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Penne Ortolano

See full recipe on: Martha Stewart



Ingredients

Coarse salt
3 cups penne pasta
6 tablespoons extra-virgin olive oil
1 clove garlic, smashed
1/2 small eggplant (about 1/2 cup), cut into 2-inch-by-1/2-inch strips
1/4 small zucchini (about 1/2 cup), cut into 2-inch-by-1/2-inch strips
1/4 yellow bell pepper (about 1/2 cup), cored, seeded, and cut into 2-inch-by-1/2-inch strips
1 sprig fresh basil, leaves removed and torn into small pieces
1/2 cup cherry tomatoes, quartered
Freshly grated parmigiano-reggiano cheese, for serving (optional)

Nutrition 2 servings

Per Serving % Daily Value
Calories 967
Fat 43g 66%
Carbs 123g 41%
Protein 21g 43%
Fiber 6g 26%
Cholesterol
Sodium 605mg 25%
     
Fat
Carbs
Protein

Preparation






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