11 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
334
17% daily value
6 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free
     

Fat

9% 6

Saturated

5% 1

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

20% 61

Carbs (net)

- 53

Fiber

31% 8

Sugars

- 12

Sugars, added

- 0

Protein

23% 12

Cholesterol

- 0

Sodium

11% 259

Calcium

9% 92

Magnesium

20% 84

Potassium

19% 900

Iron

19% 3

Zinc

14% 2

Phosphorus

29% 202

Vitamin A

4% 38

Vitamin C

37% 33

Thiamin (B1)

18% 0

Riboflavin (B2)

16% 0

Niacin (B3)

21% 3

Vitamin B6

38% 0

Folate equivalent (total)

17% 68

Folate (food)

- 68

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

18% 3

Vitamin K

50% 60
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