Pasta with Eggplant, Portobella, and Tomatoes

Pasta with Eggplant, Portobella, and Tomatoes takes around 20 minutes from beginning to end. One serving contains 775 calories, 32g of protein, and 23g of fat. For $3.08 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Serious Eats requires bell pepper, olive oil, short pasta, and unsalted butter. 154 people were impressed by this recipe. It works well as a rather pricey main course. With a spoonacular score of 97%, this dish is tremendous. Sicilian-Style Pasta with Eggplant, Tomatoes, and Ricotta Salata (Pastan Alla Norma), Whole Wheat Pasta With Roasted Eggplant And Tomatoes, and Pasta with Pesto, Fresh Tomatoes, Sun-Dried Tomatoes, Chicken and Mozzarella Cheese are very similar to this recipe.

Servings: 4

 

Ingredients:

Freshly ground black pepper

1 (28-ounce) can whole tomatoes, drained and roughly chopped

1 medium eggplant (about 1/2 pound) cut into 1/2-inch cubes

2 teaspoons chopped fresh thyme leaves

3 medium cloves garlic, grated on a microplane (about 3 teaspoons)

Kosher salt

1 tablespoon lemon juice from 1 lemon

2 tablespoons extra-virgin olive oil

Parmigiano-reggiano

3/4 pound portabella mushroom caps, cleaned and cut into 1/4-inch slices.

1 pound short pasta such as rotini or gemelli

2 tablespoons unsalted butter

Equipment:

kitchen towels

paper towels

microwave

sauce pan

pot

frying pan

Cooking instruction summary:

Procedures 1 Line large plate with double layer of paper towels or clean kitchen towel. Spread eggplant over paper towels. Cover with another double layer of paper towels and place second large plate on top. Microwave on high power until eggplant pieces collapse easily when pressed, 2 to 3 minutes (be careful, plate will be hot). Remove excess moisture from eggplant pieces by pressing down on paper towels with clean kitchen towel. Set aside. 2 Place pasta in large saucepan and cover with well-salted water by 2 inches. Bring to a boil over high heat, cover pot, remove from heat, and allow to cook until pasta is al dente (see back of box for timing). Drain pasta, reserving 2 cups of liquid. 3 While pasta is cooking, heat olive oil and butter in a 12-inch straight-sided sauté pan over high heat until melted and beginning to brown. Add mushrooms and eggplant and cook, stirring occasionally until mushrooms have released all their moisture and the mushrooms and eggplant are well-browned, about 6 minutes. Add garlic and thyme and cook, stirring constantly until fragrant, about 30 seconds. Add lemon juice and tomatoes and bring to a simmer. Season to taste with salt and black pepper. 4 Add cooked pasta to sauce, adding extra cooking liquid until sauce reaches desired consistency. Serve immediately with grated Parmigiano-Reggiano.

 

Step by step:


1. Line large plate with double layer of paper towels or clean kitchen towel.

2. Spread eggplant over paper towels. Cover with another double layer of paper towels and place second large plate on top. Microwave on high power until eggplant pieces collapse easily when pressed, 2 to 3 minutes (be careful, plate will be hot).

3. Remove excess moisture from eggplant pieces by pressing down on paper towels with clean kitchen towel. Set aside.

4. Place pasta in large saucepan and cover with well-salted water by 2 inches. Bring to a boil over high heat, cover pot, remove from heat, and allow to cook until pasta is al dente (see back of box for timing).

5. Drain pasta, reserving 2 cups of liquid.

6. While pasta is cooking, heat olive oil and butter in a 12-inch straight-sided sauté pan over high heat until melted and beginning to brown.

7. Add mushrooms and eggplant and cook, stirring occasionally until mushrooms have released all their moisture and the mushrooms and eggplant are well-browned, about 6 minutes.

8. Add garlic and thyme and cook, stirring constantly until fragrant, about 30 seconds.

9. Add lemon juice and tomatoes and bring to a simmer. Season to taste with salt and black pepper.

10. Add cooked pasta to sauce, adding extra cooking liquid until sauce reaches desired consistency.

11. Serve immediately with grated Parmigiano-Reggiano.


Nutrition Information:

Quickview
775k Calories
32g Protein
23g Total Fat
112g Carbs
48% Health Score
Limit These
Calories
775k
39%

Fat
23g
36%

  Saturated Fat
9g
62%

Carbohydrates
112g
37%

  Sugar
19g
22%

Cholesterol
35mg
12%

Sodium
956mg
42%

Get Enough Of These
Protein
32g
64%

Vitamin C
118mg
144%

Selenium
96µg
137%

Manganese
1mg
87%

Vitamin A
3229IU
65%

Phosphorus
617mg
62%

Copper
1mg
51%

Fiber
11g
48%

Vitamin B3
9mg
47%

Calcium
469mg
47%

Vitamin B6
0.91mg
45%

Potassium
1479mg
42%

Vitamin E
5mg
35%

Magnesium
132mg
33%

Folate
120µg
30%

Iron
5mg
29%

Vitamin B2
0.48mg
28%

Vitamin B5
2mg
26%

Vitamin B1
0.38mg
25%

Zinc
3mg
25%

Vitamin K
21µg
20%

Vitamin B12
0.41µg
7%

Vitamin D
0.51µg
3%

covered percent of daily need
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