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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (medium)
- 1/2 tsp. sea salt
- 1 1/2 tsp. olive oil (divided)
- salt
- pepper
- 8 oz. pappardelle pasta
- 1/4 cup shallot
- 1 medium zucchini (halved and sliced into half moons)
- 2 cloves garlic (minced)
- 3/4 cup grape tomatoes (quartered)
- 1/2 cup roasted red peppers
- 2 Tbsp. Italian flat leaf parsley (chopped)
- 1 tsp. lemon zest (fresh)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium740mg31% |
| Potassium750mg21% |
| Protein10g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate58g19% |
| Dietary Fiber8g32% |
| Sugars7g |
| Vitamin A15% |
| Vitamin C45% |
| Calcium6% |
| Iron15% |
* 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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