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Pasta with Roasted Provencal Vegetable Sauce

See full recipe on: Epicurious



Ingredients

1 16- to 18-ounce eggplant, unpeeled, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
2 tablespoons olive oil
2 medium zucchini, trimmed, cut into 1-inch pieces
2 garlic cloves, minced
1 28-ounce can seasoned crushed tomatoes with italian herbs
12 ounces penne pasta
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme

Nutrition 6 servings

Per Serving % Daily Value
Calories 336
Fat 6g 9%
Carbs 61g 20%
Protein 11g 23%
Fiber 8g 33%
Cholesterol
Sodium 187mg 7%
     
Fat
Carbs
Protein

Preparation






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