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Penne with Eggplant and Pine Nut Crunch

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Ingredients

  • 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 Tbsp 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 Tbsp fat free plain Greek yogurt
  • 13.25 oz whole wheat penne
  • Fresh mozzarella for grating over the top

Details

Preparation

Step 1



1.Preheat oven to 425 degrees. Spray large rimmed baking sheet with nonstick spray. Add eggplant, peppers, tomatoes, shallot, and yellow onion. Drizzle veggies with olive oil. Toss. Sprinkle with salt and pepper. Roast veggies until tender, stirring often, 35-45 minutes.
2.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.
3.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.
4.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.
5.Bake pasta until heated through, 25-35 minutes. Let stand 10 minutes and serve.

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