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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.

 

"When I was alone, I lived on eggplant, the stove top cook's strongest ally..."
-Laurie Colwin, Cookbook Author

The refrigerator light goes on...

Pestos are super versatile and this eggplant pesto goes great with so many combinations. You can use almost whatever you have in the kitchen as leftovers veggies, a little ham, some grated parmesan almost anything will make a great meal in a flash.

Portion Size

Eating healthy is as much about the amount of food you eat as any other issue. A serving size of pasta is two ounces (the amount in the Nutrition Facts on a box or bag of pasta). Since the standard box of pasta is one pound, there are eight servings in a box with each serving having about 200 calories.

There is usually not much fat in pasta, about a gram or so per serving. Most pasta is simply flour and water.


 

Penne with Eggplant Pesto and Mushrooms



Servings = 2 | Serving size =2 ounces pasta with sauce

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.

This recipe also requires making Eggplant Pesto

This recipe does not make very good leftovers.

3 quarts water
4 ounces whole wheat or gluten-free penne
1 tsp olive oil
16 ounces crimini mushrooms (sliced)
1 large onion (sliced)
1/2 recipe Eggplant Pesto
1 bottled roasted red pepper (thinly sliced)

Place the water in a large stock pot over high heat. When the water boils add the pasta.

While the water is heating and the pasta is boiling place a large skillet over medium heat. Add the olive oil and mushrooms. Cook, stirring occasionally, until the mushrooms begin to turn dark brown and caramelize.

Add the onions after about 5 minutes and cook for 5 7 minutes until the onions begin to turn soft.

As the penne is nearing being done add the pesto and pepper to the pan and toss until the pesto is warm. Add the penne. If the sauce is too thick, add a small amount of the pasta water.

Serve.

Nutrition Facts

Serving size = 2 ounces pasta with sauce

Servings = 2

.

Amount Per Serving

Calories 501 Calories from Fat 148
  % Daily Value
Total Fat 17g 27%
    Saturated Fat 3g 15%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 5mg 2%
Sodium 284mg 12%
Total Carbohydrates 73g 24%
    Dietary Fiber 13g 53%
    Sugars 13g  
Protein 21g  
Vitamin A 21% Vitamin C 83%
Calcium 20% Iron 23%
Vitamin K 15 mcg Potassium 1686 mg
Magnesium 158 mg