15 Ingredients
  • 1 Vidalia onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 celery stalk, finely chopped
  • 2 cloves garlic, thinly sliced
  • 1 (16-ounce) can tomato puree
  • 1 cup chicken broth
  • Coarse sea salt
  • Red pepper flakes, to taste
  • 1 eggplant, cubed
  • 4 tablespoons canola oil
  • 1 (1-pound) box dried penne rigate
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup grated Pecorino Romano cheese
  • 1/4 cup ricotta salata, shaved into strips with a peeler
  • Few fresh basil leaves, chiffonade, for garnish
Nutrition
507
25% daily value
6 servings
                                       
                                           
     

Fat

24% 16

Saturated

19% 4

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 3

Carbs

25% 75

Carbs (net)

- 67

Fiber

30% 8

Sugars

- 13

Sugars, added

- 0

Protein

35% 18

Cholesterol

6% 17

Sodium

14% 339

Calcium

18% 182

Magnesium

19% 81

Potassium

17% 780

Iron

14% 3

Zinc

18% 2

Phosphorus

43% 302

Vitamin A

14% 126

Vitamin C

14% 13

Thiamin (B1)

18% 0

Riboflavin (B2)

18% 0

Niacin (B3)

23% 4

Vitamin B6

34% 0

Folate equivalent (total)

13% 53

Folate (food)

- 65

Folic acid

- 0

Vitamin B12

6% 0

Vitamin D

22% 3

Vitamin E

21% 3

Vitamin K

15% 18

Sugar alcohols

- 0

Water

- 273
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