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Rigatoni with Zucchini and Eggplant
FATFREE VEGAN KITCHEN19Ingredients
15Minutes
300Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 zucchini (large, — sliced in 1/4″ half moons)
- 1/2 eggplant (medium, — cubed)
- 1 onion (large, — chopped)
- 1 bell pepper (— seeded & chopped)
- 3 cloves garlic (— minced)
- 3 Tbsp. water (—, more as needed)
- 14 oz. tofu (—, lowfat mashed)
- 1/4 cup pine nuts
- 1 Tbsp. parsley (dried)
- 2 tsp. dried basil (divided)
- 1 1/2 tsp. dried oregano (divided)
- 1/4 tsp. red pepper flakes (—, optional)
- 1 Tbsp. nutritional yeast
- 1/2 tsp. dried rosemary
- 1 1/2 tsp. salt (—, divided)
- 8 oz. pasta (— rigatoni or other small tubular pasta)
- 29 oz. diced tomatoes (fire roasted, if available)
- 3 Tbsp. tomato paste
- soy Parmesan (optional)
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium680mg28% |
| Potassium900mg26% |
| Protein15g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber6g24% |
| Sugars10g |
| Vitamin A30% |
| Vitamin C80% |
| Calcium30% |
| Iron30% |
* 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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