Pasta With Eggplant, Pine Nuts, And Romano Recipe

Name: Pasta With Eggplant, Pine Nuts, And Romano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8.8-ounce) package uncooked pappardelle (wide ribbon pasta); 3 tablespoons olive oil, divided; 5 large garlic cloves, crushed; 1 pound eggplant, cut into 1-inch pieces; 1 tablespoon chopped fresh oregano; 1 (10-ounce) container grape tomatoes; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon crushed red pepper; 2 ounces fresh pecorino Romano cheese, shaved (about 1/2 cup); 1/3 cup pine nuts, toasted; 1/4 cup chopped fresh flat-leaf parsley

Servings: persons

1 (8.8-ounce) package uncooked pappardelle (wide ribbon pasta)
3 tablespoons olive oil, divided
5 large garlic cloves, crushed
1 pound eggplant, cut into 1-inch pieces
1 tablespoon chopped fresh oregano
1 (10-ounce) container grape tomatoes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
2 ounces fresh pecorino Romano cheese, shaved (about 1/2 cup)
1/3 cup pine nuts, toasted
1/4 cup chopped fresh flat-leaf parsley

1
Preheat broiler to high.
2
Cook pasta according to directions; omit salt and fat. Drain in a colander over a bowl, reserving 1/2 cup liquid.
3
Combine 1 tablespoon oil, garlic, eggplant, oregano, and tomatoes on a jelly-roll pan; toss. Broil 8 minutes or until tomatoes begin to soften.
4
Combine reserved cooking liquid, 2 tablespoons oil, salt, and peppers in a bowl, stirring with a whisk. Add pasta and eggplant mixture; toss. Sprinkle with cheese, pine nuts, and parsley.
5
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6
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526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (8.8-ounce) package uncooked pappardelle (wide ribbon pasta), 3 tablespoons olive oil, divided, 5 large garlic cloves, crushed, 1 pound eggplant, cut into 1-inch pieces, and more.

Yes, Pasta With Eggplant, Pine Nuts, And Romano falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta With Eggplant, Pine Nuts, And Romano

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