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Prep Time:20 minsTotal Time:30 minsServings:2Yield:2 servingsJump to Nutrition Facts
Prep Time:20 minsTotal Time:30 minsServings:2Yield:2 servings
Prep Time:20 mins
Prep Time:
20 mins
Total Time:30 mins
Total Time:
30 mins
Servings:2
Servings:
2
Yield:2 servings
Yield:
2 servings
Jump to Nutrition Facts
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Ingredients
3tablespoonsolive oil, divided
1lemon, 1/2 zested and juiced, 1/2 cut into wedges
⅛teaspoonsalt plus 1/4 tsp., divided
1large eggplant (about 1 lb.), sliced into 1/2-inch-thick rounds
¼cupgrated Parmesan cheese
2ouncesred lentil or chickpea pasta, such as rotini or penne
1largegarlic clove, minced
1 ⅓cupsroasted red peppers
2tablespoonsthinly sliced fresh basil
2tablespoonspine nuts, toasted (see Tip)
DirectionsPreheat oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper.Combine 2 Tbsp. oil, 1 1/2 Tbsp. lemon juice, and 1/8 tsp. salt in a small bowl. Arrange eggplant slices on the prepared baking sheet. Brush both sides of the eggplant with the lemon juice mixture. Sprinkle the tops with Parmesan. Roast until the eggplant is browned and tender, about 20 to 25 minutes.Meanwhile, bring a large saucepan of water to a boil. Add pasta and cook according to package directions, about 8 minutes. Drain.Return the pasta to the saucepan. Add lemon zest, garlic, roasted red peppers, spinach, and the remaining 1 Tbsp. oil and 1/4 tsp. salt. Cook over medium heat, gently tossing, until the spinach is wilted, about 3 minutes.Serve the eggplant alongside the pasta and veggies. Sprinkle with basil and pine nuts. Serve with lemon wedges.TipsEquipment: Parchment paperTip: To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. Transfer to a small plate and let cool.Originally appeared: Diabetic Living Magazine, Fall 2020
Directions
Preheat oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper.Combine 2 Tbsp. oil, 1 1/2 Tbsp. lemon juice, and 1/8 tsp. salt in a small bowl. Arrange eggplant slices on the prepared baking sheet. Brush both sides of the eggplant with the lemon juice mixture. Sprinkle the tops with Parmesan. Roast until the eggplant is browned and tender, about 20 to 25 minutes.Meanwhile, bring a large saucepan of water to a boil. Add pasta and cook according to package directions, about 8 minutes. Drain.Return the pasta to the saucepan. Add lemon zest, garlic, roasted red peppers, spinach, and the remaining 1 Tbsp. oil and 1/4 tsp. salt. Cook over medium heat, gently tossing, until the spinach is wilted, about 3 minutes.Serve the eggplant alongside the pasta and veggies. Sprinkle with basil and pine nuts. Serve with lemon wedges.TipsEquipment: Parchment paperTip: To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. Transfer to a small plate and let cool.
Preheat oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper.
Combine 2 Tbsp. oil, 1 1/2 Tbsp. lemon juice, and 1/8 tsp. salt in a small bowl. Arrange eggplant slices on the prepared baking sheet. Brush both sides of the eggplant with the lemon juice mixture. Sprinkle the tops with Parmesan. Roast until the eggplant is browned and tender, about 20 to 25 minutes.
Meanwhile, bring a large saucepan of water to a boil. Add pasta and cook according to package directions, about 8 minutes. Drain.
Return the pasta to the saucepan. Add lemon zest, garlic, roasted red peppers, spinach, and the remaining 1 Tbsp. oil and 1/4 tsp. salt. Cook over medium heat, gently tossing, until the spinach is wilted, about 3 minutes.
Serve the eggplant alongside the pasta and veggies. Sprinkle with basil and pine nuts. Serve with lemon wedges.
Tips
Equipment: Parchment paper
Tip: To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. Transfer to a small plate and let cool.
Originally appeared: Diabetic Living Magazine, Fall 2020
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Nutrition Facts(per serving)472Calories32gFat38gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
