12 Ingredients
  • 1 medium eggplant, sliced lengthwise 1/2 inch thick and cut crosswise into 1/2-inch sticks
  • ⅜ cup 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • kosher salt
  • freshly ground pepper
  • ¾ lb fusilli pasta
  • 2 Tbsp pine nuts
  • 1 large garlic clove, thinly sliced
  • pinch of crushed red pepper
  • 1 ½ Tbsp fresh lemon juice
  • 3 Tbsp coarsely chopped flat-leaf parsley
  • 1 ½ tsp finely grated lemon zest
  • 2 oz fresh goat cheese, crumbled
Nutrition
660
33% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

53% 34

Saturated

32% 6

Trans

- 0

Monounsaturated

- 21

Polyunsaturated

- 5

Carbs

25% 74

Carbs (net)

- 66

Fiber

30% 7

Sugars

- 7

Sugars, added

- 0

Protein

32% 16

Cholesterol

2% 7

Sodium

27% 648

Calcium

6% 63

Magnesium

19% 81

Potassium

12% 573

Iron

13% 2

Zinc

17% 2

Phosphorus

37% 260

Vitamin A

6% 57

Vitamin C

11% 10

Thiamin (B1)

14% 0

Riboflavin (B2)

13% 0

Niacin (B3)

17% 3

Vitamin B6

23% 0

Folate equivalent (total)

14% 54

Folate (food)

- 54

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

32% 5

Vitamin K

60% 72
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