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Rigatoni With Eggplant and Dried Tomato Pesto Recipe

Rigatoni With Eggplant and Dried Tomato Pesto Recipe

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Rigatoni With Eggplant and Dried Tomato Pesto

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Ingredients:

Serving

1 medium onion
2 tbsp olive oil
1 medium eggplant (about 1 lb)
6 oz dried rigatoni pasta (such as penne or fusilli) or 6 oz other short pasta (such as penne or fusilli)
1/4 tsp fresh ground black pepper
2 tbsp crumbled chevre cheese
fresh italian parsley
3/4 cup sun-dried tomato packed in oil , reserving oil (about 3/4 of a 7-oz j a r)
olive oil , to equal 1/2 cup
8 garlic cloves, chopped
1/4 cup pine nuts or 1/4 cup slivered almonds
1/4 cup snipped fresh basil
1/2 tsp salt

Directions:

Cut onion into 8 wedges. Place in a 13x9x2-inch baking pan; brush with 1 tablespoon of the olive oil. Roast in a 425 degree F oven for 10 minutes.
Cut stem end off eggplant; discard. Cut eggplant in half lengthwise. Brush with remaining olive oil. Stir onion; place eggplant in pan, cut sides down. Continue roasting for 15 minutes more or until onion is golden brown and eggplant is just tender.
Meanwhile, cook pasta according to package directions; drain well. Toss the cooked pasta with Dried Tomato Pesto and pepper.
Transfer pasta to a serving bowl; keep warm.
Transfer eggplant to a cutting board; using a serrated knife, cut into 1/2-inch-thick slices. (Use a fork to steady eggplant as you slice.)
Toss eggplant and onion with pasta; season to taste with salt. Top with cheese and Italian parsley, if desired. Makes 6 to 8 side-dish servings or 4 main-dish servings.
Dried Tomato Pesto: Drain 3/4 cup oil-packed dried tomatoes (about 3/4 of a 7-ounce jar), reserving oil. Add olive oil to equal 1/2 cup; set aside. In a food processor bowl or blender container, combine the drained tomatoes; 8 cloves garlic, chopped; 1/4 cup pine nuts or slivered almonds; 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed; and 1/2 teaspoon salt. Cover and process or blend until finely chopped. With machine running, gradually add the 1/2 cup oil, processing or blending until almost smooth and stopping to scrape down sides as needed. Divide pesto into thirds. Use a third for Rigatoni with Eggplant and refrigerate the remaining 2 portions up to 3 days or freeze up to 1 month. Makes approximately three 1/3-cup portions.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	130.78 Kcal (548 kJ)
Calories from fat	79.58 Kcal
		% Daily Value*
Total Fat	8.84g	14%
Cholesterol	1.33mg	0%
Sodium	192.26mg	8%
Potassium	351.69mg	7%
Total Carbs	15.57g	5%
Sugars	3.23g	13%
Dietary Fiber	3.28g	13%
Protein	3.6g	7%
Vitamin C	13.7mg	23%
Iron	6mg	33%
Calcium	23.6mg	2%

Amount Per 100 g
Calories	111.18 Kcal (465 kJ)
Calories from fat	67.65 Kcal
		% Daily Value*
Total Fat	7.52g	14%
Cholesterol	1.13mg	0%
Sodium	163.45mg	8%
Potassium	298.99mg	7%
Total Carbs	13.24g	5%
Sugars	2.75g	13%
Dietary Fiber	2.79g	13%
Protein	3.06g	7%
Vitamin C	11.7mg	23%
Iron	5.1mg	33%
Calcium	20mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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