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Description
This is one of those quick, easy dinner recipes that lets you cook and clean out the fridge at the same time. Leftover vegetables make wonderful pasta sauces—light and healthful, too.
Ingredients
US|METRIC
4 SERVINGS
- 8 oz. linguine
- 2 Tbsp. olive oil
- 2 garlic cloves (chopped)
- 1 Japanese eggplant (purple, about 4 oz, chopped)
- 1 leek (white and light green parts only, thinly sliced)
- 3/4 cup chopped green bell pepper
- 3/4 cup red bell pepper (chopped)
- 2 lb. tomatoes (stem, chopped)
- 1 watercress leaves (loose cup)
- sea salt
- parmigiano reggiano (for serving, optional)
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Directions
- Heat a saucepan or deep skillet over medium heat and add the olive oil. Add the garlic, eggplant, leek, and green and red bell pepper and cook until beginning to soften, 8 minutes.
- Add the tomatoes and watercress and season with salt and pepper. Cook until the tomatoes begin to break down and release their juices, 9-10 minutes.
- Meanwhile, cook the linguine in boiling, salted water until al dente, 9 minutes. Drain.
- Divide the pasta and sauce among 4 bowls and serve Parmigiano-Reggiano for grating at the table, if desired.
NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium280mg12% |
| Potassium1090mg31% |
| Protein13g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate65g22% |
| Dietary Fiber9g36% |
| Sugars13g |
| Vitamin A70% |
| Vitamin C160% |
| Calcium10% |
| 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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