10 Ingredients
  • Kosher salt
  • 12 ounces penne (or other short pasta)
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 2 small Japanese eggplants (about 1 pound), cut into 3/4-inch cubes
  • Freshly ground pepper
  • 5 cloves garlic, thinly sliced
  • 1 28-ounce can whole plum tomatoes, crushed by hand
  • 1/2 teaspoon dried oregano
  • 1/2 cup ricotta cheese
  • 1/2 cup torn fresh basil
Nutrition
438
22% daily value
4 servings
                                       
                                            high-​fiber, low-​fat, vegetarian
     

Fat

9% 6

Saturated

15% 3

Trans

- 0

Monounsaturated

- 1

Polyunsaturated

- 1

Carbs

27% 80

Carbs (net)

- 71

Fiber

33% 8

Sugars

- 11

Sugars, added

- 0

Protein

35% 18

Cholesterol

5% 16

Sodium

2% 44

Calcium

13% 130

Magnesium

21% 89

Potassium

20% 946

Iron

13% 2

Zinc

19% 2

Phosphorus

41% 289

Vitamin A

14% 130

Vitamin C

34% 31

Thiamin (B1)

17% 0

Riboflavin (B2)

15% 0

Niacin (B3)

21% 3

Vitamin B6

33% 0

Folate equivalent (total)

18% 72

Folate (food)

- 72

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

21% 3

Vitamin E

10% 2

Vitamin K

29% 35
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