Directions:
- Bring a large pot of water to a boil, add salt and then cook the pasta is al dente.
- While the pasta is working, heat a large , deep skillet over medium heat. Add the EVOO, garlic, zucchini, eggplant and onion. Season the vegetables with salt and pepper and cook for 10 minutes, giving the skillet a good shake, often.
- Coarsely chop the roasted red peppers and add them to a food processor. Puree the peppers until almost smooth.
- Deglaze the veggies with the wine, then stirring the roasted red pepper puree and tomatoes. Heat the sauce through and adjust the salt and pepper. Simmer the sauce for 5 minutes, then drain the pasta and add it to the skillet. Toss the sauce and pasta together with the chopped parsley and basil. Serve with grated cheese and crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.99 Kcal (1135 kJ) | ||
| Calories from fat | 160.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.86g | 27% | |
|---|---|---|---|
| Sodium | 27.85mg | 1% | |
| Potassium | 954.18mg | 20% | |
| Total Carbs | 18.41g | 6% | |
| Sugars | 7.84g | 31% | |
| Dietary Fiber | 6.21g | 25% | |
| Protein | 5.17g | 10% | |
| Vitamin C | 131.4mg | 219% | |
| Iron | 23.8mg | 132% | |
| Calcium | 55.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 67.79 Kcal (284 kJ) | ||
| Calories from fat | 40.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.47g | 27% | |
|---|---|---|---|
| Sodium | 6.97mg | 1% | |
| Potassium | 238.69mg | 20% | |
| Total Carbs | 4.61g | 6% | |
| Sugars | 1.96g | 31% | |
| Dietary Fiber | 1.55g | 25% | |
| Protein | 1.29g | 10% | |
| Vitamin C | 32.9mg | 219% | |
| Iron | 6mg | 132% | |
| Calcium | 14mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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