Fiber: 10 g
  • Sugar: 8 g
  • Sodium: 300 mg
  • Cholesterol: 5 mg
  • Total Fat: 20 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 16 g
  • Water: 0.3 L

Health Benefits

  • Rich in fiber from vegetables, promoting digestive health.
  • Provides a variety of vitamins and antioxidants from eggplant and peppers.

Tags

ItalianVegetarianSupper