Ingredients For Eggplant Ricotta And Tomato Parpadelle Recipe
375 gram Parpadelle egg pasta
2 Garlic cloves, peeled, halved
1 Large eggplant, cut into 1cm thick slices
Olive Oil Cooking Spray
2 tablespoon Lemon juice
250 gram Punnet cherry tomatoes, halved
0.5 cup Fresh low fat ricotta cheese
Nutrition value
238
calories per serving
12 g Fat17 g Protein16 g Carbs1 g FiberOther
Current Totals
12 g Fat
17 g Protein
16 g Carbs
1 g Fiber
MacroNutrients
Carbs
16 g
Protein
17 g
Fiber
1 g
Fats
Fat
12 g
Vitamins & Minerals
Calcium
201 mg
Iron
3 mg
Vitamin A
108 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
90 mcg
Vitamin B12
0 mcg
Vitamin C
14 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
44 mg
Manganese
1 mg
Phosphorus
261 mg
Selenium
42 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment