Parmesan Eggplant Pasta Recipe
Recipe By EatingWell
This lightened-up version of the classic eggplant pasta dish swaps out some of the cheese and uses protein-rich lentil pasta.
4.8
19 Rating -
Rate
Vegdiet
30minstotal
30m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Parmesan Eggplant Pasta Recipe
- 1.50 tablespoon Olive Oil, Divided
- 1/2 Lemon, 1/2 zested and juiced, 1/2 cut into wedges
- 0.06 teaspoon Salt plus 1/4 tsp. , divided
- 1/4 inch 1 large eggplant, sliced into thick rounds
- 0.13 cup Grated Parmesan Cheese
- 1 ounce Red lentil or chickpea pasta, such as rotini or penne
- 1/2 Large Garlic Clove, Minced
- 0.67 cup Roasted Red Peppers
- 1.50 cup Packed baby spinach
- 1 tablespoon Thinly Sliced Fresh Basil
Nutrition
value
value
642
calories per serving
30 g Fat32 g Protein58 g Carbs42 g FiberOther
Current Totals
- Fat30g
- Protein32g
- Carbs58g
- Fiber42g
MacroNutrients
- Carbs58g
- Protein32g
- Fiber42g
Fats
- Fat30g
Vitamins & Minerals
- Calcium488mg
- Iron17mg
- Vitamin A7452mcg
- Vitamin B1< 1mg
- Vitamin B21mg
- Vitamin B39mg
- Vitamin B6< 1mg
- Vitamin B9425mcg
- Vitamin B12< 1mcg
- Vitamin C85mg
- Vitamin E7mg
- Copper2mcg
- Magnesium470mg
- Manganese5mg
- Phosphorus571mg
- Selenium48mcg
- Zinc4mg
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 EatingWell