“I roast the veggies while the pasta cooks, making this a quick dish. ” This meal-in-one blends rustic comfort with fresh flavors. Trisha Kruse - Eagle, Idaho.
Ingredients For Eggplant Zucchini Bolognese Recipe
1 Package penne pasta
1 inch Small eggplant, peeled and cut into 1 pieces
1 inch Medium zucchini, cut into 1/4 slices
1 inch Medium yellow summer squash, cut into 1/4 slices
1 cup Chopped Onion
2 tablespoon Olive oil
2 teaspoon Minced Garlic
1 teaspoon Salt
0.5 teaspoon Pepper
1 pound Lean Ground Beef
1 can Tomato puree
1 tablespoon Italian Seasoning
1 tablespoon Brown sugar
8 teaspoon Grated Parmesan Cheese
Nutrition value
183
calories per serving
12 g Fat14 g Protein4 g Carbs1 g FiberOther
Current Totals
12 g Fat
14 g Protein
4 g Carbs
1 g Fiber
MacroNutrients
Carbs
4 g
Protein
14 g
Fiber
1 g
Fats
Fat
12 g
Vitamins & Minerals
Calcium
45 mg
Iron
2 mg
Vitamin A
138 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
19 mcg
Vitamin B12
0 mcg
Vitamin C
6 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
28 mg
Manganese
0 mg
Phosphorus
153 mg
Selenium
10 mcg
Zinc
3 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