One-Pot Eggplant Pasta

BUITONI
13Ingredients
30Minutes
230Calories

Ingredients

US|METRIC
  • 1/2 eggplant (large, cubed)
  • 2 teaspoons kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 8 ounces button mushrooms (sliced, 2 cups)
  • 2 cloves garlic (finely chopped)
  • 1/4 teaspoon crushed red pepper flakes
  • 15 containers BUITONI® Refrigerated Marinara Sauce (1 container)
  • 2 cups water
  • 9 ounces BUITONI® Refrigerated Chicken & Prosciutto Tortelloni (1 package)
  • salt and ground black pepper (to taste)
  • 1/4 cup BUITONI® Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
  • fresh basil leaves
  • fresh parsley
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    Directions

    1. PLACE eggplant in colander with bowl under it. Sprinkle with kosher salt. Allow to sit for 20 minutes; rinse and then pat dry. HEAT oil in large saucepan over medium-high heat. Add eggplant; cook, stirring occasionally, for 3 to 4 minutes or until golden brown. Add mushrooms, garlic and red pepper flakes; cook, stirring occasionally, for 2 minutes or until mushrooms are soft. ADD sauce and water to saucepan; stir, scraping brown bits from skillet. Stir in pasta. Bring to a boil; reduce heat to medium-low. Cover; cook for 8 to 10 minutes or until pasta is cooked through. Top with cheese and basil.
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    NutritionView More

    230Calories
    Sodium43% DV1020mg
    Fat17% DV11g
    Protein18% DV9g
    Carbs8% DV24g
    Fiber12% DV3g
    Calories230Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol20mg7%
    Sodium1020mg43%
    Potassium280mg8%
    Protein9g18%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate24g8%
    Dietary Fiber3g12%
    Sugars2g4%
    Vitamin A4%
    Vitamin C8%
    Calcium10%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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