Penne con Melanzane

Penne con Melanzane is a delightful Italian pasta dish that combines the rich flavors of roasted eggplant with a light tomato sauce, creating a healthy yet satisfying meal. This dish is not only delicious but also packed with nutrients, making it perfect for a wholesome dinner.

Ingredients

• Penne pasta - 160 grams
• Eggplant - 200 grams, diced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Canned diced tomatoes - 400 grams
• Fresh basil - 10 grams, chopped
• Salt - to taste
• Black pepper - to taste
• Grated Parmesan cheese - 30 grams (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. Spread the diced eggplant on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes until tender and slightly caramelized.
3. While the eggplant is roasting, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes.
4. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
5. Add the canned diced tomatoes to the skillet, stir well, and let simmer for 5 minutes. Season with salt and pepper to taste.
6. Once the eggplant is done roasting, add it to the skillet with the tomato sauce. Stir in the chopped basil and cook for an additional 2 minutes.
7. Drain the cooked penne pasta and add it to the skillet. Toss everything together until the pasta is well coated with the sauce.
8. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from eggplant and tomatoes, promoting digestive health.
• Contains healthy fats from olive oil, supporting heart health.

Tags