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Category: Pasta
Prep Time: Cook Time: Total Time:
1 medium eggplant, cut into 1/2 inch cubes
1 large yellow bell pepper, cut into 1/2 inch cubes
1 cup grape tomatoes, halved
1 large shallot, chopped
1/2 medium yellow onion, chopped
3 large cloves garlic
2 tablespoons olive oil
2 cups (firmly packed) fresh basil leaves, divided
1 1/4 cup freshly graded Parmesan cheese, divided
1/4 cup pine nuts
1 15 oz can whole plum tomatoes in juice
1/4 cup fat free milk
2 tablespoons fat free plain Greek yogurt
13.25 oz whole wheat penne
Fresh mozzarella for grating over the top
Directions:
Preheat oven to 425. Spray large rimmed baking sheet with nonstick spray. Add eggplant, peppers, tomatoes, shallot, and yellow onion. Drizzle veggies with 2 tbsp oil. Toss. Sprinkle with salt and pepper. Roast veggies until tender, stirring often, 35-45 minutes.
Combine 3/4 cup basil, 3/4 cup parmesan, pine nuts, and 2 garlic cloves in food processor. Blend until crumbly. Season with salt. Remove to a bowl and set aside.
Blend tomatoes with juice, milk, greek yogurt, 1 1/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper.
Cook pasta in a pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot. Toss with veggies, sauce, and 1/2 cup parmesan. Transfer to a 13x9x2-inch baking dish. Sprinkle with mozzarella and pine nut topping.
Bake pasta until heated through, 25-35 minutes. Let stand 10 minutes and serve. Serves 4-6
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RIGATONI WITH EGGPLANT AND PINE NUT CRUNCH
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Category: Pasta
Prep Time: Cook Time: Total Time:
1 medium eggplant, cut into 1/2 inch cubes
1 large yellow bell pepper, cut into 1/2 inch cubes
1 cup grape tomatoes, halved
1 large shallot, chopped
1/2 medium yellow onion, chopped
3 large cloves garlic
2 tablespoons olive oil
2 cups (firmly packed) fresh basil leaves, divided
1 1/4 cup freshly graded Parmesan cheese, divided
1/4 cup pine nuts
1 15 oz can whole plum tomatoes in juice
1/4 cup fat free milk
2 tablespoons fat free plain Greek yogurt
13.25 oz whole wheat penne
Fresh mozzarella for grating over the top
Directions:
Preheat oven to 425. Spray large rimmed baking sheet with nonstick spray. Add eggplant, peppers, tomatoes, shallot, and yellow onion. Drizzle veggies with 2 tbsp oil. Toss. Sprinkle with salt and pepper. Roast veggies until tender, stirring often, 35-45 minutes.
Combine 3/4 cup basil, 3/4 cup parmesan, pine nuts, and 2 garlic cloves in food processor. Blend until crumbly. Season with salt. Remove to a bowl and set aside.
Blend tomatoes with juice, milk, greek yogurt, 1 1/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper.
Cook pasta in a pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot. Toss with veggies, sauce, and 1/2 cup parmesan. Transfer to a 13x9x2-inch baking dish. Sprinkle with mozzarella and pine nut topping.
Bake pasta until heated through, 25-35 minutes. Let stand 10 minutes and serve. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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