Fusilli Pasta With Eggplant And Corn Recipe
Recipe By Australia’s Best Recipes
Fusilli pasta with eggplant and corn is a hearty dish without being heavy.
4.4
20 Rating -
Rate
Vegdiet
35minstotal
15minsPrep
20minsCook
35m.total
15m.Prep
20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Fusilli Pasta With Eggplant And Corn Recipe
- 125 gram Fusilli pasta dried
- 1/2 Eggplant peeled small cut into cubes
- 1/4 cup Corn cob kernels frozen
- 1.50 Tomato chopped peeled ripe
- 1 Cloves garlic crushed peeled
- 4 Pitted Kalamata Olives
- 1/2 tablespoon Fresh flat-leaf parsley chopped
- 1/2 tablespoon Vegetable Oil
- 1/2 pinch Salt *to taste
Nutrition
value
value
427
calories per serving
11 g Fat21 g Protein112 g Carbs11 g FiberOther
Current Totals
- Fat11g
- Protein21g
- Carbs112g
- Fiber11g
MacroNutrients
- Carbs112g
- Protein21g
- Fiber11g
Fats
- Fat11g
Vitamins & Minerals
- Calcium92mg
- Iron3mg
- Vitamin A2237mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B984mcg
- Vitamin B120mcg
- Vitamin C74mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium124mg
- Manganese2mg
- Phosphorus329mg
- Selenium1mcg
- Zinc2mg
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
Recipe By Australia’s Best Recipes