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Ingredients
US|METRIC
6 SERVINGS
- 1 Italian eggplants (large or 2 medium, about 1½ lb.)
- kosher salt
- 1 red bell peppers (large or 2 small, about 9 oz.)
- 1 zucchini (large, about 8 oz.)
- 2 onions (medium)
- 1 pt. cherry tomatoes
- 4 garlic cloves
- 1 lemon
- 1.5 oz. Parmesan
- 1/2 cup extra virgin olive oil (divided, plus more for drizzling)
- 1/4 cup capers
- 1/2 tsp. crushed red pepper flakes (plus more for serving)
- 1 lb. cavatappi
- 1 1/2 cups basil leaves (torn if large, plus more for serving)
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium430mg18% |
| Potassium720mg21% |
| Protein15g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate72g24% |
| Dietary Fiber8g32% |
| Sugars9g |
| Vitamin A35% |
| Vitamin C100% |
| Calcium15% |
| Iron20% |
* 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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