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Red Pesto Pasta with Eggplant
THE FOODIE PHYSICIAN8Ingredients
40Minutes
640Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 large eggplants (small or 2, about 1 ½ pounds total)
- 2 Tbsp. olive oil
- kosher salt
- black pepper
- 1 lb. rotini (or other pasta)
- 1 cup pesto rosso (red pesto)
- 1/2 cup ricotta cheese
- 1/4 cup fresh basil (torn)
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium240mg10% |
| Potassium1270mg36% |
| Protein23g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate112g37% |
| Dietary Fiber16g64% |
| Sugars12g |
| Vitamin A8% |
| Vitamin C15% |
| Calcium15% |
| Iron25% |
* 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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