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Pasta with Eggplant, Portobella, and Tomatoes
SERIOUS EATS12Ingredients
35Minutes
370Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (medium, about 1/2 pound cut into 1/2-inch cubes)
- 1 lb. short pasta (such as rotini or gemelli)
- kosher salt
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. unsalted butter
- 3/4 lb. portabella mushroom caps (cleaned and cut into 1/4-inch slices.)
- 3 cloves garlic (grated on a microplane, about 3 teaspoons)
- 2 tsp. fresh thyme leaves (chopped)
- 1 Tbsp. lemon juice (from 1 lemon)
- 28 oz. tomatoes (whole, drained and roughly chopped)
- freshly ground black pepper
- Parmigiano Reggiano
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium290mg12% |
| Potassium1140mg33% |
| Protein12g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber7g28% |
| Sugars11g |
| Vitamin A40% |
| Vitamin C50% |
| 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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