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Penne with Grilled Eggplant and Radicchio Sauce

See full recipe on: Epicurious



Ingredients

2 small eggplants (about 1 1/2 pounds total)
1 large head of radicchio (about 8 ounces), quartered, cored
7 tablespoons olive oil, divided
1/3 cup finely chopped onion
3 garlic cloves, thinly sliced
2 tablespoons fresh italian parsley leaves
1 tablespoon chopped fresh thyme
1 cup chopped seeded peeled tomatoes
1/2 cup low-salt chicken broth
1/3 cup dry white wine
1/2 cup coarsely chopped fresh basil
1/4 teaspoon dried crushed red pepper
12 ounces penne or fusilli (spiral-shaped pasta), freshly cooked
6 ounces soft fresh goat cheese, crumbled

Nutrition 6 servings

Per Serving % Daily Value
Calories 487
Fat 23g 35%
Carbs 53g 17%
Protein 15g 30%
Fiber 6g 26%
Cholesterol 13mg 4%
Sodium 128mg 5%
     
Fat
Carbs
Protein

Preparation






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