Spaghettini with Pesto Tomatoes and Grilled Eggplant

Spaghettini with Pesto Tomatoes and Grilled Eggplant
8 Ingredients
  • 2 medium garlic cloves
  • 2 c. (loosely packed) basil leaves
  • ¾ c. plus 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 pt. each red and yellow cherry tomatoes
  • One 1 1/4-pound eggplant
  • 6 oz. Ricotta salata
  • ¾ lb. spaghettini
Nutrition
572
29% daily value
6 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

56% 36

Saturated

35% 7

Trans

- 0

Monounsaturated

- 24

Polyunsaturated

- 4

Carbs

17% 51

Carbs (net)

- 46

Fiber

20% 5

Sugars

- 6

Sugars, added

- 0

Protein

24% 12

Cholesterol

5% 14

Sodium

27% 649

Calcium

10% 103

Magnesium

13% 57

Potassium

11% 496

Iron

9% 2

Zinc

13% 1

Phosphorus

27% 190

Vitamin A

9% 78

Vitamin C

12% 11

Thiamin (B1)

9% 0

Riboflavin (B2)

10% 0

Niacin (B3)

12% 2

Vitamin B6

17% 0

Folate equivalent (total)

11% 44

Folate (food)

- 44

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

19% 3

Vitamin E

35% 5

Vitamin K

51% 61

Sugar alcohols

- 0

Water

- 155
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