Eggplant Pasta with Parmesan
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
253
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 253 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 14.5 μg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 526 mg | (13 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Bring a large pan of salted water to a boil and cook the penne according to the packet instructions.
2.
Meanwhile, heat the oil in a large pan and gently fry the garlic until softened. Add the chopped aubergine and cook until golden brown and tender, stirring from time to time.
3.
Turn the heat up and add the tomatoes and thyme then cook for 5 minutes, stirring gently.
4.
When the pasta is cooked, drain well and stir into the aubergine mixture. Season with salt and pepper and serve in warmed bowls with the parmesan scattered over.
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