Veggie Pasta
Ingredients
| 2 | Tablespoons | olive oil |
| 1 | medium onion, minced | |
| 1 | medium eggplant, peeled and cut into bite size pieces | |
| 1 | small zucchini, sliced | |
| 3/4 | lb. | penne pasta, cooked according to package directions |
| 1 | jar | (26 oz.) roasted garlic sauce |
| Grated Parmesan cheese |
Directions:
Heat the olive oil in a large deep skillet. Add onion and saute until soft.
Add eggplant and zucchini and saute until just cooked al dente.
Add roasted garlic sauce. Serve over cooked pasta with grated cheese.
Nutrition Facts
Yield: Serves 4
Approximate Nutrient Content per serving:
| Calories: | 314.4 | |
| Calories From Fat: | 126 | |
| Total Fat: | 14.2 | g |
| Saturated Fat: | 2.5 | g |
| Cholesterol: | 2.6 | mg |
| Sodium: | 974.9 | mg |
| Total Carbohydrates: | 40.9 | g |
| Dietary Fiber: | 8.3 | g |
| Sugars: | 14.6 | g |
| Protein: | 7.9 | g |
Prepared using 2 teaspoons grated Parmesan cheese per serving.
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Customer Comments
tammy G norwich, ny
“this is very good ”
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